Shallot gravy that is vegan, gluten-free, and savory, impossible? No way. Gravy doesn’t need to be scary anymore. This time-tested recipe has been a family favorite for years. Your biggest concern should be running out! If your loved ones are like mine, you’ll be lucky to have any left over.
Gravy ingredients are simple and easy to find. Don’t be fooled, they are packed full of flavor. The beauty of this gravy is that it enhances the flavors of the dish you pair it with rather than overwhelm it.
Gravy can be smooth, chunky, savory, thin, or thick. Patience is a virtue when making gravy. Speak to your inner calmness, don’t walk away from the stove, and no multitasking. (This is hard for me, for anyone that knows me)
Some great recipes to top with this delicious shallot gravy are millet muffins, mashed potatoes, mashed rutabaga, gluten-free stuffing.
Print 10 mins 15 mins 25 mins
Shallot gravy is vegan, gluten-free and savory. This gravy won’t last long, make plenty for everyone to enjoy!
Servings: 4 Author: Vegan Gluten-Free Life
- 1 tablespoon vegan butter
- 1 large shallot sliced
- 3 cloves garlic sliced
- 1 cup white wine (optional)
- 2 cups vegan chicken broth
- 1 teaspoon dried thyme
- 1/2 cup non-dairy milk
- 1-2 tablespoons gluten-free flour
- salt and pepper
- In a medium sauce pan melt vegan butter on medium-low heat.
- Stir in shallots and garlic and cook for 5 minutes until shallots are translucent, careful not to burn.
- Stir in wine into shallots and garlic. Increase heat to medium and cook wine down by half, approximately 5-10 minutes.
- Add vegan broth and thyme to wine mixture. Bring to rolling boil. Then lower heat to low. Cook for 10 minutes, stirring occasionally.
- Using a mason jar, fill with non-dairy milk, add in GF flour, shake vigorously until well mixed.
- Slowly whisk in milk/flour mixture. Heat on medium low until broth thickens.
- Salt and pepper to taste
If gravy is too thin, whisk in more milk/flour mixture.
Never add dry flour directly to gravy it will become lumpy.