Gluten Free Gravy Recipe
I make this vegan, gluten free gravy on repeat. It shows up for holidays, but also on random Tuesdays when my crew wants to pour “a little extra cozy” on everything. I feel good serving it because it leans on simple, clean ingredients and still tastes rich and savory. There’s usually a jar in the freezer for those nights when dinner needs a quick glow-up.
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Servings: 10
Equipment
- 1 high-walled saucepan
- 1 high-speed blender like a Vitamix blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 tablespoon olive oil
- 1 cup (160 grams) yellow onion diced
- ¼ teaspoon fine sea salt
- 3 medium garlic cloves minced
- 3 cups (705 grams) low-sodium vegetable stock
- ¼ cup (11 grams) nutritional yeast
- 1 tablespoon *mellow miso
- ½ cup (118 grams) **russet potato or Yukon gold potato small diced
- 1 tablespoon fresh thyme leaves
- fine sea salt and pepper to taste
- 1 tablespoon tamari added with stock optional
Instructions
- Set a high-walled saucepan over medium heat. Add olive oil, onion, and a pinch of sea salt. Cook 5 to 7 minutes, stirring, until the onion is soft and translucent.1 tablespoon olive oil, 1 cup yellow onion, ¼ teaspoon fine sea salt
- Stir in the garlic and cook 1 minute until fragrant.3 medium garlic cloves
- Pour in the vegetable stock. Whisk in nutritional yeast and miso until fully dissolved.3 cups low-sodium vegetable stock, ¼ cup nutritional yeast, 1 tablespoon *mellow miso
- Add the diced russet potato. Bring to a boil, then reduce to low and simmer 10 minutes, until the potato is very tender and easily mashed with a fork.½ cup **russet potato or Yukon gold potato
- Carefully transfer the mixture to a blender and blend until completely smooth and silky.
- Return the gravy to the pan. Stir in fresh thyme. Simmer gently 3 to 5 minutes to thicken a touch more. Season with salt and black pepper to taste. Serve warm.1 tablespoon fresh thyme leaves, fine sea salt and pepper to taste
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Notes
- *Mellow miso refers to white or yellow miso, which are more mild and delicate than darker varieties.
- **Russet potatoes are higher in starch, and will thicken the gravy. Yukon gold potatoes are slightly less starchy, so your gravy may be slightly thinner but still delicious.
- If you'd like a deeper color or more depth in flavor, add a tablespoon of tamari with the broth.
- Cool completely and refrigerate in a sealed jar up to 4 days, or freeze up to 2 months. It will thicken as it chills. Reheat gently on the stove and loosen with a splash of stock if needed.
- For big gatherings, cook through the blend step and refrigerate. Reheat, add thyme, and do the final 3 to 5 minute simmer just before serving for the freshest flavor. Flavors get more nuanced if made in advance.
- No blender, mash potatoes really well with a fork and continue cooking until they break up completely.
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