Golden Vegan Gravy
There was a time when I always made my gravy from a prepackaged vegan mix. It takes about the same amount of time to make your own, and it’s dirt cheap. You can make a plain gravy to spoon over your garlic rosemary mashed potatoes or a jazzier one with herbs to pour over food that’s simple.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- ¼ cup whole wheat flour , or brown rice flour to . make gluten free
- 2 cups vegetable broth
- 2 cups unsweetened nondairy milk
- 2 tablespoons nutritional yeast
- Salt and pepper , to taste
- extra herbs, Thyme, Sage, Rosemary, Garlic powder, Onion powder optional , to taste
Heat a large sauté pan (enough to hold 4 cups [0.95 L] of liquid and still have a little room) over medium heat.
Add the flour and sauté until it gets just a shade darker, about 3 to 4 minutes.
Slowly whisk in the broth about ½ cup (118 ml) at a time. Once it is incorporated, add ½ cup (118 ml) nondairy milk at a time, whisking constantly.
Turn the heat up to medium-high and let the sauce reduce and get thick. Whisk often. It will take about 20 to 30 minutes to thicken up.
Once it’s almost as thick as you’d like, take it off the heat and whisk in the nutritional yeast, salt and pepper plus any extra herbs you’d like to add in. It will continue to thicken until it cools.
• gluten-free option*•soy-free•no oil added
TIP: You can hurry this gravy along by turning the heat to high after all the milk is added. Keep on high until the mixture almost begins to boil, then lower the heat to medium-high. Be sure to watch it like a hawk and whisk often.