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Creamy Coconut Milk Mushroom Gravy

Creamy Coconut Milk Mushroom Gravy
Posted By: On November 12, 2012
Comments: 0
Views: 1171
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Just in time for the holidays, this vegan mushroom gravy recipe makes an excellent accessory to all sorts of meals!

2 cups chopped portobella mushrooms (or assortment of your favorite mushrooms)
1/2 cup olive oil
3 cloves of garlic
1-2 green onions
1 cup Coconut milk
1 tsp of thyme
1 vegetable soup bullion cube
2 cups of water
2 tbs of tapioca flour (or substitute corn starch or other thickener)
2 tbs grape seed oil (or substitute other high temp oil such as coconut oil)

1) Saute chopped mushrooms with grape seed oil in sauce pan until mushrooms are thoroughly cooked and darker in color.
2) Mix tapioca flour and 2 cups of water in separate bowl - Add/mix water mixture to sauce pan (keep lid handy just in case it splashes)
3) Add cube of vegetable soup bullion - mix thoroughly until dissolved
4) Add coconut milk and chopped green onion - mix
5) Add thyme - mix
6) Add garlic (crushed or diced) - mix
7) Add olive oil - mix

Makes 3 cups of gravy - Add additional water and or coconut milk to serve more people