Vegan Mushroom Gravy

Creamy Vegan Mushroom Gravy

Creamy, delicious mushroom gravy. Super easy and quick to make in just under 3 minutes. Great as a topping for roasted vegetables,
chicken, beef, or on top of roasted potatoes or fried mushrooms.

Creamy Vegan Mushroom Gravy

Vegan Mushroom Gravy

Creamy, delicious and super easy to make mushroom gravy. Great as a topping for roasted vegetables, chicken, beef or on top of roasted potatoes or fried mushrooms.

Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes

Ingredients

  • 2 button mushrooms
  • 2 cloves of garlic
  • 3 cups of oat milk 
  • 1 tsp powdered vegetable stock
  • 1/4 tsp sea salt
  • pepper to taste
  • 1 tsp arrowroot powder
  • 1/4 tsp ground rosemary
  • 1/4 tsp ground thyme

Instructions

  1. Add the garlic, oat milk, button mushroom, stock powder, herbs, salt and pepper to a high speed blender (I use a Nutribullet). Blend on high until everything is mixed into a smooth sauce like texture
  2. Pour the mixture into a small cooking pot, and add the arrowroot powder.
  3. Place on cooker and slowly increase heat to a boil, whilst continously stirring with a whisk.
  4. The sauce will thicken quickly, and will reach a great creamy consistency once boiling.
  5. Once at a boil, keep srirring and take off the heat.
  6. Pour into a sauciere.
  7. The sauce will keep well in the fridge for 3 to 4 days.
  8. Enjoy!

Gut Healing Turmeric & Mushroom Curry Soup

Get stuck into a bowl of bubbling, warming, yellow-goodness
and enjoy the healing powers of turmeric, ginger and shitake mushrooms.

This healthy but yet tasty yummy broth will help your body fight bacteria and inflammation, boost your immune system,
and to keep those pesky bugs at bay (always good in a corona crisis!).

Weekly Recipe

Gut Healing Turmeric and Mushroom Curry Soup

Yield: One Large Pot of Broth

Gut Healing Turmeric & Mushroom Curry Soup

Gut Healing Turmeric & Mushroom Curry Soup

Inflammation calming, immune-boosting, gut healing yellow turmeric curry soup.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 tsp sesame oil (leave out if on a cleanse, or if this is your evening meal, leave in).
  • half a shallot, chopped finely
  • 1 tsp anisseed
  • 1 tablespoon thai yellow curry paste (try and find a curry paste without added fats, maltodextrin, natural or unnatural flavourings, etc.)
  • 1 thumb size knob of fresh turmeric, sliced finely. If you haven't got fresh, use 2 tsp ground turmeric
  • 1 thumb-size knob fresh ginger, minced
  • 1 garlic clove
  • 1 tsp fennel seeds, grind small in a pestle and mortar
  • 1/4 tsp dried thyme
  • 2 stalks of celery, chopped
  • 1 bok choi, chopped 
  • 1 zuchini, chopped
  • 200g shitake mushrooms, fresh or dried (important if dried: soak at least for 5 hours beforehand. If you can't get hold of shitake, brown button mushrooms work as a replacement)
  • toasted sesame seeds to garnish
  • 1.5 liter vegetable stock
  • 6 tbsp cocos aminos or lupin sauce, or both, depends how strong you like your flavouring.
  • salt and pepper to taste
  • juice of 1 lime (if you haven't got limes lemon juice works ok as well)
  • handful of fresh coriander, chopped
  • gluten free brown rice noodles, cooked to your liking
  • toasted sesame seeds or toasted nuts of your choice to garnish (leave out nuts and seeds if on a cleanse)
  • spinach or other leaves to garnish

Instructions

  1. Grab a large stock pot, and add about 3 tablespoons of water to the bottom.
  2. Add the sesame oil and place cooker on a low heat (skip this step if on a cleanse).
  3. Add the chopped shallot, minced ginger and chopped garlic. Mix well with the oil and the water. Add the yellow curry paste. Keep heat on a low setting and cook for 5-10 minutes, until onion is translucent and onion and garlic flavourful.
  4. Add the anisseeds, turmeric, thyme and fennel and mix in well. Up cooker to a medium heat and cook for another 5 minutes stirring frequently.
  5. Add the sliced celery and zuchini, stirr in well with the onion spice mixture and cook on medium heat for a few minutes.
  6. Add the vegetable stock and bring to a boil.
  7. Cover and simmer for 5 minutes.
  8. Add mushrooms and cocos aminos. Cook for another 10 minutes.
  9. Add the sliced bok choi, the lime juice and half of the coriander and cook for another 5 minutes.
  10. Taste and season with salt and pepper. Depending on what you used (cocos aminos, lupin sauce, or both), taste the broth and add more of what you feel is needed. I usually can't get enough of the cocos amino taste so I always add a bit more of that at the end.
  11. Serve the soup over gluten free brown rice noodles (or any other asian style noodles of your chosing), sprinkle with the rest of the coriander and top with sesame seeds, nuts or chilli flakes.
  12. Enjoy!