We have been trying to eat more whole-foods, plant-based meals. Last night I made mashed potatoes and vegetarian gravy with some steamed kale on the side. The first thing my husband said when we sat down for dinner was ¨Where’s the meat? Ohhh, I guess that’s the point¨. Yes, that was indeed the point. 🙂
Out of the whole meal, the vegetarian gravy was my favorite. Glad there were mashed potatoes to eat with it, of course, but the gravy was like wow good. I could barely tell it was vegetarian!
Vegetarian Gravy Recipe
Ingredients:
- 2 C. water
- 1/4 C. raw, unsalted cashews
- 6 medium white button mushrooms, chopped
- 1/2 of a large, yellow onion, chopped (about 1 C.)
- 2 cloves garlic, minced
- 1 rib celery, chopped
- 1 small carrot (I used 6 baby carrots), chopped
- 1 tsp. poultry seasoning (I used a combination of rosemary, thyme, parsley, and marjoram)
- salt and pepper to taste
Instructions:
- In a blender or food processor, blend together the water and cashews.
- Heat a skillet to medium-high heat. Add about a tablespoon of water. When it starts to bubble, add the chopped onion, garlic, mushrooms, celery, and carrots. Saute (adding a little water as needed to prevent sticking) for about 5 minutes, or until onions are translucent.
- Add the poultry seasoning and salt and pepper. Saute for about 3 more minutes.
- Add the cooked veggies to the blender/food processor. Blend with the water/cashew mixture until there is a smooth consistency.
- Pour mixture back into the skillet and let simmer a few minutes to re-heat. Serve immediately and enjoy!
*Inspired by THIS recipe.