Name: Rich Vegan Gravy
Cook time: 10 min
Total time: 10 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, diced, about 1 cup; 2 cloves garlic, minced; ¼ cup nutritional yeast; ¼ cup gluten-free flour blend (I used Bob’s Red Mill brand); 2 cups vegetable broth, heated; 2 tablespoons tamari soy sauce; ½ teaspoon salt, plus more to taste; 1 tablespoon fresh thyme, finely chopped; Freshly ground black pepper, to taste

This delicious gravy, loosely adapted from a version by Chloe Coscarelli, makes a wonderful topping for just about any dish that needs a rich

2 tablespoons extra-virgin olive oil

1 large onion, diced, about 1 cup

2 cloves garlic, minced

¼ cup nutritional yeast

¼ cup gluten-free flour blend (I used Bob’s Red Mill brand)

2 cups vegetable broth, heated

2 tablespoons tamari soy sauce

½ teaspoon salt, plus more to taste

1 tablespoon fresh thyme, finely chopped

Freshly ground black pepper, to taste

Heat the oil in a medium saucepan, then sauté the onion until soft and translucent, approximately 5 to 10 minutes. Add the garlic and cook for one minute more, then add the nutritional yeast and flour and cook for an additional minute.

Pour in the hot vegetable broth and tamari, whisking well, and heat until the mixture is bubbling and thickened, stirring occasionally to prevent scorching.

Transfer to a blender and blend until smooth, then stir in the chopped fresh thyme and black pepper. Taste and adjust seasonings, if necessary and serve hot. (To make ahead, store in the refrigerator for 2 to 3 days, then reheat over medium-low heat on the stovetop, stirring frequently to prevent scorching.)