Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
Don’t think I’ve ever made “real” gravy.
Maybe it’s because I grew up in the age of Steak-Ums and Jiffy popcorn – but when I think of gravy I expect it to come from a jar. Isn’t that lame? When I’m not detoxing, I cook plenty of meat. But gravy…nope. That eludes me for now.
So what I love about this recipe? It’s really easy. Doesn’t require pan drippings or having roasted a huge hunk o’ meat.
And of course I love that it’s detox friendly. Because especially in the cooler fall weather, gravy is oh-so-good on top of grains, greens, mashed potatoes, even winter squash. Cozy! (And hey, congrats to my detoxers for making it to the halfway point of the program! You guys rock.)
Easy Vegan Gravy
1 1/2 cups chopped onions
1 clove garlic, chopped
2 Tbl. olive oil
3/4 cups vegetable broth
1 Tbl. tamari
2 Tbl. nutritional yeast
1 tsp. dried sage
Pinch salt and pepper
Heat olive oil in large pan over medium heat. Add onions. Stir and cook until they start to brown. Add garlic. Cook until garlic is golden. Add the rest of the ingredients and stir to combine. Cook for 2-3 minutes, then transfer to a blender. Blend until smooth.
Makes about 1 cup of gravy. Serving suggestion: Use over greens, grains, winter squash, mashed potatoes or beans.
For all of this Fall’s detox-friendly recipes, click here.