Amazing Vegan Gravy

5 from 2 votes

Rich, thick and flavorful gravy.

Course Basics, Sauce, Side Dish

Cuisine American, Vegan, Vegetarian

Keyword classic, non-dairy, nooch, savory, thanksgiving, vegan, vegetarian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings (approximately 1/2 cup)

Calories 55kcal

½ cup flour I use AP you can sub Gluten Free flour if you'd like
2 TBSPs Earth Balance
3 cups Imagine no chicken low sodium vegetarian broth
3 cups prepared Better Than Bouillon No Chicken Vegetarian Base (3 cups hot water + 1 TBSP Better Than Bouillon No Chicken Vegetarian Base mixed together)
¼ cup mellow white miso
¼ cup hot tap water to mix with miso
1 TBSP low sodium Tamari or soy sauce for Gluten Free use Tamari
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ cup unfortified nutritional yeast I recommend unfortified, the fortified kind can have a synthetic taste.

In about a 5 quart pot melt the Balance and whisk it with the flour. It will look like a crumbed roux, not a creamy roux.
Then add all 6 cups of broth to the pot, stirring and scraping the bottom to avoid anything sticking with a spatula to dissolve the Earth Balance flour roux, let simmer and stir while you move on to the next step.
Whisk white mellow miso with 1/4 hot tap water, then add remaining Tamari, onion powder and ground black pepper. Whisk it all together.
Add the miso mixture to the pot and scrape the bottom of the pan with the spatula and whisk until it reaches desired thickness. You can turn up the heat, but be sure to occasionally scrape the bottom of the pan with the spatula and whisk, the gravy likes the whisking. The gravy will get even thicker as it cools. I cook mine for around 20 minutes.
Enjoy, serve hot or store in fridge until you are ready to heat and serve.

Nutrition information is approximate.

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