This savory gluten-free vegan gravy made with white wine is rich, flavorful, oil-free and low in fat! Easy to make with only 8 ingredients plus salt and pepper and ready in just 15 minutes!
If you are looking for an oil-free, vegan gravy that is still rich and flavorful, then this recipe is for you.
In this version, white wine elevates the flavor of the gravy and takes it to the NEXT LEVEL.
If you've never had a gravy with wine, you have got to try it.
It will change your life.
OK, maybe not your life.
But it will change the way you think about gravy.
- Gluten-Free, Low Sodium Vegetable Broth - I used Pacific but you can use your favorite brand.
- Dry White Wine - I recommend using a Pinot Grigio. You can find vegan wines at Barnivore.com.
- Chickpea Flour - This replaces all-purpose flour as a thickening agent in the gravy. I love using it to thicken my gravies and sauces as in this chickpea flour gravy (not oil-free).
- Tamari - This helps flavor the gravy and adds some saltiness.
- Seasonings - This gravy uses nutritional yeast, onion powder, garlic powder, mustard powder, black pepper and salt.
How to make gluten-free vegan gravy with white wine
Add broth, wine and tamari to a saucepan.
Then, add the nutritional yeast, onion powder, garlic powder, mustard powder and chickpea flour.
Whisk to combine.
Note that there will be chunks of flour that will dissolve during cooking.
Bring to a boil, whisking occasionally.
Lower to a simmer (medium-low) and cook for 10-15 minutes, until thickened, whisking frequently.
Whisk or stir in freshly ground black pepper and salt to taste.
Ideas for serving
This gravy is perfect on our:
- Creamy Dairy-Free Mashed Potatoes
- Vegan Cream Cheese Mashed Potatoes
- Chickpea Veggie Loaf
- Marinated Tempeh
I also enjoyed some leftovers for breakfast on a Hilary's Apple Maple Sausage patty. 🙂
Storing and reheating
The gravy can be stored in an airtight container in the refrigerator for up to 5 days.
You can also freeze it 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.
More recipes featuring white wine
- Creamy Vegan White Bean Soup
- Vegan Lemon Risotto
- Vegan Pumpkin Risotto
- Vegan Butternut Squash Risotto
- Vegan Shepherd's Pie
- Vegan Bolognese
Gluten-Free Vegan Gravy
- 2 ½ cups gluten-free, low-sodium vegetable broth
- ½ cup dry vegan white wine
- 3 tablespoon gluten-free, reduced sodium tamari
- 2 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground mustard (aka dry mustard, mustard powder)
- ¼ cup chickpea flour (aka garbanzo bean flour)
- freshly ground black pepper to taste
- fine sea salt or kosher salt to taste
- Add broth, wine, tamari, nutritional yeast, onion powder, garlic powder, mustard powder and chickpea flour to a saucepan. Whisk to combine (note that there will be chunks of flour that will dissolve during cooking).
- Bring to a boil, whisking occasionally.
- Lower to a simmer (medium-low) and cook for 10-15 minutes, until thickened, whisking frequently.
- Whisk or stir in freshly ground black pepper and salt to taste.
(Please refer to the post above for instructional photographs for this recipe)
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