Do you have 5 minutes? Then you can make this Easy Vegan Gravy! Made with just 6 ingredients, this gravy is ridiculously easy to make. Your mashed potatoes are begging for it! Bonus: It’s oil-free and gluten-free!
It’s only 3 weeks until Thanksgiving! I love a good vegan Thanksgiving, and I always have so much fun in the kitchen. I think this must be our 8th plant-based Thanksgiving, so I’ve had quite a bit of experience here. If you are new to a plant-based diet, have no fear! You can STILL have so many delicious items on your plate! From Creamy Mashed Potatoes, to Vegan Meatloaf; roasted Brussels sprouts, cranberry sauce, Sweet Potato Casserole (I love this recipe from fatfreevegan), and don’t forget dessert!
One thing I had yet to find a recipe I really loved was a Vegan Gravy. I’ve played around, and thankfully this year we won’t be lacking in the gravy department! Actually, I’ll be making this often to go with mashed potatoes, or even baked potatoes.
I think you are going to love this Easy Vegan Gravy. It’s:
Ridiculously easy to make
Gluten and oil-free
Creamy and smooth
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Inspired by this recipe.
This Vegan Gravy is so incredibly easy to make. It's the perfect addition to mashed potatoes and is essential for your Thanksgiving menu!
- 2 cups vegetable broth
- 3/4 teaspoon onion powder
- 3 tablespoons nutritional yeast
- 1 tablespoon tamari*
- 1/2 teaspoon dijon mustard
- 1/4 cup brown rice flour
Add all ingredients to a medium sized pot and bring to a boil.
Whisk over medium-high heat for a couple of minutes, until the gravy thickens.
Serve with mashed potatoes! This gravy keeps well for up to a week in the fridge. Just re-warm, stir and serve.
-If you don't need the gravy to be gluten-free, you may use soy sauce. Use coconut aminos for a soy-free option in place of the tamari.
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