This Gluten-Free Vegetarian Savory Herb Gravy features the flavors of fresh rosemary, sage and thyme for a delicious accompaniment to your favorite meal.
Since Greg began his gluten-free diet, it has been difficult finding a gluten-free gravy recipe everyone enjoys. We tried some packaged gravies, but they just didn’t hit the spot.
Therefore, I decided to take on the task of creating my own gluten-free gravy that the whole family would love. I also took on the challenge of making it vegetarian to accompany our Meatless Monday menu items, such as mushroom veggie burgers and mashed potatoes.
Since my eldest daughter loves herbs, I opted for making a savory herb gravy using fresh rosemary, sage and thyme.
To make it gluten free, I used Bob’s Red Mill “Gluten Free, All Purpose Baking Flour.” I know it’s supposed to be for baking, but let me tell you, it worked like a charm and thickened this gravy to perfection!
I also added one of my childhood staples – Gravy Master. If my memory serves me right, I watched my father use this browning/seasoning sauce countless times during the 1970s and 1980s. It helps add flavor and darken the color of gravy. And it just so happens to be gluten-free and meat-free! A perfect addition to my Gluten-Free Vegetarian Savory Herb Gravy! If you can’t find Gravy Master in your local grocery store, you can buy it online or use a similar browning sauce of your choice.
Not only is this gravy packed with flavor, it is also super easy to make.
Learn how to make it
To start, make a roux by whisking melted butter with gluten-free flour.
Then whisk in vegetable broth, fresh herbs, Gravy Master, salt and black pepper.
Cook over medium to medium-high until gravy reaches a boil. Then reduce to a simmer, stirring until gravy is at its desired thickness.
Transfer to serving dish and enjoy (by the ladleful) with your favorite meal! 😉
- 3 tablespoons butter
- 3 tablespoons all-purpose gluten-free flour (I used Bob's Red Mill "Gluten Free, All Purpose Baking Flour")
- 3 cups (24 oz.) vegetable broth
- ½ teaspoon Gravy Master (or other browning sauce)
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- Salt to taste
- Fresh ground black pepper to taste
- In a saucepan, melt the butter over medium heat.
- Once butter is melted, whisk in flour to make a roux.
- Once the roux starts to bubble, turn heat to low. Whisk constantly until roux resembles a smooth paste (similar to peanut butter or cake frosting) and has a toasty aroma.
- Whisk in the vegetable broth, Gravy Master (or other browning sauce) and fresh herbs. Add salt and pepper to taste. Continue to cook gravy over medium to medium-high heat, stirring occasionally, until it comes to a boil. Then reduce to a simmer and stir until desired thickness is achieved.