This vegan gravy has vegan butter in it which is filled with oil:(. If you think well how many times will I make gravy a year, and if you only make it for holidays, it's probably not too bad to use this gravy recipe(especially if you don't like mushrooms:() Check out my Thanksgiving recipes because my mushroom gravy has no butter or oil in it:)
1/4 cup whole wheat flour
1Tbsp vegan butter
3 cups vegetable broth
2 Tbsp miso
2 Tbsp warm water
2 tsp soy sauce
1 tsp onion powder
1 tsp ground black pepper
2 tsp vegan worchestire sauce
1 Tbsp dried oregano
1 Tbsp dried or fresh rosemary
In a medium sized saucepan, make a roux of the vegan butter and flour. It should be just a butter flour melted glob. Add the 3 cups vegetable broth and whisk until smooth. Dissolve the miso in 2 Tsp warm water until completely dissolved. Add miso to broth. Add soy sauce, onion powder, black pepper, worchestire oregano and rosemary to the broth mixture and bring to a boil, then turn down to simmer. Simmer for 30 minutes. This gravy comes out thin but very delicious and it makes a lot. Our family likes a lot of gravy!