Vegan Gravy
- Total time
- 25 minutes
- Calories
- 65 kcal
- Protein
- 1 g
- Serves
- 8 (1/4 cup each)
This vegan gravy uses browned mushrooms, onion, vegetable broth, and tamari for a savory sauce that works with mashed potatoes, roasted vegetables, or grain bowls. It takes about 25 minutes and includes a clear thickness cue, so it can be made just before serving.
Fasting fit
Use one 1/4-cup portion as a sauce alongside a main dish in an eating-window meal; this gravy is not a standalone meal.
Nutrition per serving
- Calories
- 65 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 4 g
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- 15 minutes
Ingredients
- 2 tablespoons olive oil
- 8 ounces (225 g) cremini mushrooms, finely chopped
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) low-sodium vegetable broth, warmed
- 1 tablespoon tamari or soy sauce
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 teaspoon apple cider vinegar
- Fine salt, to taste
Before you start
- Use vegetable broth labeled vegan. This recipe contains wheat and soy when made with all-purpose flour and tamari or soy sauce.
- For a gluten-free gravy, use certified gluten-free all-purpose flour and gluten-free tamari. Regular soy sauce is not a gluten-free substitute.
- A medium saucepan and a whisk are necessary for gradually incorporating the broth without lumps.
- A neutral oil can replace olive oil. If nutritional yeast is unavailable, use 1 tablespoon white miso and reduce the tamari to 2 teaspoons; miso makes a saltier gravy and may contain soy.
Instructions
- Heat the olive oil in a medium saucepan over medium-high heat. Add the mushrooms and onion. Cook, stirring occasionally, until the mushrooms have released their liquid and the pan looks mostly dry, 8 to 10 minutes.
- Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir continuously for 1 minute, coating the vegetables and removing any dry floury patches.
- Whisk in the warm broth a little at a time, scraping the bottom of the pan after each addition. Whisk in the tamari, nutritional yeast, thyme, and pepper.
- Bring to a gentle simmer, then reduce the heat to medium-low. Simmer, whisking often, for 4 to 6 minutes, until the gravy coats the back of a spoon and a finger drawn through it leaves a clear line.
- Remove from the heat and stir in the vinegar. Taste and add salt only if needed. If it thickens while standing, whisk in broth 1 tablespoon at a time.
Meal prep, storage, and reheating
Cool the gravy promptly, then refrigerate it in an airtight container for up to 4 days. Reheat in a saucepan over low heat, whisking in broth or water 1 tablespoon at a time until pourable. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.