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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 120.4
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 379.1 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.1 g

View full nutritional breakdown of Vegan Gluten-Free Gravy! calories by ingredient
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Vegan Gluten-Free Gravy!

Submitted by: GETFIT-BEFIT
Vegan Gluten-Free Gravy!

Introduction

I found this recipe on cupcakepunk.com:
As easy as it is to make vegan gravy, it’s just as easy to make gluten-free gravy–and they taste equally delicious! Although one of the main ingredients of gravy–wheat flour–is not suitable for gluten-free folks, substitutes are easy to come by. While I use chickpea flour (available in the bulk or pre-packaged section of your local natural foods co-op), you could substitute the Red Mill all-purpose gluten-free flour or rice flour. Chickpea flour thickens better than the other two, but any kind of gluten-free flour would probably work.
I found this recipe on cupcakepunk.com:
As easy as it is to make vegan gravy, it’s just as easy to make gluten-free gravy–and they taste equally delicious! Although one of the main ingredients of gravy–wheat flour–is not suitable for gluten-free folks, substitutes are easy to come by. While I use chickpea flour (available in the bulk or pre-packaged section of your local natural foods co-op), you could substitute the Red Mill all-purpose gluten-free flour or rice flour. Chickpea flour thickens better than the other two, but any kind of gluten-free flour would probably work.

Number of Servings: 5

Ingredients

    1/4 C Chickpea Flour
    1/4 C Olive Oil
    2 C Vegetable Broth
    1/2 tsp Dried Thyme
    1/2 tsp Dried Sage
    1/4 tsp Garlic Powder
    Salt to taste (optional)
    Pepper to taste

Directions

Over low heat, whisk together the olive oil and chickpea flour in the saucepan. This is how you make the roux.
Whisk continuously–don’t leave the stove, don’t let the roux burn!–for 8-10 minutes. Chickpea flour rouxs darken faster than regular rouxs, so keep a close eye on it. Once it is as dark as you want it to be, remove from heat and let cool for 2-3 minutes.
Slowly, 1/4 cup at a time, pour the vegetable broth into the roux, whisking to combine.
Put the saucepan back on medium-low heat and add the sage, thyme, garlic powder, salt, and pepper. Whisk to combine.

Number of Servings: 5

Recipe submitted by SparkPeople user CAREBEAR5218.






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