Your favorite holiday dishes don’t have to be loaded with heavy cream and loads of animal-based, artery-clogging fats. And this may come as a surprise to some of you, but I’m even talking about gravy. In fact, making gluten-free, vegan gravy can be simple and fast!  Not to mention delicious and good enough to please those turkey-lovers in your home.  This year, to please our vegetarian, vegan and plant-based crowd,  I am making a gravy that goes well on top of your favorite sides or your traditional turkey for an allergen-friendly, homemade spin.

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield12
  • Serving Size2 Tbsp
  • Energy30 cal
  • Cuisine
    • American
  • Course
    • Main Course
  • Suitable for Diet
    • Vegan
    • Vegetarian
    • Weight Loss Program
    • Lifestyle Program

ingredients

  • 1 1/2 cups vegetable broth (look for organic or make your own with juice pulp)
  • 1 tbsp olive oil
  • 1 1/2 tbsp tamari (gluten-free soy sauce, low sodium)
  • 3 tbsp nutritional yeast flakes
  • 4 tbsp gluten-free flour
  • ½ tsp garlic powder
  • ½ tsp thyme
  • sea salt and ground black pepper, to taste

Directions

1

Warm flour and nutritional yeast in a pot over medium heat, stirring, about 2-3 minutes.

2

Remove pot from heat and add in tamari, olive oil and broth. Pour all three into a pitcher first then add together, very slowly, whisking flour and liquid consistently while mixing.

3

Place pot back over heat and whisk briskly.

4

Add garlic powder, thyme and pepper.

5

Continue to wisk over heat until lumps are gone and texture is thick and desirable.

6

Gravy will thicken up when removed from the heat, as it cools. Reheat and whisk to thin out before serving over leftovers.  Store in refrigerator for up to one week.

  • Serving Size2 Tbsp
  • Amount per serving
  • Calories30
  • % Daily Value*
  • Total Fat1.5 g1.92%
  • Sodium140 mg6.09%
  • Total Carbohydrate3 g1.09%
  • Dietary Fiber1 g3.57%
  • Protein1 g2%

Share This