Serves a Crowd

Vegan and Gluten-Free Gravy

November 13, 2013
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. Remove from heat and whisk in the vegetable broth, tamari, olive oil, thyme, and garlic powder.
  3. Return to heat and cook, whisking constantly, until the gravy is thick and bubbly. Season to taste with black pepper. Serve.

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Review
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.