I had a pre-Thanksgiving potluck at my dear friend Tonya’s house this weekend. The food was insane! I volunteered to bring gravy, and since I’ve been trying to ride the gluten free train to Healthsville (??? I don’t even know…sorry…) I decided to try my hand at making gluten free vegan gravy from scratch.
This gluten free vegan gravy recipe was cobbled together from some different recipes I found online, plus a little inspiration of my own. I was astounded at how easy this gravy was to make, how affordable and how delicious it turned out!
This is going to be my go-to gravy recipe from here on out. I love that it uses chickpea flour, I feel like it’s a lot healthier than your standard flour-based gravy.
Gluten Free Vegan Gravy Recipe
Makes 5 cups (serves 8-10 people)
8-16 oz mushrooms (1-2 packages) (optional)
3/4 cup chickpea flour
4 beef-flavored vegan bouillon (or preferred brand/flavor)
4 1/2 cups water
1/2 cup nutritional yeast (optional)
3 tbsp Bragg’s Liquid Aminos (or tamari or gluten free soy sauce)
1 tbsp thyme
2 tsp garlic powder or 2 cloves chopped fresh garlic
1 tbsp preferred cooking oil (optional)
Clean the mushrooms and then chop finely – either by hand or in a food processor. You can make them any size/shape you like, but if you chop them very fine it will give your gravy a sausage-like texture. You can skip the mushrooms altogether if you wish.
Toast the chickpea flour and nutritional yeast (if using) over medium heat for a few minutes, stirring frequently, until fragrant and warm. Remove from heat and set aside.
Add oil to a sauce pan and warm over medium heat.
Add mushrooms (if using) and saute until cooked (3-5 minutes).
Add thyme and garlic, saute another 30 seconds stirring constantly.
Add water, Bragg’s and bouillon cubes, stir until cubes are dissolved.
Once water is warm, slowly whisk in the chickpea flour and nutritional yeast. Keep whisking and stirring until the chickpea flour is completely incorporated, no lumps, and the gravy is bubbling hot and thick.
Serve over everything and die of happiness.
I recommend using the bouillon cubes versus using stock because you can create a stronger flavor (I’ve called for more cubes than you would typically use with that amount of water) but you can use stock if you prefer. Edwards & Sons Vegan Bouillon is my absolute favorite, I love all their flavors. You can buy them online or find them at Sprouts.
You can sub brown rice or soy flour for the chickpea flour
Go crazy with the mushrooms! You can use white button, cremini, portobello, baby bella, oyster, etc. Mix and match to come up with your own blend!