Bryanna’s Vegan Brown Gravy is Fat-Free and Gluten-Free Optional

Chef Bryanna Clark Grogan makes holidays a breeze with her classic recipe collection in The (Almost) No-Fat Holiday Cookbook. It’s just one of her eight popular vegan cookbooks, and it’s been selling since 1995. Today we’re sharing one of Bryanna’s favorite holiday recipes, fat-free vegan brown gravy. It’s light, but rich, and the perfect addition to your dinner table at Thanksgiving, Christmas, or any night for that matter. And it’s not only dairy-free, but also gluten-free optional.

Bryanna is well known for her low-fat cooking, but you can add a little fat to this recipe if you’re craving a touch more richness. Simply whisk 1 to 4 tablespoons (up to 1/4 cup) of olive oil with the flour and yeast flakes as you toast them.

Special Diet Notes: Fat-Free Vegan Brown Gravy

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Bryanna Clark Grogan

Vegan Brown Gravy (Fat-Free, Gluten-Free Option)

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This recipe is reprinted with permissions from The Almost No-Fat Holiday Cookbook. Bryanna originally shared it with us back in 2006!

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Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 11 minutes mins

Servings: 2 cups

Course: Sauce

Cuisine: American

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 ½ cups water or use 2 cups water + 1/2 cup dry sherry, port, Madeira, or Marsala
• 2 tablespoons soy sauce
• ½ teaspoon salt
• Few shakes of gravy browner such as Kitchen Bouquet; optional
• ⅓ cup unbleached all-purpose flour see Gluten-Free Option below
• ⅓ cup nutritional yeast flakes

Method

 

1. In a liquid measuring cup, whisk together the water or water-wine mixture, soy sauce, salt, and gravy browner, if using.
2. In a heavy saucepan over high heat, whisk the flour and nutritional yeast together until it smells toasty.
3. Remove the pan from the heat to gradually whisk in the liquid mixture until smooth.
4. Return the pan to the high heat. Stir the gravy constantly until it thickens and comes to a boil.
5. Reduce the heat to low and simmer for 2 to 5 minutes.
6. If making ahead, let the gravy cool completely, cover and refrigerate. Reheat and whisk in a saucepan when ready to serve.

Notes

Gluten-Free Option: Substitute 2 tablespoons oat flour + ¼ cup chickpea flour for the all-purpose flour and use gluten-free tamari in place of the soy sauce.

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