SOUTHERN STYLE WHITE GRAVY

When I said we were breakfast people, I wasn't lying. But honestly, we have this for dinner more than we do for breakfast. You know Binner (breakfast for dinner). I'm sure you agree, pretty much the best thing in the world, is Binner! I've made a few versions of this gravy, and this is our favorite one. I say that every time, but I would not steer you wrong my friend. If you like Biscuits and Gravy look no further, you've come to the right place.

This gravy is so savory with hints of Sage, Rosemary and subtle Smokiness that mimic Country White Gravy that is used in so many Southern dishes. 

Thankfully, I didn't burn these biscuits, which I'm notorious for, Thanks MOM! I kept a hawks eye on these beauties and they turned out almost too pretty to eat...

Here's the link to the Vegan Buttermilk Drop Biscuits

Here's how this Gravy is made:

In a saucepan add following ingredients and enough water to cover.
1 lb. Bag frozen Cauliflower (Don't worry if you don't like Cauliflower you can't taste it)

1 small Onion roughly chopped

2 tablespoons Sunflower seeds (Cashews work too, *optional leave them out if your not eating seeds or nuts) 

1/2 teaspoon Rosemary
1/4 teaspoon Sage 
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
Bring to a boil and then simmer until the cauliflower and onions are soft and can be mashed with a fork or spoon.
Reserve the cooking liquid to thin the gravy as needed.

Add the drained mixture to your high speed blender along with

1/4 to 1/2 teaspoon of No Chicken bouillon (I used Better than Bouillon no chicken base http://amzn.to/2gPHkob)

3 drops of liquid smoke (YES exactly 3 no more no less, haha... You can always add more to your taste, but don't over do it, cause it can go wrong... real quick.)

2 teaspoons Mushroom Broth seasoning to taste this is salty so add a little at a time if you're salt sensitive (it is TOTALLY optional, but I use this in a lot of recipes and LOVE IT! Look at your local Asian market it's way cheaper!)

1/2 teaspoon each Rosemary, Sage, Garlic and Onion powder (This is to taste you will need to taste and adjust until it is to you preference. I start with 1/2 and work my way up. 

Blend until super smooth adding a little of the cooking liquid as needed.

Pepper (I use a lot because that is traditional for Southern White Gravy and it's GOOOD!)

Salt (optional, do not add salt until after you have adjusted the bullion and mushroom broth seasoning if you are using it).

Here's the recipe video, it's helpful to see the process so I highly recommend watching it. Plus you can see what the family thinks about it.

I hope you enjoy this dish as much as we do. If you do make it or another recipe please post a photo 
and tag me on Instagram @theplanteaters or follow us here on Facebook. 

Much Love ~ Des!

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