Vegan Gravy
This easy vegan gravy recipe will please everyone at the table! Full of savory, umami flavor it's ideal with mashed potatoes and the holidays!
Foto: Well Plated
Ingredients
- 1/4 cup canola oil or vegan buttery spread
- 1 shallot (finely chopped (about 1/3 to 1/2 cup))
- 4 g arlic cloves minced (about 4 teaspoons)
- 3 tablespoons all-purpose flour use 1:1 flour substitute to make gluten free
- 2 tablespoons nutritional yeast
- 2 1/2 cups low sodium vegetable broth
- 1 1/2 tablespoons low sodium soy sauce or tamari to make gluten free
- 1/4 teaspoon dry rubbed sage
- 1/4 teaspoon ground black pepper
Steps
-
In a large, deep skillet, heat the oil over medium-low heat. Add the shallot. Saute, stirring often, until the shallot is translucent and turning golden, about 8 to 10 minutes. Adjust the heat as needed so that it softens, but does not crisp or turn dark brown.
-
Stir in the garlic. Let cook 30 seconds. Sprinkle on the flour and cook, stirring constantly, for 1 full minute. Make sure no white bits of flour are remaining. Stir in the nutritional yeast.
-
Slowly whisk in stock, adding a little at a time, until all of it is added and the gravy is smooth.
-
Add the soy sauce, sage, and pepper. Bring the gravy to a boil, lower the heat, and simmer for 10 minutes, stirring very very frequently and scraping a wooden spoon or spatula along the bottom of the pan to prevent sticking. Carefully taste and adjust seasoning to taste (be careful, it is HOT).
-
Just before serving, give the gravy a stir and rewarm gently on the stove if needed. You also can let cool completely and refrigerate it in an airtight container for up to 5 days. Rewarm gently.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...