Vegan and Gluten-Free Gravy

November 13, 2013

Test Kitchen-Approved

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
In This Recipe


  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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Reviews (7) Questions (0)

7 Reviews

Mae April 2, 2017
Vegan gravy is so much easier and less gross to make than traditional gravy! Thanks so much for sharing this recipe. It's great as is, but I like to use less nutritional yeast (it tastes almost like a cheese topping to me with three TBS) and I use fresh thyme when I have it. I like noticing the flavor differences of different flours you can use as well.
Taylor S. November 27, 2015
This was the easiest and one of the most flavorful gravies i've made. After years and years of making a roasted garlic gravy from Epicurious for Thanksgiving, I decided to switch it up this year and prepare this one. And I wasn't disappointed! I used a combination of regular AP flour and spelt flour instead of GF flour, 1 tbsp. of tamari since my broth wasn't low-sodium, and fresh chopped thyme. Amazing! It all came together in 5 minutes and tastes great the next day too.
amy (. November 18, 2014
Nice! I used a very mushroomy homemade stock and threw in some onion powder and sage as well. With no salt in my stock, 1 1/2 Tablespoons of tamari was just right. I made one batch with all garbanzo flour, and another with a 50/50 mix of garbanzo and white rice flours. The former was good, but the flavor reminded me of farinata. The 50/50 mix was perfect, though.
Vivian February 16, 2014
It wont let me share this with my daughter on Facebook. :-(
serendipity2425 November 24, 2013
I have vegetarians in my household but no one with gluten issues. Can I make this using wheat flour I stock in my pantry? If so, do I still need nutritional yeast? While I cook constantly, I find myself buying ingredients rarely used or used often in small amounts, and ultimately throwing out half or more.<br /><br />I am not a big fan of waste of any sort but especially where food is concerned. THANKS!!
Lauren July 28, 2014
Nutritional yeast is for flavor, not to be confused with yeast for baking, so using regular flour would not replace the nutritional yeast. If you don't cook with nutritional yeast often give it to the vegetarians or vegans you know. It is a great seasoning many people who don't consume dairy use to add a sort of cheesy creamy flavor. I think any flour would work, you are just making a roux and that is usually with ap flour so I don't see why it wouldn't work. Not my recipe though, so I can't say for sure.
Christina November 15, 2013
Totally making this tonight with sweet potatoes, lentils, and cauliflower "steak". Thanks Gena :)