The world’s best gravy – low fat, gluten-free

• 1 teaspoon of olive oil
• 1/2 cup of chopped carrots
• 1/2 cup of chopped onions
• 1 cup of chopped mushrooms
• 3 garlic cloves, chopped
• 1/4 teaspoon of sage powder or dry sage
• 1/4 teaspoon of dry oregano
• 1/4 teaspoon of dry thyme
• 1/4 teaspoon or less of curry powder
• A pinch of instant coffee
• A pinch of black pepper
• A pinch of ground nutmeg
• Salt to taste (if needed)
• 1 bay leaf
• 1 sprig of fresh rosemary
• 1 teaspoon of miso paste, OR soy sauce, OR marmite
• 1 tablespoon of tomato puree
• 2 cups of vegetable broth
• 1 1/2 tablespoon of flour or cornstarch (if gluten-free) in 1/4 cup of water


  • 1.
    Add the oil to a pot, when hot, add the vegetables, stir and let them brown for about 10 to 12 minutes, in medium-low heat. If your vegetables get to dry, add a splash of water and stir.
  • 2.
    Add the rest of the ingredients up until the vegetable broth, stir to combine, then let it simmer for 5 to 10 minutes.
  • 3.
    Strain the vegetables by passing them through a strainer or a chinois, press well to obtain most of the vegetable bits and juices, save the whole vegetables for making a nice veggie bouillon, recipe on my channel here.
  • 4.
    Place the pot with the vegetable liquid to the stove in medium-low heat, add the flour or cornstarch slurry and stir very well for about 4 minutes.
  • 5.
    Turn off the heat, transfer the gravy to a gravy boat and serve it over your meatloaf or your favorite food!
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