VEGAN GLUTEN-FREE MUSHROOM GRAVY

[ingredients title=”Ingredients”]

• 2 packages mushrooms, (I used white and crimini)
• 4 shallots
• 5 cloves garlic
• 6 tbs chickpea flour
• 1 tsp fresh thyme or sage
• 3 cups vegetable broth
• 2 tbs coconut oil
• sea salt and black pepper to taste

[/ingredients]

[directions title=”Directions”]

1. Chop the onion very fine, mince the garlic cloves, and slice the mushrooms. I like to slice one container of mushrooms and chop the other container into small pieces so the gravy isn’t too chunky.
2. Heat a large pan on medium high and grease it with the coconut oil. Add the onions and garlic. Sautée for 1-2 minutes, until the onions are translucent. Add the mushrooms and cook for about ten minutes, until the liquid evaporates.
3. Season the mushroom mixture with the thyme. Sprinkle a dash of sea salt and black pepper. Add the chickpea flour in the pan and stir to mix well.
4. Pour two cups of vegetable broth into the pan and mix with a wooden spoon to get rid of any clumps. The gravy will be very thick. Reduce the heat to low and cook for another 5 min or so, adding splashes of vegetable broth as needed until you reach your desired consistency. I like my gravy to be really thick. Slap yo mama thick!
5. Put this deliciousness on everything. It tastes really decadent, but it’s actually good for you. So eat it all!

[/directions]

Committing to a vegan diet can be a challenge for people who are used to eating eggs for breakfast. This Vegan Gluten-free Mushroom Gravy makes an excellent savory breakfast option if you want to branch out from avocado toast and smoothies bowls (my two breakfast staples). Healthy, delicious, and accommodating to most diets, what can’t this gravy do?