This diary-free gravy is perfect for Thanksgiving. It’s rich, smooth and only takes 15 minutes to make!
It starts with a mix of spices, fresh herbs, and soy sauce which makes this gravy taste like it’s been slowly cooking for hours even though it only takes a few minutes to make!
The soy sauce may seem out of place but it’s what adds depth and savory umami goodness. And the addition of fresh herbs like sage and rosemary goes a long way too!
Don’t worry, there’s no chopping required! Just combine the ingredients in a saucepan and bring to a boil. Once it’s boiling, reduce the heat and let it simmer until thicken. I serve it on vegan turkey and mashed potatoes, and I like to drizzle a little on the stuffing too because why not? More is more during the holidays, am I right?
You can even make this a few days in advance to save some time!
I hope you enjoy!
15 Minute Vegan Gravy
This diary-free gravy is perfect for Thanksgiving! It’s rich, smooth and only takes 15 minutes to make! It starts with a mix of spices, fresh herbs, and soy sauce which makes this gravy taste like it’s been slowly cooking for hours even though it only takes a few minutes to make. Serve with vegan turkey, mashed potatoes and stuffing for a delicious holiday meal!
- 2 tbsp vegan butter I use + recommend sticks like Earth Balance
- 3 tbsp all purpose flour
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp poultry seasoning
- 1/4 tsp black pepper
- 2 cups low sodium veggie broth
- 2 tbsp low sodium soy sauce or tamari
- 2 sage leaves, 2 sprigs thyme, 1 small sprig rosemary
Melt the butter in a saucepan over medium high heat and whisk in the flour to create a thick paste. Reduce the heat to medium and cook for 2 minutes.
Add the spices and whisk to combine. Then add one splash of veggie broth in at a time, whisking in between to prevent lumps. Continue adding the remaining broth into the pan slowly while whisking, then bring to a soft boil.
Once boiling reduce the heat to low, add the soy sauce and herbs, and let simmer to 10-15 minutes to thicken. Stir occasionally.
Remove and discard the herbs before serving.
To make this gluten-free, chickpea flour can be used in place of all purpose. Whole wheat flour would also work but obviously that’s not gluten-free 🙂 Both will change the flavor slightly but they will work well as alternatives.
If making ahead of time, reheat in a saucepan over medium heat with a splash of veggie broth to thin it out. Add a little at a time while whisking to prevent lumps. Heat through and serve!
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