" You’re going to adore this vibrant golden gravy and the rich umami flavor so much, this will be your “go to” gravy recipe from now on. I’ve been making this easy vegan gravy for years with rave reviews "
- Debra Klein
In a small bowl, stir together flour, fresh herbs, onion powder, garlic powder, pepper and sea salt.
Heat olive oil in small saucepan over medium-low heat. Whisk in the flour mixture until a thick paste forms. Make sure there are no lumps and then let it cook for 1-2 minutes to remove the raw flour taste.
Slowly add veggie stock 1/2 cup at a time into roux. When 1/2 cup stock is left, whisk in the miso paste and 1 Tablespoon arrowroot powder to the stock before adding into the pan of gravy.
Once gravy is ready, serve immediately. For leftovers, allow it to cool completely before storing in glass jar in the fridge for up to a week or freezer for 3 months
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.