What is Vegan Gravy Made Of?
All you need is a few simple ingredients to make this gravy recipe. No starches or flour required!
Here’s what’s inside:
- Tamari (gluten-free soy sauce)
If you don’t need a gluten-free gravy, feel free to use regular soy sauce. And if you need a soy-free option, try coconut aminos as an alternative! It tends to be slightly sweeter, so you might want to balance that out with an extra pinch of salt.
How to Thicken Gravy Without Flour
Most recipes call for a gluten-free flour blend, or a powdered starch, to thicken a gluten-free gravy, but I think the healthiest solution is to simply puree cooked vegetables.
This vegan gravy recipe is made from a blend of sautéed onions, mushrooms, and Yukon gold potatoes to help thicken it, rather than using flour or starch.
This keeps it naturally gluten-free and you get a dose of nutrition in each bite!
Why You’ll Love It
Did you know that Yukon gold potatoes contain antioxidants?
I feel like white potatoes get an “unhealthy” reputation sometimes, but this type of potato packs 45% of your daily vitamin C needs, along with 4 grams of protein and 2 grams fiber in each medium potato.
This gravy gets most of its flavor from the sautéed vegetables, and then it gets its signature salty flavor from a combination of mineral-rich sea salt and tamari, a gluten-free soy sauce.
Don’t worry, your gravy won’t taste like Chinese take-out! This ingredient simply adds a more in-depth “umami” flavor that you can’t totally achieve with salt alone.
When you think about it, traditional gravy is really just a blend of meat drippings which are relatively bland on their own, and then you thicken it with flour (also bland) and season it with salt and pepper.
This gravy is even more flavorful than that, because the onions and mushrooms add a nice depth of flavor. Do be sure to use plenty of salt and pepper for that same signature gravy flavor.
I tend to make my gravy on the saltier side, like traditional brown gravy, so if you’re not keen on salty foods, you might want to start with less salt than this recipe calls for.
How to Make it Oil-Free
For those of you who might be on an oil-free or low-fat diet, feel free to water sauté the onions and garlic, rather than using the tablespoon of oil that this recipe calls for.
That would make this gravy totally fat-free!
You can make this vegan gravy up to 3 days in advance, to make your life easier during a holiday meal. This gravy will thicken quite a bit in the fridge, but it will thin-out again when you heat it up.
If you find that you need to thin it out more, just add a splash of water, as needed, until it’s easily pour-able. Season with extra salt, if needed.
Best Vegan Gravy (Gluten-free!)
- 1 tablespoon olive oil
- 1 yellow onion , chopped (239 grams)
- 2 garlic cloves , minced (6 grams)
- 4 ounces mushrooms , sliced (1 cup loosely packed; 119 grams)
- 1 medium Yukon gold potato , cut into 1-inch chunks (4-6 ounces; 149 grams)
- 2 tablespoons tamari (gluten-free soy sauce; 29 grams)
- 1 cup water (8 ounces)
- 1/2 teaspoon fine sea salt (4 grams)
- 1/4 teaspoon black pepper
- Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
- Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil.
- Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
- Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a thin towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
- Adjust any seasoning to taste and serve warm over your favorite side dish or main course. Leftover gravy can be stored in an airtight container for up to 3-4 days in the fridge. It will thicken in the fridge, but will thin-out when reheated. You can always add an extra splash of water to thin it out even more, if needed, but don't add the water until the gravy is warm first.
If you try this Vegan Gravy recipe, please leave a comment below letting me know what worked for you! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.
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