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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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Hello, I’d like to sautee mushrooms to this recipe. Would you cook them first then make the roux in the same pan with the seasoning from cooking the mushrooms to be pulled into the roux? I love chickpea/garbanzo/besam flour too – we use it all the time in many ways. Very grateful for it!
Hi there! I’m sure that would work, but I haven’t tried it. Of course, if the gravy is not thick enough, you can always whisk some more flour in and it will dissolve nicely which is one of the great things about chickpea flour that I love. And, if it’s too thick, you can always add more broth. Let me know what you end up doing and how it comes out. 🙂
Oops! Forgot to rate this recipe. Please add the 5 stars to the Chickpea Flour Gravy recipe.
Thank You.
No worries and thank you so much! ♥
Made this for the first time last evening, and all I can say is WOW! All of us liked it (Even our picky adult son. He usually doesn’t even try Keto or Vegan things that I make because it’s “strange”). I also follow low carb & wheat free recipes as well.
I did sub the tamari with low sodium Worcestershire sauce due to not having the tamari in the pantry. Also used beef broth instead of vegetable broth (this wasn’t in the pantry either). Did need all 5 Tbsp. of the chickpea flour. I was absolutely amazed at how smoothly the chickpea flour mixed into the broth with the whisk. No lumps, either. Bonus!!
Thank You so much Sherri for posting this, as it’s a keeper! Will continue to look for more recipes using chickpea flour as well.
Sandra
Thanks Sandra! I’m so happy that you and your family all loved the gravy! Yay! So glad it worked out for you and your needs! Chickpea flour just continues to amaze me! It’s such an awesome ingredient! Hope you have the best day! 🙂
Carnivore here. I have to say I was THRILLED with this recipe! I excluded the tamari and swapped the veg broth for chicken broth. Added some fresh cut herbs from the garden and SHAZAM, DELICIOUS GRAVY! I’m currently dodging the butter and wheat in my diet so this worked very well!! THANK YOU!
Hi Shawn! I’m so happy to hear that! So glad you were able to make this recipe work for your needs. I absolutely LOVE the idea of adding fresh herbs! So tasty! Hope you have an awesome day! 🙂