Vegan Gravy
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Vegan Gravy
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This easy vegan gravy recipe will please everyone at the table! Full of savory, umami flavor it's ideal with mashed potatoes and the holidays!
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Ingredients
- ¼ cup canola oil or vegan buttery spread
- 1 shallot finely chopped (about 1/3 to 1/2 cup)
- 4 garlic cloves minced about 4 teaspoons
- 3 tablespoons all-purpose flour use 1:1 flour substitute to make gluten free
- 2 tablespoons nutritional yeast
- 2 ½ cups low sodium vegetable broth
- 1 ½ tablespoons low sodium soy sauce or tamari to make gluten free
- ¼ teaspoon dry rubbed sage
- ¼ teaspoon ground black pepper
Instructions
- In a large, deep skillet, heat the oil over medium-low heat. Add the shallot. Saute, stirring often, until the shallot is translucent and turning golden, about 8 to 10 minutes. Adjust the heat as needed so that it softens, but does not crisp or turn dark brown.
- Stir in the garlic. Let cook 30 seconds. Sprinkle on the flour and cook, stirring constantly, for 1 full minute. Make sure no white bits of flour are remaining. Stir in the nutritional yeast.
- Slowly whisk in stock, adding a little at a time, until all of it is added and the gravy is smooth.
- Add the soy sauce, sage, and pepper. Bring the gravy to a boil, lower the heat, and simmer for 10 minutes, stirring very very frequently and scraping a wooden spoon or spatula along the bottom of the pan to prevent sticking. Carefully taste and adjust seasoning to taste (be careful, it is HOT).
- Just before serving, give the gravy a stir and rewarm gently on the stove if needed. You also can let cool completely and refrigerate it in an airtight container for up to 5 days. Rewarm gently.
Notes
- TO STORE: Refrigerate
- vegan
- gravy in an airtight storage container for up to 5 days.
- TO REHEAT: Reheat vegan gravy in a saucepan on the stovetop over low heat, stirring frequently. You can also warm it up in the microwave, although I prefer the stovetop method.
- TO FREEZE: Freeze gravy in an airtight container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- Adapted from my Mushroom Gravy
- TO STORE: Refrigerate vegan gravy in an airtight storage container for up to 5 days.
- TO REHEAT: Reheat vegan gravy in a saucepan on the stovetop over low heat, stirring frequently. You can also warm it up in the microwave, although I prefer the stovetop method.
- TO FREEZE: Freeze gravy in an airtight container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
4tablespoons
Calories
90kcal
(5%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 4tablespoons | |
| Calories | 90kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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