|Prep time: 10 minutes||Cooking time: 20 minutes||Total time: 30 minutes|
This healthy recipe is not only incredibly delicious but also low-fat, gluten-free AND vegan! What!? I had no idea vegan gravy could be so good. This is perfect over mashed potatoes, lentil-veggie loaf, mashed cauliflower, etc..
If you don't find Yukon gold potatoes, red potatoes would be the most similar substitute.
Did you know that Yukon gold potatoes contain antioxidants?
Potatoes get an “unhealthy” reputation sometimes, but this type of potato packs 45% of your daily vitamin C needs, along with 4 grams of protein and 2 grams fiber in each medium potato.
Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
Heat oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
Add in garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in potato, tamari, and water and bring to a boil.
Once boiling, lower heat to a simmer and cover pan. Cook until potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
Once tender, carefully transfer contents of pan to a high-speed blender or food processor, (or use a stick blender! Easy!) and add in salt and pepper. Blend until smooth, using a thin towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
Adjust seasoning and serve warm over your favorite side dish or main course. Leftover gravy can be stored in airtight container for up to 3-4 days in the fridge. It will thicken but will thin-out when reheated. Add an extra splash of water to thin it out, if needed, but don't add the water until the gravy is warm first.