Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsem*nt, recommendation, testimonial, and/or link to any products or services from this website.
Jump to Recipe
This Tahini Gravy is creamy, rich, and made with only 5 healthy ingredients! Naturally Vegan, Gluten-Free, and delicious.
Let’s be real – a sauce canmake or break a dish. And when it comes to Gravy?! I ain’t got time to fool around with sub-par variations.
Luckily this Tahini Gravy isn’t either – it’s Vegan, Gluten-Free, and made with only 5 plant-based ingredients – but stillhearty,delicious, and hasgreat depth of flavor.
INGREDIENTS + INSPIRATION
While this Tahini Gravy isn’ttraditionalin terms of flavor, I still think it isso dang delicious. Here’s what you’ll need:
Tahini: I actually adapted the recipe from my Mom a few years ago – her original version calls for Vegetable Oil, but I thought this sesame spread would be a perfect nutty substitution!
Nutritional Yeast: this gives the recipe great depth of flavor and oomph. The secret to extra deliciousness? Toasting it beforehand!
Vegetable Broth: makes the gravy pourable, and also adds some extra goodness.
Tamari: again, for depth of flavor + body
and finally,some Gluten-Free Flour: to thicken everything up! I like to useBrown Rice Flour, but an All-Purpose GF Blend will work as well.
HOW TO MAKE VEGAN GRAVY
The “assembly” portion of this recipe couldn’t be any easier, too. Simplytoast your Nutritional Yeast + Flour for a few minutes,whisk in the remaining ingredients, andsimmeruntil thickened to your liking! All in all this recipe takesless than 10 minutes to make, but the serving possibilities are endless 😉
I love to drizzle this gravy over Mashed Potatoes and/or my VeganLentil Loaf (coming soon!),but it’s equally delicious with a side of Roasted Veggies. However you serve it, it’s sure to be a crowd pleaser! Even the pickiest of eaters will enjoy this Gluten-Free, Nut-Free, and Oil-Free goodness.
COOKING TIPS + FAQ:
I used Brown Rice Flour to thicken my gravy, but have had success with a generic Gluten-Free flour blend as well. If you are not GF, you can also use All Purpose Flour.
This Gravy will thicken with time and as it cools, so I suggest that you make it as close to serving as possible. If you do have to reheat it, add additional Water or Vegetable Broth to it and whisk until smooth.
This recipe can also be made with Soy Sauce and/or Liquid Aminos, but I would strongly recommend you stick with the Tamari – I find it has the most depth of flavor.
If you’re looking for more Vegan Thanksgiving recipes, you’ll also love this Easy Stovetop Stuffing and this Healthy Sweet Potato Casserole!
Finally, if you make this recipe and decide to share it onFacebook orInstagram, don’t forget to tag me@FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Bring a medium pot or saucepan to medium heat and add the Nutritional Yeast and Flour. Toast for 3-5 minutes, stirring frequently. The Nutritional Yeast will darken in color and release a fragrant “smoke” once toasted.
Pour the Vegetable Broth, Tahini, and Tamari into the warm saucepan, whisking rapidly to combine. Raise the heat to medium-high until the mixture begins to bubble, then reduce the heat to low and simmer until thickened to your liking.
Serve immediately, and store any leftovers in the fridge for up to 7 days. This gravy will thicken as it cools, so I suggest reheating with extra Vegetable Broth or Water until it smooths out again.
Notes
I suggest using either Brown Rice Flour, an All-Purpose GF Flour Blend, or regular AP Flour for this recipe. This recipe willnot work well with other GF Flours (Almond, Oat, Coconut, White Rice, etc) as they thicken differently with heat.
Tahini is a beneficial ingredient, especially for those following a plant-based diet that needs extra protein, omega fatty acids, and essential nutrients like iron.
It is non-GMO, gluten-free, dairy-free and vegan. A good source of calcium; it is high in vitamin E, B2, B1,B15, B3, and B5, and high in unsaturated fat (the good fat). Its easy to digest and is a 20% complete protein, making it a higher protein source than most nuts.
Gluten free cooks need to learn new ways to thicken gravy. Cornstarch is a common thickener but this recipe uses masa harina. Masa harina, or masa, is corn flour treated with lime. You may recognize the distinct taste if you've ever had freshly made soft corn tortillas or tamales.
What is tahini sauce? Tahini sauce is a Middle Eastern condiment that is served with many dishes from the region. It's made with only 3 main ingredients: tahini paste, which is crushed sesame seeds, lemon juice, and garlic. Tahini is made by grinding toasted, hulled sesame seeds to create a creamy, smooth spread.
Some people may experience an allergic reaction to sesame. Foods to avoid if they have a sesame allergy include foods containing sesame seeds, sesame oil, and tahini. Sesame reactions can range from a mild sensitivity to a severe allergy. A severe allergy can trigger anaphylaxis, which is a life-threatening situation.
Tahini also has selenium. It acts as an antioxidant and helps lower inflammation in the body. Studies show sesamol, a natural chemical found in sesame seeds and sesame oil, has antioxidant, anti-inflammatory, and anti-aging benefits. Other studies suggest it also has strong anti-cancer effects.
May support hormone balance and improve female hormone levels: Sesame seeds, the main ingredient in tahini, contain lignans, which have been shown to have estrogenic properties and may help to support hormone balance in women.
Tahini is defined as a smooth paste made from ground sesame seeds. Sesame seeds are gluten-free because they belong to the nut family and do not contain any wheat. Hooray! That means that if you follow a gluten-free diet, you can eat tahini and foods containing it.
Cornstarch is probably the most readily available ingredient to sub in for flour in your gluten-free gravy—and you probably already have it in your pantry. The only catch is you'll skip the roux-making process. Once you've deglazed your roasting pan and added stock, transfer about 1 cup stock mixture to a medium bowl.
Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
Tahini with unhulled sesame seed contains more phytonutrients than peanut butter, and, for many people, is easier to digest than almond butter. Tahini is also a versatile ingredient because it's flavor is more neutral than most nut butters.
Tahini paste is just ground sesame seeds. Period. In comparison, tahini sauce is made by thinning the paste to a consistency similar to a thick cream, typically by adding other ingredients. My family's recipe adds lemon juice, garlic, and olive oil to our tahini sauce.
Bitterness is generally part and parcel of tahini - it's how ground sesame seeds taste. What you will find, however, is that some tahini can taste more bitter than others. This is down to a few things; like how that particular tahini is processed, or the levels of something called oxalic acid in the hulls of the seeds.
Tahini is made from ground sesame seeds. It's rich in important nutrients like fiber, protein, copper, phosphorus, and selenium and may reduce heart disease risk and inflammation.
As seen above, tahini is high in monounsaturated and polyunsaturated fats. Studies have shown that consuming these types of fats can lower harmful cholesterol levels as well as lower the risk of heart disease and stroke. The calcium and magnesium in tahini may also work to decrease blood pressure naturally.
Tahini with unhulled sesame seed contains more phytonutrients than peanut butter, and, for many people, is easier to digest than almond butter. Tahini is also a versatile ingredient because it's flavor is more neutral than most nut butters. Few people have seed allergies.
Along with boosting the flavor, because of its protein and fat content, the sesame paste makes most baked goods more moist without added oil. It also contributes antioxidants, vitamins, and minerals to a recipe's nutritional profile.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.