Vegan Gravy

READY IN: 20mins
Recipe by Lindsey Lawrence

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.

Top Review by kokeshi doll

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!

Ingredients Nutrition

Directions

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

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