This easy vegan gravy is ready in 10 minutes or less! It's so simple and full of flavor. Serve over mashed potatoes this holiday season or any night of the week (because it's really so simple).
1tspdried rosemary, I prefer crushed if you can find it
1/2tspgarlic powder
1/2tspsalt
1/2tsponion powder
1/2tspthyme
1/4tspblack pepper
1 1/2tbsptapioca flour
Instructions
Add all ingredients except for the tapioca flour to a medium sized pot. Bring to a boil. Reduce to medium-high heat and simmer, stirring occasionally, for 5 to 10 minutes.
Taste and add more salt or garlic powder if desired. (The amount you need can vary depending on the brand of vegetable broth you need.)
In a small container combine 1 1/2 tablespoons tapioca flour and 1 1/2 tablespoons water. Shake. Pour the mixture into your gravy and whisk so it’s thoroughly mixed in. You’ll notice the gravy begins to thicken immediately. Remove from heat and serve over mashed potatoes or rice. (Do not continue to simmer or it will continue to reduce which means less gravy for everyone and that's never a good thing.)
Notes
This gravy continues to reduce as it cooks and makes about 3 cups of gravy. Don't have tapioca flour? Above the recipe card you'll find instructions for using arrowroot flour or all purpose flour instead of tapioca flour.