Finally, a vegan, gluten-free and mushroom-free gravy! It is indeed a rare combination for some reason! Although I know the reason, it’s still annoying when we want to make gravy over here. I try to be as gluten-free as possible due to a wheat allergy, and my hubby hates mushrooms. So, most vegan gravy recipes out there are a no-go for us, and the other recipes just don’t look that great.
If you found yourself in the same situation, well you just found the perfect gravy! It’s so good I could eat it as a soup, although I know the idea is probably repulsive to most of you! But it’s that good, what can I say?
Mushrooms are earthy and add wonderful depth and flavor to gravies, which is great if you like mushrooms like, but if you hate them, the struggle gets real really quickly in the vegan gravy department! So, don’t worry, I got you, and it might be the best gravy ever, vegan or not!!
I used sweet rice flour as a thickening agent, and to my surprise, it worked extremely well. I wondered why it worked even better than corn starch or flour, and apparently the product it self is made to make sauces and gravy etc.
Sweet rice flour is essentially just ground from short grain glutinous rice. It’s amazing for gravies, the texture it lends is very smooth, and it’s very forgiving when cooking and simmering, especially compared to corn starch for example.
So I just happened to have that in my pantry for some reason, and on a lucky guess, I tried it to make my gravy! Now that I know how awesome sweet rice flour is, I will definitely use it more often, especially for gluten-free cooking and baking!
If you are wondering where the hell you can find sweet rice flour, you can google it just to have a mental image of what the box should look like. I get mine at every grocery store I usually go to, they are in the asian isle usually with the soy sauce and things like that, and not the flours like you would expect. I use the Mochiko Brand, it’s the only brand I have ever seen offering this product. Bob red Mills makes rice flour, but it won’t be sweet rice flour, and it won’t act the same for thickening since it once be ground from glutinous rice.
I am sure I don’t need to tell you all the things you can do with gravy, but I can confirm that it makes an excellent poutine sauce/gravy!!! And comming from a French Canadian, you know it’s serious!!! *Altough to be really authentic, a poutine is serve with poutine sauce, and not gravy!*
To be more authentic, you could use vegan beef broth instead of vegetable broth, if you can find it!
One thing you should note: if you like a thicker gravy, definitely use 2 1/4 cup instead of 2 1/2 cup of vegetable broth.
This is the perfect gravy for Christmas, Thanksgiving, Sunday dinner, to go on top of your mashed potatoes or dip your fries in! I have already make that gravy recipe so many times since developing it just last week! It’s really amazing!!!!