Chloe Coscarelli’s Golden Gravy

I had to share with you one of my favorite gravy recipes from Chloe Coscarelli. She is a vegan chef and I have used her first recipe book, Chloe’s Kitchen, front to back. This is her Golden Gravy recipe and I wanted to share it with you for a few reasons. Yes, this is a plant-based recipe for gravy but that’s not why I’m sharing it. Compared to your average beef/turkey broth version with flour and butter, this version gives some nutritional value without sacrificing any flavor.

Benefits

• Less sodium
• Less fat
• High in B Vitamins
• High in Fiber
• Gives us 30% of the daily Omega 3s

Something I’ve learned – taking pictures of gravy is not as easy as it looks!

• Servings: 1/2 cup, about 6 servings
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Ingredients

• 2 tbsp canola oil
• 1 large onion, roughly chopped
• 1/4 cup nutritional yeast flakes
• 1/2 cup flour
• 2 cups water
• 3 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and Pepper

Directions

1. In a medium saucepan, heat oil over medium-high heat and sauté onion until soft. Add nutritional yeast and flour, and stir for about 1 minute. Add water, soy sauce, thyme and garlic powder. Continue to cook, whisking continuously, until mixture is very thick. Transfer gravy to a blender and purée until smooth. Adjust seasonings, and add salt and pepper to taste.

Nutritional Information

117 calories | 5 g fat | 1.3 g polyunsaturated fat | 3 g monounsaturated fat | <0.5 g saturated fat | 0 trans fats | 0 mg cholesterol | 614 mg sodium | 13.5 g carbohydrates | 1.6 g fiber | 1.3 g sugar | 5 g protein | >100% folate, thiamin (B1), riboflavin (B2), and niacin (B3)

Soy Free Version

Because of my allergy to soy, instead of soy sauce I’ve substituted Worcestershire sauce instead. Chef Chloe also has a Soy-Free Soy Sauce that I’ve made before to use in this recipe.

Chloe Coscarelli's Soy-Free Soy Sauce

Ingredients

• 1 cup vegetable broth
• 1 tbsp balsamic vinegar
• 2 tsp molasses
• 1 tsp sea salt
• Pinch garlic powder
• Pinch ground ginger

Directions

1. Combine all of the ingredients in a small saucepan.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat to medium and allow to lightly boil for 5 minutes. Allow to cool then store in an air tight container in the fridge for up to 1 week.

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