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A delicious homemade gravy both vegans and omnivores can agree on! This easy Chickpea Flour Gravy is not only perfect for the holidays, but also all year long! You’ll want to pour this addictive vegan and gluten-free gravy on everything!
I seriously cannot stress enough how much I LOOOOOOOOOOVE chickpea flour!
Okay, now that I got that out of the way, we can talk about this gravy and why it’s totally BOMB!
Here are some reasons (besides that it’s made with chickpea flour, of course) Sorry, I couldn’t help myself. 😉
If you are vegan, it’s perfect for you.
If you are gluten-free, it’s perfect for you.
If you are both vegan and gluten-free, then you just won the jackpot! I bet you thought I was going to say it’s perfect for you. Well, it is!
Now even if you are not vegan or gluten-free, it’s still perfect for you. Why, you ask? Um, because you can serve it to your vegan and gluten-free family and friends.
Oh, and it’s delicious. And of course, we can’t forget that it’s made with chickpea flour.
Ahem. Yes, chickpea flour, which aside from my personal obsession with it’s amazingness, happens to be good for you. High in protein, iron and fiber, chickpea flour rocks when it comes to gluten-free flours.
And if you’re still not convinced of this gravy’s awesomeness, it’s so simple to make. How simple? See for yourself…
How to make this gluten-free gravy recipe
Combine vegetable broth, tamari, onion powder, garlic powder and rosemary in a pourable vessel. Whisk together and set aside.
Then start your roux, by heating olive oil over medium heat. Whisk in chickpea flour. Keep whisking until it is smooth.
It will be a golden color and have a nutty aroma. Be careful not to burn the roux. If it starts to turn brown, it’s starting to burn.
Whisk in the vegetable broth mixture. Continue cooking over medium heat, whisking constantly, until desired thickness is reached.
If the gravy is not thick enough for your liking, whisk in more chickpea flour. If it is too thick, whisk in more broth.
Once the gravy is done, add freshly ground black pepper and kosher salt to taste.
What to eat with this vegan gravy
We enjoyed this gravy with the vegan version of our dairy-free mashed potatoes (made with vegetable broth and vegan mayonnaise) and our chickpea veggie loaf. Then, for dessert, we indulged in our gluten-free and vegan apple crisp.
For now, whip up a batch of gravy, baby! 😉
Chickpea Flour Gravy
- 1/4 cup olive oil
- 5-6 tbsp chickpea flour (aka garbanzo bean flour) (start with 5 tablespoons and keep additional tablespoon on reserve)
- 2 3/4-3 cups gluten-free, low-sodium vegetable broth (start with 2 3/4 cups and keep 1/4 cup on reserve
- 3 tbsp gluten-free, reduced sodium tamari
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp crushed, dried rosemary (I recommend using whole dried rosemary and crushing yourself either with a mortal and pestle or by breaking up with your fingers as the flavor is better this way)
- Freshly ground black pepper to taste
- Kosher salt to taste
- Combine 2 3/4 cup vegetable broth, tamari, onion powder, garlic powder and rosemary in a pourable vessel. Whisk together and set aside.
- Then start your roux by heating olive oil in a sauce pan over medium heat. Whisk in 5 tablespoons of the chickpea flour. Keep whisking until it is smooth. It will be a golden color and have a nutty aroma. Be careful not to burn the roux. If it starts to turn brown, it's starting to burn.
- Whisk in the vegetable broth mixture. Cook over medium-high heat, whisking consistently, until desired thickness is reached. As it reaches a boil, it will begin to thicken. If the gravy is not thick enough for your liking, whisk in more chickpea flour. If it is too thick, whisk in more broth.
- Once the gravy has reached desired thickness, turn off the heat and stir in freshly ground black pepper and kosher salt to taste.
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