Easy Vegan Gravy
User Reviews
5
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Cook Time
10 mins
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Total Time
10 mins
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Servings
8
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Calories
24 kcal
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Course
Condiments
-
Cuisine
American
Easy Vegan Gravy
Description
Easy Vegan Gravy combines a simple roux made from cooking flour in a neutral oil with vegetable stock and fresh sage for flavor. The flour is cooked into the oil first, which helps prevent clumping and forms the base for thickening. Gradually adding the stock while whisking ensures a smooth consistency. Crushing fresh sage releases the herb's aroma, enhancing the gravy's taste as it simmers until thickened. Seasoning is adjusted at the end depending on the saltiness of the stock, allowing for control of the final flavor.
The result is a versatile gravy that works well as a vegan accompaniment for roasted vegetables, mashed potatoes, or other dishes where a flavorful sauce is needed. It thickens more as it cools, providing a pleasant texture without becoming gloopy.
Homemade or store-bought stock can be used, but it’s important to taste for salt level to avoid over-seasoning. The gravy can be made with dried herbs if fresh are unavailable, with straining after cooking to remove any bits. Leftover gravy stores in the fridge or can be frozen for convenience, with gentle reheating and thinning if needed to restore the desired pourable texture.
Ingredients
- 1 tablespoon neutral cooking oil or vegan butter, generic cooking oil
- 1 ½ tablespoons all-purpose flour (plain flour)
- 2 cups vegetable stock or broth, 475ml
- 5 sage or a sprig of rosemary or thyme, leaves
- salt
- black pepper
Instructions
- Heat the oil in a pan, then stir in the flour and cook for 2 minutes, stirring.
- Gradually stir in the stock, whisking to combine.
- Crush the sage leaves in your hand (to release the flavor and aroma) then add them to the pan and bring to a boil.
- Reduce the heat and simmer for 5 minutes, whisking regularly. The sage gravy will thicken further as it cools slightly.
- Remove the sage leaves, taste and season with salt and pepper. If your stock is salty, you might not need to add any salt.
Notes
- Cook the flour thoroughly in the oil to prevent lumps in the gravy.
- Taste as you go for salt seasoning since store-bought stock can vary in saltiness.
- If fresh sage is not available, dried herbs can be used and strained out after cooking.
- Gravy thickens while cooling, so expect a thinner consistency when hot.
- Store refrigerated gravy in an airtight container for up to one week or freeze for up to four months.
- Reheat gently and whisk in more stock or water as needed to adjust thickness after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 235mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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