• Rebecca Lake

Vegan Gravy

Updated: May 13

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!

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