I love this super easy vegan gravy recipe, adapted from Dad Goes Vegan! Last year around this time, I made vegan brown gravy for the holidays, which was very delicious, but a little more involved. What I love about this simpler gravy is that you can remember the recipe to use time and time again. Perfect!
While I removed the bouillon cube from the original recipe, I kept most of remaining ingredients intact. I did alter the amounts of flour and butter used in the original recipe, though, because I know how I like to make a basic gravy! I also changed the process a little bit, but it all came out great!
This is a great gravy to cook up with breakfast, for daily meals, or for the holidays. Non-vegans will love the flavors in this gravy, too. It’s perfect for serving with potatoes, on roasted veggies, or any other way you typically use gravy. We love this gravy with Garlic Mashed Cauliflower.
You might also like to try these recipes:
Cajun Baked Okra
Vegan Scalloped Potatoes
Roasted Vegetable Salad
Garlic Roasted Asparagus and Red Potatoes
Super Easy Vegan Gravy
A quick and simple vegan gravy, versatile and perfect for daily meals as well as holidays. Non-vegans will love it, too!
In a measuring glass, mix the vegetable broth and Bragg's aminos or soy sauce and set aside.
In a small bowl, combine the flour and nutritional yeast and set aside.
In a saucepan on low heat, melt the vegan butter, stirring in the onion powder and garlic powder.
Stir in the flour and nutritional yeast mixture to form a paste. Cook and stir the paste for about 30 seconds. Pour in half of the broth, constantly stirring to dissolve the paste. Add the last half of the broth all at once, continuing to stir.
Increase to medium high heat, and stir continuously, until the gravy begins to thicken. Do not boil or simmer, and reduce heat if simmering starts. Stir in the 1/4 teaspoon sage and 1/4 teaspoon black pepper.
Remove from heat. Add salt and any additional pepper to taste. Serve warm.