How to Make Vegan “Beef” Gravy

Mashed potatoes are great, but mashed potatoes with gravy are even better! Making vegan ingredients taste like beef gravy, however, is not easy and it took a lot of experimenting to get the flavor spot on. This “beef” gravy is so good that you can serve it to your non-vegan friends and family, and they’ll never know it’s vegan unless you tell them! Here is what you will need to make this magickal gravy:

There are no substitutions for some of the ingredients in this recipe. You must use homemade vegan “beef” broth and Magickal Seasoning Blend if you want to get the right flavor. (Click the links for recipes.)

Also, I developed this recipe using my homemade vegan Worcestershire sauce, and I do not know how the store-bought vegan ones compare. You can, however, use any neutral-tasting vegan butter, oat flour or all-purpose flour, red wine, and nutritional yeast that you like. This gravy really is worth the time it takes to make your own broth!

Let’s make some gravy! Start by combining the “beef” broth, Tamari, red wine, and vegan Worcestershire in a large tumbler:

Whisk the oat flour, nutritional yeast, pepper, and paprika together:

Get your ingredients ready to use and next to your saucepan. Once you begin, you will need to whisk continuously, so you need all of your ingredients within reach:

Melt the Earth Balance (or other vegan butter) and then add the onions and Magickal Seasoning Blend:

Cook for several minutes, then add the dry mixture and stir it in:

Cook for two more minutes, then deglaze the pan with some of the broth mixture:

Keep adding more of the broth mixture as the flour absorbs it, and whisk until you have a smooth sauce:

Add the rest of the broth mixture, and then continue to whisk and cook until the gravy thickens up quite a bit:

Pour the gravy into a bowl, and blend with an immersion blender until smooth. (I transfer the gravy to blend it, because I ruined a good pan once by using an immersion blender in it.)

Pour the gravy back in the saucepan, and return to a simmer. Cook until desired thickness:

 

Enjoy!

 

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How to Make Vegan "Beef" Gravy

This amazing "beef" gravy is made with all plant-based ingredients, but no one will be able to tell it's vegan!

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 75 kcal
Author Deborah Mesdag

Ingredients

  • 540 g (2 1/4 c) Vegan "Beef" Broth
  • 15 g (1 TBS) Reduced Sodium Tamari Soy Sauce
  • 10 g (2 tsp) Red Wine
  • 2.5 g (1/2 tsp) Vegan Worcestershire Sauce
  • 30 g (1/4 c) Oat Flour or All-Purpose Flour
  • 2.5 g (1 1/2 tsp) Nutritional Yeast Flakes
  • 0.3 g (1/8 tsp) Black Pepper
  • 0.3 g (1/8 tsp) Paprika
  • 28 g (2 TBS) Earth Balance or other vegan butter
  • 120 g (7/8 c) Finely Chopped Onion
  • 3.5 g (7/8 tsp) Magickal Seasoning Blend

Instructions

  1. There are no substitutions for some of the ingredients in this recipe. You must use homemade vegan “beef” broth and Magickal Seasoning Blend if you want to get the right flavor. Also, I developed this recipe using my homemade vegan Worcestershire sauce, and I do not know how the store-bought vegan ones compare. You can, however, use any neutral-tasting vegan butter, oat flour or all-purpose flour, red wine, and nutritional yeast that you like. This gravy really is worth the time it takes to make your own broth!

  2. Combine the “beef” broth, Tamari, red wine, and vegan Worcestershire in a large tumbler.

  3. Whisk the oat flour, nutritional yeast, pepper, and paprika together.

  4. Get your ingredients ready to use and next to your saucepan. Once you begin, you will need to whisk continuously, so you need all of your ingredients within reach.

  5. Melt the Earth Balance (or other vegan butter) and then add the onions and Magickal Seasoning Blend. Cook for several minutes, then add the dry mixture and stir it in.

  6. Cook for two more minutes, then deglaze the pan with some of the broth mixture. Keep adding more of the broth mixture as the flour absorbs it, and whisk until you have a smooth sauce.

  7. Add the rest of the broth mixture, and then continue to whisk and cook until the gravy thickens up quite a bit.

  8. Pour the gravy into a bowl, and blend with an immersion blender until smooth. (I transfer the gravy to blend it, because I ruined a good pan once by using an immersion blender in it.)

  9. Pour the gravy back in the saucepan, and return to a simmer. Cook until desired thickness.

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