Roasted Fennel and Portabella Gravy – A Versatile Vegan Must-Have

This is a superb gravy that is so versatile, and will become a go-to recipe for Vegan and plant-based foodies.  While this recipe is positively fabulous on baked, roasted, boiled or mashed potatoes, it also makes a wonderful topping on open faced hot sandwiches, crepes, squash, asparagus, savory pies and various types of seitan products.


It takes a bit to prepare but it is so worth it.  This makes a large batch, but that is good news, even if you are a single person.  It freezes really well, so make a large batch and place in plastic containers in sizes that will suit you later,  to take out and use as you need to.  I used 4 ounce plastic containers.   No need to defrost.  It can go from frozen to hot just by placing in a pot and warming it up.


If  you have never tried cooking with fennel before, there is no need to be intimidated.  You just roast it in the oven, covered in foil, like you would any other vegetable.  It’s easy and delicious with a distinctive taste, slightly licorice-like, that pairs well with the roasted mushrooms and garlic.  This recipe also has just the slightest hint of nutmeg and truffle oil, giving it a very interesting gourmet flair.


Healthy Gravy?


Is there such a thing as a healthy gravy?  Sure there is.


Fennel has some amazing health benefits, being a great source of vitamin C, fibre and potassium.

You could substitute any type of mushrooms if you prefer to substitute, however, obviously, if you are using a smaller variety, you will need to add more, to make up for the size difference.  Mushrooms also pack a powerful health punch, and some might prevent cancer and aid in weight loss.


Of course, garlic is amazing for our bodies in so many ways.   Read more here.

Roasted Fennel and Portabella Gravy

Preheat oven to 385 fahrenheit


1 bulb fennel, cut up in chunks about 2 inches big

2 portabella mushrooms also cut up in chunks

1 bulb roasted garlic

1 1/4 tsp himalayan sea salt

1 tsp thyme

1/4 tsp nutmeg

2 cup low sodium vegetable broth

2 cups coconut milk  (1 Can)

10 drops Franks red hot sauce

1/2 tsp truffle oil

2. 5 tbsp red wine


Cut up fennel into chunks and roast in a small cake pan, covered in foil, for about 1/2 hour til translucent.  Place a garlic bulb in foil and add it to the oven, and add portabella mushrooms to the cake pan and cook 20 minutes longer with foil.  Remove foil and cook another 10 to 15 minutes until it browns a bit, as pictured below.


Place all of the roasted veggies into a medium pot and add all of the other ingredients.   Mix with an immersion blender and cook it on medium heat, stirring frequently, for about 15 minutes.  Serve hot.



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