With the holidays just around the corner, gravy has been one of my most requested recipes. Not to toot my own horn, but I’ve been told I make some realllllyyyy good vegan gravy, and y’all won’t even believe how damn easy it is to make!
First you’ll need to start off by making a roux. Melt your butter in a sauce pot over medium heat, and once its foamy, add in your flour and whisk very well to combine. Continue whisking until a golden blonde roux forms. While whisking constantly, slowly pour in your vegetable broth until it’s completely combined. Add in your Tamari, dijon mustard, vegan Worcestershire sauce, small amount of salt / lots of black pepper, and a small bunch of fresh thyme tied together with butchers twine. Whisk again to combine. Bring to boil, then reduce to a simmer & cook until it’s reached your desired thickness. Taste to adjust seasoning.
And that’s it! Seriously could not be easier, and tastes JUST like the real thing. It’s perfect for mashed potatoes, stuffing, vegan chicken / turkey, biscuits, etc. As always, if you make this, make sure to tag me on instagram @plvntfood / #plvntfood so I can like & share your recreations! Love y’all with my cold little heart.
*This can be made gluten free by using gluten free flour instead of all purpose flour
Easy Vegan Gravy
This easy vegan gravy is perfect for stuffing, mashed potatoes, vegan chicken, biscuits, etc… and you won't believe how quick it is to make!
- 1/2 block miyoko's vegan butter
- 3-4 tbsp all purpose flour *can use gluten free flour
- 32 ounces vegetable broth
- 3-5 tbsp tamari
- 1-2 tbsp vegan worcestershire sauce
- 1-2 tbsp dijon mustard
- a small amount of salt to taste
- lots of black pepper
- 1 small bunch fresh thyme *tied together with some butchers twine
In a sauce pot over medium heat, add in your butter. Once it's melted and foamy, add in your flour and whisk well. Continue to whisk for 1-2 minutes until the roux becomes a light golden color.
Slowly pour in your vegetable broth while whisking continuously until all of the vegetable broth is combined with the roux. Add in your tamari, dijon mustard, thyme bundle, salt / pepper, and worcestershire. Whisk to combine.
Bring to a boil, then reduce to a simmer. Whisk frequently until thickened to your preference.