I made gravy! Weeeeee. This is a new thing of mine. But it’s just so divine on mashed potatoes or over cauliflower stuffing! Now tell me: have you ever made gravy before? Does it totally intimidate you? Not as intimidating as pie though, right? After having a go at gravy a couple times now, I was super happy to learn that it’s a total cinch to make. The first time I messed with this recipe, I used too much flour and it was legit a solid once refrigerated. It was goop, not gravy. No goop allowed! This does thicken up a lot more once it’s refrigerated, but the floury clumps I just can’t handle. So instead of whisking flour right into the pot and then having to subsequently whisk your arm off to avoid clumps, we’re mixing the flour with the broth and then pouring it into the pot. Genius!
Recipe ingredients and substitutions
Mushrooms: If you absolutely loathe mushrooms, I think you could omit them. That said, they definitely adds lots of umami flavor. There’s not a ton of shrooms here, so I’d consider blending the cooled gravy and you probably won’t even know they’re there!Vegetable Broth: Vegetable broth is the base for flavor here, so use one you love! I’ve been really into bouillon lately—it’s just so easy to always have on hand and way more affordable than the cartons. Plus you can easily add more concentrated flavor if you want.Flour: This is key for thickening the gravy. This recipe calls for a bit less than typical recipes because I hate when it gets all gelatinous and weird. That said, if you want it thicker, simply add more flour. All purpose, whole wheat, and gluten free all purpose work. Don’t use almond or coconut flour, those won’t thicken it!Soy sauce: We’re talkin’ major umami flavor here, since there’s not meat involved. Nutritional yeast helps deepen the flavor, too! Tamari can easily be subbed for gluten free.Garlic and onion powder: I went the easy route to avoid chopping, but you could definitely use fresh onion and garlic if you’d like.
Storage tips
Refrigerate: Gravy will last up to four days in the refrigerator. Simply reheat over the stovetop or in the microwave prior to serving/
Can you freeze gravy?
Yes, you can freeze this vegan gravy! Simply place any leftovers in an ice cube tray or freezer baggie and freeze for up to 4 months. You can thaw it overnight in the refrigerator the night before you plan to use it.
Serving ideas
You can amp up everything with a drizzle of gravy, from potatoes and loaves to morning egg dishes! Gravy can also be used to thicken and boost the flavor of your favorite soup. Check out some of my absolute favorite Thanksgiving recipes below!
Mashed Potatoes and CauliflowerSpinach Mushroom StuffingPortobello Boats with Lentil CrumbleHealthy Green Bean CasseroleVegan Sweet Potato CasseroleFavorite Cranberry Orange Sauce
Please let me know how this vegan gravy recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do. Now go gravy it up, you gorgeous souls!
