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.
Vegan Perfect Gravy
Great for biscuits or mashed potatoes or anything else you put on your table, this oil-free vegan gravy is delicious and easy to make.
Ingredients
Method
- 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.
Related Recipes:
Spicy Chickpea Stew - Vegan, Esselstyn, Oil-Free
Whole Wheat Bread - Vegan, Oil-free
Heart Bars - Vegan, Oil-Free (Heart Thrive Copycat)
Perfect Pumpkin Bread - Oil-free, Vegan, Delicious
Wild Rice Stuffed Acorn Squash
Lasagna Soup - Vegan, Oil-Free
Instant Pot Beets
Quinoa Pinto Bean Burgers - Gluten Free, Vegan
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