Vegetarian
Vegan Gravy
Description
Meet the rich, savory topping your mashed potatoes have been longing for—yes, this easy Vegan Gravy will ensure you never have to eat your potatoes plain again! Make it for Thanksgiving or all year round, because this gravy recipe doesn’t require you to roast a turkey and it’s ready fast.
Ingredients
- ¼ cup canola oil or vegan buttery spread
- 1 shallot finely chopped (about 1/3 to 1/2 cup)
- 4 garlic cloves minced about 4 teaspoons
- 3 tablespoons all-purpose flour use 1:1 flour substitute to make gluten free
- 2 tablespoons nutritional yeast
- 2 ½ cups low sodium vegetable broth
- 1 ½ tablespoons low sodium soy sauce or tamari to make gluten free
- ¼ teaspoon dry rubbed sage
- ¼ teaspoon ground black pepper
Directions
- In a large, deep skillet, heat the oil over medium-low heat. Add the shallot. Saute, stirring often, until the shallot is translucent and turning golden, about 8 to 10 minutes. Adjust the heat as needed so that it softens, but does not crisp or turn dark brown.
- Stir in the garlic. Let cook 30 seconds. Sprinkle on the flour and cook, stirring constantly, for 1 full minute. Make sure no white bits of flour are remaining. Stir in the nutritional yeast.
- Slowly whisk in stock, adding a little at a time, until all of it is added and the gravy is smooth.
- Add the soy sauce, sage, and pepper. Bring the gravy to a boil, lower the heat, and simmer for 10 minutes, stirring very very frequently and scraping a wooden spoon or spatula along the bottom of the pan to prevent sticking. Carefully taste and adjust seasoning to taste (be careful, it is HOT).
- Just before serving, give the gravy a stir and rewarm gently on the stove if needed. You also can let cool completely and refrigerate it in an airtight container for up to 5 days. Rewarm gently.
