The best vegan & gluten free gravy you will ever make, oh and it’s super simple as well. The holidays are all gravy from here my love.

Growing up in England I loved my Sunday dinners with roasted potatoes covered in my mum’s gravy. When I became vegan 15 years ago, gravy was one of the things I missed, and I certainly didn’t like roasted potatoes without it.

I am happy to report that we don’t have to go without our (vegan) gravy anymore. When I first made this recipe I couldn’t believe not only how simple it was to make, but the thing I noticed most, was how tasty it is. It could almost be mum’s chicken gravy without the chicken!

Don’t take my word for it, make it and see for yourself, you are going to be so happy serving this with your holiday (or any day) dinner. Add finely chopped mushrooms for a mushroom gravy that is truly out of this world over stuffing and potatoes.

INGREDIENTS:

Vegetable stock is easier than you might think, chop up onion, garlic, ginger, celery and carrots. For more flavor add mushroom stems.

Vegetable stock is easier than you might think, chop up onion, garlic, ginger, celery and carrots. For more flavor add mushroom stems.

Makes 16oz jar of gravy.

1/2 c chopped onions
2 c stock (homemade or low sodium store bought if not)
2-4 cloves garlic
3-6 tbsp all purpose seasoning (or combination of thyme and rosemary)
3-4 tbsp low sodium non-GMO Tamari
5 tbsp nutritional yeast
2 tbsp tapioca starch
pepper to taste
Optional: 4-6 mushrooms chopped finely.

Add all the ingredients to a small pan and bring to a slow boil. Turn it off and you are done, gravy ready for the dinner table, put it in a glass jar and keep it in the fridge until you need it. A quick reheat is all it needs. Will keep for 5-7 days.

I would love to hear what you think when you make this. Now you too can have your roasted potatoes and gravy, even if you are vegan and/or gluten free.

Love from me.

Sat nam.