Gluten-free and plant-based gravy. There’s so many ways to use it.  There’s really no need to create a chicken or beef, high fat and cholesterol gravy when you can get all the flavour and healthiness from a 100% rich, plant-based gravy.

This one can be used on my Nut Loaf recipe, drizzle it on roasted sweet potatoes, as a base for stews, top your mashed potatoes in the Holiday Season – it’s endless. We’ve even used this gravy on french fries (okay, yes we have cravings) and made them into a yummy vegan poutine when we added some vegan cheese, like Daiya too.

Vegan (Plant-based) Gravy

Ingredients:

Kelly Childs' Vegan Gravy over a Nut, Quinoa and Millet Loaf
Pictured on a ‘Nut Quinoa Millet Loaf’ made in a muffin tray

2 cups Rice Milk or Soy Milk or Coconut Milk (plain and unsweetened)
2 tsp Arrowroot Starch (dissolved in 4 tsp Rice Milk)
5 Tbsp Nutritional Yeast
1Tbsp Miso (Mellow Yellow flavour)
1Tbsp Wheat-Free Tamari
1 tsp Dijon Mustard or Organic Stone Ground mustard
1/8 tsp Black Pepper

Optional: add sauteed onions and or mushrooms (my favourite)

Directions:

  1. Heat the rice milk (or soy or coconut milk). Whisk in dissolved arrowroot and stir continually until starting to thicken.
  2. Add nutritonal yeast, miso, mustard and cracked pepper and continue to whisk until thickened. That is simply it. If you wish to add sauteed mushrooms or onions, you can stir them in now. They absolutely enhance the flavour.

Note: to thicken gravy more, you can add more arrowroot. Never add arrowroot directly to the gravy; it must always be disolved first in liquid to eliminate lumps.  

Makes 2 cups of gravy.

Happy Thanksgiving! xo

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

11 Comments

  1. Although thankgsgiving has gone, this recipe still looks great. I should try it, as I wanna surprise my wife a little.

  2. Hi Kelly! I'm so glad I stumbled upon this post today! We're also featuring a vegan gravy on our blog, but with the miso and Dijon, yours sounds uniquely delicious! We cannot wait to try making it with our Unsweetened Coconut Milk! Thank you so much for sharing the recipe!

  3. This is amazing stuff! I am soooo lucky to have an awesome, if not the best vegan chef at my finger tips, or end of my fork.

    • Kelly Childs Reply

      You love me, I know. Be my PR guy and get other commenters 🙂 Amazing that almost 2000 people saw this post….but I want feedback. <3

  4. This gravy looks awesome! I think I will be bringing it to our families “traditional” Thanksgiving, Thanks for sharing this recipe!

  5. Somerset Wedding Gal Reply

    Just delicious! I definitely think I would add mushrooms to this!

  6. Absolutely delicious and so easy to make! It is my go to gravy!
    Thank you for a great recipe!

  7. Pingback: A Taste of Trace – Healthy Meal Time: Episode 6 {A Holiday Feast!}

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