This vegan White Wine Gravy is incredibly rich and flavorful while also being oil-free and fat-free, so you can enjoy it guilt-free!
If you’ve never had a gravy with wine, you have got to try it.
It will change your life.
OK, maybe not your life.
But it will change the way you think about gravy.
Since this recipe isn’t using oil, plant-based butter, or any fat source at all for that matter, the wine truly makes a difference here.
It adds depth and brightens the flavor, resulting in a savory gravy you’ll want to ladle right into your mouth pour on all your favorite foods.
I also used chickpea flour, not just to keep it gluten-free, but also because it lends a nutty flavor that really balances everything out.
If you’re not gluten-free, I still suggest using the chickpea flour for that reason. I have made it with regular flour as well as a gluten-free all-purpose flour blend, and it just wasn’t the same.
Most of the saltiness comes from tamari, which also brings an umami flavor along with a bit of nutritional yeast.
For the wine, I recommend Pinot Grigio, but a nice Sauvignon Blanc or Chardonnay will work just as well. You definitely want to stick with a dry wine as an overly sweet one will ruin the flavor.
Where can I find vegan wine?
Many shops sell vegan wines, but you definitely need to know what to look for. They will typically be labeled as “vegan-friendly” or have a vegan symbol on the bottle. If you want to plan ahead, you can search the Barnivore website for vegan wine brands.
Storage
Store cooled gravy in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat leftovers in a microwave safe dish in 30-second intervals, stirring in between.
You can also reheat in a small saucepan over medium-low heat, stirring constantly until warmed through. If frozen, allow the gravy to thaw completely in the refrigerator before reheating.
White Wine Gravy
Ingredients
- 2 1/2 cups vegetable broth low sodium if desired
- 1/2 cup vegan dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1/4 cup chickpea flour
- 3 tablespoon tamari
- 2 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- freshly ground black pepper to taste
- fine sea salt to taste
Instructions
- Add broth, wine, tamari, nutritional yeast, onion powder, garlic powder, mustard powder and chickpea flour to a saucepan. Whisk to combine (note that there will be chunks of flour that will dissolve during cooking).
- Bring to a boil, whisking occasionally.
- Lower to a simmer and cook for 15-20 minutes, until thickened, whisking frequently.
- Whisk or stir in freshly ground black pepper and salt to taste.
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.