Easy Vegan Gravy Recipes

EASY VEGAN GRAVY

Steps:

• Heat olive oil in a small saucepan over medium-low heat. Stir in flour, nutritional yeast, onion powder, and garlic powder with a fork to make a smooth paste. Cook and stir paste for 1 minute. Add 1 cup plus 2 tablespoons water and 1 cup plus 2 tablespoons almond milk gradually, stirring gravy continuously with the fork to prevent lumps.
• Season gravy with salt and pepper. Bring to a boil; reduce heat and simmer, stirring constantly, until thickened, 3 to 5 minutes.

EASY VEGAN BROWN GRAVY

Steps:

• In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
• In a separate small bowl, whisk together the thickener of your choice and water.
• After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
• As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
• The gravy is ready to be poured over any and everything!

EASY VEGAN GRAVY

Steps:

• In a blender combine vegetable broth, miso, onion powder, tamari, nutritional yeast and arrowroot powder. Blend until smooth and combined.
• Melt vegan butter in saucepan and add blended liquid. Simmer vegan gravy until thickened, approx. 8-10 minutes. Serve alongside your favourite cozy dishes like potatoes, festive falafels, stuffing and roasted vegetables.

BEST VEGAN GRAVY

Steps:

• Dissolve a cube (or how many cubes your directions say) in very hot water to measure 2 cups.
• Melt the dairy-free butter in a skillet.
• Add the flour and mix in with a wooden spoon. Cook on medium for a minute as this will cook the raw flour taste out of the flour.
• Turn the heat up to medium-high.
• Stir in a cup of the Not Chick'n broth and it will start to become thick very quickly. Add in the other cup and keep stirring. The sauce may become lumpy but keep stirring and add in a cup of the dairy free-free milk.
• I use the tool in the picture above for my gravies. It makes the work go faster for mixing the gravy and making it smooth. You don't need it - just keep stirring with a wooden spoon.
• Add the rest of the milk and heat through. It is probably quite thin at this point and that is okay. You want it a little thinner than when it is served as it thickens as it cools.
• Add the browning seasoning and pepper. Stir until well mixed and smooth. Let it cook a few minutes on medium heat. Turn off heat and the gravy is ready.
• The sauce may thicken a bit if you let it sit a while which is no problem. Just turn on the heat again and add 1/4 cup of milk and stir until hot. That's the magic of gravy. It seems to grow as it cools because it usually thickens as it sits.
• As you can see this makes 4 cups of gravy. I usually serve half and leave the rest in the skillet. It can be heated through with more dairy-free milk added if necessary and put on the table as people are going for seconds.
• Also, it is not a problem to break the recipe down in half or fourths and not make as much for your family during the year.