Gluten-Free and Dairy-Free Pan Gravy
I don’t know about you, but there has to be gravy on my holiday table. I think it’s just years and years of conditioning.
These days though, Pete and I don’t smother our turkey in traditional gravy. Instead we drizzle our stuffed squash in deliciously healthier gluten-free and dairy-free gravy.
Back in July, Pete and I went away for the weekend to celebrate our anniversary. We went to an amazing vegan restaurant and had an incredible meal. I felt a little like Meg Ryan in When Harry Met Sally. I was ooohing and ahhing the entire meal. I’m not kidding.
While chatting with the server, she told us about a pan gravy she makes every holiday and it always knocks the socks off everyone.
This is our version of her gravy. It is oh-so good. And those of you who are adventurous enough to try it will thank me.
Did I mention that this pan gravy makes a weekly appearance on our table? It’s that easy. So it’s not just for holidays, it’s for those busy weekdays too. Seriously.
And it’s just in time for the Gluten-Free Holiday party that began yesterday at Diet, Dessert, and Dogs.
Deliciously Dark Pan Gravy
½ cup chick pea flour
1 tsp garlic powder
3/4 cup grapeseed oil/coconut oil/olive oil (we’ve used all 3 successfully)
1/3 cup wheat-free tamari
1/2 – 1 cup filtered water, plus more as required
1/2 cup nutritional yeast
Freshly ground pepper to taste
Brown chickpea flour in a large, dry pan (we use a cast iron frying pan) for 3 minutes on low-medium, stir it constantly so it doesn’t burn.
Add garlic powder and oil and stir to combine for 4 minutes. Add tamari and ½ cup of the water and stir. The mixture will start to thicken. Stir in nutritional yeast. Stir over medium heat and taste. Add freshly ground pepper to taste.
Stir and keep the heat low, the gravy could easily burn. Keep additional water on hand to add if the gravy is thicker than you like. Let simmer over low heat for approximately 8 minutes. Stir (and keep a close eye) occasionally so it doesn’t stick to the pan. Add water as needed.
Serves 2-4 people. Oh it’s so good. It’s a rich-tasting gravy so you won’t use as much, which makes it even healthier.
This post is linked up to Gluten-Free Holiday celebrations. Visit Diet, Dessert and Dogs by next Wednesday, November 10th, 2010 and join in the awesome giveaway that’s going on!
This post is linked to Amy’s Slightly Indulgent Tuesdays this week. And a special thanks to Amy for helping me perfect this recipe!
This post is also linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker
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