The Best Vegan Gravy Ever

• Vegan
• Gluten free

• Produce

  • 2 tsp Garlic
  • 1/2 cup Onion
  • 2 tsp Sage, fresh
  • 2 tsp Thyme, fresh

• Condiments

  • 1/4 cup Tamari

• Baking & Spices

  • 1/2 Black pepper
  • 1/2 cup Nutritional yeast
  • 1/2 tsp Pink himalayan salt
  • 1/2 cup Sweet rice flour

• Oils & Vinegars

  • 1/3 cup Neutral tasting oil

• Liquids

  • 4 cup Water

Found on cheftographer.com

Description

Ingredients

• ½ C Nutritional Yeast
• ½ C Sweet Rice Flour
• ⅓ C Neutral tasting oil, like organic canola or sunflower
• ½ C chopped onion
• 2 t minced garlic
• 2 teaspoons chopped fresh thyme, or 1 tsp. dried
• 2 teaspoons chopped fresh sage, or 1 tsp. dried
• 4 C water
• ¼ C tamari
• ½ t pink Himalayan salt, or sea salt
• ½ black pepper

Directions

• In a large pot, gently toast the flour and nutritional yeast. Cook it over a medium heat, stirring until the yeast is just lightly browned (about 5 minutes). Pour into a bowl and set aside.
• Add oil to the pot and saute the chopped onions for about 3-4 minutes until translucent. Add garlic and cook for 1 minute, and then whisk in spices. Turn heat down.
• Now whisk in your flour mixture. Add water and tamari, whisking together with previous ingredients.
• When all of the ingredients are in the pot, use an immersion blender and puree everything until smooth.
• Bring to a boil, stirring frequently, and then reduce heat and simmer until thickened, stirring. When gravy is desired consistency, remove from heat. (About 5 minutes).
• Gravy stays fresh in fridge for about 4 days, freeze up to 6 months.