Description
Whisk up this quick vegan gravy recipe in minutes. Savoury, salty, one pot, and made with pantry friendly ingredients!
Ingredients
- 2 tbsp vegan butter
- 1/4 cup white all purpose flour
- 2 tsp miso paste (decrease by 1/2 tsp for a less salty gravy)
- 2 cups vegetable broth (homemade for extra savings)
- 1 tsp arrowroot starch (or cornstarch)
- 1 1/2 tbsp tamari or soy sauce
- 1/2 tbsp vegan worcestershire sauce (or sub with extra tamari)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- In a small pot over low heat melt the vegan butter.
- Add the flour, 1 tbsp at a time, whisking to combine with the butter. Cook for about 1 minute.
- Whisk in the miso paste. (The mixture will be lumpy but once you slowly add broth and whisk vigorously the mixture will smooth out).
- Slowly add the broth 1/4 cup at a time, whisking vigorously to smoothly combine with the flour. Reserve the last ¼ cup of broth and whisk the starch into the broth until no clumps remain. Pour the last 1/4 cup of broth with the dissolved starch into the gravy. (If you find that your heat was too high and some of the starch in the flour created clumps in your gravy don’t panic. Strain the gravy to remove the clumps and if you need to add more flour or starch just dissolve it first in a small amount of broth and then stir it in).
- Add the tamari and/or worcestershire and stir until the gravy has thickened (about 5-8 minutes).
- Enjoy over our Easy Vegan Mashed Potatoes With Roasted Garlic and store leftovers in the fridge for up to 3 days.
Notes
Approximate Cost: CAD $1.33 using our homemade veggie broth and $2.66 using store-bought broth.
If you forget to add the miso paste as I often do… dissolve the paste in a small dish with a touch of hot water or broth. Then stir the dissolved paste into the gravy. I always realize I haven’t added it once I go to add the tamari and worcestershire! Let me know in the comments if you did the same!
- Category: Sauces & Dips
- Method: Stovetop
- Cuisine: English