When we say that this vegan, gluten-free mushroom gravy is incredible, we really mean it. In fact, the first time that we made it we couldn’t keep ourselves from eating it out of the pot with a spoon! It’s that good!
For this recipe we use chickpea flour, also known in Indian groceries as besan. But fear not if you don’t have an Indian grocers nearby, because, while once considered exotic, you can buy chickpea flour (organic no less) at such places as King Soopers and other supermarkets. You can also order it on Amazon.
King Soopers Chickpea Flour
We have previously extolled the virtues of chickpea flour, because it really is a miracle ingredient. For instance, what else can you use to make you own homemade non-soy tofu that has only three ingredients, and two of them are salt and water?! In this gravy recipe it provides a really nice flavor.
This gravy is so incredibly tasty over just about anything (or with a spoon ;~) ), and it’s also very easy to make! We recently served it over broiled portobello mushroom caps and buckwheat.
Anyways, without further ado, here’s the recipe! (By the way, if you are looking for more of a cream gravy, with a paler flavor profile, see our recipe for Easy Vegan Gluten-Free Cream Gravy.)
Incredible Vegan, Gluten-Free Mushroom Gravy
Ingredients in Order of Use
3 cups mushroom broth
2 tablespoons gluten-free soy sauce or tamari (this gives it depth)
1 teaspoon garlic powder (not garlic granules and not garlic salt)
1 teaspoon onion powder
*Note: the garlic and onion powders are optional, but we recommend using at least one
Salt to taste (bear in mind that the soy sauce already gives it some salty flavor)
Pepper to taste
4 tablespoons Earth Balance or other vegan butter or margarine
1/3 – 1/2 cup sliced or chopped mushrooms, fresh or canned (optional)
1/4 cup chickpea flour
In a bowl, combine the broth, soy sauce, salt, pepper, and garlic and/or onion powders, and set aside. *Note: You can also add the salt at the end, after tasting your gravy, same for the pepper.
Melt the margarine in a heavy-bottomed medium sauce pan. If you are using mushrooms, saute them in the melted margarine until thoroughly cooked and, if you like, a little bit browned, and then remove the mushrooms and set aside.
Keeping the melted margarine hot in the pan, whisk in the chickpea flour, a bit at a time, until all of it is incorporated into the melted margarine, then continue whisking it until it makes a smooth paste.
Now whisk in the broth mixture, pouring it in a steady stream, while continuing to whisk. Add the mushrooms, if you are using mushrooms. Bring the mixture to a slow boil, whisking at least regularly, although ideally whisking constantly. By the time it comes to that slow boil it will have thickened considerably. If you like your gravy really thick, and it’s not already thick enough for you, whisk in a bit more chickpea flour and cook it a little longer (but not too much!)
Whisk, whisk, whisk!
By the time it hits that slow boil it will have thickened
Remove from the heat and pour it over everything! Yum!
Yum yum yum!
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