Paleo Spinach and Mushroom Gravy

A vegan take on Southern comfort, fit for any meal of the day.

For the printable recipe click here.

If you are looking for a meatless main, this vegetarian spin on a comfort-food classic is perfect for any meal of the day.

Here in the South, biscuits and gravy are kind of a big deal. I love bacon gravy, while Monster Daddy prefers sausage. The family favorite, however, is any way that Mamaw makes it. Bacon or sausage, mine is good, but hers is better. She’s almost 97, so experience is definitely on her side, and I am totally okay with that.

The first time I talked about making a paleo version of biscuits and gravy, Monster Padre looked at me like I had just sprouted antlers. While he was pretty impressed with the results, Mamaw’s gold standard casts a pretty big shadow. Monster 2 licked his plate clean and then somberly requested, “Can we go to Mamaw’s house?”

So the next time I got a hankering for biscuits and gravy, I wanted to really shake things up. No sausage, no bacon--veggies! I decided on spinach for something green and mushrooms for something hearty.

This recipe employs a mirepoix puck and rosemary salt for depth of flavor--both excellent staples to have on hand--but don’t worry if you don’t have those lying around!

For 1 mirepoix puck sub 1-2 T each very finely minced onion, carrot, and celery.

For 1 teaspoon rosemary salt sub 1 tsp kosher salt plus 1 drop rosemary essential oil or 1 tsp very finely minced fresh rosemary. If using dried rosemary, use ½ tsp and crush with a mortar and pestle.

Thickened with coconut cream and arrowroot starch, this gravy won’t be quite as thick and white as the traditional roux-and-dairy variety, but it will turn a biscuit (or any other sort of item you might want to ladle it onto) into a pretty delicious meal.

The arrowroot must be mixed with a little cold water to create a slurry. After adding the arrowroot slurry, be sure not to let the gravy boil, as this will destroy its thickening power. You’ll want to cook it, whisking the whole time, for just a couple of minutes on med-low heat.

Serve this delicious veggie gravy over your favorite paleo biscuits, over any variety of potato, or even over zoodles or your favorite paleo pasta.

If you’re not vegan, crown your dish with a fried egg or two for an even more filling and luxurious plate of Southern comfort.

Here's what you'll need:

• 3 T olive oil (for vegan) or bacon grease

• 8 oz sliced mushroom caps (I use button or cremini)

• 1 tsp Rosemary salt*

• ½ tsp Dried thyme

• Black pepper, to taste

• Pinch crushed red pepper flakes

• 1 mirepoix puck**

• 6 oz (about 5 large handfuls) baby spinach

• 1 (13.5 oz) can coconut cream

• 1 T arrowroot starch

• 1 T cold water

Here's what you'll do:

1. Heat 1 T of the oil or grease over med-high heat in a large skillet and add half the mushrooms. Brown mushrooms on first side, flip them, and sprinkle with a pinch each of the thyme, rosemary salt, and black pepper. Transfer browned mushrooms to a small bowl, and repeat with another tablespoon of oil and remaining mushrooms.

2. Add the mirepoix puck to the empty skillet along with the last 1 T oil and remaining seasonings. Cook until softened and beginning to brown.

3. Return mushrooms to the pan along with any liquid from their bowl. Add spinach and cover for a minute or two to let the spinach wilt a bit. Continue to stir and saute till all the spinach is softened.

4. Turn the heat to med-low and stir the coconut cream into the mixture.

5. In a small cup or bowl, whisk together the arrowroot starch and cold water. Whisk the arrowroot slurry into the skillet, continuing to whisk as it cooks 1-2 minutes over med-low heat. Do not boil.

For the printable recipe click here.