The worlds best gravy - low-fat, gluten free

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

The worlds 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!