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PREP TIME: 5 minutes
ACTIVE TIME: 15 minutes
1 tablespoon vegan butter (soy-free if
½ yellow onion, finely diced
1 teaspoon minced garlic
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 tablespoons oat flour (certified gluten-free if
2½ cups low-sodium vegetable broth
2 tablespoons tahini (gluten-free if necessary)
2 tablespoons liquid aminos (or gluten-free
tamari; use coconut aminos to be soy-free)
1 tablespoon nutritional yeast
Salt and black pepper to taste
1. Melt the butter in a large shallow
saucepan over medium heat. Add the onion
and garlic and sauté until the onion is
translucent, about 5 minutes. Add the thyme
and rosemary and cook for a minute more. Add the flour and cook, stirring continuously, until the flour is
completely incorporated.
2. Add the broth, tahini, and liquid aminos and stir until well combined. Cook, stirring frequently, until
the gravy is thick and glossy, 5 to 7 minutes. Add the nutritional yeast and remove from the heat.
3. Use an immersion blender to blend the gravy until smooth. You can also transfer the gravy to a
blender to blend until smooth. Add salt and pepper. Serve immediately. Leftovers will keep in an airtight
container in the fridge for 2 to 3 days