Vegan gravy goes great with any of your favorite comfort foods and holiday dishes from mashed potatoes to casserole. Vegan gravy doesn’t take too long to make. The critical point is how and what you are using to make it. With that in mind, in this blog, we show you the best way to make vegan gravy that can please all.
The Best Way to Make Tasty Vegan Gravy
The Ideal Recipe – What Does It Look Like?
- Vegan butter: ¼ cup (56g)
- Crushed garlic: 1 tablespoon
- Chopped medium onion: 1
- Soy milk: 1 cup (240ml)
- Gluten-free flour: 4 tablespoons
- Gluten-free dark soy sauce: 2 tablespoons
- Ground black pepper: ½ tablespoon
- Sea salt: ¼ teaspoon
- Vegetable broth (either buy or make): 2 cups (480ml)
(For the homemade vegetable broth: 1000ml)
- Olive oil: ½ tablespoon
- Large carrots: 1
- Celery (with some leaves): 1 stalk
- Chopped scallion: ¼ cup
- Large onion: 1 ½ cups
- Minced garlic: 4 cloves
- Fresh parsley: 4 sprigs
- Bay leaf: 1
- Fresh thyme: 3 sprigs
- Sea salt: ½ teaspoon
- Water: 1000ml
- First, prepare the vegetable broth.
- Cut the vegetables into 1-inch chunks. The greater surface makes the veggies easier to yield their flavor.
- Next, cook the carrot, celery, scallions, onion, garlic, parsley, bay leaf, and thyme in olive oil over high heat. Stir often and cook for 6-10 minutes.
- After that, add some sea salt and water, then bring to a boil. Simmer over low heat for 30 minutes uncovered. After simmering, let it cool, discard the vegetables, and make the broth.
- Meanwhile, in a saucepan, low cook the vegan butter until melted, then add garlic and chopped onions. Continue cooking until onions and garlic get soft and the butter turns translucent.
- Next, mix the flour and half of the soy milk well until you get a paste. Continue adding the other half of soy milk and whisk. The mixture is good enough when there are no lumps.
- With that soy milk mixture, add gluten-free flour, gluten-free dark soy sauce, and vegetable broth to whisk for 1 more minute.
- After that, cook at medium in the saucepan for 3-4 minutes. Stir until it gets thick but pourable.
- Next, add some sea salt and ground black pepper to taste.
If I Don’t (Can’t) Have… – What to Replace?
If you don’t like or have soy milk, use coconut instead. With coconut milk, your gravy will be richer with the same amount. You might need to add more salt to compensate. Also, you will not smell or taste coconut in your gravy. Moreover, you can use any dairy-free milk to replace soy milk.
Dark Soy Sauce
This vegan gravy recipe works well with dark or light soy sauce. Dark soy sauce only makes your vegan gravy richer in color. In other words, you can add any kind of light soy sauce that you have on hand.
There is no perfect veggies combination for this. Try different kinds of veggies each time to see how it works.
What to Serve With?
We would say this vegan gravy goes perfectly well with mashed potatoes, cauliflower, and nut roast – all the usual things that you can think of. But it also pairs well with some vegan snacks like baked potato fries and vegan biscuits. Above all, it’s what you think that counts, so try your gravy with different dishes.
Storing and Freezing – What Is the Best Way?
With the leftovers, you can keep them in the fridge (in airtight containers) for up to a week. To use, reheat in the microwave or stove. After heating, the vegan gravy can get thicker. Add water (little by little) to thin it out. In the freezer, add on one month, but the texture will change a lot after thawing. Therefore, after cooking, it’s better to serve as soon as possible.
The taste of vegan gravy depends on many elements. With this vegan gravy guide, feel free to be creative. Try it in different ways, with different kinds of milk or vegetable broth, and decide the one you like the most.
Are you ready to make your perfect vegan gravy? Follow this guide and tell us your experience in the comment section below. Find some vegan snacks and other recipes to serve this gravy with at veganrecipes.com.