Easy Vegan Gravy
User Reviews
5
Easy Vegan Gravy
Description
Easy Vegan Gravy begins by sautéing finely chopped onions in olive oil until golden, creating a flavorful base. A combination of all-purpose flour and cornstarch is toasted briefly with the onions to build thickness and body. Then, savory ingredients including Worcestershire sauce (or soy sauce or chickpea miso), prepared mustard, onion and garlic powders, black pepper, nutmeg, nutritional yeast, and dried herbs like thyme and sage are incorporated to develop umami and aromatic notes.
Non-dairy milk, such as soy or cashew milk, along with water or stock, is gradually whisked in and heated to a boil, thickening the mixture to a velvety consistency over several minutes. The gravy is versatile with a mild herbaceous flavor balanced by slight nuttiness from the nutritional yeast.
This gravy pairs well with vegan mashed potatoes or biscuits and can be flavored further with soy sauce or poultry seasoning according to taste preference. It will thicken when cooled and can be reheated with added stock for desired consistency.
There are options to adapt this gravy for gluten-free diets by using rice flour, soy-free versions with chickpea miso, nut-free non-dairy milks, or mushroom variations by adding cooked mushrooms at the start. To remove nutritional yeast, substitute with miso for similar depth.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion finely chopped, medium
- 3 tablespoons all-purpose flour use rice flour for gluten-free
- 1 tablespoon cornstarch or more flour for corn-free
- 2 teaspoons Worcestershire sauce or use soy sauce or chickpea miso, vegan
- 1/2 teaspoon mustard or use 1/4 tsp ground mustard + 1/2 tsp vinegar, stone ground, prepared
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper or white pepper
- pinch nutmeg or cinnamon
- 2 tablespoons nutritional yeast
- generous dash thyme fresh or dried
- generous dash sage fresh or dried
- 1 cup non-dairy milk such as soy or cashew milk or use stock
- 1 1/4 cup water or stock
- 1/2 teaspoon salt or more, to taste
Instructions
- Heat oil in a skillet over medium heat. Add onion and cook until golden. 4 minutes. Add the flour and cornstarch and mix in and toast for 2 to 3 minutes.
- Add the sauces and spices and mix in. Add the milk and whisk it in. Then add 1/2 cup water and the salt and keep whisking and add more water. Mix and bring to a boil. Keep whisking frequently. It will take 4 to 6 minutes to thicken. Taste and adjust flavor. Add some soy sauce for additional saltiness. Add some poultry seasoning for additional flavor, if you like. Add more water if too thick. Serve over mashed potatoes or biscuits.
Notes
- Serve this gravy hot for best texture and flavor.
- If lumps form or smoothness is desired, blend the gravy briefly and reheat before serving.
- After refrigeration, the gravy thickens; reheat and add stock or water to adjust consistency.
- Use rice flour instead of all-purpose flour to make the recipe gluten-free.
- For a soy-free option, substitute Worcestershire sauce with chickpea miso and select soy-free dairy alternatives.
- To make the gravy nut-free, ensure the chosen non-dairy milk does not contain nuts.
- Replace nutritional yeast with 1 teaspoon miso if omitted.
- Add 6 to 8 ounces of sliced mushrooms sautéed with onions for a mushroom-flavored variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 316mg | 13% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.5g | 1% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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