Your Thanksgiving dinner will be extra tasty with this recipe for The Best Vegan Gravy. Smooth, savory and packed full of flavor, this stuff is the real deal.
Yay for November. Yay for cold weather. And yay for the holidays.
Can you tell this is my favorite time of year?
I know everyone says they love this time of year, but I really love it! Like cozy blankets, apple cider, holiday movies every day of the week kind of love. Ok, I think you get the picture.
But, one of the best parts of this time of year is the food.
And believe me when I say that I have you covered for your holiday feasting.
In my opinion, the MOST important part of a holiday meal is the gravy.
Think about it…it goes on everything on the plate, it provides the bulk of the flavor and it keeps everything moist and delicious.
It is the star of the show.
Traditional gravy calls for the drippings of a turkey. Luckily for us vegans, I have found the secret ingredient that gives you that deep, rich flavor – no animal fat required.
And that super special, must-have ingredient is one I’ve shared with you many times.
Ia adalah Better Than Bouillon No Chicken Base. I don’t know how they make this stuff, but it is a vegan’s dream.
I have been recommending this stuff since the first time I tried it, and I continue singing it’s praises because I haven’t found anything that has even come close.
Other than that, we are just going to make a simple roux, add in some spices and call it a day.
This recipe only takes minutes to make but tastes like the flavors have been developing all day.
Cook Time 10 minutes
Total Time 10 minutes
Servings 6 servings
bahan-bahan
1 sudu besar Better Than Bouillon No Chicken Base*
3 cawan air
3 sudu besar mentega vegan
3 sudu besar vegan flour plus more for thickening
1 / 4 sudu poultry seasoning
lada secukup rasa
arahan
Add bouillon and water to a mixing cup and stir until bouillon is dissolved.
Heat a sauce pan over medium heat. Add butter and flour and whisk until butter is melted and a smooth & bubbly roux begins to form (approx. 2 minutes)
Pour in bouillon/water mix and continue to whisk until it heats through and begins to bubble (approx. 5 minutes).
Gravy should begin to thicken, but if it is not thick enough, add flour (1 tbsp. at a time) until it reaches your desired thickness – whisking constantly.
Once it reaches your desired thickness, turn heat to low and add poultry seasoning and pepper. Whisk one final time and taste to adjust seasoning.
Serve immediately or leave on stove over low heat (whisking regularly) until ready to use.
Nota:
I have used this exact recipe for years now and it never fails to impress my family! I did not create this recipe. It was created by 'This Savory Vegan' (tekan di sini for original recipe). I was lucky enough to stumble across it all those years ago and only wanted to share the amazing recipe with you guys!
This gravy looks amazing Martha!