Follow this recipe to make this incredible, simple and delicious vegan gravy recipe that will impress all your Thanksgiving guests. This recipe is perfect to have in your repertoire for all your meals that crave a side of gravy.
While gravy is traditionally made from the juices of cooked animals, our version is cholesterol free and just as savory.
Mashed potatoes and gravy has always been one of my favorite meals, so when I decided to stop eating animal products, I knew I had to perfect my own vegan version of my favorite gravy. This plant-based gravy is perfect for mashed potatoes, vegan roasts and roasted veggies.
There's not much better than a plate of food smothered in delicious gravy, so I am excited to share this simple and delicious vegan gravy recipe with you.
Follow this easy-to-make vegan gravy recipe and you will have incredible vegan gravy that last up to four days in the fridge.
Be sure to pin this recipe to always have on hand for all your holiday meals.
My kids love this flavorful and delicious vegan gravy recipe.
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After one year of plant-based eating with Planted Table, this meal plan member went from heart-attack prone to heart attack proof.
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AuthorChef Lauren MahlkeChef Lauren's Tips
Using red or white wine changes the complexity of this gravy, red wine would make it more like a demi-glaze and white wine more like a brown or mushroom gravy.
In a wide stock pot or deep sauté pan, on medium heat, add vegan butter and sauté mushrooms and thyme for 5-10 minutes stirring occasionally while seasoning with salt and pepper.
Once mushrooms start to darken in color add onions and sauté for another 5 minutes stirring occasionally. Add flour to onion/mushroom mixture and stir for 1-2 minutes until you smell a nutty smell from the flour. This is your roux being toasted and will help keep the gravy thick.
Add your wine, broth, poultry seasonings and salt and pepper to taste. Simmer for 10 minutes on medium/low heat. Next, Add the nutritional yeast, this adds a creamy texture and also helps the gravy get thicker.
If you would like a thicker, smoother gravy, pulse it a few times with an immersion hand blender or when cool in a stand blender.
Taste for seasonings and enjoy. Can be stored in the fridge for 3-4 days and frozen easily.
Ingredients
Directions
In a wide stock pot or deep sauté pan, on medium heat, add vegan butter and sauté mushrooms and thyme for 5-10 minutes stirring occasionally while seasoning with salt and pepper.
Once mushrooms start to darken in color add onions and sauté for another 5 minutes stirring occasionally. Add flour to onion/mushroom mixture and stir for 1-2 minutes until you smell a nutty smell from the flour. This is your roux being toasted and will help keep the gravy thick.
Add your wine, broth, poultry seasonings and salt and pepper to taste. Simmer for 10 minutes on medium/low heat. Next, Add the nutritional yeast, this adds a creamy texture and also helps the gravy get thicker.
If you would like a thicker, smoother gravy, pulse it a few times with an immersion hand blender or when cool in a stand blender.
Taste for seasonings and enjoy. Can be stored in the fridge for 3-4 days and frozen easily.
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