Vegan Gluten-Free Sage Gravy
Who enjoys eating mashed potatoes and guilt-free and Vegan Gluten-Free Sage Gravy as much as I do? That’s right, guilt-free!
By following just six simple steps, you will have made delicious, homemade, dairy-free, gluten-free, soy-free, vegetable-based, Sage Gravy! It’s for fellow gravy lovers that we’ve created this easy to make savory gravy seasoned with fresh vegetables and herbs. And may I humbly convey, it’s nothing short of extraordinary!
This gravy is so unbelievably good your family and guests will beg for more, but you won’t want to share!
Whoops… better make plenty!
And besides just tasting SO terrific, this quick to fix recipe addresses a boatload dietary restrictions. It’s dairy-free, gluten-free, free of tree nuts and one-hundred percent plant-based! Therefore, just about everyone sitting around your dinner table can enjoy this savory sauce without worry; now that help makes even hosting strangers a breeze!
I attribute my fondness for smooth and creamy gravy perfection to the southern heritage of my parents. Whenever I hear the slightest mention of mashed potatoes, my heartfelt response is an automatic yet sincere; and gravy!
Above all, this gravy tastes like it’s full of all the bad for you and fattening stuff, but it isn’t! And while it’s free of unhealthy things, at the same time this incredible recipe manages to produce, pan-licking, deliciousness, in a comparatively low-calorie, vegetable-based, soy-free, gravy!
I’d say that the flavor inducing credit for my gluten-free, plant-based gravy should go directly to the mushrooms. The mellow but meaty mushrooms lend a positive earthy note to the sauce. And as the onions and mushrooms mellow out over the heat, the kitchen fills with the promising aroma of good things to come.
In the same fashion, the inclusion of savory herbs like sage and rosemary adds a welcomed whiff of freshness. Rather than gaining flavor by adding useless fat, this recipe develops its deliciousness through plant-based ingredients and tasty herbs.
Seasoned with veggies, herbs, and vegetable broth, not only does my Vegan Gravy provide a low calorie and fat count compared to that of a traditional gravy, but it’s also free of digestively troublesome dairy products.
To be sure that my Vegan Gluten-Free Sage Gravy is a healthier sauce option, I found a way to leave out the heavy cream and other bad fats. As a matter of fact, by skipping the dairy and using veggie broth, the nutritional content exceeds that of any gravy I’ve ever experienced.
Additionally, this Vegan Gluten-Free Sage Gravy has all the makings of an heirloom recipe. No kidding, it’s THAT good! So, of course, you’re going to want to keep this baby stashed in your favorite recipe file.
And be prepared to share the recipe with wowed friends who will ask for it once they recognize its winning combination of pure ingredients, reduced fat and fabulous flavor!
So, go ahead and Pin this recipe for safekeeping, even if you’re not vegetarian or vegan. Because once you try it, you’ll want to keep it so that you can enjoy guilt-free gravy forever, I promise!
Happy eating! It’s an honor to share delicious plant-based recipes with you.
Vegan Gluten-Free Sage Gravy
- 10Prep:
- 15Cook Time:
- Yield: 8 Servings
Vegan Gravy is a sauce that you will turn to time and time again for its hint of earthy flavor gained from wholesome, meaty mushrooms and herby freshness from the beautifully aromatic inclusion of fabulous, fresh thyme. To make this delicious gravy refined oil-free, use coconut milk solids in place of the coconut oil or buttery spread.
Ingredients
2 tbsp coconut oil or a buttery plant-based spread or use 2 tbsp or so of unsweetened lite coconut milk or another plant-based milk
1 cup fresh mushrooms, finely chopped, any variety
1/2 cup onions, finely chopped
4 to 6 cloves previously roasted garlic
2 tbsp rice flour
- 1/2 tsp ground turmeric
1 tbsp fresh sage, chopped (or 1/2 tbsp dried sage)
1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
3 cups vegetable broth
sea salt and black pepper, to taste
- 1 tsp freshly squeezed lemon juice, optional
Instructions
Begin by making sure you have a few cloves of roasted garlic ready to go. If not, pop some whole, unpeeled cloves drizzled with a few drops of water into the oven in a sealed foil pouch. Bake the garlic cloves for about 15 to 20 minutes or so and set aside to cool.
- Melt the coconut oil, buttery spread or coconut milk solids in a saucepan over medium heat. Once the (oil, spread or coconut milk solid) is melted and warm, add the onion and saute. After the onion has cooked for about two or three minutes, add the chopped mushrooms and stir. Sautée the onion and mushroom together for 4 to 5 minutes or until the onions are a bit translucent and the mushrooms look a bit wilted. Squeeze the cloves of roasted garlic out of their skins and into the pot and stir.
- Nudge the cooked veggies to the sides of the saucepan. Sprinkle the rice flour across the bottom of the hot pan with the mushrooms and onions. Sprinkle the turmeric in as well. Stir to "cook" the flour in the pan juices and stir the flour into the veggies to coat. At this time, stir in the chopped herbs and heat through. Once the flour has felt the heat of the pan for a minute or two, and the herbs begin to release their aroma, add the vegetable broth one cup at a time, stirring after each addition.
Season the veggie and broth mixture with a generous dash of salt and freshly ground black pepper. Continue stirring over medium heat until the gravy reduces and thickens just a bit.
- If you prefer your gravy to be completely smooth, carefully use an immersion blender to blend the chunks of veggies into a creamy sauce. You can also use a regular blender to smooth out the gravy. Whichever tool you use, be careful since the ingredients are hot!
- After blending, taste again and get ready to be amazed!
If it needs a bit of acidity, finish off the seasoning by adding a squeeze of lemon juice.
The longer this gravy sits and marries the flavors together, the better it tastes. Since the fat content is low compared to most sauces, it even delicious after it's gone cold! There's no slimy, yucky, congealed film of fat to be found!
Serve Vegan Gravy with any favorite dish that may need a bit of sauce to bring everything together. It's lovely with Protein Packed Mashed Potatoes and superb alongside a healthy helping of a Cauliflower Roast with Carrots and Herbs.
Notes
If you prefer a creamier version of Vegan Gravy, try using a can of coconut milk to substitute for an equal portion of the vegetable broth.
- To make this gravy as thick as you'd like, add one more tablespoon of flour in step three of the recipe instructions.
- If you don't have vegetable broth, you can substitute a mixture of half water and half unsweetened nut milk for the vegetable broth or even use water since the cooked veggies and herbs in this recipe impart so much flavor to the gravy.
Here's a trick you will want to remember. If your Vegan Gravy turns out too thin for your liking, puree a can of chickpeas or other beans and gradually stir to incorporate into your sauce.
An immersion blender works well for this method. If you don't have a handheld blender, whisk in a small bit of mashed bean mixture at a time.
Trust me on this one; once you try this bean puree thickening trick for yourself, you will never go back tossing in raw flour or starch to thicken things up in the final stages of completing a batch of gravy.
- Another helpful suggestion for when your sauce or gravy is too thin, stir in some mashed potatoes!
Nutrition
% DV
- Total Fat 3.5 g 5 %
- Saturated Fat 2.8 g 14 %
- Cholesterol 0 mg ---
- Sodium 301.4 mg 13 %
- Carbohydrates 5.1 g 2 %
- Fiber 0.5 g 2 %
- Sugar 1.2 g ---
- Protein 0.8 g 2 %
- Vitamin A 4 %
- Vitamin C 3 %
- Iron 2 %
- Calcium 2 %
Vegan Gluten-Free Sage Gravy
BY VEEG.CO
Ingredients
2 tbsp coconut oil or a buttery plant-based spread or use 2 tbsp or so of unsweetened lite coconut milk or another plant-based milk
1 cup fresh mushrooms, finely chopped, any variety
1/2 cup onions, finely chopped
4 to 6 cloves previously roasted garlic
2 tbsp rice flour
- 1/2 tsp ground turmeric
1 tbsp fresh sage, chopped (or 1/2 tbsp dried sage)
1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
3 cups vegetable broth
sea salt and black pepper, to taste
- 1 tsp freshly squeezed lemon juice, optional
Instructions
Begin by making sure you have a few cloves of roasted garlic ready to go. If not, pop some whole, unpeeled cloves drizzled with a few drops of water into the oven in a sealed foil pouch. Bake the garlic cloves for about 15 to 20 minutes or so and set aside to cool.
- Melt the coconut oil, buttery spread or coconut milk solids in a saucepan over medium heat. Once the (oil, spread or coconut milk solid) is melted and warm, add the onion and saute. After the onion has cooked for about two or three minutes, add the chopped mushrooms and stir. Sautée the onion and mushroom together for 4 to 5 minutes or until the onions are a bit translucent and the mushrooms look a bit wilted. Squeeze the cloves of roasted garlic out of their skins and into the pot and stir.
- Nudge the cooked veggies to the sides of the saucepan. Sprinkle the rice flour across the bottom of the hot pan with the mushrooms and onions. Sprinkle the turmeric in as well. Stir to "cook" the flour in the pan juices and stir the flour into the veggies to coat. At this time, stir in the chopped herbs and heat through. Once the flour has felt the heat of the pan for a minute or two, and the herbs begin to release their aroma, add the vegetable broth one cup at a time, stirring after each addition.
Season the veggie and broth mixture with a generous dash of salt and freshly ground black pepper. Continue stirring over medium heat until the gravy reduces and thickens just a bit.
- If you prefer your gravy to be completely smooth, carefully use an immersion blender to blend the chunks of veggies into a creamy sauce. You can also use a regular blender to smooth out the gravy. Whichever tool you use, be careful since the ingredients are hot!
- After blending, taste again and get ready to be amazed!
If it needs a bit of acidity, finish off the seasoning by adding a squeeze of lemon juice.
The longer this gravy sits and marries the flavors together, the better it tastes. Since the fat content is low compared to most sauces, it even delicious after it's gone cold! There's no slimy, yucky, congealed film of fat to be found!
Serve Vegan Gravy with any favorite dish that may need a bit of sauce to bring everything together. It's lovely with Protein Packed Mashed Potatoes and superb alongside a healthy helping of a Cauliflower Roast with Carrots and Herbs.
Notes
If you prefer a creamier version of Vegan Gravy, try using a can of coconut milk to substitute for an equal portion of the vegetable broth.
- To make this gravy as thick as you'd like, add one more tablespoon of flour in step three of the recipe instructions.
- If you don't have vegetable broth, you can substitute a mixture of half water and half unsweetened nut milk for the vegetable broth or even use water since the cooked veggies and herbs in this recipe impart so much flavor to the gravy.
Here's a trick you will want to remember. If your Vegan Gravy turns out too thin for your liking, puree a can of chickpeas or other beans and gradually stir to incorporate into your sauce.
An immersion blender works well for this method. If you don't have a handheld blender, whisk in a small bit of mashed bean mixture at a time.
Trust me on this one; once you try this bean puree thickening trick for yourself, you will never go back tossing in raw flour or starch to thicken things up in the final stages of completing a batch of gravy.
- Another helpful suggestion for when your sauce or gravy is too thin, stir in some mashed potatoes!
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