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 gluten-free gravy on everything!

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Chickpea Flour Gravy in a white serving bowl with a spoon and a partial view of mashed potatoes with the gravy

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!

overhead of gravy in a white serving dish with a ladle in it

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.

Bring to a boil, whisking constantly, until desired thickness is reached.

Note that as the gravy approaches a boil, it will begin to thicken.

Once it has reached your desired thickness, turn off the heat and stir in salt and pepper to taste.

What to Eat with This Vegan Gravy

We enjoyed this gravy with our dairy-free mashed potatoes and chickpea veggie loaf.

Ladling gravy onto mashed potatoes next to a piece of vegan chickpea veggie loaf with gravy on it too

What can I use instead of tamari?

You can use liquid aminos to replace the tamari or coconut aminos if you need to keep this gravy soy-free.

Of course, if you're not gluten-free, you can opt to use low sodium soy sauce instead.

Storing and Reheating the Gravy

Gravy can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the gravy in an airtight container for up to 3 months.

Reheat leftovers in a microwave safe dish in 30-second intervals, stirring in between.

You can also reheat in a small saucepan over medium-low heat, stirring constantly until heated throughout.

If frozen, allow gravy to thaw completely in the airtight container in the refrigerator before reheating.

Now it's time to whip up a batch of gravy, baby! 😉

For another gluten-free gravy, try our vegetarian gravy (with vegan option).

gravy in white serving dish with spoon in it

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5 from 15 votes

Chickpea Flour Gravy

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!

Course Gravy, Main Course, Side Dish

Cuisine American

Keyword christmas, gluten free, gravy, holiday recipes, meatless monday, thanksgiving, vegan, vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 78kcal

Author Sherri Hall

Ingredients

¼ cup olive oil
5-6 tablespoon chickpea flour (aka garbanzo bean flour) (start with 5 tablespoons and keep additional tablespoon on reserve)
2 ¾-3 cups gluten-free, low-sodium vegetable broth (start with 2 ¾ cups and keep ¼ cup on reserve
3 tablespoon gluten-free, reduced sodium tamari
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon 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 ¾ 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. Bring to a boil, 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.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

Gravy can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the gravy in an airtight container for up to 3 months.

Reheat leftovers in a microwave safe dish in 30-second intervals, stirring in between. You can also reheat in a small saucepan over medium-low heat, stirring constantly until heated throughout. If frozen, allow gravy to thaw completely in the airtight container in the refrigerator before reheating.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Recipe yields approximately 3 cups of gravy. Calculations were based on using 2 ¾ cups vegetable broth and 5 tablespoons of chickpea flour.

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

Chickpea Flour Gravy

How to Make This Gluten-Free Gravy Recipe

What to Eat with This Vegan Gravy

What can I use instead of tamari?

Storing and Reheating the Gravy