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Makes
1 1/2 cups
Author Notes
This recipe is customized from Jo Stepaniak’s easy and forgiving “golden gravy” in Vegan Vittles. In actuality feel free to alter the herbs you exhaust to swimsuit your taste. Caramelized onions or sautéed mushrooms also build an unparalleled addition. —Gena Hamshaw
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Take a look at Kitchen-Accredited
Substances
1/4 cup
chickpea or brown rice flour
3 tablespoons
nutritional yeast flakes
1 1/2 cups
low-sodium vegetable broth
1 1/2 to 2 tablespoons
reduced-sodium tamari or soy sauce (that you just should well have to switch in response to how salty your broth is)
1 tablespoon
olive oil
1/2 teaspoon
dried thyme, crushed
1/2 teaspoon
garlic powder-
shadowy pepper, to taste
Directions
- Heat the brown rice flour or chickpea flour, alongside with the nutritional yeast flakes, in a tiny saucepan over medium warmth. Journey them ceaselessly, unless fragrant.
- Purchase from warmth and drag in the vegetable broth, tamari, olive oil, thyme, and garlic powder.
- Return to warmth and cook, whisking repeatedly, unless the gravy is thick and bubbly. Season to taste with shadowy pepper. Lend a hand.
