Vegan ‘Turkey’ Gravy

My favourite part of Thanksgiving is the sides; you can keep your turkey. For Thanksgiving our family usually roasts either a Quorn Turk’y (vegetarian), or a Field Roast en Croûte (vegan) to bring along with us. We find that even non-vegetarians like these options as well, and they’re great if you’re trying to reduce your meat consumption. To go along with these, I always make this vegan gravy – which is delicious pretty much poured over anything.

For this recipe, I used Better than Bouillon’s ‘No Chicken’ and their ‘Roasted Vegetable’ (1 cup of each), which gave the gravy a really rich ‘meaty’ flavour. I keep these in my fridge at all times, and I much prefer them to buying prepared broth – they last longer, there’s less waste, and I can adjust the strength as needed. You can just use vegetable broth if it’s all you have on hand, and it’ll still be delicious – I just find the ‘No Chicken’ broth gives it a little bit of a more poultry flavour. I usually use a ‘poultry seasoning’ blend of herbs for this, but if you don’t have that on hand you can make your own using equal parts dried marjoram (or oregano), thyme, sage, and rosemary.

This recipe can also easily be adapted for a gluten-free diet: simply substitute brown rice flour in place of the wheat flour in your roux, and ensure your tamari is gluten-free. Easy!