Vegan & Gluten-Free "Thanksgiving" (or any day!) Gravy

I developed this recipe in anticipation of reviving a past-beloved Burning Man Thursday meal, though we've yet to be able to make it on playa because the event is still on hold for pandemic reasons. [[see edit below]]

Hubby and I both thought it was quite good right from the get go, but I can also say it's been tested and approved by family and extended family alike -- i.e. I made some for Thanksgiving this year (2021) so that my vegetarian niece and gluten-free sister-in-law could indulge....and everyone liked it, including my non-vegan, non-gluten-free brother who went back for seconds even knowing there were no meat drippings or regular flour to be found.

Anyways, here is the recipe:

INGREDIENTS:

1. 4 cups (which is one of those 32-ounce storebought boxes) of (gluten-free) Vegetable Broth -- I use "Kitchen Basics" brand. Anything homemade of course works, too.
2. 6¼ Tablespoons of Nutritional Yeast.
3. 2 Tablespoons of gluten-free Tamari, or gluten-free Soy Sauce, or Bragg's Liquid Aminos.
4. 1 teaspoon of Dijon Mustard.
5. ½ cup of Bob's Red Mill Gluten-Free All Purpose Flour. *
6. 2 pinches of Dried Sage Leaves, rubbed to crush.
7. 2 pinches of Dried Savory, rubbed to crush.
8. TO TASTE: Salt, Black Pepper, Roasted Garlic Powder, and Onion Powder (I usually go for at least 1 full teaspoon of each; you can of course use more or less to your preference).

* I have found that pretty much any storebought or homemade mix of Gluten-Free flours works; just make sure yours doesn't have Xanthan Gum in it. (Xanthan Gum will lead to a giant gravy brick.)

DIRECTIONS:

1. Add the first 7 ingredients to a pot and bring to a boil.
2. Whisk over medium-high heat for a few minutes, until the gravy thickens.
3. Stir in the spices listed at #8, to taste, and continue simmering over low heat -- whisking/stirring occasionally -- until there is no more “floury” flavor; around 10-15 minutes.  (If you don't have these particular things on hand, you can use whatever herbs and spices you like.)

The recipe can be extended if you want more gravy.  While simply multiplying the liquids and spices by however many multiples of the recipe you choose to make, works -- doing the same with the flour is too much. Therefore, it's better to just add a little more flour at a time until you achieve a thickness you like.  For example, when we made a 12x batch, it needed only 5 cups of flour rather than the full 6 that simple multiplication would dictate.  (This gradual process will prevent it from getting too thick.)  Also, you'll need to simmer it longer due to the additional flour content; for example, our 12x batch needed 35-45 minutes.

[[EDITED TO ADD]] Burning Man happened this year (2022)!!  And the gravy was a hit.  Enough so that we ran out, and will definitely whip up a bigger batch next time. ❤  Also, I originally neglected to take a picture of the gravy, and intended to rectify that with a photo from the meal on playa -- but I forgot to do that, too!  So I just made a small pot today (9/14/22) to pour over some leftover chicken and mashed potatoes, plus a quick homemade cranberry sauce....and I'm using some special gifts as the backdrop. 😁

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

** You'll also never find ads here. **

If you have any questions or comments, please leave them below or

contact me directly using the form near the top of the right-hand column.