Recipes

GFCFSF NuLife Brown Gravy (yields 2 cups)

2 Cups Natural Beef Broth

3/4 Tbl Tomato Paste

1 Tbl Potato Starch

3 Tbl Coconut Milk (creamy type)

Kosher Salt (to taste)

Ground Black Pepper (to taste)

NuLife Beefy Veggy Meatballs (cooked according to instructions)

Method:

1. In a pot over medium heat place 1 1/2 cups of beef broth and the tomato paste. Heat on the stove while whisking together until combined and bring to a simmer. Cook for about 3-5 minutes.
2. While the broth is simmering, prepare a slurry by dissolving the potato starch in the remaining 1/2 cup of unheated beef broth.
3. Whisk the cold slurry into the heated broth and you will see the sauce start to thicken.
4. Add the coconut milk and season with salt and pepper.
5. Adjust the consistency as you like. Add additional beef broth for a thinner sauce and add more slurry if you prefer a thicker sauce.
6. Add the Beefy Veggy Meatballs to the sauce and heat for 5 minutes on verry low so the sauce does not burn.

GFCFSF NuLife Swedish Style Sauce (yields 1 1/2 cups)

1 Cup NuLife Brown Gravy (see recipe above)

6 Tbl Coconut Milk

4 Tbl Rice Milk (or hemp milk/almond milk or desired type)

Pinch Ground Nutmeg (nutmeg can be overwhelming so add to taste)

Kosher Salt (to taste)

Ground Black Pepper (to taste)

NuLife Beefy Veggy Meatballs (cooked according to instructions)

Method:

1. Heat the brown gravy in a pot over low heat and bring to a simmer.
2. Add the coconut and rice milks to the gravy and whisk all together.
3. Season with the nutmeg and adjust seasoning with salt and pepper as desired.
4. Add the Beefy Veggy Meatballs to the sauce and heat for 5 minutes on very low so the sauce does not burn.

GFCFSF NuLife Thai Style Gravy (yields 4 cups)

1 tsp Coconut Oil or oil of your choice

1 Clove Garlic - Minced

½ Tbl Peeled Chopped Ginger

1/8 tsp Chili Flakes  (adjust to heat level you desire)

½ Tbl Brown Sugar

2 Cups Natural Beef Broth

3/4 Tbl Tomato Paste

2 Tbl Potato Starch

1.5 Cups Coconut Milk (Creamy Type)

3 Tbl Chopped Cilantro

Kosher Salt (to taste)

Pepper Black Ground (to taste)

Method:

1. In a pot over medium heat, add oil.  Cook Garlic and Ginger for about a minute.  Add chili flakes, 1 ½ cups of beef broth, and the tomato paste.  Heat on the stove while whisking together until combined and then bring to a simmer.  Cook for about 3-5 minutes.
2. While the broth is simmering, prepare a slurry by dissolving the potato starch in the remaining ½ cup of unheated beef broth.
3. Whisk the cold slurry into the heated broth and you will see the sauce start to thicken.
4. Add the coconut milk and brown sugar and season with the salt and pepper.  Add the chopped cilantro.  
5. Adjust the consistency as you like.  Add additional beef broth for a thinner sauce and add more slurry if you prefer a thicker sauce.
6. Add the Beefy Veggie Meatballs to the sauce and heat for 5 minutes on the lowest heat so the sauce does not burn.