Recipe for incredibly easy vegan gravy I use it for mashed potatoes, savory pies, and poutine. You are free to use any herbs or seasonings you like. In the fridge or freezer, leftovers can be kept in an airtight container.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- ¼ cup all-purpose flour
- ¼ cup vegetable oil
- 1 teaspoon garlic powder
- 3 cups vegetable broth
- ¼ cup soy sauce
- 2 tablespoons nutritional yeast (Optional)
- 1 teaspoon onion powder
- 1 pinch ground black pepper
Instructions
- Whisk together flour, oil, and garlic powder in a small pot over medium heat. Mix in vegetable broth, soy sauce, yeast, onion powder, and pepper. Bring to a boil; reduce heat to medium-low and let simmer, whisking constantly to avoid clumps, until fully thickened, 15 to 20 minutes.
- Leftovers stored in the fridge will solidify a bit when cold. To bring them to the right consistency again, microwave in 30-second intervals, stirring in between, until they reach the desired consistency.
Reviews
So happy to be able to make hamburger steaks with gravy again 🙂 Swapped ground beef with ground chicken, used a low sodium soy sauce and viola – DINNER. Thank you for a delicious brown gravy option.
Very versatile and easy!
Good, basic recipe, and will make again! The only change I made was to use a very light hand when adding soy sauce – just a tablespoon or two. 624 mg of sodium per serving is a little high for us.
Added 1/2 tsp of smoked paprika and it was perfect for poutine.
Pretty simple recipe. I subbed mushroom broth and olive oil. Too much soy sauce for my taste, next time I will only use 1 tbsp vs 1/4 cup or none at all.