What’s Thanksgiving without a side of warm, mouth-watering gravy? This dish can be used in a number of ways, whether you are choosing to pour it over your turkey, biscuits, or stuffing. You won’t need to pour a lot. But I know how tempting it may be to overindulge. Lucky for us, we have a healthy version of gravy that won’t make us feel too bad if we pour just a little bit more than we need to. I’m curious, what food(s) do you combine with your gravy? Comment below.
1/4 cup vegan butter
1/4 cup all-purpose gluten free flour, or more as needed
2 1/2 cups vegan chicken broth or vegetable broth
1 1/2 tablespoons soy sauce (or tamari if gluten-free)
1/2 tablespoon vegan Worcestershire
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Black pepper, to taste
In a medium saucepan over medium-low heat, add in the vegan butter and melt. Once it has melted, add in the all-purpose flour and whisk it into the butter. Cook for 3 minutes, whisking frequently.
Slowly whisk in the vegan chicken or vegetable broth, as well as the soy sauce, vegan Worcestershire sauce, poultry seasoning, garlic powder and onion powder. Whisk together until smooth.
Bring up the heat and allow the mixture to come to a boil. Lower the heat to a simmer, and allow the gravy to cook down, stirring often, until it reaches the thickness of your choice, about 5-7 minutes.
You may be tempted to add more flour, but I recommend not doing so until the very end, it will thicken more than you expect.
You can add broth or water, 1 tablespoon at a time, if you’d like a thinner gravy.
Season with black pepper to taste and enjoy!