vegan gravy

Homemade browning sauce for all your culinary needs - Gluten free, vegan

Homemade Browning Sauce Recipe

coconut palm sugar

hot water

tsp of himalayan pink salt

Add the sugar to a saucepan and turn on medium heat.

Use a wooden spoon or spatula and begin to slowly stir. The sugar will start to dissolve and turn into a syrup consistency while darkening.

If the sugars begin to smoke too quickly then reduce the flame or switch off the stove and continue to stir while charring the sugar.

Once the sugar darkens to a dark brown almost black in colour remove from the stove and carefully add the hot water. The saucepan will yield plenty of steam and splutter which is normal but please be very careful when following this step and add the water slowly - keep on stirring the pan.

Once the sauce is formed, allow to cool before adding the pink salt and pouring into a sauce bottle.

This Vegan Gravy is so incredibly easy to make. It's the perfect addition to mashed potatoes and only takes 5 minutes!

Easy Vegan Gravy

vegetable broth

onion powder

nutritional yeast

soy sauce (or use tamari for gluten free)

dijon mustard

all purpose flour (or use brown rice flour

Add all ingredients to a medium sized pot and bring to a boil.

Whisk over medium-high heat for a couple of minutes, until the gravy thickens.

Serve with mashed potatoes! This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve.

https://content.jwplatform.com/videos/ZTQPcKya.mp4

Made with just 6 ingredients, this gravy is ridiculously easy to make.

Savory slow cooked pumpkin, mushrooms, and potatoes simmered in creamy vegan gravy and topped with flakey homemade biscuits. Basically Fall in a bowl and SO delicious!

Vegan Pumpkin and Potato Stew with Rosemary Biscuits

almond milk (unsweetened)

apple cider vinegar

flour

baking powder

tsp kosher salt

rosemary

butter

red onion

cremini mushrooms

garlic

sage

tsp red pepper flakes

tsp miso paste (light, white,

dry white wine

tbsp flour

veggie broth (low sodium)

yellow potatoes (small/medium)

pumpkin

15 ounces can cooked lentils (rinsed and drained)

Start by combining the almond milk and apple cider vinegar. Stir and side aside.

Then add the flour, baking powder, and salt to a mixing bowl. Stir and set that aside too.

Then remove the vegan butter from the fridge and cut it into small cubes. It&#039;s important that the butter is very cold because cold butter = flakey biscuits :) Add the cubes of vegan butter to the bowl with the flour and mash together with a fork until the mixture resembles sand and no large pieces remain. Next add in the rosemary and curdled almond milk. Using a fork, combine the wet and dry ingredients until a shaggy dough begins to form. Then use clean hands to loosely bring the mixture together into a ball. Don&#039;t over mix. Cover and refridgate while you make the rest of the meal.

Make the Biscuits

Dice the onions and finely mince the garlic. Wash the musrooms and remove the bottom part of the stem.Then peel the pumpkin and the potatoes and chop into large bite sized cubes. Set everything aside.

Prep

Next heat an oven-safe pot to medium high heat. Add the oil and sautee the onions for 2-3 minutes. Break the mushrooms into large pieces and add them to the pot along with the garlic. Lower heat a little if needed. Cook for 2-3 minutes to brown and then add the dried sage, fresh rosemary, salt, and red pepper flakes. Stir and then add the miso and white wine.

Sautee

Increase the heat to allow the wine cook down for 2-3 minutes, and stir occasionally.

Reduce

Then add the pumpkin, lentils, potatoes, and veggie broth. In a small bowl, combine the flour with 3 tbsp of water and mix smooth. Stir that into the pot and bring to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20 minutes, stirring occasionally.

Thicken

Preheat the oven to 375. Roll out the dough between two pieces of parchment paper until it is about 1/4&quot; thick. Then dip a cookie cutter or the rim of a drinking glass into flour and use it to cut 8 round shapes in the dough. Set aside.Finish the gravy by first removing the sprig of rosemary from the stew and discard. Add in the vegan butter and mix well. I often use my wooden spoon to mash some of the pumpkin and potatoes slightly, this helps to thinken the gravy as well. Just a little bit though because you want this stew to be chunky. Then taste the gravy to see if you need to add more salt and adjust as desired. Carefully place the bicuits on top of the stew and transfer to the oven. Bake on the center rack for 35-40 minutes or until golden brown around the edges of the biscuits. Spoon into bowls, top with a biscuit, and enjoy!

Finishing Touches

A simple recipe for dairy-free, vegan gravy that&#039;s goes well with mashed potatoes or roasted veggies.

Tbsp vegan butter

Tbsp all-purpose flour

water

vegetable bouillon

½ tsp herbs de provence

salt & pepper

⅛ tsp browning sauce (optional)

Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).

Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened (it&#039;s okay if it boils, just keep stirring so it doesn&#039;t burn).Taste it to see if more salt or pepper is needed.

Filter out the herbs using a fine mesh sieve (optional). Add a little browning sauce to make it a darker brown (if you want).

This gravy tastes like the stuff I grew up eating on my mashed potatoes as a kid, but it happens to be vegan and has zero artery clogging saturated animal fat.

Easy Vegan Brown Gravy

vegetable stock

soy sauce, low sodium, or amino acids

vegan worcestershire sauce

syrup,

1 teaspoon garlic powder

2 teaspoons onion powder

1 teaspoon basil

1 teaspoon parsley

paprika

pepper

thickener, cornstarch, arrowroot, potato starch

In a medium saucepan, bring all ingredients EXCEPT...

In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the thickener of your choice and water.

After allowing the pot on the stove to...

After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.

As the gravy begins to thicken, continue whisking...

As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.

The gravy is ready to be poured over...

The gravy is ready to be poured over any and everything! 

https://mediavine-res.cloudinary.com/video/upload/hnupsragj00bcd31pn1l.mp4

These healthy side dishes are absolutely delicious! Each one of the simple vegan recipes listed here is oil-free and dairy-free. At my house, many times, we make a whole meal out of just two or three of these dishes!

Healthy Side Dishes - Vegan

Seven simple ingredients are all it takes to make this deliciously easy golden vegan gravy. It’s ready in less than 10-minutes to pour over your mashed potatoes, roasted veggies, and anything else you can think of.

Easy Golden Vegan Gravy

soy sauce (tamari for gluten-free)

3 tablespoons nutritional yeast flakes

poultry seasoning

coriander

garlic powder

Tbsp thickener (flour or arrowroot powder)

Whisk together the water and 7 simple ingredients in a microwave-safe...

Whisk together the water and 7 simple ingredients in a microwave-safe bowl, and place in the microwave for about 2-minutes, stirring at the halfway mark.

One of the ingredients needs to be a...

One of the ingredients needs to be a thickener of some sort, and you can use flour, cornstarch, or arrowroot powder. Personally, I like to use arrowroot powder because it doesn’t clump nearly as much and it’s so easy to use, but you can use any type preferred.

The gravy will thicken as it heats. If...

The gravy will thicken as it heats. If it doesn’t get as thick as you would like, add 30 seconds to the microwave time. And, if it gets too thick, add a tablespoon of water and whisk together well.

It is really easy to adjust to the...

It is really easy to adjust to the consistency desired. Just remember that it will continue to thicken for up to about one minute after cooking.

https://mediavine-res.cloudinary.com/video/upload/k7hu7tik0agb8slzgnip.mp4

These vegan sauces are low-fat and oil-free. They are perfect for adding flavor and texture to all of your favorite vegan dishes.

Vegan Sauce Recipes

Note: How to Cook Brown Rice
Place the rinsed rice in a medium saucepan and add 2¼ times as much water as there is rice. Thus for 1 cup rice add 2¼ cups water.
Bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for 45 minutes.
Remove the pan from the heat and let stand, covered, for 5 to 10 minutes. Fluff with a fork before serving or using in another recipe.
The cooked yield will be roughly three times the amount of dry rice. Thus 1 cup uncooked rice will yield about 3 cups cooked.


Ultimate Vegan Gravy

brown rice (see note)

button mushrooms, sliced (about 4 cups)

marjoram

thyme

garlic,

lime juice (from 1 to 2 limes)

black pepper

Sea salt

If you are looking for a homemade vegan gravy that is sure to be a crowd-pleaser this Thanksgiving, then look no further! It’s quick and easy to make and sure to be a crowd pleaser for holidays, special occasions and even weeknight dinners!

vegetarian bouillon cube

vegetable oil

⅛ cup of diced yellow onion

all-purpose flour

Salt and pepper (to taste)

Start by either boiling or microwaving the water and bouillon cube until it&#39;s a well-combined broth, then set it aside.

In a small pot over medium-heat, add the vegetable oil and onions and saute until the onions become translucent tender. Lower to a simmer, add the flour, and stir until your roux has a smooth consistency.

Add the broth, salt, and pepper, and stir over low heat until it thickens.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526671/iYMvdI0n0.mp4

This simple gravy recipe is incredibly quick and easy to make. I’ve used it for every Thanksgiving potluck for the past decade and it has always been a huge crowd-pleaser.

SIMPLE VEGAN GRAVY

This vegan poutine is easy to make and delicious. Made with vegan cheese curds and simple mushroom gravy, it&#39;s perfect comfort food!

Easiest Vegan Poutine

pack medium firm tofu

tbsp tapioca starch

yeast

lemon juice

tbsp dairy-free milk, unsweetened (I like soy)

3½ tbsp unflavoured oil

lb yellow or russet potatoes (3-4 medium potatoes)

1½ tbsp miso paste

tbsp tamari or soy sauce

flour flour

Add tofu, tapioca starch, nutritional yeast, lemon juice, 1 tsp salt, milk and 2 tbsp unflavoured oil to a blender.

Blend on medium for about 15 seconds until mixture is smooth and ingredients are completely combined.

Transfer to a small saucepan, and cook on low temperature (stirring regularly) for 10-12 minutes, until &#39;cheese&#39; is smooth and stretchy. The mixture will become lumpy at first and may stick to the pan a bit but that&#39;s ok - just keep stirring until it becomes smooth!

Transfer to a bowl until ready to use.

For the Cheese Curds

Preheat oven to 400°F/205°C.

Slice potatoes into strips 1cm wide.

Place on baking trays and toss in remaining unflavoured oil. Sprinkle with sea salt to taste.

Bake in oven for 30 minutes, flipping fries over after 15 minutes.

For the Fries

While the fries are cooking, add vegan butter/olive oil, mushrooms, miso paste, soy sauce, onion powder, flour and broth to a blender. Blitz on high power for 15 seconds until smooth.

Transfer to a saucepan and heat until bubbling. Reduce heat to low and cook for 15 minutes - stirring frequently - until gravy has thickened. Taste and add salt if needed.

(If you&#39;re not a fan of mushrooms, don&#39;t despair! You can use this simple vegan gravy recipe instead.)

For the Gravy

Place fries in a large serving dish.

Dollop with small piles of cheese curds and pour over gravy. Decorate with sliced green onions if desired.

Enjoy immediately!

To Assemble

Easy Vegan Gravy! BEST vegetarian alternative to chicken or turkey gravy! READY IN 10 MINUTES to pour over mashed potatoes and everything else! Gluten free option!

Easy Vegan Gravy - Seriously Good!

all purpose flour

Better than bouillon vegetarian no chicken soup base

yellow mustard

onion

celery salt

Add the broth ingredients to a glass measuring cup (with a spout helps) whisk together and set aside.

Melt butter in a sauce pot/pan over medium heat.

Once melted and hot stir or whisk in the flour until it's all incorporated and forms a paste (that's the roux)

Bring to a simmer on medium heat and cook until thickened while stirring, 4 minutes or so. Turn down heat slightly if necessary. If gravy is too thick add a little water too thin. For a thicker gravy add a tablespoon of flour and a little water to a small bowl to make a paste, whisk into gravy. (Important note-gravy will thicken slightly as it cools)

Enjoy! Delicious served for Vegan Thanksgiving with  mashed potatoes, vegan turkey, stuffing, vegetables, etc.. or- French fries or poutine- so many options! For step by step photos see above post

Looking forward to making this with our Thanksgiving dinner!

This is truly the best vegan gravy ever !

I want to make this so badly, but I hate the taste of nutritional yeast. Can I opt-out of using it, or is there something I can substitute it with?

Made this gravy for Xmas yesterday.  This will definitely be my "go to" from now on! Delicious!

I've made this numerous times . My go to for everything gravy! Love it

Really good gravy for veggie Buddha bowls

Omg this is the best vegetarian gravy I've ever made! Thank you!

Bring on the dreamy Mashed Potatoes &amp; Mushroom Gravy! This classic recipe is so easy to make, super creamy, comforting and vegan.

Vegan Mashed Potatoes with Mushroom Gravy

vegan butter (or olive oil)

onion (, diced small)

garlic (, minced)

oz mushrooms (, diced)

vegetable broth ((low Sodium))

Himalayan salt (, more to taste)

pepper (,

Worcestershire sauce ((sub soy sauce) ** See note)

potatoes

Vegan butter

Himalayan salt

soy milk

In a large pan over medium heat, add butter and a pinch of salt. Sauté the onions &amp; garlic until translucent &amp; lightly browned about 4-6 minutes.

Mushroom Gravy

Top 29 vegan gravy recipes from across the web

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Top 29 vegan gravy recipes from across the web

The most viewed vegan gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Browning Sauce Recipe

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Vegan Pumpkin and Potato Stew with ...

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The most viewed vegan gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine