Ingredients
- 5 tablespoons vegan butter
- 6 tablespoons gluten-free flour
- 3 cups hot water
- 1 tablespoon vegetable Better Than Bouillon (BTB)
- 1 tablespoon soy sauce
- 2 teaspoons mushroom seasoning
- 1 teaspoon tomato paste
- 1 tablespoon Kitchen Bouquet
Instructions
Melt the vegan butter in a pan over medium heat. Add the flour and whisk for 1–2 minutes until smooth and lightly golden. This helps build that deep, nutty gravy flavor.
2. Add the tomato pasteStir in 1 teaspoon of tomato paste and blend it well into the roux. This adds richness and depth.
3. Add the broth mixtureIn a separate bowl, mix 3 cups hot water + 1 tablespoon BTB + 1 tablespoon soy sauce + 2 teaspoons mushroom seasoning until dissolved. Slowly pour this broth mixture into the pan, whisking constantly.
Start with a small amount, whisk smooth, then gradually add more until thoroughly combined.
Add the Kitchen Bouquet, then simmer for 3–5 minutes to thicken and develop flavor.
Cook longer for a thicker gravy. Turn off the heat and set aside. Transfer to a mason jar for easy serving and storage.
Notes
One serving of this gravy equal 2 tablespoons.
This is my go-to vegan gravy for holidays, cozy meals, and meal prep bowls. It’s silky, savory, and so easy to make without the heaviness of traditional gravy. I love keeping a jar in the fridge to pour over mashed potatoes, veggies, or my vegan meatloaf all week long.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Cuisine: American
- Diet: Vegan
Nutrition
- Calories: 45
- Fat: 3.5
- Carbohydrates: 4
- Protein: 1
