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Author Notes: This recipe is adapted from Jo Stepaniak's simple and forgiving "golden gravy" in Vegan Vittles. Feel free to adjust the herbs you use to suit your taste. Caramelized onions or sautéed mushrooms also make a fantastic addition. - Gena Hamshaw
Makes 1 1/2 cups
- 1/4 cup chickpea or brown rice flour
- 3 tablespoons nutritional yeast flakes
- 1 1/2 cups low-sodium vegetable broth
- 1 1/2 to 2 tablespoons reduced-sodium tamari or soy sauce (you may need to modify based on how salty your broth is)
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon garlic powder
- black pepper, to taste
- Heat the brown rice flour or chickpea flour, along with the nutritional yeast flakes, in a small saucepan over medium heat. Stir them frequently, until fragrant.
- Remove from heat and whisk in the vegetable broth, tamari, olive oil, thyme, and garlic powder.
- Return to heat and cook, whisking constantly, until the gravy is thick and bubbly. Season to taste with black pepper. Serve.
- This recipe is a Community Pick!
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