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I would be remiss if – before Thanksgiving – I didn’t impart to you all a vegan gravy recipe. And what a gravy it is! When infused with raw tahini (a little discovery that I recently made), an ordinary gravy becomes an extraordinary one. Unctuously creamy with a pleasantly bitter bite, this amazingly easy-to-make sauce is just the thing to drizzle, dollop or dash over any and everything at the dinner table this holiday season!
Vegan Gravy Recipe Ingredients
It only takes 8 pretty commonplace ingredients to make this vegan gravy recipe.
- Olive oil
- Yellow onion
- Garlic cloves
- All-purpose flour (or – gluten-free flour mix or – chickpea flour for a gluten-free version)
- Mushroom broth
- Low-sodium tamari
- Nutritional yeast
- Raw tahini
A positive attitude and a sense of humor go together like biscuits and gravy.”
– Dolly Parton
How To Make This Gluten-Free
Really, there are only two things that you need to do in order to ensure that this vegan gravy recipe is gluten-free.
- Instead of using all-purpose flour to create the rue, use a gluten-free flour mix or even chickpea flour. Essentially, the flour serves to thicken the gravy into a nice and creamy consistency, and I’ve found that both of these alternatives function very similarly in terms of their thickening powers for gravies and the like. For example, I used chickpea flour in both these Cabbage Rolls and Red Cabbage Kofta recipes to make unctuous tomato gravy rues.
- Ensure that the tamari you’re using is indeed gluten-free. This is one of the major differences between soy sauce and tamari. Often times, tamari will not contain wheat, and soy sauce will. Double check the bottle to make sure this is the case. It should state it right up front.
By checking your ingredients’ sodium content ahead of time, you can tackle this vegan gravy recipe with confidence!
Some get the gravy, some get the gristle.”
– Joni Mitchell
Salt & Seasoning In Gravy
Be mindful as you season this gravy of the ingredients you’re using and their salt content, because it is easy to go overboard, since there are multiple sources of salt within this recipe.
Before beginning to cook, I would recommend that you check the salt contents of your ingredients.
- Mushroom broth
Sometimes, you cannot find a low-sodium version. If this is the case, season the gravy with tamari more slowly and incrementally than you would otherwise.
- Tamari and/or Soy Sauce
If you aren’t using a low-sodium tamari, or are instead using a soy sauce, season much more carefully and again incrementally than you would otherwise. For example, add the tamari/soy sauce 1/2 tablespoon at a time, taste, and then continue seasoning until it’s perfect.
- Raw tahini
Most raw tahini is unsalted, but there are some brands that add salt to it. If this is the case, add the tahini first to the gravy, and then season more carefully with tamari after it’s been incorporated.
Basically, what I’m trying to communicate is that ingredients tend to vary (brand to brand, etc.), and I don’t want your gravy to be ruined simply because you’re using a slightly different version of ingredient than I did for this vegan gravy recipe.
There is no such passion in human nature, as the passion for gravy among commercial gentlemen.”
– Charles Dickens
More Vegan Recipes For Thanksgiving!
– Cheddary Turmeric Scones
– Easy Crockpot Chili
– Golden Lentil Soup
– Paprika Jo Jo Potatoes
– Roasted Butternut Squash Bisque
–
– Warm Roasted Cauliflower Tahini Salad
– Wild Rice Jackfruit Casserole
I come from a family where gravy is considered a beverage.”
– Erma Bombeck
I hope that you enjoyed this vegan gravy recipe. If you did, consider leaving me a comment and recipe rating before you go!
Easy Tahini Gravy
5 from 4 votes
That Vegan Nephew
When infused with raw tahini (a little discovery that I recently made), an ordinary gravy becomes an extraordinary one. Unctuously creamy with a pleasantly bitter bite, this amazingly easy-to-make sauce is just the thing to drizzle, dollop or dash over any and everything at the dinner table this holiday season!
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course All Recipes & Side Dish
Cuisine American & vegan
Servings 8 people
Calories 113 kcal
Equipment
Cast-iron pan
Ingredients
- 3 tablespoons olive oil, divided
- 1 yellow onion, finely diced
- 5 cloves garlic, minced
- ¼ cup all-purpose flour, gluten-free flour/chickpea flour for a gluten-free version
- 3 cups mushroom broth, low-sodium if you can find it
- 4 – 5 tablespoons low-sodium tamari, or to taste (add less at first, and then season incrementally until perfect)
- 3 tablespoons nutritional yeast
- 3 tablespoons raw tahini
Instructions
In a cast-iron pan over medium heat with 1 ½ tablespoons olive oil, sauté the onions and garlic until golden brown (5 – 6 minutes). Then, add the other 1 ½ tablespoons olive oil along with the flour, stirring it around in the pan and letting it clump up around the onions. Toast the flour like this for about 1 – 2 minutes.
After that, add the mushroom broth, low-sodium tamari, nutritional yeast and raw tahini. Bring this to a light boil, and then reduce the heat to low-medium. Continuously whisk the gravy until all the ingredients are incorporated and it has thickened into a texture that you like. This should take 5 – 7 minutes or so to thicken sufficiently, but feel free to leave it on longer for an even thicker gravy.
You can serve the gravy immediately, or store it in the fridge in a well-sealed container and reheat at a later time.
Nutrition
Serving 1 serving Calories 113 kcal Carbohydrates 8 g Protein 3.4 g Fat 8 g Saturated Fat 1.1 g Sodium 354 mg Potassium 73 mg Fiber 1.4 g Sugar 0.8 g Calcium 33 mg Iron 1 mg
Keyword raw tahini, tahini, thanksgiving recipes, vegan gravy, vegan gravy recipe
Did You Make This Recipe?Tag @thatvegannephew on Instagram with the hashtag #thatvegannephew !
May you have good food in good company & Happy Thanksgiving,
That Vegan Nephew
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