Here’s the recipe with kudos to The Raw Divas for the inspiration!
½ Tbsp onion
3 stalks celery
2 Tbsp Nut Butter (almond butter works well)
¼ Cup Water
1 Cup Portabella Mushrooms (quartered)
½ tsp garlic powder
½ tsp onion powder
1 Tbsp Nama Shoyu (raw soy sauce)
2 Tbsp Flax Seeds powdered
Black Pepper to taste
Finely chop/mince the onion and celery in a food processor. Add the remaining ingredients EXCEPT the flax seeds and pepper and grind until smooth.
Note: You can also do this in a high-powered blender, though you may need to mince the onion and celery in advance of throwing everything into your blender. I pureed everything in my food processor and it was plenty smooth for my tastes.
Grind the flax seeds in coffee grinder, vitamix or food processor until a fine powder. Transfer all ingredients to a bowl and mix well. Add pepper to taste.
Note: the flax seeds will thicken the gravy over time. If after 30 minutes the gravy is not to your desired thickness, simply add more powdered flax seeds and stir.
Enjoy immediately or freeze/refrigerate and reheat at low temperatures later.