Vegan Perfect Gravy
I love gravy, and until I made this recipe I hadn’t found anything that rivaled the good ol’ fashioned gravy I remember eating from SAD (standard American diet) days. This is so good, I can’t keep it in the fridge- we want to put it on everything from salads to biscuits, mashed potatoes to toast!
Pick a good oil-free vegetable broth- like this one from Pacific foods or this broth from Kitchen Basics.
I’m curious- what’s your favorite use for gravy? Share your ideas in the comments below.
Servings: 6 servings
Calories: 40kcal
Ingredients
- 2 cups oil-free vegetable broth
- 1 tsp onion powder
- 3 tbsp nutritional yeast
- 1 tbsp low-sodium soy sauce
- 1/2 tsp mustard
- 1/4 cup all-purpose flour
Instructions
- Pour broth into saucepan and turn heat to medium.
- Stir in spices and mustard.
- Sift the flour into the broth through a fine mesh strainer or sifter to prevent clumps.
- Whisk everything together until well-combined and warm. Serve immediately. Can be refrigerated and reheated for up to 1 week.
Nutrition
Serving: 0.25cup | Calories: 40kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Iron: 1mg
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Will this work without the soy sauce? I can’t have soy.
Hi Paula,
You can certainly try it without soy sauce. You might add a bit of pepper or other spices to add flavor. I would experiment with balsamic vinegar or extra mustard, too, to see how it turns out. Let me know how it goes!
Crystal