Description
Smooth, savory vegan gravy ready in 6 minutes. It’s gluten-free, pantry-friendly, and perfect for mashed potatoes, grain bowls, roasted veggies, and holiday plates.
Ingredients
1 cup vegetable broth
1 cup water
1/4 cup gluten-free all-purpose flour
2 tablespoons nutritional yeast
1 teaspoon dried thyme
1/4 cup olive oil
1/2 teaspoon fine sea salt, to taste
1/4 teaspoon black pepper, to taste
Instructions
1. Warm broth and water together until just warm; set aside.
2. In a heavy-bottomed saucepan, whisk flour, nutritional yeast, and thyme.
3. Place over medium-low heat; drizzle in olive oil while whisking until smooth and glossy, about 30 seconds.
4. Add salt and black pepper.
5. Slowly whisk in the warm liquid; whisk constantly until thick, 2 to 3 minutes.
6. Taste and adjust seasoning; serve hot or cool and refrigerate.
Notes
Tips: If the mixture looks clumpy when liquid is added, keep whisking and it will smooth out.
Cook the gluten-free roux for about 1 minute; it thickens fast.
Reheat gently over low heat while whisking; thin with a splash of broth if needed.
A skin may form on cooled gravy; whisk to smooth it out.
If over-seasoned, whisk a quick slurry of flour and water and stir it in to balance.
Substitutions: Use less thyme or swap with rosemary or poultry seasoning.
No broth on hand? Use water plus extra nutritional yeast, salt, and a pinch of vegan chicken-style seasoning.
Flour options: gluten-free blend, oat flour, rice flour, or regular all-purpose if gluten-free is not needed.
Make-ahead: Store up to 5 days in the fridge or freeze; thaw in the fridge before reheating.
Serving ideas: Spoon over mashed potatoes, stuffing, roasted vegetables, lentil loaves, or grain bowls.
Nutrition
- Serving Size: 1/4 cup (60 ml)
- Calories: 80
- Sugar: 0 g
- Sodium: ~260 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg