Ditch the animal fat in favor of this rich, creamy, flavorful Vegan Gravy, low-FODMAP. There are numerous recipes for cashew gravy, mushroom gravy, basic brown gravy, but all of them are very high in FODMAPs. Here's a recipe that is cashew-free, onion-free, garlic-free, and uses the treasured low-FODMAP oyster mushroom as a part of its flavor profile. Using a few sunflower seeds, a touch of tamari and nutritional yeast for umami, and browned leek and scallion greens, we've created a desirable gravy for any plant-based table!
For a very Thanksgiving or holiday style gravy, stir in the optional fresh chopped rosemary at the end. At other times of the year I prefer a spicy aftertaste from the addition of some optional chipotle powder. But, any time of the year, this is a fast and easy recipe and unlike the typical gravy recipe, this makes a full 5 cups so your guests can pour it on!
Try Vegan Gravy, low-FODMAP with Mashed Potatoes and Parsnips for a homey side dish, or pour it over Vegan Gluten-Free Stuffing with Sausage and Fall Fruit, as an all-in-one Holiday or comfort meal.
The low-FODMAP keys: For some creaminess, replace cashews with sunflower seeds, tolerable in small amounts. For the mushroom flavor, use some oyster mushrooms, but supplement with some tamari and tomato paste to keep it from going completely earthy. For the allium flavors (onion and garlic), use a bit of garlic-infused olive oil along with buttery vegan margarine to brown some leek and scallion greens, all low-FODMAP. Voila! This finished rich umami gravy will satisfy everyone's palates!
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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