This recipe for gravy will help you make brown gravy quickly and easily without meat drippings or fat.
Equipment | Single Burner |
Difficulty | Easy |
Everyone needs a basic brown gravy recipe!
So many recipes benefit from the use of a homemade gravy. Everything from mashed potato recipes to stamppot recipes would be sadly bare without a delicious well of savory brown gravy. Honestly, nearly every shape of potato or iteration of fried food would be elevated by this umami-rich addition.
Soy sauce adds that umami depth without the use of beef drippings!
Learning to make this gravy is very easy, and it is also completely vegan! All you need is a few basic kitchen staples and you can amplify all kinds of dinner ideas!
Substitutions?
Should I use salted or unsalted broth? This is entirely up to you. If you're watching your salt intake definitely use unsalted and add however much soy sauce is needed afterward. If you're not watching your salt intake just be aware that it can be easy to make things too salty, so don't add extra seasoning before tasting.
Does it matter what kind of oil? Not really, use whatever standard cooking oil you prefer.
Money Saving Tip |
You can make this cheaper if you make your own veggie broth from kitchen scraps. |
Let's Begin:
Gather the ingredients.
Heat the 3 Tbs oil in a pan over medium heat. Sift the 1/4 cup flour. (Or don't if you're feeling lazy. No judgement, but it will be easier to keep your gravy smooth if you do.) When the oil is hot add the 1/4 cup flour.
Whisk quickly being sure to whisk out any lumps. Keep whisking while the flour cooks for 1 - 2 minutes to remove any raw flavor. It should be bubbling.
Keeping the heat medium, slowly add the 2 cups veggie broth while whisking constantly to keep the mixture smooth.
It can help to add it in sections, whisking out any lumps between.
Add the 2 Tbs of soy sauce, 1/2 tsp garlic powder, and 1/4 tsp black pepper (optional). Taste and add more soy sauce or pepper if needed. Bring it to a simmer and keep it moving while it thickens, about 2 - 3 minutes.
Enjoy! Be aware that it will form a skin as it cools. You can whisk the skin back into the gravy if you need to.
How can I serve this gravy?
What can't you put gravy on? But here are some ideas for use if you need some;
Vegan meatloaf
Vegan Meatballs
Roasted potatoes
Roasted veggies
Vegan salisbury steaks
Loco moco bowls
Vegan brats
Schnitzel
and more!
Storage.
This gravy recipe will last in the fridge 4-5 days.
Can I freeze it? Yes! If you freeze it in bulk it would be better to let it thaw in the fridge overnight before heating it in a pan while whisking. You could also heat it in the microwave from cold or frozen, but be sure you stop and stir/whisk it often. I also like to assemble some "freezer meals" and use gravy on those, which reheats well with the whole product. In addition it packs nicely for lunch if you take something doused in gravy.
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