‘Let Food Be Thy Medicine’ – Eating Well with Chronic PainSeptember 17, 2017
Creating Healthy Habits between Thanksgiving and ChristmasOctober 10, 2017
In honor of World Vegetarian Day 2017 (October 1st) AND Canadian Thanksgiving around the corner, I’m serving up a delicious vegetarian gravy to go alongside your turkey dinner this weekend (or should I say a gravy that your turkey can go alongside…). Finding ways to incorporate more vegetarian dishes is a great way to add more vitamins and minerals, as well as fibre to your diet, while reducing your intake of saturated fats. Mushrooms are a perfect substitute for meaty dishes because they still give you that texture you’re looking for. This gravy is so versatile – whether it’s a side to this weekend’s dinner, or on top of a homemade poutine, it’s a perfect plant-based substitute to your saucy side!
- 1 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 4 oz (app. 100 grams) mushrooms, finely chopped
- Salt and pepper, to taste
- 1 tsp oregano
- 1 tsp sage
- 1 tsp rosemary
- 1 tsp ginger
- 2-3 tbsp. of flour *can use gluten-free flour such as graham or rice flower
- 3 cups of no salt-added vegetable stock
- Heat oil in a large sauce pan over medium heat. Add onions and lightly sauté.
- Add mushrooms and spices/herbs and cook until mushrooms are softened.
- Add flour and continue to cook and stir for 1 minute.
- Slowly add vegetable stock and bring mixture to a bring to simmer.
- Cook for 5-10 minutes – taste and add more spice/herbs until desired flavor is obtained.
- Add more vegetable stock in gravy is too thick.