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
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)
- Heat the rice milk (or soy or coconut milk). Whisk in dissolved arrowroot and stir continually until starting to thicken.
- 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