Vegan 'Turkey' Gravy
This easy, savoury vegan gravy is the perfect addition to your Thanksgiving dinner.
Servings: 6 people
Equipment
- Medium saucepan
- Whisk
Ingredients
- 3 Tbsp vegan butter
- ¼ cup flour (for gluten free: brown rice flour) (32g)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- 1 tsp poultry seasoning (or fines herbes) (or ¼ tsp each marjoram, thyme, sage, rosemary)
- 2 Tbsp soy sauce or gluten-free tamari
- 2 cups vegetable or 'no chicken' stock (500ml)
- 1 cup non-dairy milk (I used full fat oat milk) (250ml)
Instructions
Make the Roux:
- In your saucepan over medium heat, add your vegan butter and heat until melted. Add your flour and use your whisk to combine. Cook this mixture, stirring frequently, until it turns a slightly golden colour.
Make the Gravy:
- Reduce heat to low and add the garlic and onion powders, ground black pepper, as well as the poultry seasoning / fines herbes. Add your soy sauce and vegetable stock and stir to combine (the mixture will bubble vigorously upon adding liquid).
- Once combined, add your milk and stir, returning the heat to medium-low, until thickened. Serve immediately. It can be reheated by adding a little broth to the saucepan with the cooled gravy until it warms and becomes pourable.
