Easy Vegan Gravy is the traditional rich creamy gravy that's served at tables year-round. Only six ingredients and this is a large batch recipe so everyone can use it on anything they want at their holiday table.
You can't beat a great gravy to pour on anything you want at the holiday table. Well, throughout the year too. I mean who doesn't want Vegan Mashed Potatoes and gravy?
In the photo above I have the gravy poured over my Mushroom Stuffing. I'll have new photos over on that recipe's page in about a week. But go check it out now if you'd like.
And further down this page is some of the gravy on top of Best Vegan Meatloaf Recipe. That recipe wan just put on the blog yesterday!
Is Gravy Vegan?
- I'm here to tell you that it sure can be. Thank goodness that dairy-free products are so easily available now.
- Because of the abundance of seasonings in every shape and form vegans can make any gravy that they desire.
- This is a traditional tasting classic brown gravy that is used on every table with our holiday meals.
- Because of Not Chick'n bouillon and browning sauces, we have all of the additional flavors that are required.
- I wanted to keep this a creamy and traditional with no poultry spices and the whole process turns out to be very easy.
Vegan brown gravy starts off as vegan white gravy. In fact, you can certainly go that way.
Just don't add in the browning seasoning (Kitchen Bouquet). See how white the gravy is in the bottom right photo? White gravy is milder but still delicious.
I must admit though that browning seasoning has a lot of deliciously concentrated flavorings. It makes the sauce taste so deep and rich.
Vegan Brown Gravy Ingredients
- Not Chick'n Bouillion Cubes - is for traditional added flavors.
- Dairy-free butter - is the starting base for this recipe.
- All-purpose flour - is used as the thickener.
- Dairy-free milk - helps thin out the roux for this creamy vegan gravy recipe.
- Browning Seasoning - adds seasonings and color.
- Ground Black Pepper - is used for a little seasoning.
How to Make Vegan Gravy
- Dissolve a cube (or how many cubes your directions say) in very hot water to measure 2 cups.
- Melt the dairy-free butter in a skillet.
- Add the flour and mix in with a wooden spoon. Cook for about a minute as this will cook the raw flour taste out of the flour.
- That is the roux in the first photo below on the left.
- Stir in a cup of the Not Chick'n broth and it will start to become thick very quickly. Add in the other cup and keep stirring.
- The sauce may become lumpy but keep stirring and add in a cup of the dairy free-free milk.
- I use the tool in the picture above for my gravies. It makes the work go faster for mixing the gravy and making it smooth.
You don't need it - just keep stirring with a wooden spoon.
- Add the browning seasoning and pepper. Stir until well mixed and smooth. Add the rest of the milk and heat through.
- The sauce may thicken a bit if you let it sit a while which is no problem. Just turn on the heat again and add another ¼ cup of milk and stir until hot.
- That's the magic of gravy. It seems to grow as it cools because it usually thickens as it sits.
- As you can see this makes 4 cups. I usually serve half and leave the rest in the skillet. It can be heated through with more dairy-free milk and put on the table before seconds.
- Also, it is not a problem to break the recipe down in half or fourths and not make as much for your family.
So you can see how easy it is to make a Vegan Thanksgiving Gravy. If you break it down really all you do is add a few ingredients to a skillet and stir.
That is truly it.
What Else Can Go With A Festive Dinner?
- Besides the mashed potatoes, mushroom stuffing and veggie loaf that I mentioned above you could also serve Vegan Sweet Potato Casserole with Pecans.
- A different stuffing that you could make would be our Vegan Sausage Stuffing Casserole.
- How about real Dairy-Free Scalloped Potatoes?
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Best Vegan Gravy
Ingredients
- ½ cup dairy free butter
- ½ cup all-purpose flour
- 1 cube Not Chick'n Bouillion Cube
- 2 cups water
- 2 cups dairy free milk
- 2 teaspoons browning seasoning - I used Kitchen Bouquet
- ¼ teaspoon ground black pepper
Instructions
- Dissolve a cube (or how many cubes your directions say) in very hot water to measure 2 cups.
- Melt the dairy-free butter in a skillet.
- Add the flour and mix in with a wooden spoon. Cook on medium for a minute as this will cook the raw flour taste out of the flour.
- Turn the heat up to medium-high.
- Stir in a cup of the Not Chick'n broth and it will start to become thick very quickly. Add in the other cup and keep stirring. The sauce may become lumpy but keep stirring and add in a cup of the dairy free-free milk.
- I use the tool in the picture above for my gravies. It makes the work go faster for mixing the gravy and making it smooth. You don't need it - just keep stirring with a wooden spoon.
- Add the rest of the milk and heat through. It is probably quite thin at this point and that is okay. You want it a little thinner than when it is served as it thickens as it cools.
- Add the browning seasoning and pepper. Stir until well mixed and smooth. Let it cook a few minutes on medium heat. Turn off heat and the gravy is ready.
- The sauce may thicken a bit if you let it sit a while which is no problem. Just turn on the heat again and add ¼ cup of milk and stir until hot. That's the magic of gravy. It seems to grow as it cools because it usually thickens as it sits.
- As you can see this makes 4 cups of gravy. I usually serve half and leave the rest in the skillet. It can be heated through with more dairy-free milk added if necessary and put on the table as people are going for seconds.
- Also, it is not a problem to break the recipe down in half or fourths and not make as much for your family during the year.
Notes
Nutrition
Ginny McMeans
I googled it and I hope this sounds right to you. 1 cup equals 8.80 imperial fluid ounces or 250 millilitres.