Easy Vegan Gravy
With the holidays coming up, mashed potatoes are a must for most. This easy vegan gravy recipe is the best way to ensure everyone gathered around your table can enjoy it without missing those savory flavors. Personally, I’ve never been a big gravy person. However, this gravy is delicious and the perfect topping for my vegan mashed potatoes.
Servings: 6 Servings
Calories: 52kcal
Equipment
Ingredients
- 1 tablespoon vegan butter
- 1 small yellow onion diced (or half of a medium onion)
- 1 clove garlic minced
- 2 cups low-sodium vegetable broth or water + 2 teaspoons reduced-sodium Better Than Bouillon Vegetable Base
- 1 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- Salt to taste
Instructions
- Add butter to saucepan. Once it starts to melt, add in onion, garlic, and sweat for 10 minutes, stirring occasionally until soft and translucent.
- Add in veggie broth, nutritional yeast, soy sauce, flour, and black pepper, and simmer on low. Simmer for 10-15 minutes, whisking occasionally as it thickens. (For extra-smooth gravy, use an immersion blender to blend for 30-60 seconds.)
- If needed, add salt and serve over vegan mashed potatoes.
Notes
Storage Tips
Vegan gravy stores much like traditional gravy. You’ll need to let it cool first, then put it in an airtight container in the fridge. It’s best to use it within 5 days, though if you freeze it, it will be good for up to 3 months.
Vegan gravy stores much like traditional gravy. You’ll need to let it cool first, then put it in an airtight container in the fridge. It’s best to use it within 5 days, though if you freeze it, it will be good for up to 3 months.
Nutrition
Calories: 52kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 184mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.4mg
