$\"Allergy$

free from gluten and the top 8 food allergens<\/p><\/div>\n

Please pass the gravy!<\/p>\n

Homemade gravy is well worth the effort and much healthier than store-bought that often contains trans fats and lots of sodium.<\/p>\n

The French have sauce, Americans have gravy.<\/p>\n

We used the classic techniques for turning an espagnole sauce into a plant-based brown gravy.
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\nBrown gravy pairs well with so many foods. Here are just some examples:<\/p>\n

cauliflower steaks<\/li>\n
mashed potatoes<\/li>\n
crispy baked portobello strips<\/a><\/li>\n
meatloaf<\/li>\n
hamburger steaks<\/li>\n
pork chops<\/li>\n
loco moco<\/li>\n
turkey<\/li>\n
chicken<\/li>\n
shepherd’s pie<\/li>\n
poutine<\/li>\n<\/ul>\n
Loco Moco<\/strong><\/p>\n
A dish truly unique to Hawaii is the loco moco, white rice topped with a hamburger patty, a fried egg and yes, brown gravy.<\/p>\n
Just what is poutine, you ask?<\/strong><\/p>\n
The delicious Canadian dish is comprised of French fries, cheese curds, and gravy and is all the rage.<\/p>\n
One of the recipes we developed for the Fall 2017 issue of Allergic Living is an allergy-friendly and vegetable-based version of this delicious comfort food called poutine.<\/p>\n
We hope you enjoy all the delicious meals you can make using this brown gravy, or as the French would say, espagnole sauce.<\/p>\n
$\"Gluten$ <\/p>\n
$\"Allergy$ <\/p>\n