Down Home Gravy And Parsnip Rice

Raw Vegan Recipe that is soulfully simple and delicious


For downhome gravy
Tahini sauce/Almond butter 1⁄2 Cup (8 tbs)
Nutritional yeast 2 Tablespoon
Virgin olive oil 1⁄4 Cup (4 tbs)
Lemon juice 2 Tablespoon
Liquid amino/Wheat free tamari 2 Tablespoon
Filtered water 1 Cup (16 tbs)
Red onion 2 Tablespoon , finely chopped
Green pepper 2 Tablespoon , chopped finely
Granulated garlic 1 Teaspoon
Paprika 1 Teaspoon
Dried basil 1 Teaspoon
Salt 1 Teaspoon
For parsnip rice
Parsnips 4 Large , mince



1. Chop the red onion and green pepper, set aside.

2. Wash, peel and mince the parsnip, set aside.

3. In a food processor, blend parsnip to rice texture or finely chop with a knife.

4. Transfer it in a mixing bowl, set aside.

5. In a bowl combine tahini sauce, garlic, paprika, dried basil and sea salt. Mix it well.

6. Add lemon juice to the gravy add tamari or liquid amino and nutritional yeast. Mix it well to make a thick paste. Add water to dilute the consistency.

7. Add diced green pepper and red onion to the gravy, mix well, set aside


8. Serve parsnip rice with marinated greens, mushroom steak and downhome gravy.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 318Calories from Fat 194

 % Daily Value*

Total Fat 20 g31.4%

Saturated Fat 2.12 g10.6%

Trans Fat 0 g

Cholesterol 0.3 mg

Sodium 656.4 mg27.35%

Total Carbohydrates 27 g8.9%

Dietary Fiber 7.84 g31%

Sugars 5.8 g

Protein 8 g15.6%

Vitamin A 16.1% Vitamin C 47.6%

Calcium 13.4% Iron 9.4%

*Based on a 2000 Calorie diet