Easy Vegan Gluten-Free Gravy Recipe (No Mushrooms)
A quick and easy vegan gluten-free gravy made without mushrooms.
Equipment
- 10" skillet (or sauce pan of choice)
Ingredients
- ½ medium sized yellow onion, thinly sliced
- 1 tablespoon vegan butter I used Miyoko's oat milk butter
- 3 cloves garlic, minced
- 2 tablespoons chickpea flour
- 1 cup low sodium vegetable broth
- 1 tablespoon liquid aminos
- ½ teaspoon thyme
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Sauté onion and garlic: Add onion and butter to a warm skillet and sauté for 5-7 minutes, or until translucent & golden. Add garlic and sauté for another minute, then add chickpea flour and stir to combine.
- Whisk together: Add broth and whisk well, add all other ingredients and continue to whisk. Let simmer for 3-5 minutes (continuing to stir/whisk) then transfer to a blender and blend for 10-15 seconds (or until smooth). *this is a fuss-free gravy so don't worry about making a smooth roux, the blender will do the hard part!
- Pour into your favorite gravy boat or pour directly onto: Smashed potatoes Mashed cauliflower or whatever else your heart desires!
Notes
The longer the gravy simmers with all of the ingredients, the richer the flavor will be and the darker the sauce will get. I think the sweet spot is right around 3 minutes, but feel free to do less or more!