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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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Smooth & Savory Vegan Lentil Gravy

November 15, 2017

Gone are the days of needing butter and animal fat to make a gravy. Here's how to whip it up in half the time with no added fat but twice the taste!

 Vegan Cooking Level:  Beginner

 

Ingredients:

 

1/2 cup dry lentils

2 cups veggie broth

11/2 cup almond milk

1 1/2 tsp. garlic powder

1 1/2 tsp. onion powder

1 1/2 tsp. poultry seasoning

3 tbsp. tamari (soy sauce)

3 tbsp. corn starch + 6 tbsp. water

 

How to make it

 

Step 1:  Cover and bring the lentils and veggie broth and bring to a boil. Then, lower the heat and cook about 20 with the lid half-on. Lentils should be soft with no bite left in them. If needed, cook for 5-10 minutes more. If liquid boils out add a little water or more veggie broth.

 

Step 2:  Add the almond milk, spices and tamari to the pot with the lentils.

 

Step 3: In a separate small bowl, mix the cornstarch and water and add to the pot. Stir to combine thoroughly and watch the mixture thicken. Remove from heat. 

 

Step 4:  Use an immersion blender right in the pot and blend until smooth. Feel free to add more veggie broth to thin or another round of 1 tbsp. corn starch and 2 tbsp water mixture to thicken until the gravy is at your desired texture. Use immediately. 

 

Gravy keeps in the fridge (but gets thicker when cold) so you may need to add a little veggie broth upon reheating.

 

How to serve it

 

Serve this gravy over seitan or with biscuits and over mashed potatoes or any roasted veggies.

 

HOW TO MAKE AMAZING VEGAN MASHED POTATOES: To make mashed potatoes vegan, simply boil peeled, cut up potatoes in water with a few whole garlic cloves on a low, soft boil until a knife slides right through. Drain the boiled potatoes and return to the pot. Add a little warmed veggie broth and a little warmed almond milk and mash and stir to desired consistency. No butter, cream or additional fat necessary!

 

Enjoy!

 

Want to take back your health eating this way

but need help with how to do it? 

 

 Schedule a FREE with me to: Plant-Empowered Woman Activation Call  with me to:

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

-Vegan Coach Naomi :)

 

 

 

 

 

 

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