15 Minute Vegan Gravy
This diary-free gravy is perfect for Thanksgiving! It's rich, smooth and only takes 15 minutes to make! It starts with a mix of spices, fresh herbs, and soy sauce which makes this gravy taste like it's been slowly cooking for hours even though it only takes a few minutes to make. Serve with vegan turkey, mashed potatoes and stuffing for a delicious holiday meal!
Ingredients
- 2 tbsp vegan butter I use + recommend sticks like Earth Balance
- 3 tbsp all purpose flour
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp poultry seasoning
- 1/4 tsp black pepper
- 2 cups low sodium veggie broth
- 2 tbsp low sodium soy sauce or tamari
- 2 sage leaves, 2 sprigs thyme, 1 small sprig rosemary
Instructions
- Melt the butter in a saucepan over medium high heat and whisk in the flour to create a thick paste. Reduce the heat to medium and cook for 2 minutes.
- Add the spices and whisk to combine. Then add one splash of veggie broth in at a time, whisking in between to prevent lumps. Continue adding the remaining broth into the pan slowly while whisking, then bring to a soft boil.
- Once boiling reduce the heat to low, add the soy sauce and herbs, and let simmer to 10-15 minutes to thicken. Stir occasionally.
- Remove and discard the herbs before serving.
Notes
NOTE: I wouldn't recommend using an alternative flour like coconut or almond because you'll need the starch to thicken the gravy. If you add a nut or coconut based flour, the sauce will be thin and gritty.
To make this gluten-free, chickpea flour can be used in place of all purpose. Whole wheat flour would also work but obviously that's not gluten-free :) Both will change the flavor slightly but they will work well as alternatives.
If making ahead of time, reheat in a saucepan over medium heat with a splash of veggie broth to thin it out. Add a little at a time while whisking to prevent lumps. Heat through and serve!