Super Fast Vegan Brown Gravy Recipe
This gloriously rich, smooth vegan brown gravy recipe delivers the perfect sauce for your favorite comfort foods, from mashed potatoes to savory pies.
Servings: 4 cups
Calories: 231kcal
Cost: $6
Ingredients
- ½ cup vegan butter
- ½ cup all-purpose flour or gluten-free all-purpose flour
- 1 teaspoon poultry seasoning
- ½ teaspoon ground black pepper
- 3 ¾ cups unsalted vegetable stock
- 5 teaspoons tamari
Optional Additions:
- 2 teaspoons mushroom powder
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced garlic
Instructions
- Melt the vegan butter in a saucepan over medium-high heat. Once the butter is completely melted and bubbling, whisk in the flour, poultry seasoning, and pepper, and cook for 2-3 minutes, stirring constantly, until the roux is golden brown.
- If you are using any of the optional ingredients (mushroom powder, rosemary, or garlic), add them now and whisk for 30 seconds to distribute them evenly into the roux.
- Gradually pour in the vegetable stock while whisking to avoid lumps. Continue cooking over medium heat, stirring frequently, until the mixture begins to thicken.
- Stir in the tamari and reduce the heat to low. Let the gravy simmer until it reaches your desired consistency, stirring occasionally.
Notes
🥇 Golden Roux Goal:
Make sure your roux reaches a deep golden brown before adding liquid. This step creates a rich flavor; stir constantly to avoid burning. 🎨 Whisk Mastery:
Pour vegetable stock into the roux slowly while whisking continuously to prevent lumps. Get help from someone who can pour in the stock while you whisk if it’s hard for you to do both at the same time. 🔧 Consistency Control:
If the gravy thickens too much, whisk in extra vegetable stock. For a thicker texture, let it simmer longer. ❄️ Freeze & Reheat Hack:
Save yourself stress the week of a holiday. Make a big batch of gravy and portion it and freeze it a couple of weeks ahead of time. Thaw overnight in the refrigerator. Reheat with a splash of water or stock to restore the ideal consistency.
Make sure your roux reaches a deep golden brown before adding liquid. This step creates a rich flavor; stir constantly to avoid burning. 🎨 Whisk Mastery:
Pour vegetable stock into the roux slowly while whisking continuously to prevent lumps. Get help from someone who can pour in the stock while you whisk if it’s hard for you to do both at the same time. 🔧 Consistency Control:
If the gravy thickens too much, whisk in extra vegetable stock. For a thicker texture, let it simmer longer. ❄️ Freeze & Reheat Hack:
Save yourself stress the week of a holiday. Make a big batch of gravy and portion it and freeze it a couple of weeks ahead of time. Thaw overnight in the refrigerator. Reheat with a splash of water or stock to restore the ideal consistency.
Nutrition
Calories: 231kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 613mg | Potassium: 55mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1094IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg