It’s All Gravy, Baby

Gluten-free Gravy
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

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.

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  • 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


  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.

Read more about different gluten free flours.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 12

  • Nutrition per serving:
  • Calories30
  • Fat1.5g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium140mg
  • Carbohydrates3g
  • Fiber1g
  • Sugars0g
  • Protein 1g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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