I Can’t Believe it’s Vegan Gravy

Ingredients

Caramelize the Onions
• 4 cups onions, thinly sliced
• 2 tablespoons coconut oil
• ¼ cup filtered water
Make the Gravy
• 1 pound mushrooms, preferably shiitake and maitake, sautéed in coconut oil
• 1 cup filtered water
• Unprocessed salt and pepper
• 3 cloves garlic
• 1 tablespoon nutritional yeast
• 1 tablespoon coconut aminos (Find in any grocery by the Bragg's aminos)
• 1 tablespoon sage or thyme
• 2 teaspoons rosemary
• 1 teaspoon apple cider vinegar
• 1/3 cup coconut oil
Thicken and Serve:
• 1 cup coconut milk
• 1-2 tablespoons arrowroot flour to thicken

Instructions

Carmelize the Onions:
1. Preheat oven to 325 degrees. In a large glass baking pan, place 2 tablespoons of coconut oil and put it into the oven to melt for 5 minutes. Add the sliced onions, water, and stir them in a bit.
2. Bake for 1 ½ to 2 hours or until very tender, stirring every 30 minutes. Remove from the oven and place them in a large saucepan.
Make the Gravy:
3. Sauté the mushrooms in coconut oil. Then add them to the saucepan with the onions. Add water and bring to a boil. Add salt, pepper, garlic, nutritional yeast, coconut aminos, sage, thyme, rosemary, vinegar, coconut oil, and stir well. It the mixture is too thick, add a few tablespoons water.
4. When the mixture boils, turn the heat off and allow to cool for 15 to 30 minutes. Then blend until smooth. Use an immersion blender or an upright blender. I used a BlendTec super-blender, and it came out very creamy.
Thicken and Serve:
5. Pour the blended gravy back into the saucepan over medium heat. In a cup, whisk together coconut milk and arrowroot flour until smooth. Add it to the gravy mixture and stir well. Heat to boiling until the arrowroot is cooked and gravy is thick and luscious. Serve.