Thanksgiving 2017 is upon us and I couldn’t be more excited to share a gravy recipe. With only a handful of ingredients and one pan needed. I’ve been holding out on you. This recipe has been a long time coming. I ran out of time last year to share it, so I apologize for the delay. Better late and never, right?
Celebrating my beloved mushrooms in this brown gravy. It’s packed full of flavor and no animals were harmed in the making. The secret to my recipe? I use coconut milk in place of butter or oil. I love the flavor it adds and the overall creaminess. It’s a little trick I like to use for a lot of meals that require sautéing. Nothing sticks to the pan!
The second secret to this recipe is quinoa flour. I love Vitacost’s brand. This also adds a unique nutty element to the gravy. Whilst keeping it totally gluten-free. You can also use white rice flour, both work great but I prefer quinoa….