Vegan “Turkey” or Chick’n Gravy

This “turkey” gravy is perfect for the holidays! It is rich and delicious and I love to pour it over mashed potatoes, stuffing, and “turkey”! You can also use this same recipe to make chick’n gravy by using chick’n broth or instant broth from Magickal Broth Powder instead of the “turkey” broth. Here are the ingredients you will need to make it:

Whisk the oat or all purpose flour, nutritional yeast, pepper, and paprika together. Be sure to use a certified gluten free oat flour if you are gluten free! I make my own and you can see how here.

Add the white wine to the broth:

Get all of your ingredients set up next to your cooking area:

Melt the vegan butter over medium heat (I use Earth Balance):

Add the onions and mix together:

Add the Magickal Seasoning Blend, mix together, and cook for 10 minutes:

Add the flour, stir to combine, and cook for 2 to 3 minutes to make a roux:

Deglaze the pan with a little broth to get any stuck bits off the bottom of the pan:

Gradually add the rest of the broth while whisking continuously:

Bring to a boil, then reduce the heat and simmer until the gravy has thickened nicely:

Pour the gravy into a bowl and use an immersion blender to purée the onions. This step is optional and you can skip it if you don’t mind the onion bits:

Add the gravy back to the saucepan to heat it back up if needed. You can also cover the gravy and refrigerate it for up to several days, then reheat it right before serving. Enjoy!

 

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Vegan "Turkey" or Chick'n Gravy

Rich & delicious, this "turkey" gravy is perfect for the holidays! Or, make the recipe with chick'n broth for a perfect chick'n gravy!

Course Sauce, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 88 kcal
Author Deborah Mesdag

Ingredients

  • 540 g (2 1/4 c) "Turkey" or Chick'n Broth
  • 15 g (1 TBS) White Wine
  • 30 g (1/4 c) Oat or All Purpose Flour
  • 2.5 g (1/2 TBS) Nutritional Yeast
  • 0.3 g (1/8 tsp) Black Pepper
  • 0.3 g (1/8 tsp) Paprika
  • 28 g (2 TBS) Vegan Butter
  • 120 g (1 c) Chopped Onion
  • 4.0 g (1 tsp) Magickal Seasoning Blend

Instructions

  1. Choose your broth. Use "turkey" broth for "Turkey" gravy, and either chick'n broth or instant broth from Magickal Broth Powder for chick'n gravy.

  2. Whisk the flour, nutritional yeast, pepper, and paprika together. Add the white wine to the broth, then get all of your ingredients set up next to your cooking area.

  3. Melt the vegan butter over medium heat (I use Earth Balance), then add the onions and mix together.

  4. Add the Magickal Seasoning Blend, mix together, and cook for 10 minutes.

  5. Add the flour, stir to combine, and cook for 2 to 3 minutes to make a roux. 

  6. Deglaze the pan with a little broth to get any stuck bits off the bottom of the pan. Gradually add the rest of the broth while whisking continuously.

  7. Bring to a boil, then reduce the heat and simmer until the gravy has thickened nicely.

  8. Pour the gravy into a bowl and use an immersion blender to purée the onions. This step is optional and you can skip it if you don’t mind the onion bits.

  9. Add the gravy back to the saucepan to heat it back up if needed. You can also cover the gravy and refrigerate it for up to several days, then reheat it right before serving. Enjoy!

Recipe Notes

This recipe makes two cups of gravy, which is six 1/3 cup servings. I would double the recipe if you are serving more than four people, or if you want gravy for leftovers.

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