I don’t know about you, but I LOVE gravy! This time of year always reminds me of that. I like to put it on everything! But, let’s face it, some of us are trying to eat less meat and don’t always have bones and parts or drippings to use to make good meat gravy. Enter this amazing vegan gravy! Don’t let “vegan” turn you off. This gravy is creamy, packed full of flavor and a beautiful thing to behold! Did I mention that every meat-eater I have ever asked to try it, loved it?!
The best part about it is it takes about 20 minutes to put together and have on the table. Voila! Gravy… for your mashed vegetables, vegetarian meatballs, lentil loaf – or even your real meatballs and meatloaf! It makes a great sauce for Swedish-style meatballs and it also is great to add to soups or stews to give them a flavor boost. I’ve even used it in tacos and burritos! Hmmm, I bet a teaspoon added to my salad dressing would work as well! And you can make it ahead and just reheat as needed. You will not regret making this, I promise you. If you do, please let me know what you didn’t like in the comments below so I can make it even better!
Best Vegan Gravy (gluten-free)
- 2 tablespoons cooking oil or butter, divided I used 1 T olive oil and 1 T butter
- 1 sweet onion chopped
- 2 carrots chopped
- 2-3 stalks celery (depending on size), chopped
- 1 small serrano, or other hot pepper optional
- 6-8 crimini mushrooms (or baby bellas) chopped. About 1.5 cups. You can use whatever mushroom you like
- 4 cloves garlic sliced
- 1/4 cup rice flour or other thickener like arrowroot, wheat flour or cornstarch
- 2 tablespoons liquid aminos or Worcestershire sauce
- 2 tablespoons tamari gluten-free
- 1/3 cup dry sherry amontillado, if you can find it
- 3 1/2 cups vegetable stock, warmed and divided preferably low-sodium organic or homemade
- 2 teaspoons poultry seasoning see recipe below or use store bought
- 1 teaspoon fresh thyme leaves if available
- 1 tablespoon coconut sugar or brown sugar
- 1/3 cup fresh parsley roughly chopped
- 1. Heat a saucepan and add 1 tablespoon oil and onions, carrots, celery and hot chili, if using. Cook for 2-3 minutes. Add the mushrooms and garlic and cook until vegetables are starting to brown, stirring often.
- Add the additional 1 tablespoon of oil or butter and melt. Stir in the rice flour, or other thickener, and stir constantly to make a roux. This just means the flour is cooking in the fat, while you stir with a wooden spoon in a figure eight motion until the flour starts to look lightly tan and bubbly. This should take about 2-3 minutes.
- Whisk in the liquid aminos, tamari and the dry sherry until incorporated.
- Slowly whisk in 1 cup of the warm vegetable stock. Then add the poultry seasoning, thyme and sugar as you continue whisking. Then slowly add 2.5 more cups of vegetable stock, whisking until incorporated. Bring to a simmer for 5-10 minutes until vegetables are very soft and gravy is thickened a bit. Turn off heat and add parsley.
- Take off the heat and carefully transfer to a small blender (I used my Nutribullet) or food processor. Blend until smooth. You may need to add a tablespoon or 2 of water to get it to desired consistency. Add salt and pepper to taste.
- 3 teaspoons dried sage
- 2 teaspoons dried thyme
- 2 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1 teaspoon white or black pepper
- 1⁄4 teaspoon nutmeg