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LEVEL: easy Cook: 15 minutes Prepare: 10 minutes Total: 25 minutes 2 1/2 cups

Vegan Gravy

Post by The Buddhist Chef

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Description

The best vegan gravy recipe just in time for the festive season! Serve over seitan, millet pie or mashed potatoes. Gravy

Ingredients

4 tablespoons vegan margarin "Earth Balance" or vegetable oil (30 mL)
1/4 cup all-purpose flour (30 g)
3 cups vegetable broth (750 mL)
2 tablespoons miso (30 mL)
1 teaspoon onion powder (5 mL)
2 tablespoons soy sauce (45 mL)
1 tablespoon maple syrup (15 mL)
1/4 cup nutritional yeast
Black pepper to taste

Directions

1
In a medium saucepan, melt margarine over medium heat. Whisk in flour and cook for 2 minutes.
2
Add broth and bring to a boil, whisking constantly.
3
Stir in remaining ingredients, lower heat and simmer for a few minutes until thickened.

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39 comment

  1. Karin
    Reply

    Just made the gravy, and it’s awesome! Salty, umami, rich. I’m going to serve it with a typical Dutch winterdish; a stew with mashed patatoes, carrots, onions and seitan sausages. I’m sure my family is going to love this! Thank you so much for this recipe!

  2. Justin
    Reply

    Wonderful gravy! It’s more of a fancy flavourful gravy then a chicken gravy. Anybody would like this. Thanks and keep up the great work!

  3. ANDREA TERSIGNI
    Reply

    What a delicious gravy. I wanted to give my mashed cauliflower a kick. This gravy has so many levels of flavor, it not only brought my cauliflower to a gourmet status, but “roast seitan and gravy” sandwiches are also back on my menu.

    Genius … simply genius melding of ingredients. Thank you ~~

  6. Rachel
    Reply

    My family enjoyed this gravy alongside your Shepards pie recipe. I think the gravy tasted even better after it sat overnight in the fridge. We used the leftovers with a different dinner several days later.

  10. CJ
    Reply

    This was good, but too sweet for my liking. I’d reduce the maple syrup to maybe 1 tsp. I also added an extra 2 tbsp of flour to get a thicker gravy.

  11. Sharon Ong
    Reply

    It’s hard to get vegetable broth where am staying. Is there a simple recipe I can try? Can I substitute fresh onions for onion powder? Thanks!

  14. Kathy
    Reply

    OMG!!! This gravy is fantastic and easy to make. I was so impressed with this recipe. I served it with the portobello steaks and roasted vegetables. It was amazing!

  15. Errin
    Reply

    My go to gravy. So delicious and easy to make. I have served it to many a fussy eater and they’ve loved it. Thank you for such an awesome recipe

  19. Marissa
    Reply

    This is a delicious gravy! I’ve made it multiple times and this is now my go-to when I need gravy. I’ve used a couple different broths. The best one so far that I’ve used is by a company called “Imagine.” It’s an organic, low-sodium veggie broth. I just tried it with Swanson because that’s what I was able to get last minute. Oh my god, the salt was overwhelming and I didn’t even add anything in. If your gravy is too salty, try adding in a couple drops of lemon juice at a time and a little more of the maple syrup. That got it back to how it usually tastes. This gravy is just so tasty, though! Before I went vegan, I never even used to like gravy. This has converted me to a gravy-lover! Thank you.

  23. Julie
    Reply

    Wonderful recipes (Portobello mushrooms, roasted veggies and gravy) and simple enough for me. What is the purpose of the nutritional yeast?

  24. Carli Forster
    Reply

    I love this gravy, it’s my go-to for a roast dinner, or anything similar I can think to put it with. I am making it this weekend and one of my guests is gluten intolerant, is there an alternative to all purpose flour I can use?

  26. Lynne
    Reply

    I first made this gravy at Christmas two years ago for my vegan daughter. Everyone loved it so much that even the meateaters request it. Thank you for a great recipe!

  29. Kit
    Reply

    Hi,

    Would you be willing to create a recipe for a instant mushroom gravy mix? I’ve seen them for sale, but the cost is expensive. A homemade version would be much cheaper. One that has good reviews uses ground dried shiitake mushrooms and instant potato flakes (used as the thickener) as its main ingredients. Thank you.

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