Gluten Free Vegan Gravy
To me, Thanksgiving is about making everyone feel welcome and nourished. My silky smooth, super sumptuous gluten free vegan gravy is so good it will be enjoyed by everyone at the table, regardless of whether or not they are gluten-free or vegan! A handful of simple ingredients and an easy method make this one a go-to. Plus, you can make it ahead!
If you're like me and want to make sure that everyone at your Thanksgiving feast is safely taken care of, a pitcher of vegan gluten free gravy is the ideal solution to the gravy dilemma! My gluten free gravy recipe is lovely, but I make it with butter; my vegetarian gravy recipe is delicious, but it's not gluten-free. Thankfully, this gravy recipe combines the best of both worlds for a gluten free, vegan gravy that's worth making every year.
The key here is sweet white rice flour. I have tested gravies with using my homemade gluten free flour blend, oat flour, and store-bought 1:1 gluten-free flour, and none of these options creates a good gravy. The mixes tend to break and the gravy is thin or lumpy. Sweet white rice flour is a starchy flour that is amazing at binding - see my gluten free cheese sauce for another recipe that relies on sweet white rice flour for a super smooth sauce - without needing gluten.
I adore this gravy with the turkey and my favorite Thanksgiving sides, including but not limited to roasted cauliflower, maple butternut squash puree, baked sweet potato cubes, garlicky asparagus, and of course, mashed potatoes!
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Why Gluten Free Vegan Gravy?
First off, my goal with each and every dish I serve is that is tastes utterly delicious while at the same time being able to be eaten by everyone. I am a gluten free vegetarian, and I'll often have a vegan guest, a gluten-free guest as well as all of the omnivores, so a recipe that suits everyone is ideal. This gravy is:
Packed with umami flavors from the tamari and onions
Easily adaptable if you want to add garlic, spices, etc.
Just as good as a regular gravy that's made with turkey stock or wheat flour. I promise!
Ingredients Needed
Just a few pantry staples are all you'll need to make this delicious gravy! The full ingredient amounts and detailed instructions are included in the recipe card lower down.
- Olive oil - I like using extra-virgin olive oil as the base of this gravy because that is what I always use for cooking! But you could also use vegetable oil if you prefer.
- Onion - You could also use a red onion or diced shallots.
- Sweet white rice flour - Sweet white rice flour, also known as mochiko, is an amazing gluten free flour that works to thicken and bind. I don't recommend using a different type of flour, but if you're in a bind, try ¼ cup of gluten free all-purpose flour.
- Broth - You can use whatever regular or low-sodium vegetable broth you like here.
- Tamari - This is a gluten-free version of soy sauce that adds a depth of salty, umami flavor to the gravy. It should not be skipped!
- Salt and pepper - I use fine sea salt and freshly ground pepper to taste.
How to Make Gluten Free Vegan Gravy
Here's an overview in photos of how to make vegan gluten free gravy:
- First, cook the onions: Heat the olive oil in a pot over medium heat, then cook the onions until pretty soft. You want them to start melting into the oil.
- Add sweet white rice flour: Now you will make a roux by whisking and stirring in the sweet white rice flour. Cook for about 4 minutes, stirring frequently and being careful not to burn it.
- Add broth: Whisk in the broth and tamari until smooth; season with salt and pepper.
- Cook a bit more: Cook the gravy over medium-low until it reaches your desired thickness. At this point you can serve it immediately or let it cool and store it until ready to use.
Tips & Recipe Notes
- Be careful when cooking the roux. You absolutely do NOT want to burn the oil-flour mixture. I recommend stirring the roux continuously over medium-low heat to cook it without overcooking, and watching it carefully. If you do end up burning it, discard and start again.
- Use vegan butter. I am so happy using olive oil here, but for a richer-tasting vegan gravy you can use your choice of non-dairy butter or margarine.
- Sweet white rice flour substitute. You can try ¼ cup of cornstarch in place of the sweet white rice flour.
- Make it a mushroom gravy. Add 1 cup of chopped mushrooms to the pan when you are cooking the onions for a mushroom-flavored vegan gluten free gravy.
- Add minced garlic. Likewise, you can add 2 cloves of minced garlic to the onions to add extra depth of flavor.
- This is a classic gravy recipe, but I also like to play around with it. Try stirring in chopped fresh rosemary, dried herbs like thyme and oregano, or use different aromatics like shallots.
Make Ahead Instructions
My secret Thanksgiving prep weapon is to make gravy ahead of time so that I have one less thing to deal with when I'm cooking on Thanksgiving day. Here's how to do it: Make the gravy according the recipe card, then cool to room temperature. Transfer the gravy to an airtight container and store it in the fridge for up to 3 days. Tip: Use a glass container so that you can reheat directly from the storage container. The gravy will thicken as it rests in the fridge. When you reheat it, whisk in a little water or broth until it reaches your desired consistency again.
Store & Reheat
- Fridge - Transfer cooled gravy in an airtight container - I like to use a glass jar with a tight-fitting lid - and store it in the fridge for up to 5 days.
- To Reheat - Place the gravy in a pot set over medium-low heat. Add a little broth or water to thin it out if necessary. Then reheat until the gravy is bubbling and hot.
More Gluten Free Thanksgiving Recipes
Happy baking! If you make this vegan gluten free gravy recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Vegan Gluten Free Gravy
Ingredients
- 5 tablespoons olive oil , or try vegan butter
- ½ cup finely diced yellow onion
- ¼ cup sweet white rice flour (40 grams)
- 2 cups vegetable broth
- 1 tablespoon tamari sauce
- salt and pepper , to taste
Instructions
- In a large heavy bottom saucepan, heat 5 tablespoons olive oil over low heat. Add the ½ cup finely diced yellow onion and cook for about 10 minutes until they are translucent and soft.
- Stir in the ¼ cup sweet white rice flour and cook, stirring, for about 3 minutes, until the roux thickens. Whisk in the 2 cups vegetable broth and 1 tablespoon tamari sauce, then add salt and pepper to taste.
- Cook the gravy over medium heat until thick and bubbling.
- May be made in advance and heated to serve; you may need to thin a bit with water or broth.
Notes
- Be careful when cooking the roux. You absolutely do NOT want to burn the oil-flour mixture. I recommend stirring the roux continuously over medium-low heat to cook it without overcooking, and watching it carefully. If you do end up burning it, discard and start again.
- Use vegan butter. I am so happy using olive oil here, but for a richer-tasting vegan gravy you can use your choice of non-dairy butter or margarine.
- Sweet white rice flour substitute. You can try ¼ cup of cornstarch in place of the sweet white rice flour.
- Make it a mushroom gravy. Add 1 cup of chopped mushrooms to the pan when you are cooking the onions for a mushroom-flavored vegan gluten free gravy.
- Add minced garlic. Likewise, you can add 2 cloves of minced garlic to the onions to add extra depth of flavor.
- Make ahead: My secret Thanksgiving prep weapon is to make gravy ahead of time so that I have one less thing to deal with when I'm cooking on Thanksgiving day. Here's how to do it: Make the gravy according the recipe card, then cool to room temperature. Transfer the gravy to an airtight container and store it in the fridge for up to 3 days. Tip: Use a glass container so that you can reheat directly from the storage container. The gravy will thicken as it rests in the fridge. When you reheat it, whisk in a little water or broth until it reaches your desired consistency again.
