Savory Gravy (Gluten Free and Paleo)

savory gravy Thanksgiving is tomorrow, and I've already got you covered with plenty of Thanksgiving recipe inspirations that are gluten-free, vegetarian and paleo. Today, as I was placing together the dinner menu with my mother-in-law, I noticed that the gravy we planned to serve was not gluten-free or vegetarian. I quickly got to my computer and looked at my previous post for the perfect gravy recipe. (Nom Nom Paleo's Ummami Gravy). This recipe is an adaptation to Michelle Tam's amazing paleo gravy. I modified this recipe in accordance to the ingredients I had here at home.

savory gravy

What You'll Need

2 tablespoons coconut butter 1 large onion, diced 5 pieces of sun-dried tomatoes ½ pound cremini mushrooms, sliced 3 garlic cloves, minced 4 cups organic vegetable stock 3 fresh tarragon sprigs kosher salt freshly ground black pepper

What You'll Need To Know

In a medium saucepan you'll want to melt the coconut butter over medium heat. Add in the onions and sauté for 10 to 15 minutes or until fragrant and translucent. Cook the mushrooms and dried tomatoes until the liquid is released and evaporated for about 8-10 minutes. Add the garlic to the saucepan, and cook for 30 seconds or until fragrant. Mix in the broth and the tarragon springs and bring to a boil. You'll want to reduce the heat to medium-low to maintain a strong simmer, and cook until the gravy has reduced by half for about 30 minutes. After, you'll want to season with salt and pepper to taste and blend with a hand blender or food processor. If it is too thick, add in one more cup of broth and blend. The texture should be smooth and creamy. Viola! Pour over your favourite mash, turkey or brussels sprouts...it's darn good!

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Savory Gravy (Gluten Free and Paleo)
Prep time:
Cook time:
Total time:
Serves: 4 cups
Ingredients
  • 2 tablespoons coconut butter
  • 1 large onion, diced
  • 5 pieces of sun-dried tomatoes
  • ½ pound cremini mushrooms, sliced
  • ½ portobello mushroom
  • 3 garlic cloves, minced
  • 4 cups organic vegetable stock
  • 3 fresh tarragon sprigs
  • kosher salt
  • freshly ground black pepper
Instructions
  1. In a medium saucepan you'll want to melt the coconut butter over medium heat.
  2. Add in the onions and sauté for 10 to 15 minutes or until fragrant and translucent.
  3. Cook the mushrooms and dried tomatoes until the liquid is released and evaporated for about 8-10 minutes.
  4. Add the garlic to the saucepan, and cook for 30 seconds or until fragrant.
  5. Mix in the broth and the tarragon springs and bring to a boil.
  6. You'll want to reduce the heat to medium-low to maintain a strong simmer, and cook until the gravy has reduced by half for about 30 minutes.
  7. After, you'll want to season with salt and pepper to taste and blend with a hand blender or food processor. If it is too thick, add in one more cup of broth and blend. The texture should be smooth and creamy.
  8. Pour over your favourite mash, turkey or brussel sprouts...it's darn good!

  This recipe was adapted form Nom Nom Paleo's - Ummami Gravy