Easy Vegan Gravy (Gluten-Free, 5 Minutes!)

Name: Easy Vegan Gravy (Gluten-Free, 5 Minutes!)
Prep time: 2 min
Cook time: 4 min
Total time: 6 min
Yield: 8 servings
Ingredients: 1 cup vegetable broth; 1 cup water; ¼ cup gluten-free all-purpose flour; 2 Tablespoons nutritional yeast; 1 teaspoon dried thyme; ¼ cup olive oil; ½ teaspoon fine sea salt; ¼ teaspoon black pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
6 mins
Servings
8 servings
Calories
80 kcal
Course
Condiments
Cuisine
American

Easy Vegan Gravy (Gluten-Free, 5 Minutes!)

Finn Russell

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This easy gravy recipe is sure to please the whole crowd! It's vegan and gluten-free, made with olive oil instead of butter, and it has all of the savory indulgence you crave on top of your mashed potatoes! It's delicious enough for Thanksgiving yet easy enough for weeknights.Yield: makes about 2 cups (16 fl oz)

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Ingredients

Servings

1 cup vegetable broth
1 cup water
¼ cup gluten-free all-purpose flour or fine oat flour; see Notes
2 Tablespoons nutritional yeast
1 teaspoon dried thyme not powdered; see Notes
¼ cup olive oil
½ teaspoon fine sea salt adjust to taste
¼ teaspoon black pepper or more to taste

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Instructions

First, combine the broth and water and warm them on the stove or in a microwave (they don't need to be hot, just not cold). Set aside.
In a heavy-bottom saucepan, whisk together the flour, nutritional yeast, and thyme. Place the pan over medium-low heat, and while whisking, drizzle in the olive oil. Whisk until smooth, and then continue to whisk and cook for about 30 seconds or until glossy and hot.
Add the salt and pepper. While whisking, slowly pour in the broth and water. The gravy may look clumpy for a moment but will smooth out as you continue to whisk. Keep stirring and cook until hot and thickened, 2-3 minutes. Taste for seasoning.
Serve hot or allow to cool completely before storing in the refrigerator.

Notes

Questions? Be sure to review the Top Tips, FAQs and Subs just above the recipe.
Flour: In addition to gluten-free flour blend and oat flour, rice flour is also good for gravy (white rice flour dissolves more easily but brown also works). And if you don't need gluten-free, regular all-purpose is great.
Thyme: If using powdered thyme, start with just ¼ tsp, then add more if desired.
How to Store: Once the gravy is cool, transfer to a lidded jar or container and store in the refrigerator for up to 5 days. May also be frozen. Thaw before reheating on the stovetop or in a microwave.