It’s about that time of year when you need a good vegan gravy in your life (and your belly). You know what I’m talking about – the food coma that is Thanksgiving, Christmas, New Years, and all the days in between.
Luckily for you, I have a super simple vegan gravy recipe that fits the bill. Personally, I love this vegan gravy over a mound of mashed potatoes. But it could pair well with many dishes. Lentil loaf and Beyond burger steaks come to mind {mental note to try those out ASAP}.
Try this vegan gravy out for Thanksgiving or any other day and let me know what you think! I’m curious to hear how you use it.
Ingredients
- 1 tbsp olive oil
- 1 small-medium onion, chopped
- 5-6 mushrooms, sliced (I used Cremini)
- 1/4 cup all purpose flour
- 1 cup vegetable broth, divided
- 2 tbsp nutritional yeast
- 1 cup water
- 2 tbsp soy sauce or liquid aminos
- 1 tsp sage
- 1 tsp thyme
- salt & pepper, to taste**
Instructions
- In a medium pot, heat olive oil over medium heat. Drop in the chopped onions and cook down for 2-3 minutes.
- Add sliced mushrooms and cook an additional 2-3 minutes until onions are translucent and mushrooms have softened.
- Add 1-2 tbsp of the vegetable broth to the pot and scrape as much of the brown bits from the bottom of the pan as you can. This adds flavor & some darkness to the gravy.
- Dump in the flour along with another 1-2 tbsp of the vegetable broth. The mixture will be a bit pasty. Continue scraping the bottom of the pan as the paste mixture cooks for 2-3 minutes.
- Add in the remaining vegetable broth, nutritional yeast, water, soy sauce or liquid aminos, sage, thyme, salt (if using**), and pepper.
- Reduce heat to medium-low and cook for 5 minutes. The vegan gravy should thicken up as it cooks.
- Allow to cool slightly and enjoy!
** Note: the vegetable broth & soy sauce (or liquid aminos) provide salt, so PLEASE taste the vegan gravy before adding salt. You probably don’t need any – unless you really like salt.
