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I Can't Believe It's Vegan Gravy!

What you need: 

1 vegetable bullion cube
2 cups water
1/2 teaspoon onion powder
few good dashes garlic powder
2 heaped tablespoons nutritional yeast
few good dashes soy sauce
1/2 teaspoon mustard
1/4-1/2 cup flour, as needed (I use brown rice flour)
1 tablespoon vegan butter
sea salt and pepper, to taste

What you do: 

1. Combine all ingredients in pot, and bring to boil.
2. Cook on medium low heat until done.
I sometimes like to add a little pinch of sage as well. This goes great over everything! My Dad (avid meat eater) says that this gravy is delicious!

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


This was tasty but I should have reread some of the reviews first because I just dumped the flour in and it turned out so lumpy!  I used vegetarian beef bouillon.  It had a more chicken gravy color and I would like to try and make it more beef gravy color so my squeamish boyfriend doesn't turn his nose up at it.  :)


Made this for mashed potatoes last night, ended up pouring it all over my boca ground beef and steamed carrots as well.  Have only attempted vegan gray couple other times, but this was by far the closest to the real thing.  I like it because it is simple and leaves room for your own choice of spices and add-ins (in threw in some sauteed onions and mushrooms)  It also made my night because i had it smothered over a piece of bread with a lot of butter which was a childhood favorite.



This is the shizznit. (yes, I still say shizznit)
I love it, and so does my carnivorous family! I use it as the gravy in my vegan Shepard's Pie.

YUM! <3


WOW! This is SO flavorful!! I didn't use the mustard, because I was out, and did add the sage. I served this over Shepherds Pie and even my 2 year old loved it!


A traditional french method for using flour as a thickener for sauces is to first sautee the flour in the fat that is in the recipe (called ROUX).  This is only proven with WHEAT flour however.  The quickest way to do this is to heat the fat first, and then dump the flour into it and sautee until you get a nice hazelnut-like aroma and the flour changes color until it looks almost like one of those milk caramels (the Kraft kind you melt to cover apples).  One important note; you have to use more oil to make a successful roux, a general rule is that if you use 1/4 cup of flour, you need to use 1/4 cup of butter/oil as well.


This was quite tasty.  I used it over my Shephards Pie.  (I also added a hint of white wine, which added depth to the flavor.)


I used this recipe in Incredible This-will-become-your-favorite Veggie Pot Pie... I just omitted the veggie broth in the above recipe and followed this vegan gravy recipeinstead....turned out wonderful..quick and had all ingredients on hand


This is fantastic. I used this recipe for some sauteed seitan I made earlier, and I was impressed. I used dijon mustard instead of regular yellow mustard (although the recipe doesn't distinguish) as well as a touch of balsalmic vinegar. I may make some of this for my food during the holidays.



Yum! I made this spur-of-the-moment to go on some mashed potatoes, and it was very easy and quite tasty. I love how there is no chopping involved, and I personally always have these ingredients on hand (minus the onion powder, which I omitted). It's not dinner party gravy, but good for something quick and easy. I just want to warn everyone not to do what I did: I dumped all the ingredients in the pot without stirring, and then I had huge lumps of flour I had to drain out. Then I added more flour (1/4 cup) to compensate, and it got too thick, so then I had to water it down. This was my own fault; just be sure to add the flour gradually while whisking away like crazy. This will get rid of the big lumps, although you may still have small ones (to remedy this, you can either strain it or sift your flour before adding -- I personally don't care enough). Also keep in mind that it thickens as it sits, so make it a little thinner than you'd like. Very tasty, thanks!



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