This savoury plant-based gravy can be ready to serve in 20 minutes and it's low in FODMAPs. The base of this sauce is a roux made from gluten-free flour and olive oil. Enjoy this gravy over mashed potatoes or as part of a delicious vegan holiday dinner.
Start off by making a roux. To do this, simply heat 2 Tbsp of the olive oil OR plant-based buttery spread in a medium saucepan over medium-low heat.
Slowly whisk in the gluten-free flour until a thick brown paste is formed (~5-10 minutes). Add in another 1-2 Tbsp of oil/buttery spread if the mixture is too dry. Make sure to continue whisking the entire time.
Remove the pan from the heat and let it cool slightly. Add the water/broth to the pan 1/2 cup at a time, whisking it in as you go.
Stir in the nutritional yeast, tamari and spices to the pan. Season to taste with pepper. If it's not salty enough, add more tamari.
Return the pan to the stovetop and bring to a gentle boil.
Reduce the heat to low and simmer the gravy until the desired consistency is reached. Keep in mind it will thicken more once it cools down.
This recipe is low in FODMAPs! A typical serving size is 1/4 cup.