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    You are in: Home / Recipes / Vegan Gravy Recipe
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    Vegan Gravy

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Lindsey Lawrence's Note:

    My friend made this gravy for our Thanksgiving potluck...we put it on our potatoes, stuffing...everything. It is an easy recipe to follow and takes mere minutes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour the oil in a saucepan and heat.
    2. 2
      Add garlic and onions and saute 5 minutes.
    3. 3
      Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
    4. 4
      Gradually stir in the water and add spices.
    5. 5
      Keep adding cornstarch or flour until it is the right thickness for you!
    6. 6
      Serve hot.

    Ratings & Reviews:

    • on June 05, 2009

      55

      This is my standard Thanksgiving gravy recipe, but I make it a little differently. To answer VegeTara, this can be made without all the oil. Here's how I do it: I use more mushrooms and more onion. In 1 T. oil, saute them with the garlic until the onions are very soft. Add water (I use 4 cups water), nutritional yeast, soy sauce or Braggs, sage, pepper, and some veggie bouillon to taste. I get chicken flavored vegetable bouillon in bulk from a local health food store. (Don't ask me how they do that). You can also use Tema brand mushroom or vegetable bouillon cubes, which are found in the Kosher aisle of a regular grocery stosre. Don't add salt yet because the bouillon is salty. Now mix the flour with 1/2 cup water in a jar with a lid. Shake it like crazy until it's smooth. Bring your gravy to a boil and slowly stir in the flour mixture a little at a time until as thick as you like. Turn to low and simmer for 5 minutes to cook the raw taste out of the flour. Taste and add salt if necessary, but if you use bouillon and soy sauce, be careful. With only 1 T. oil, this is an almost fat free recipe once divided into servings. I've made it with the full amount of oil, and with just the 1 T., and honestly it tastes just as good without the larger amount of oil, so you can eat more!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2009

      55

      I followed the suggestions of Kokeshi Doll (who reviewed this recipe earlier) and made this recipe with only 1 T olive oil and about 3 cups water. I only used 1/4 flour (whole wheat), which I mixed with water in a jar first as Kokeshi Doll suggested (I like my gravy relatively thin). I used two packets of vegetable bouillon, and no salt. Really quite easy and delicious! We put it on vegan mashed potatoes, stuffing, and rice pilaf.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2012

      55

      I followed this recipe, but at the end it seemed a bit salty. I added some ginger soy for a dash of flavor and a 1/4 tsp of sugar to neutralize it and it came out PERFECT. Even in my meat eating days, probably one of the best gravys I've had. You really can take this base recipe and make it your own. I recommend shitake!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Vegan Gravy

    Serving Size: 1 (177 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 265.6
     
    Calories from Fat 199
    74%
    Total Fat 22.1 g
    34%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 1041.6 mg
    43%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.6 g
    2%
    Protein 4.3 g
    8%

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