Easy Tahini Gravy Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 15 minutes
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
1Melt the butter in a large shallow saucepan over medium heat.
2Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3Add the thyme and rosemary and cook for a minute more.
4Add the flour and cook, stirring continuously, until the flour is completely incorporated.
5Add the broth, tahini, and liquid aminos and stir until well combined.
6Cook, stirring frequently, until the gravy is thick and glossy, 5 to 7 minutes.
7Add the nutritional yeast and remove from the heat.
8Use an immersion blender to blend the gravy until smooth.
9You can also transfer the gravy to a blender to blend until smooth.
10Add salt and pepper. Serve immediately.
11Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.