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Best Vegan Gravy (gluten-free)

This vegetable gravy or sauce is easy to make and is so versatile. It freezes well and can be used on everything from mashed potatoes to lentil loaf, meatballs , even tacos and burritos! I use it s a flavor booster for soups and stews, too! You've got to try it!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Cuisine: American
Keyword: Fall, gluten-free, gravy, sauces, vegan
Servings: 10 or more!
Author: Kiki Simpson, Healthy Sexy Kitchen

Ingredients

  • 2 tablespoons cooking oil or butter I used 1 T olive oil and 1 T butter
  • 1 sweet onion chopped
  • 2 carrots chopped
  • 2-3 stalks celery (depending on size), chopped
  • 1 small serrano, or other hot pepper optional
  • 6-8 cremini mushrooms chopped. About 1.5 cups. You can use whatever mushroom you like
  • 2-3 cloves garlic sliced
  • 1/4 cup rice flour or other thickener like arrowroot, wheat flour or cornstarch
  • 3 1/2 cups vegetable stock warmed, preferably low-sodium organic or homemade
  • 2 tablespoons tamari gluten-free
  • 2 teaspoons poultry seasoning see recipe below or use store bought
  • 1 teaspoon fresh thyme leaves if available
  • 1 tablespoon coconut sugar or brown sugar

Instructions

  • 1. Heat a saucepan and add 1 tablespoon oil and onions, carrots, celery and hot chili, if using.  Cook for 2-3 minutes. Add the mushrooms and garlic and cook until vegetables are starting to brown, stirring often.
    2. Add the additional 1 tablespoon of oil or butter and melt. Stir in the rice flour, or other thickener, and stir constantly to make a roux. This just means the flour is cooking in the fat, while you stir with a wooden spoon in a figure eight motion until the flour starts to look lightly tan and bubbly. This should take about 3 minutes or so.
    3. Slowly whisk in 1 cup of the warm vegetable stock. Then add the poultry seasoning, thyme and sugar as you continue whisking. Then slowly add 2.5 more cups of vegetable stock, whisking until incorporated. Bring to a simmer for 5-10 minutes until vegetables are very soft and gravy is thickened a bit.
    4. Take off the heat and carefully transfer to a small blender (I used my Nutribullet) or food processor. Blend until smooth. You may need to add a tablespoon or 2 of water to get it to desired consistency. Add salt and pepper to taste.

Notes

To Keep it Vegan: Use vegan butter or all oil and use liquid aminos instead of Worcestershire sauce.
Poultry Seasoning
  • 3 teaspoons dried sage
  • 2 teaspoons dried thyme
  • 2 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • 1 teaspoon white or black pepper
  • 1⁄4 teaspoon nutmeg
Instead of buying all these herbs ground, I used what I had and just ran them through my spice (coffee) grinder.  I put them all in the spice grinder except for nutmeg. Then I grate whole nutmeg over the mixture with a fine microplane grater and combine them all together. Store the extra in a jar or other airtight container.  Label and date.