Chicken-Style Vegan Gravy
Use this chicken-style vegan gravy on mashed potatoes, roasted vegetables, stuffing, or even in poutine!
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 cups
- 2 tbsp refined coconut oil (see notes for substitution suggestions)
- 1/2 small onion, minced
- 1/2 rib celery, minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch marjoram
- pinch sage
- pinch nutmeg
- pinch paprika
- 1/2 tsp salt
- 1/4 cup all purpose flour
- 2 cups low-sodium vegetable broth
- fresh ground pepper, to taste
Melt the coconut oil in a frying pan over medium heat.
Add onion and celery, and cook until celery is tender and onion is translucent, about 5 minutes.
Add garlic powder, onion powder, marjoram, sage, nutmeg and salt, and stir to combine. Add flour; stir well to combine.
Continue to cook flour for a few minutes until it starts to bubble and brown slightly.
Add vegetable broth, a few tablespoons at a time, stirring well in-between to prevent flour lumps. Add fresh ground pepper to taste. The gravy is done when it's thick and bubbly; transfer to a liquid measuring cup or gravy boat and serve immediately.
Do NOT use virgin coconut oil as it will mess with the flavour; use refined coconut oil or another unflavoured oil, such as sunflower or avocado.