Can we all agree that gravy is an all-time favorite condiment to slather on everything? Although we automatically associate this magic sauce with holidays such as Thanksgiving and Christmas, it can also be used at any occasion (or no occasion at all).
It’s best paired with the classic mashed potatoes but would also go so well with some bean burgers, some roasted vegetables, mini pot pies, or these perfect fluffy breakfast biscuits. Normally traditional gravy is cooked with a meat-based stock, but we made this vegan version with veggie bouillon and it tastes amazing!
Did you make too much gravy? No problem! You can freeze the leftover sauce in an airtight container and it will keep for about 3 months. Once you’re ready to use again, just thaw the container in your fridge overnight and reheat in a pan (remember to stir while reheating it). It might get thicker over time so feel free to thin it out with some more stock or just a bit of plant-based milk. Also, consider freezing this gravy into small portions in ice cube trays.
One thing to keep in mind is that the brand of vegetable bouillon you use in this recipe will have an impact on the final color of the sauce. If you use a lighter cube, then the final product will be lighter, and if you use a dark one, it will be darker. It seems very simple but it’s important to know this before you start.
Now go on and pour that tasty gravy all over your plate!
Your next Thanksgiving dinner (or any meal) will be extra tasty with this simple gravy.
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
The great thing about this made from scratch gravy is that it is perfect for whatever you would normally put gravy on! (especially your yummy Thanksgiving recipes!)
Does the gravy reheat well?
It does! It may get congealed in the fridge, but once you heat it up it will loosen up again.
Can I make this simple gravy gluten-free?
Try using brown rice flour instead of all-purpose flour to yield a gluten-free option of this vegan gravy.
Photos by Alfonso Revilla
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