|Nutritional Guidelines (per serving)|
|Servings: About 1 cup gravy (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a basic homemade vegetarian and vegan gravy recipe. What exactly is gravy, and why isn't it vegetarian? Gravy is traditionally made from the fat which drips off of meat when cooking with little more than a thickener added. Vegetarian gravy, however, adds flavor with a few seasonings and uses vegan margarine or a non-dairy vegan butter substitute as a fat. Along with margarine (or, use butter if you prefer and you aren't cooking for vegans), this vegetarian gravy recipe calls for onion, flour, garlic, and soy sauce.
Many vegetarian gravy recipes call for mushrooms, which add a great "meaty" flavor, but this one does not, so it's perfect for people who hate mushrooms, Want to add a little more flavor? Add a touch of liquid smoke while you stir it all up.
Making a vegetarian gravy can be a bit more of an art than an exact science, as timing, stirring and heat are everything, just like when making a meat-based gravy. You'll need to stir plenty in order to avoid those pesky lumps, just like when using the fat drippings from the meat. So, stay close to your gravy while it's stove-top and don't be afraid to stir quite a bit, and, feel free to add more or less liquid as needed, but remember, your vegetarian gravy will thicken slightly as it cools just like a non-vegetarian gravy.
- 2 tablespoons vegan margarine (or butter substitute; make sure it's vegan margarine if you need this recipe to be vegan)
- 1 onion (diced small)
- 2 tablespoons flour
- 1 teaspoon garlic salt
- 2 tablespoon cornstarch
- 1 1/2 cups vegetable broth
- Optional: 1 tablespoon nutritional yeast
- 2 tablespoons soy sauce (or tamari)
Gather the ingredients.
First, heat the vegan margarine or butter substitute over medium heat in a large skillet and sauté the onion for 2 minutes.
Next, add in the flour and the garlic salt and sauté together for about 5 more minutes, stirring often to prevent the flour from burning.
Add in the vegetable broth and the cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a slow simmer over low or medium-low heat, stirring frequently to make sure no clumps are formed. Continue to stir as the gravy begins to thicken.
Add in the nutritional yeast and the soy sauce or tamari and reduce the heat to very low. Cook for one more minute, stirring. You can now add a little bit more liquid if needed, but do keep in mind that your vegetarian gravy will thicken up a bit as it cools.
Serve as you would regular gravy.
- Need this gravy to be gluten-free? Use a little extra cornstarch instead of the flour, or, swap out the flour for a gluten-free flour, and be sure to omit the soy sauce and use tamari instead.