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Makes
1 1/2 cups
Author Notes
This recipe is adapted from Jo Stepaniak’s simple and forgiving “golden gravy” in Vegan Vittles. Feel free to adjust the herbs you use to suit your taste. Caramelized onions or sautéed mushrooms also make a fantastic addition. —Gena Hamshaw
- Test Kitchen-Approved
Ingredients
1/4 cup
chickpea or brown rice flour
3 tablespoons
nutritional yeast flakes
1 1/2 cups
low-sodium vegetable broth
1 1/2 to 2 tablespoons
reduced-sodium tamari or soy sauce (you may need to modify based on how salty your broth is)
1 tablespoon
olive oil
1/2 teaspoon
dried thyme, crushed
1/2 teaspoon
garlic powder-
black pepper, to taste
Directions
- Heat the brown rice flour or chickpea flour, along with the nutritional yeast flakes, in a small saucepan over medium heat. Stir them frequently, until fragrant.
- Remove from heat and whisk in the vegetable broth, tamari, olive oil, thyme, and garlic powder.
- Return to heat and cook, whisking constantly, until the gravy is thick and bubbly. Season to taste with black pepper. Serve.
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