#thanksgiving #oilfree #nobroth #nobouillon #simple #glutenfreeoption #homestyle #childhoodtaste
Plant-Based Turkey Gravy
- 2 ¼ cups water (cold or room temperature)
- ¼ cup roux flour (roux flour is just toasted flour, see notes for other thickeners)
- ¼ tsp granulated onion
- ¼ tsp granulated garlic
- ¼ tsp rosemary, dry
- ¼ tsp oregano, dry
- ¼ tsp sage, dry rubbed
- ¼ tsp marjoram, dry
- ⅛ tsp black pepper, ground
- ⅛ tsp paprika
- small pinch ginger, dry (optional)
- ¼ tsp apple cider vinegar
- 1 tbsp Bragg's liquid aminos (or low sodium soy sauce or tamari)
- ½ tsp sea salt (plus more to taste, if desired)
- Add all ingredients to a saucepan, whisk to mix, and then turn on medium heat. Whisk frequently. Once gravy starts to simmer, keep on low heat just under a simmer and cook 10-20 minutes to allow flavors to mingle and to reach ideal thickness.
Roux FlourRoux flour is the name I call raw wheat flour (any type) that has been toasted to remove the raw flavor. This flour makes gravy that tastes most like those of pre-2000 era, and without the added fat. How to make roux flour: I typically toast the flour, whisking slowly but frequently/constantly in a skillet over medium/medium-low heat for about 5-6 minutes until it just starts to become fragrant.
Choose Your ThickenerIn the name of culinary arts and my taste buds, I have tested a number of thickeners for this gravy. They each fall into a category of 1 or 2 tbsp per each cup of water. The amounts listed will be to use in this original recipe.
- Roux flour, all-purpose, 1/4 cup
- Roux flour, whole wheat, 1/4 cup
- All-purpose wheat flour, 1/4 cup
- Whole wheat flour, 1/4 cup
- Brown rice flour, 1/4 cup
- White rice flour, 1/4 cup
- Potato starch, 2 tbsp
- Cornstarch, 2 tbsp
- Arrowroot, 2 tbsp
Make This Ahead of Time!Not only is this a groundbreakingly simple, familiar recipe, but if you make it ahead of time, it reheats and tastes even better as leftovers as the flavors continue to meld. Simply reheat in a saucepan or in the microwave, and add water to thicken as needed. Rice-thickened gravies tend to get thinner when chilled but are still very tasty as leftovers!
Vegan Turkey Gravy
I’ve been trying to figure out a plant-based, vegan turkey gravy for years. I knew it would be similar to traditional poultry gravy, but what made turkey gravy taste different? Assuming it was some odd combination of turkey proteins, I consistently tried things and failed, until it finally dawned on me that it wasn’t something to add, it was something to remove.
For chicken-y gravy, unique herbs would be thyme, tarragon, and parsley.
For turkey-y gravy, the exclusion of those above herbs is key, as well as a prominence of rosemary, marjoram, and the seasoning paprika. Taste this gravy and I’m confident you will be joyous with the flavor and consistency!
Kick It Up A Notch
If you want to get fancy and play around with some ideas for plant-based gravy that will raise some eyebrows, try adding cracked rice paper to the gravy after it’s finished cooking. It will have the appearance and texture of turkey skin/fat in the gravy. I know this is unappealing to some, but I find it quite nostalgic.
And next-level: lightly baste the dry rice paper sheet in a light water/bouillon mixture, then toast it, and THEN crack it and add it to the gravy. I don’t often go to the extra effort for either of these, but I do sometimes because it’s fun and different!