Easy Homemade Vegan Gravy Recipe: Golden Mix for Plant-Based Chicken Gravy
In the past, I always had a few packets of vegan gravy mix tucked away in the pantry. Cheryl, my grown-up picky eater, loves her mashed potatoes and gravy, so I want to be able to make some quickly. This can double as a soup bouillon powder and works well when you want to thicken a soup.
Servings: 3 batches of gravy
Calories: 141kcal
Equipment
- 1 Blender
Ingredients
- 1 cup rolled oats
- 1/2 cup nutritional yeast
- 1 tablespoon thyme
- 1 tablespoon marjoram , or oregano
- 2 teaspoons salt optional
- 1 teaspoon coriander
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
Instructions
- Blend all ingredients into a smooth powder. Feel free to leave out the salt if you are on a salt-restricted diet. Store in an airtight container.
Notes
To make gravy: Lightly toast ½ cup mix in a large saute pan on medium heat. Then add about 1 ½ cups of water and turn the heat to high whisking the whole time.
Once it almost comes to a boil, turn to medium, and whisk until the sauce is as thick as you’d like.
Serve over mashed potatoes, vegan chick’n patties or wherever you think a little gravy would brighten things up.
Nutrition
Serving: 5cup | Calories: 141kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1554mg | Potassium: 295mg | Fiber: 5g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3mg