Makes: 1 quart


  • 1 lbs mushrooms
  • 1 ½ tsp garlic powder
  • 1 ½ tsp dried minced onion
  • 2 tsp sage, ground
  • ½ tsp thyme, ground
  • 2 tsp sea salt
  • ¼ tsp paprika
  • 1 tbsp maple syrup
  • ¼ c avocado oil
  • ⅓ c brown rice flour
  • 3 c unsweetened almond milk
  • ¼ c water
  • 1 tbsp arrowroot starch


  1. In a medium sized bowl, mix mushrooms, garlic powder, minced onion, sage, thyme, salt, paprika, maple syrup until incorporated.
  2. Brown meat in skillet or saucepan or saute pan on medium heat.
  3. Stir in avocado oil, then stir in brown rice flour. Slowly add in milk ½-1 cup at a time stirring constantly. Letting the milk come to a simmer before adding more, until all the milk is incorporated. Bring to a simmer.
  4. In a small bowl or measuring cup, add the water and arrowroot starch. Mix with a whisk, fork or your fingers until the starch is liquefied, and pour into the gravy while whisking constantly. Simmer until desired thickness, I like it for a 3-5 minutes after the water mixture is added.

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