Vegan Gravy
This smooth vegan gravy is full of umami flavour. Perfect for pairing with mashed potatoes!
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 ¼ cups Vegetable Broth lightly coloured
- 2 teaspoons soy sauce
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- In a pan over medium heat, melt the vegan butter. Add the flour to the pan, and whisk vigorously with a whisk until the flour is fully incorporated with the butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.
- Slowly mix in the Vegetable Broth, whisking at the same time, until a smooth sauce is formed. Add in ½ cup at a time until fully incorporated.
- Add in the onion powder, garlic powder, soy sauce and black pepper. Mix, taste, and add salt to test.
- Allow the gravy to simmer for anywhere from 2 minutes up to even 8 minutes on low heat. The longer it simmers, the deeper the gravy colour will be!
- Remove the gravy from the heat and pour over your desired dish. I’m pouring it over mashed potatoes today! Enjoy!!
Notes
- Store vegan gravy in the refrigerator for up to a week. You can reheat it on the stovetop over medium heat or warm it in the microwave.
- Freeze gravy in an airtight container or freezer bag for up to three months. You can reheat it from frozen in the microwave or let it thaw in the refrigerator, then warm it in a saucepan on the stove or in the microwave.
Nutrition
Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 770mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg