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911 Vegan Gravy

November 25, 2015 By Susan Voisin 78 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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9-1-1 is an easy formula for a delicious fat-free, gluten-free vegan gravy that you can make in about 15 minutes using only 5 ingredients.

This vegan gravy is great for emergencies because you can make it from pantry ingredients in under 15 minutes. It's gluten-free, too!

People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy from scratch.

I’ve been eating a lot of potatoes lately while following my personal version of the McDougall Maximum Weight Loss Plan, and I can tell you from experience that (a) I don’t care for salsa on baked potatoes and (b) if I had to make a difficult sauce in order to eat them I never would.

Instead, I make a gravy that’s so ridiculously easy that I wasn’t going to write about it here. After all, I already have a mushroom gravy that is very popular, though a little more time-consuming to make. But then I posted the following photo of my breakfast on my Instagram account, and a couple of people wanted the recipe:

911 Vegan Gravy with Mushrooms and Chickpeas

911 Vegan Gravy with Mushrooms and Chickpeas

It’s practically not a recipe, just a proportion of ingredients: 9 stands for 9 parts liquid, 1 stands for 1 part brown rice flour, and the other 1 stands for 1 teaspoon of seasoning (or 1 tablespoon if you’re really into seasonings.)

But 911 is also the code for emergencies, and when you need gravy but you don’t have any mushrooms or onions or other fresh vegetables, this recipe will save you and your baked potatoes. Of course, if you have fresh ingredients to add, so much the better, but this recipe is perfect for all of you mushroom haters out there. And it’s gluten-free, so it’s safe to serve to any gluten-sensitive guests at your holiday table.

911 Vegan Gravy with Fat-Free Vegan Biscuits

Tastes great on Biscuits.

Try it on Fat-Free Vegan Biscuits!

I hope you don’t have a gravy emergency this holiday season, but if you do, just remember 9-1-1.

Please pin and share!
You can make this easy, gluten-free, vegan gravy from pantry items in about 15 minutes. But it's delicious and not just for emergencies! #vegan #glutenfree #wfpb #thanksgiving #oilfree #fok
911 Vegan Gravy
5 from 14 votes
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911 Vegan Gravy

Gluten Free
Nut Free
Soy Free
Sugar Free
This basic gravy is endlessly adaptable. The only limit is your imagination. See the notes below for some seasoning suggestions.
Prep Time 1 minute
Cook Time 15 minutes
Total Time 16 minutes
Servings 8
Author Susan Voisin

Ingredients

  • 2 1/4 cups vegetable broth or a combination of broth and non-dairy milk
  • 1/4 cup brown rice flour
  • 1 - 2 teaspoons poultry seasoning or your choice of seasonings see notes
  • generous grating of black pepper
  • soy sauce, tamari, or salt to taste
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Instructions

  • Combine all ingredients in a medium-sized saucepan. Cook, stirring, over medium-high heat until gravy boils and thickens. Check seasonings and add more as needed. Reduce heat and simmer, stirring often, for about 5 minutes. If it's too thick, add additional broth or non-dairy milk to thin.

Notes

I like No-Chicken-style broth in this and usually use either Imagine No-Chicken or Edward & Sons Not-Chick'n Bouillon.
I like to use poultry seasoning because its combination of herbs tastes like Thanksgiving to me. But feel free to use whatever seasonings you like. Thyme, sage, rosemary, onion powder, and garlic powder in various combinations will give you a similar flavor, and you can increase the flavor by adding any of them along with the poultry seasoning.
Add nutritional yeast. I often add a tablespoon or two to increase the richness and the flavor of the gravy.
Make this fancy by sautéing onions, mushrooms, and garlic (or any combination of the three) before adding the other ingredients.
Add smoked salt for a "bacon gravy" flavor.
Use more non-dairy milk for a creamier gravy. (In these photos I used 2 cups broth to 1/4 cup cashew milk. You can use up to half non-dairy milk.)
For extra flavor, add a little vegetable bouillon in addition to the broth.
Nutrition Facts
911 Vegan Gravy
Amount Per Serving (1 serving)
Calories 22 Calories from Fat 1
% Daily Value*
Fat 0.14g0%
Sodium 146mg6%
Carbohydrates 4.5g2%
Protein 0.4g1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Sauce
Cuisine American
Keyword quick, thanksgiving, vegan
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Filed Under: Condiments, Family Favorites, Recipes, Sauces and Seasonings Tagged With: Gluten-free, Holidays, Nut-Free, Ridiculously Easy, Soy, Soy-free, Thanksgiving Recipes

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Comments

  1. Antoinette S Heilman

    November 10, 2019 at 6:33 am

    Fast and yummy and sooo simple to make!!!!! Thanks

    Reply
  2. Andrea

    November 10, 2019 at 11:37 am

    My family loves this gravy. I make it every week. I’ve found that I can make it even easier with my Vitamix. I don’t have rice flour on hand so I just use brown rice. I add all the ingredients to the vitamix and then blend it on high for a few minutes. I can pour that into a sauce pan, bring it to a boil, and it thickens up in less than a minute.

    Reply
    • Susan Voisin

      November 10, 2019 at 11:38 am

      This is so cool! Do you use cooked brown rice or raw?

      Reply
      • Andrea

        December 8, 2019 at 10:08 am

        raw

        Reply
    • Kat

      November 21, 2019 at 2:11 pm

      You can also leave it in the Vitamix and continue blending it until it comes to a boil!

      Reply
  3. Rachel

    November 16, 2019 at 8:42 am

    I was wondering, does this freeze well? I am trying to stock my freezer with some easy vegan, starch based meals and combo items…gravy would be wonderful.

    Reply
    • Susan Voisin

      November 16, 2019 at 9:03 am

      I haven’t tried freezing it, so I suggest you make it and freeze part as a test. I can’t think why it wouldn’t work, but I wouldn’t want you to waste a whole batch if it didn’t.

      Reply
      • Rachel

        November 17, 2019 at 3:09 pm

        I guess I’ll have to, but I’m sure it is fine. Thanks!

        Reply
  4. Jcb

    November 16, 2019 at 8:46 am

    Can you use almond, oat or spelt instead of rice flour?

    Reply
    • Susan Voisin

      November 16, 2019 at 9:01 am

      I think oat or spelt flour would work, but almond doesn’t have enough starch. I haven’t tried, though, so I can promise you’ll get great results,

      Reply
  5. Peggy

    November 23, 2019 at 1:57 pm

    Can i use whole wheat flour or bean flour? I have both on hand.

    Reply
    • Susan Voisin

      November 23, 2019 at 4:39 pm

      I have a recipe that uses wheat flour here: https://blog.fatfreevegan.com/2013/12/vegan-mushroom-gravy.html. I prefer rice flour in this one.

      Reply
  6. Jill

    May 20, 2020 at 7:06 pm

    Works great for a bag of frozen stew veggies when Safeway is out of every other frozen veggie. . I added frozen peas, a few small purple potatoes (stew mix has potatoes in it, too) and a bunch of chopped mushrooms to my “gravy stew.” . Served with corn on the cob and grapes. The Pandemic Diet is so strange. I need to start shopping during senior hour.

    Reply
    • Ren

      October 5, 2020 at 7:35 am

      How long does this last in the fridge?

      Reply
      • Susan Voisin

        October 5, 2020 at 10:50 am

        I’d guess a week to a week and a half.

        Reply
  7. Elizabeth Good

    November 20, 2022 at 6:52 pm

    Yum! Just made this from Thanksgiving; thanks! Only had Bob’s Gluten-free flour mix so used that. Came out great except for the fact that I want to eat it all right now! I love gravy. Think I’ll make another batch. ☺️ Soooo grateful for this low fat vegan recipe!

    Reply
  8. Elizabeth Good

    November 20, 2022 at 6:54 pm

    Ooops….FOR Thanksgiving 😅

    Reply
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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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