Gravy

There are three variations of gravy here:

Vegan/Vegetarian
Regular
Regular with Drippings

Vegan (vegan option only), Vegetarian (vegan option only), Dairy-Free, Lactose-Free, Gluten-Free, Sugar-Free, AHS Elimination Diet

Positive Nutrition Aspects

Magnesium-Rich Food, Flavonoid-Rich Food, Vitamin C-Rich Food, Calcium-Rich Food, Brain Healthy Food.

Equipment Needed

1. Saucepan
2. Whisk
3. Measuring spoons
4. Measuring cup

Vegan Variation Gravy Ingredients

1 Cup organic vegetable broth
1 Cup canned organic coconut milk
1 Teaspoon sea salt (add more or less to taste)
Pepper to taste
1 Teaspoon thyme
½ Teaspoon sage
1 Tablespoon ground arrowroot
1 Teaspoon ground arrowroot

Instructions

1. In a saucepan, bring the vegetable broth, arrowroot and salt to a boil whisking thoroughly.

2. Add the canned coconut milk.

3. Add the sage and thyme.

4. Reduce the heat to a slow boil and cook for about 12 minutes.

5. Add salt and pepper to taste.

6. The vegan gravy is great served over a grilled cauliflower steak.

Variations to the Gravy

A. Utilize organic chicken broth versus vegetable broth.
B. Use the turkey broth from the neck and giblets (See recipe below).
C. Add the drippings from the Turkey. Note that this adds a lot of fat content.

Turkey Broth from Neck and Giblets

Neck from turkey
Giblets from turkey (heart, gizzard, liver)
4 Cups of water
1 Teaspoon thyme
½ Teaspoon sage
1 Teaspoon salt
Salt and pepper to taste

Instructions

1. Thoroughly rinse the turkey neck and giblets.

2. In a saucepan bring the water and salt to a boil.

3. Add the neck and giblets.

4. Add the sage and thyme.

5. Reduce the heat to a slow boil and cook the broth with the neck and giblets for about 30 minute. Be sure to watch as you do not want it to dry out. This should produce about 2 cups of broth.


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