I knew this gravy would be good... but I was completely shocked when my carnivore dad declared the gravy got his approval. You know a vegetarian recipe is good when a carnivore type person likes it. This gravy is super easy, rich, but not too rich, and so good on mashed potatoes or turkey (or tofurkey for that matter).
Ingredients:
Makes ~1 1/2 c of gravy
- 1 1/2 c broth of choice
- 1/2 onion
- 2 tbsp butter (or olive oil)
- 2 tbsp gf flour
- 1/2 tsp poultry seasoning
- 1 tbsp tamari
- 1 1/2 tsp Worcestershire sauce
- salt
- pepper
Directions:
- Chop the onions. Then, add the butter to a pot over medium heat. Once melted, add the onions, and a pinch of salt. Sweat the onions until translucent. Then, add the flour. Mix to combine everything for one minute.
- Decrease the heat to medium low, and add the broth 1/2 c at a time, making sure everything is mixed well before adding the next c. Add the poultry seasoning, tamari, and Worcestershire sauce next.
- Using an immersion blender, blend everything until smooth (or, transfer the cooled gravy to a blender at the end).
- Let everything thicken for another 10 minutes. Season with salt and pepper to taste.
If you want it thicker, you can create a slurry by mixing 1/2 tsp of flour in a splash of water, and adding it to the gravy. Similarly, you can add more broth or water to loosen the gravy. This gravy is absolutely amazing with my garlic herb mashed potatoes! Enjoy 🫶