Use this chicken-style vegan gravy on mashed potatoes, roasted vegetables, stuffing, or even in poutine!
Cook Time15minutes
Total Time15minutes
Servings2cups
Ingredients
2tbsprefined coconut oil(see notes for substitution suggestions)
1/2smallonion, minced
1/2ribcelery, minced
1/2tspgarlic powder
1/2tsponion powder
pinchmarjoram
pinchsage
pinchnutmeg
pinchpaprika
1/2tspsalt
1/4cupall purpose flour
2cupslow-sodium vegetable broth
fresh ground pepper, to taste
Instructions
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.
Recipe Notes
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.