Thanksgiving 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’m serving my classic Spiced Quinoa Lentil Loaf as part of the main course. Gravy goes well on top of this, or add to your traditional turkey for an allergen-friendly, homemade spin.
- 1 1/2 cups (375 ml) 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
- Warm flour and nutritional yeast in a pot over medium heat, stirring, about 2-3 minutes.
- 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.
- Place pot back over heat and whisk briskly.
- Add garlic powder, thyme and pepper.
- Continue to wisk over heat until lumps are gone and texture is thick and desirable.
- 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.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
- Nutrition per serving:
- Saturated Fat0g
- Protein 1g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.