Vegan Gluten Free Gravy -

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Vegan Gluten Free Gravy

This smooth and rich gluten free vegan gravy is your Thanksgiving secret weapon that will be enjoyed by everyone at the table.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 69kcal

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.

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.