Savory + flavorful, this Oil Free Vegan Gravy is absolutely perfect for Thanksgiving or any time of the year! Vegan + Gluten Free with a rich and creamy texture, you will never miss the oil. Above all, this gravy is so easy to make with just a few simple ingredients.
Tara’s Tips For Perfect Oil Free Vegan Gravy:
- I toss the onions in my food processor instead of chopping them. Saves a lot of time chopping and helps them melt into the gravy easier.
- For the flour, I choose to make our gravy with brown rice flour. However, you can substitute white rice flour or all purpose flour. Both work perfectly here.
- To blend or not to blend. The last step in the recipe instructions here are to blend the gravy with an immersion blender. This is totally up to you. It is an added step so if you are short on time, you can skip it. Some people like their gravy chunky with onions, others prefer a smooth consistency. I opt to blend mine to get a smooth consistency and it is always a winner.
- Double this recipe and freeze it! I make a double batch and put the leftovers in glass jars and freeze them. That way, when I make mashed potatoes or a meatless turkey dish, I have gravy ready to go!
Looking for more meatless Thanksgiving ideas?
Start here for my Vegetarian Thanksgiving Survival Guide or What To Eat On Thanksgiving If You Don’t Eat Turkey
Here are a few other recipes to try to complete the meal: Mashed Potatoes, Vegan Corn Bread Muffins, Vegan Stuffing Balls, Oil Free Air Fryer Asparagus, Vegan Thanksgiving Salad With Pumpkin Vinaigrette.
Oil Free Vegan Gravy
The most perfect meatless, gluten free gravy you have ever tasted! This recipe for Oil Free Vegan Gravy is a keeper!
Ingredients
- 4 onions (chopped small)
- 4 tbsp soy sauce or liquid aminos
- 6 gloves minced garlic
- 4 cups vegetable broth
- 1 tsp black pepper
- 2 tsp sage
- 1/4 cup brown rice flour (can sub all purpose flour)
- 1/2 cup water
Directions
- Step 1 Heat onions and soy sauce/liquid aminos in a medium non-stick pot over medium-high heat, covered, for 5 minutes or until soft and translucent. Stir frequently.
- Step 2 Add garlic, continue to cook for an additional 2 minutes. Stir in water 1 tbsp at a time if onions/garlic begin to stick to the pan, continuing to stir frequently.
- Step 3 Next, stir in the vegetable broth and give everything a good mix. Once mixed together, add in the sage and black pepper.
- Step 4 Whisk in the flour. VERY slowly! If you add the flour too quickly, you will get lumps. The slower the better to prevent lumps of flour. Sprinkle it in a little at a time.
- Step 5 Simmer over low heat for 5 minutes, then add half cup of water (or more for your desired thickness). Simmer an additional 5 minutes with the cover on the pot. Stir frequently.
- Step 6 Optional – if you prefer a smooth consistency to your gravy – blend with an immersion blender until desired consistency is achieved.
- Step 7 Serve over mashed potatoes and meatless turkey. Store any leftovers in an airtight glass container for up to 7 days or in the freezer for up to 3 months. Enjoy!
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