Vegan Herb Gravy
Preparation
15 minutes
Cook
15 minutes
Serves
8-10
Ingredients
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¼ cup vegan butter
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1 medium onion, diced
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¼ cup all-purpose flour, or more as needed
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2 ½-3 cups low sodium vegetable broth
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2 tablespoons Bragg liquid aminos
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1 tablespoon vegan Worcestershire sauce
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1 teaspoon fresh thyme
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1 teaspoon fresh rosemary, finely chopped
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½ teaspoon celery salt
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½ teaspoon garlic powder
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¼ teaspoon dried sage
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Salt, to taste
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Freshly ground black pepper, to taste
In this recipe:
- Melt the vegan butter in a medium saucepan and over medium heat.
- Add the onion and cook, stirring occasionally, until translucent (about 10 minutes).
- Add the flour, stirring to combine with the onions. Cook for 1-2 minutes, then slowly pour in 2 ½ cups of the vegetable broth, whisking constantly.
- Stir in the liquid aminos, Worcestershire sauce, thyme, rosemary, celery salt, garlic powder and sage.
- Bring the mixture to a low simmer. Cook for 10-15 minutes, until nicely thickened. Stir in salt and pepper to taste.
- For a thinner gravy, add the remaining ½ cup vegetable broth during cooking. For a smooth gravy, strain the solids out using a mesh strainer.
