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Oil-Free Vegan Gravy
Rich, luscious, oil-free vegan gravy isn't just possible, it's so good.
This deeply-flavored sauce is amazing on top of mashed potatoes, cauliflower steaks, fries, roasted veggies, and whatever else calls to you. You definitely do not need oil or butter to achieve a thick gravy - arrowroot does the trick wonderfully.
Your non-vegan friends and family will hardly be able to tell the different between this and traditional brown gravy. My meat-eating husband LOVES this gravy and actually prefers it.
You can change up the flavors - add rosemary or marjoram, use tamari or coconut aminos instead of soy sauce, etc - if you want.
Note that you definitely do not want to skip the part where you stir in the arrowroot with the water before adding it into the sauce. Made that mistake once, oops! You can also use cornstarch instead of arrowroot powder.
This vegan gravy was inspired by Hot For Food's gravy recipe. I was so in love with the rich flavor that their recipe offered, but reduced the amount of fat and sugar & switched up the seasoning a little. Mine is still so delicious and indulgent-tasting!
Worcestershire sauce is traditionally made with anchovies. Annie's and many store brands are vegan, or you can make homemade vegan Worcestershire sauce.
Oil-Free Vegan Gravy
Ingredients
- 1 cup vegetable stock
- 2-3 tbsp soy sauce - depends on how salty you want it
- ½ tsp vegan Worcestershire sauce
- ½ tsp dried parsley
- 1 tsp garlic powder
- ¼ tsp sage
- ⅛ tsp thyme
- pepper to taste
- 1.5 tbsp arrowroot
- 3 tbsp cold water
Instructions
- In a medium-sized pot, bring vegetable stock, soy sauce, Worcestershire sauce, parsley, garlic powder, thyme, sage and pepper to a boil. Turn down to a simmer.
- Mix together arrowroot and cold water in a separate bowl.
- Pour arrowroot mixture into the pot and whisk.
- Let simmer for an additional 3 minutes.
- Enjoy on mashed potatoes, roasted cauliflower, tofu steaks, and more!
