- 1 tablespoon vegan butter (soy-free if necessary)
- ½ yellow onion, finely diced
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 tablespoons oat flour (certified gluten-free if necessary)
- 2½ cups low-sodium vegetable broth
- 2 tablespoons tahini (gluten-free if necessary)
- 2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 1 tablespoon nutritional yeast
- Salt and black pepper to taste
- Melt the butter in a large shallow saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the thyme and rosemary and cook for a minute more. Add the flour and cook, stirring continuously, until the flour is completely incorporated.
- Add the broth, tahini, and liquid aminos and stir until well combined. Cook, stirring frequently, until the gravy is thick and glossy, 5 to 7 minutes. Add the nutritional yeast and remove from the heat.
- Use an immersion blender to blend the gravy until smooth. You can also transfer the gravy to a blender to blend until smooth. Add salt and pepper. Serve immediately.
- Leftovers will keep in an airtight container in the fridge for 2 to 3 days.