Looking for a fantastic vegan gravy to serve with your family dinner or Holiday meal? I have a recipe for the books. This vegan gravy is creamy, rich, colorful, beautiful, and delicious, a worthy addition to any family meal and perfectly special for the holiday season.
As a matter of fact, this recipe is an old traditional family recipe, utilizing an old fashion method for making an awesome vegan holiday gravy.
It is a vegan gravy, a modification of an old recipe passed down from my great-grandmother, one of the first people in Norway to teach healthy cooking. It reminds me of fantastic Holiday meals, and just the smell signals the promise of another happy Holiday gathering. Gravy is not usually one of the recipes that receive a lot of enthusiastic attention, but it really should, for without it, the meal is simply not complete. And should the gravy happen to be exceptional, as is this vegan gravy, it sets the tone for the whole meal.
So, What is Special About this Particular Vegan Holiday Gravy?
I am so glad you asked:)
In our home, during the Holiday season, we go the extra mile to make a vegan gravy that has that unique and rich flavor. Part of the secret is how you prepare the flour. If you are gluten-free, don’t despair; eliminate the flour, and you still have an excellent gravy. It is also super easy and delicious to make oil-free, you can omit the oil, and you will hardly notice the difference.
Toasting the Flour:
Toasting the flour brings out a depth of flavor that is like gold to the gravy. It gives an incredible richness and depth of flavor that is hard to explain and must be experienced. Also, toasting the flour helps with the color, giving this vegan gravy a beautiful brown, rich look. Fortunately, you can make this well in advance; store it in an airtight container to be ready for use when you need it. Furthermore, the toasted flour fills the house with an awesome aroma.
In addition, we pack a lot of vegetables in this vegan holiday gravy: carrots, potatoes, onion, and mushrooms, which you will not notice, but they add to the flavor profile. Afterwards, we add a little oil, though optional, for some extra richness and smoothness to the gravy. So, this vegan gravy can quickly be made oil-free or gluten-free if need be.
We get lots of compliments on this gravy. It is definitely worth the extra steps. Serve this gravy with our Holiday roast, Gluten-free roast, and mashed potatoes. Together they make a fantastic holiday meal.
We hope you enjoy this vegan holiday gravy recipe as much as we do.
Here are Some of My Favorite Holiday Recipes to Complement This Vegan Gravy:
- Mashed Potatoes
- Vegan Roast Turkey
- Gluten-Free Vegan Holiday Roast
- Cranberry Sauce
- Roasted Delicata Squash with Homemade Holiday Stuffing
- Easy side dishes
- Holiday Red Cabbage
- Vegan Holiday Meatballs
- Festive Dinner Rolls
Vegan Gravy Ingredients:
nutritional yeast flakes
Better-Than-Bouillon (vegetable base)
How to Make Vegan Gravy:
Start by browning the flour in a skillet over medium to low heat or in the oven at 300F. This will take a while. Stir occasionally. You are looking for a golden-brownish color. This will add both color and flavor to the gravy. During the toasting process, make sure the flour does not burn. When the flour is browned, set aside. In the event that you want to save it for later, store it in an airtight container in a dry place.
In a saucepan, add water, carrots, potatoes, onion, garlic, mushrooms, cashews, nutritional yeast flakes, salt, and Better-Than-Bouillon. Bring to a boil. Let it simmer until the vegetables are tender, about 20 minutes or so.
Next, transfer cooked vegetables and liquid to a high-power blender. Blend on high for 2-3 minutes until very smooth.
Finally, add the browned flour, and blend again. Adjust the consistency by adding water if the gravy is too thick and more flour if it is too thin.
Return the vegan gravy to the saucepan and bring to a boil while stirring. Let it simmer for about 5 min. At this point, I usually add a little olive oil and adjust the salt level as needed.
Add sautéed mushrooms to the finished vegan gravy to give it some extra texture.
- Gluten-Free: Omit the flour and use a gluten-free bouillon rather than Better-Than-Bouillon.
- Oil-Free: Omit the oil.
- Nut-free: Omit the cashews, and when adding the oil, also add a 1/4 cup or so of an unsweetened nut-free creamer such as oat or soy to add creaminess to the gravy.
- Soy-Free: This gravy is naturally soy-free
How to store vegan gravy:
Fridge: This vegan gravy stores very well in the fridge in an airtight container for up to 5 days.
Freezer: Store in the freezer for up to 3 months.
Special Equipment or Tools:
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High-power blender: It is helpful to have a blender to mix the cooked vegetables and cashews.
Happy Holidays! May your Holiday be filled with precious family and special friends, and may the food that you eat make lovely memories this Holiday Season.Print
This vegan gravy is creamy, rich, colorful, beautiful, and delicious, a worthy addition to any family meal and perfectly special for the holiday season.
- Yield: Serves 4
- 2 tablespoons all-purpose flour (omit this step for a gluten-free gravy)
- 2 1/2 cups water
- 1 small carrot, diced
- 1 small potato, diced
- 1/4 cup onion, roughly diced
- 1 garlic clove, sliced
- 3–4 mushrooms, quartered (optional)
- 1/4 cup cashew pieces
- 1 tablespoon nutritional yeast flakes
- 1/2 teaspoon salt
- 1 teaspoon Better Than Bouillon (optional)
- 1 tablespoon olive oil or vegan margarine (optional)
- Brown flour in a skillet over medium to low heat or in the oven at 300F. This will take a while. Stir occasionally. You are looking for a golden color. This will add both color and flavor to the gravy. I usually make it ahead of time, so I have it available when I need it. It is important that it does not burn. When the flour is browned, set aside.
- In a saucepan add water, carrot, potato, onion, garlic, mushrooms, cashews, nutritional yeast flakes, salt, and Better Than Bouillon.
- Bring to boil. Let it simmer until vegetables are tender.
- Then transfer to a blender and blend on high for 2-3 minutes, until very smooth.
- Next add the browned flour, blend again. Add water if needed. Transfer back to the saucepan.
- Bring to boil, while stirring. Let it simmer for about 5 minutes. At this point I usually add 1 tablespoon olive oil and season to taste with salt.
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