Vegan Brown Gravy
This simple vegan brown gravy is so savory and mouthwatering! All you need are five minutes and a few ingredients. Ladle this creamy deliciousness over your mashed potatoes at dinnertime or your next holiday meal!
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Bonnie - Serene Trail
Servings: 6
Calories: 77kcal
Ingredients
- 3 tablespoons vegan butter, unsalted
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth, or water, (470ml)
- 1 tablespoon bouillon vegetable base, or no-chicken or no-beef bouillon
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1/4 teaspoon salt (omit if butter is salted)
Instructions
- Melt the butter in a small saucepan over medium heat. A little at a time, whisk in the flour until the mixture is smooth.
- Stir in the vegetable broth in small amounts. Continue to stir for a minute as it smooths out.
- Add the poultry seasoning, vegetable base, salt, and pepper to the saucepan. Occasionally stir the gravy as it cooks and thickens for a couple of minutes.
Video
Notes
Yield: 2 cups. Double or triple the recipe as needed when serving larger groups.
The gravy will thicken as it cools. You can thin it out with a small amount of water or broth if it becomes too thick.
For a thicker consistency, mix 1 tbsp cornstarch with 3 tbsp water in a small bowl until it's lump-free. Then, stir it into the gravy for 2-3 minutes over low heat.
Make-Ahead
Store the prepared gravy in a sealed container in the refrigerator for 5 days or in the freezer for 3 months. Reheat it in the microwave or in a small saucepan over the stovetop. Be sure to stir it well when reheating it.Nutrition
Calories: 77kcal | Carbohydrates: 6.1g | Protein: 0.7g | Fat: 6.4g | Saturated Fat: 1.8g | Sodium: 223mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 0.4g | Calcium: 5mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.