Go Back
+ servings
Print Recipe
vegan gravy_ hot for food

vegan gravy

Gravy doesn't need to have meat drippings in it to taste savory and delicious!

Course sauces, Side Dish
Cuisine American
Keyword gravy, sauces, vegan gravy
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cup
Author Lauren Toyota

Ingredients

  • 2 C mushrooms, minced
  • 1 tbsp coconut oil
  • 1 shallot, minced (can substitute 1/4 C white onion)
  • 1 garlic cloves, minced
  • 3 tbsp vegan butter
  • 1/3 C rice flour (can sub all-purpose flour)
  • 1 1/2 C low-sodium vegetable stock
  • 1 tbsp onion powder
  • 2 tbsp low-sodium soy sauce or tamari
  • 2 tsp molasses
  • 3/4 C water

Instructions

  1. Heat coconut oil in large saucepan over medium heat and stir in the mushrooms and shallots (or onion). After 5 minutes, stir in the garlic and let brown for another 5 minutes. 

  2. Meanwhile, in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2 to 3 minutes until thickened and then set aside.

  3. Go back to your browned mushroom pan and gradually add in low-sodium vegetable stock. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat. 

  4. Whisk in onion powder, low-sodium soy sauce/tamari, and molasses. Then slowly incorporate the water, about a 1/4 cup at a time, until the desired consistency is achieved.

Recipe Notes

For the poutine recipe, I found that 3/4 cups of water was the right amount. But if you want it a bit runnier, add a little more water.