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Vegan Gravy Recipe
By Brandi Black, RHN
Estimated reading time: 2 minutes
If you follow a vegan or vegetarian diet, you’re probably used to skipping the turkey and gravy at Thanksgiving dinner. But plain salt & peppered mashed potatoes don’t exactly make festive dishes on their own, do they?
This thick and savory vegan gravy recipe is the perfect substitute for turkey or beef gravy to complement all of your holiday dishes from stuffing to vegan green bean casserole. Not only is it easy to make this recipe from scratch with just a few simple ingredients, but it’s 100% plant-based (and 100% delicious)! We’re also willing to bet it will be loved by your vegan and non-vegan guests alike.
We decided to get creative with sneaking some extra nutrients into this recipe and added Sun Wakasa Gold Plus, which is bursting with the powerful nutrient, Chlorella Growth Factor (CGF).
CGF, which is found in the cell walls of the green superfood chlorella, is rich in nucleic acids that may help boost your immune system and increase energy levels— two must haves during the holidays (aside from gravy, of course!).
It’s optional to add Sun Wakasa Gold Plus to this recipe— but doing so will greatly enhance the nutritional value and health benefits by adding vitamins most vegan diets are deficient in.
PS: if you think chlorella and gravy sound like a questionable combination, Sun Wakasa Gold Plus doesn’t taste like chlorella at all. In fact, it’s on the sweeter side with a hint of citrus, which complement the flavor of the gravy nicely.
Depending on your dietary preferences, you may choose to swap the all-purpose flour for a gluten-free variety, such as rice flour. Vegan butter, which is typically made from a blend of olive oil and other vegetable oils, can be found at most local supermarkets.
Now, for the recipe.
Vegan Gravy Recipe
Serves: 4-6 people
2.5 cups low-sodium vegetable stock
1 cup onions, diced
6.5 Tbsp vegan butter, separated (1.5 Tbsp & 5 Tbsp)
5 Tbsp all-purpose flour
1 tsp low-sodium soy sauce
1 tsp organic brown sugar
1 pinch salt
1 pinch pepper
1.5 Tbsp of Sun Wakasa Gold Plus (Optional)
Melt 1.5 Tbsp of vegan butter in a small pan on medium heat and sauté the onions until browned. Set aside.
In another pot on medium-low heat, melt remaining 5 Tbsp butter and stir in the flour. Stir the butter and flour mixture quickly and frequently for 3-4 minutes.
Stir in the vegetable stock a half cup at a time, until the mixture thickens. Add the Sun Wakasa Gold Plus, soy sauce, brown sugar, salt and pepper and stir until incorporated.
Once it reaches your desired gravy consistency, take off heat, pour over your favorite dishes and enjoy!
Author: Brandi Black, RHN
Further reading for vegan health and nutrition: