Amazingly tasty and rich, caramelized onions with mushrooms and herbs makes the best gravy I’ve ever tasted. I was recently invited to a gathering, and asked to bring a vegan gravy. This original recipe is a real discovery! Easy to make, it is both vegan and Paleo, made without broth or refined ingredients. The secret is slow-roasting the onions with liquid to conserve nutrients. This makes the most delicious gravy. Although it takes a bit of time to caramelize all those onions, I was able to do other things, and the actual hands-on prep time is quick. It is definitely worth the effort, and the guests were very appreciative. Yield: 2 cups gravy
- 4 cups onions, thinly sliced
- 2 tablespoons coconut oil
- ¼ cup filtered water
- 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
- 1 cup coconut milk
- 1-2 tablespoons arrowroot flour to thicken
- 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.
- 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.
- 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.
- 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.
- 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.