- ½ cup sunflower seeds, (the kind that come with their shells removed, not having any shells. You do not want shells in your gravy. No shells.) (recommended: roasted. Roasted have a better flavor. Raw can have a bitter flavor.)
- 1 cup water
- 1 tsp onion powder
- dash of parsley flakes
- ½ tsp salt
- (Optional Step) If sunflower seeds are sweetened/salted/have preservatives, rinse sunflower seeds with water.
- Combine sunflower seeds and 1 cup of water in a blender.
- Blend until smooth. I use the “puree” option on my blender. The mixture does not have to be smooth, but the sunflower seeds should be well-pureed so that there are no sunflower seed chunks. It’s okay if it’s grainy. It may not get perfectly smooth. It didn’t for me. The water should not be distinguishable from the sunflower seeds, but the mixture should look like a grey smoothie.
- Pour into a small or medium sauce pan.
- Using a whisk, fork, or spoon (whisk recommended), stir in seasonings.
- Bring to a boil, stirring frequently.
- Gravy should thicken, if it is not thick already, as it boils.
- As soon as gravy has both come to a boil and starts to thicken, it should be mostly ready.
- Cook for 1-2 more minutes, stirring constantly.
- Remove from heat (turn off stove if finished with the burner) and let stand for 2-3 minutes. Should thicken more as it stands.
Makes around 1 1/2 cup of gravy.
This gravy tastes delicious on stuffing and potatoes. It also may work well on biscuits/toast, gluten-based veggie meats and/or in vegetable pot-pie. In the picture, it is shown on top of hash browns and Italian stuffing.