You will love this gravy- guaranteed.
This easy vegan gravy tastes just as good as the more complicated recipes!
So I came across this vegan gravy recipe years ago in a random magazine. I don’t remember which one or where it came from. Maybe in a waiting room somewhere, so I may or may not have ripped it out. But I never got around to trying it until a year ago.
I was searching for another recipe one day, but couldn’t find it. (Note to self, clean up the recipe boxes!) But then this gravy recipe I’d saved, caught my eye.
‘Hmm, I should try this,’ I thought.
I placed it on the top of the pile, advancing it to the favorites level in my chaotic filing attempt.
That week, the Big Guy and I were shopping for groceries, and he put an envelope of meat-based gravy mix for himself in our shopping cart. I sighed and rolled my eyes at him.
“What?” He asked.
I told him I could make the gravy. But we both knew I hated making gravy on average dinner nights because there were so many steps and ingredients in my current mess of gravy recipes.
He wasn’t overly fond of the taste of my vegan gravies, no matter how advanced and intricate anyway. I even made Martha Stewart’s recipe and he rejected it! Sorry, Martha.
It seemed the harder I tried, the bigger I failed at gravy.
But then I remembered the gravy recipe I had recently come across again. It was simpler than any others and I already had all the ingredients. It had nothing out of the ordinary. And I had nothing to lose. So I gave it a go.
This vegan gravy could not be easier.
The very simple ingredients are
oil,
soy sauce or tamari,
and a pinch of Dijon mustard.
And that’s it!
It makes about 1 1/2 cups.
While past gravy recipes were good, they included a variety of mushrooms (sometimes hard to find), hours of chopping and preparation, and lackluster results, (at least, not the cheering masses of applause I envisioned).
But this recipe is great and has none of that fussiness!
I love that this comes together so fast. I don’t have to save gravy for the holidays anymore. Now we don’t need gravy envelopes with weird ingredients/chemicals, either.
And best of all, it tastes the best too! Simpler for the win. I love that! A happy ending to my gravy journey.
Make this vegan gravy for your vegan-gravy-journey-happy-ending too!
The Best (and Easiest) Vegan Gravy
Ingredients
- 1/4 cup flour
- 1/4 cup olive oil or use avacado or other oil
- 2 Tablespoons nutritional yeast
- 2 Tablespoons Tamari Sauce Or soy sauce
- 2 cups vegetable sauce I use Better than Bouillon vegetable base.
- 1 teaspoon poultry seasoning
- 1/2 teaspoon Dijon mustard
Instructions
- Add olive oil and flour to medium saucepan and whisk together. Turn heat to medium and continue whisking for about 2 or 3 minutes.
- Add nutritional yeast and tamari sauce and whisk to combine. It will come together quickly into a paste-like consistency.
- Slowly whisk in the vegetable broth for up to 8 -10 minutes until fully combined and smooth and when gravy clings to the back of a spoon. Turn heat up a notch if it's taking longer.
- Stir in the poultry seasoning and mustard and serve warm.