Can you have a vegan, gluten-free, and savory gravy that tastes so good you could drink it? Oh hell yes! This time-tested shallot gravy recipe has been a family favorite for years. Your biggest concern should be running out! If your loved ones are like mine, you’ll be lucky to have any left-over.
Gravy ingredients are simple and easy to find. Don’t be fooled, they are packed full of flavor. The beauty of this gravy is that it enhances the flavors of the dish you pair it with rather than overwhelm it.
Gravy can be smooth, chunky, savory, thin, or thick. Patience is a virtue when making gravy. Speak to your inner calmness, don’t walk away from the stove, and no multitasking (patience is not my strong point, ask my husband).
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions. VGFL
- 1 tablespoon vegan butter
- 1 large shallot diced
- 3 cloves garlic diced
- 1 cup white wine (optional)
- 2 cups vegan chicken broth
- 1 teaspoon dried thyme
- 1/2 cup non-dairy milk
- 1-2 tablespoons gluten-free flour
- salt and pepper
- In a medium sauce pan melt vegan butter on medium-low heat.
- Stir in shallots and garlic and cook for 5 minutes until shallots are translucent, careful not to burn.
- Stir wine into shallots and garlic. Increase heat to medium and cook wine down by half, approximately 5 minutes.
- Add vegan broth and thyme to wine mixture. Bring to rolling boil. Then lower heat to low. Cook for 10 minutes, stirring occasionally.
- Using a mason jar, fill with non-dairy milk, add in GF flour, shake vigorously until well mixed.
- Slowly whisk in milk/flour mixture. Heat on medium low until broth thickens.
- Salt and pepper to taste
(Never add dry flour directly to gravy it will become lumpy)