- Yield : 1 1/2 cups
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
From the author: This simple gravy recipe is incredibly quick and easy to make. I’ve used it for every Thanksgiving potluck for the past decade and it has always been a huge crowd pleaser.
From Plant-Based on a Budget:
Gravy On Everything!
Can we all agree that gravy is an all time favorite condiment to slater 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, 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!
Can You Freeze Gravy?
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.
Dark Gravy or Light Gravy?
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!
Photo by Alfonso Revilla
- 1 cup of water
- 1 vegetarian bouillon cube
- 2 tablespoons of vegetable oil
- ⅛ cup of diced yellow onion
- 2 tablespoons of all-purpose flour
- Salt and pepper, to taste
Start by either boiling or microwaving the water and bullion cube until it's a well-combined broth, then set it aside.
In a small pot over medium-heat, add the vegetable oil and onions and saute until the onions become translucent tender. Lower to a simmer, add the flour and stir until your roux has a smooth consistency.
Add the broth, salt and pepper, and stir over low heat until it thickens.
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