Vegan Gravy Recipe
The BEST Vegan Gravy is so easy to make! You're going to adore this vibrant golden gravy and the rich umami flavor so much, this will be the only vegan gluten-free gravy you'll ever make. I've been making it for years with rave reviews....even from meat eaters.
Servings: 2 ½ cups
Calories: 104kcal
Ingredients
- ¼ cup olive oil
- ¼ cup + 1 Tablespoon flour*
- 1 Tablespoon fresh herbs*
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon sea salt
- 2 cups Vegetable Broth
- 2 Tablespoons light miso paste
- 1 Tablespoon arrowroot powder
Instructions
- In a small bowl, stir together flour, fresh herbs, onion powder, garlic powder, pepper and sea salt.
- MAKE A ROUX: Heat olive oil in a saucepan. 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 (over low heat) to remove the raw flour taste. It will be super pasty.
- Slowly add veggie stock ½ cup at a time into roux, whisking for uniform consistency after each addition.
- When you're down to the last ½ cup stock, whisk the miso paste and 1 Tablespoon arrowroot powder to the ½ cup stock before adding into the saucepan of gravy. Continue to whisk until everything is well incorporated. Allow gravy to cook over low heat for another 2 minutes as it thickens.
- Cool completely before storing in glass jar in the fridge for up to a week or freezer for 3 months*
- Reheat gently on the stove. Gravy will thicken up in the fridge, and will thin out as it heats back up. Add additional broth, 1-2 Tablespoons at time, if needed to result in desired thickness. Whisk occasionally as gravy heats to prevent lumps.
Notes
Flour: I used King Arthur Measure for Measure Gluten-free flour in these photos. Use whatever flour you have and works well with YOUR dietary needs.
Fresh herbs: If you don't have fresh herbs, use 1 teaspoon dried herbs. It is easy to find a combination of potted rosemary, thyme and sage in the grocery stores just before Thanksgiving. You can grow them in a sunny window all year round.
Veggie broth: I used homemade vegetable broth without any added salt. If you use broth from a box, it will be already be salted. So, omit the salt from the recipe and taste for seasoning before adding any.
Freezing: Make sure gravy is completely cool before storing in glass jars. Or, pour cooled gravy into silicone molds to later transfer to zip top, freezer grade bags. Gravy will expand a bit when frozen, so leave space in the jar, so it doesn't crack.
Nutrition
Serving: 1g | Calories: 104kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 524mg | Fiber: 1g | Sugar: 1g