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
1 1/2 cups
chickpea or brown rice flour
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)
dried thyme, crushed
black pepper, to taste
In This Recipe
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.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.