Easy Vegan Gravy
This easy vegan gravy is ready in less than 15 minutes! It's rich, complex, savory, and just what your mashed potatoes, biscuits, and vegan fried chicken have been needing!
Equipment
- Whisk
- Sauté pan or skillet
Ingredients
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- ½ tablespoon white miso paste
- 2 cups “no chicken” or vegetable broth
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon tamari or soy sauce
- Salt & pepper to taste
For serving optional
Instructions
- Heat a high-walled skillet over medium, then melt the vegan butter. Sprinkle the flour into the skillet while whisking vigorously until no flour clumps remain.
- Continue whisking the roux for another 5-6 minutes, or until light blonde in color. Then, mix in the miso paste.
- Slowly pour in the broth ½ cup at a time, continually whisking, until fully incorporated and smooth.
- Season the gravy with onion powder, garlic powder, soy sauce, and black pepper, stirring until well combined. Taste and add salt to your liking.
- Turn the heat down to low and let the gravy simmer for an additional 3-8 minutes, depending on how thick and dark you prefer it to be.
- Remove from the heat and serve warm with mashed potatoes, biscuits, roasted vegetables, and more. Happy eating!
Notes
- Consistency: Adjust the consistency to be thicker or thinner, depending on your preferences. As it’s simmering, add liquid for a thinner gravy. For a thicker gravy, add a cornstarch slurry. Just note, it will thicken as it cooks and when it starts to cool.
- Roux: Keep an eye on the color of the roux, and continue whisking as it’s easy to burn. For a milder flavor, use a blonde roux. For a deeper flavor, use a brown or dark roux by whisking it for a longer period of time.
- Fresh powders: To impart the right flavor, make sure your onion and garlic powder are fresh or have been properly stored. These two seasonings help round out the savory and umami flavors that gravy is known for.
- Add salt last: Since this recipe includes tamari, miso paste, and broth, we suggest tasting and adding salt gradually.
- Fridge: Once cooled, transfer it to an airtight container and keep it in the refrigerator for up to 4-5 days.
- Freezer: In a freezer-safe bag, jar, or container, this vegan gravy will keep up to 3 months in the freezer.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 62kcal | Carbohydrates: 3.9g | Protein: 1.2g | Fat: 4.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 1.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 376.1mg | Potassium: 23.4mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 269.2IU | Vitamin C: 0.03mg | Calcium: 3.3mg | Iron: 0.3mg
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