Thanksgiving is right around the corner and you know what that means. It’s the time of year when you can put gravy on literally everything! I am a gravy addict when it comes to the holidays. This vegan gravy has way more flavor than any meat-based gravy I remember. You are sure to wow people when you tell them it is vegan and fat-free.
I am very picky when it comes to gravy so this recipe was a challenge. I wanted to make mine without any oil or vegan margarine so it could be a guiltless pleasure. This gravy is incredible because it is healthy and wholesome but it is still just as satisfying as the original high-fat version.
The recipe comes out pretty chunky because of the onions, garlic, and mushrooms used to impart flavor. It’s important to chop these ingredients very small. I like my gravy to have a bit of texture, but if you want a smooth result you can blend it with an immersion blender or transfer it to a stand blender. I hope you enjoy this warm, flavorful, holiday-inspired vegan gravy as much as I do.
This deeply flavored fat-free vegan gravy is perfect on mashed potatoes and much more.
- 2/3 cup onion, finely chopped
- 3/4 cup shiitake mushroom finely chopped
- 3 cloves garlic minced
- 1 tbsp soy sauce or tamari
- 2 tsp fresh thyme
- 1 tsp fresh rosemary
- 1/2 cup whole wheat flour
- 2 cup vegetable stock
- 1 cup unsweetened plain almond milk
- 1/2 tsp salt, plus more to taste
In a saucepan over medium heat, add onions, shiitake mushrooms, and garlic. Cook for 5-7 minutes until the onions are soft and translucent.
Add the soy sauce and herbs, cook for 30 seconds, then add the flour. Turn the heat down to low and scrape anything stuck to the bottom. Cook until the flour is slightly browned, stirring constantly, about 3 minutes.
Add the vegetable stock and almond milk while using a whisk to incorporate the flour mixture. Whisk until everything is combined. Let mixture simmer for 10 minutes.
- Remove from heat, gravy will continue to thicken as it cools. Serve immediately. Enjoy!
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