1 1/2 cups (375 ml) vegetable broth
1 tbsp olive oil
1 1/2 tbsp tamari (gluten-free soy sauce, low sodium)
3 tbsp nutritional yeast flakes
4 tbsp gluten-free flour
½ tsp garlic powder
½ tsp thyme
sea salt and ground black pepper, to taste
Warm flour and nutritional yeast in a pot over medium heat, stirring, about 2-3 minutes.
Remove pot from heat and add in tamari, olive oil and broth. Pour all three into a pitcher first then add together, very slowly, whisking flour and liquid consistently while mixing.
Place pot back over heat and whisk briskly.
Add garlic powder, thyme and pepper.
Continue to wisk over heat until lumps are gone and texture is thick and desirable.
Gravy will thicken up when removed from the heat, as it cools. Reheat and whisk to thin out before serving over leftovers. Store in refrigerator for up to one week.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes