AMAZING Whole Food Plant-Based Gravy
I am absolutely loving the way I am able to collect so many people’s favorite plant-based recipes. This gravy from Tiffany is absolutely amazing–creamy with a rich flavor that will have everyone asking for the recipe.
Surprisingly the based is a potato which creates a beautiful texture without the extra fat that you’d find in a lot of recipes.
As Tiffany and I discuss in the episode, we now know that at its root Diabetes is an issue of fat, not carbs. Tiffany like so many others tried to manage her gestational diabetes with a low-carb diet, only to find that while it helped her post-meal blood glucose numbers, it was actually making her insulin resistance worse.
Everyone loved this gravy! I even made some for someone with dietary restrictions where I used dry herbs (about 1/4 tsp each rosemary, sage and thyme) eliminated the onion, garlic and cashews and used nutritional yeast instead of the Better than Bouillon and it was delicious as well! So even if you have allergies or just need to simplify this is a recipe you need to try. Don’t wait until Thanksgiving to try this, even if you live somewhere other than Colorado, where our spring is always studded with snowstorms!
Did you know you can also have amazingly delicious mashed potatoes that are 100% plant-based? This is your ultimate comfort food!
Tiffany had so many beautiful insights on transitioning her family and herself to a plant-based diet. I think you are going to love this episode!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 15 minutes |
| Servings |
4 cups
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- 1/2 yellow onion diced
- 4 cloves garlic minced
- 2 sprig fresh rosemary destemmed
- 3 sage leaves roughly chopped
- 3 sprigs fresh thyme destemmed
- 1 Russet Potato skins on and diced, about 2 ½ cups
- 3 C water
- 1 TBSP Better Than Bouillon Seasoned Vegetable Base see note
- 1/3 C cashews
- salt and pepper to taste
Ingredients
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- In a medium saucepan over medium high heat use 1tablespoon of water to saute the onions for 5-6 minutes until they are translucent and fragrant. Add splashes of water as needed 1 tablespoon at a time (I usually don’t need more than 2 tablespoons of water total for this step).
- Add the garlic and fresh herbs. Continue to saute for another 2-3 minutes adding splashes of water as needed 1 tablespoon at a time.
- Add the diced potato, cashews, water, and bouillon to the saucepan. Cover with a lid and boil over medium heat for 15 minutes until the potatoes are fork tender.
- Turn off the heat, remove the lid, and let it cool for about 5 minutes before transferring the mixture to the blender.
- Blend on high speed until the consistency is silky smooth. Add salt and pepper to taste. Then transfer the gravy back to the saucepan to keep it warm or pour it in a gravy boat and serve with mashed potatoes.
I personally love to use the Better Than Bouillon Vegetable base. My second favorite option is the Not-Chicken Bouillon Cubes. However, both of these do contain sugar. If you are looking for a sugar-free option you can substitute the water and bouillon for vegetable broth. Just make sure that you like the taste of your broth since it is a prominent flavor.
Also, if you don’t have the fresh herbs on hand you can substitute them for 1 tsp poultry seasoning. Just make sure you add the seasoning to the garlic and onions before boiling with the potatoes. If you add it to your gravy after it is done cooking the seasoning will be too strong.
Cashews can be omitted for nut-free.