Thick, hearty and perfect on mashed potatoes and biscuits (with the addition of some vegan sausage bits), this gravy is super quick and a great recipe to keep in your repertoire.
This gravy uses the same process as, say, a Thanksgiving gravy, but with zero animal products. Use it on vegan bangers and mash, a holiday meatless roast or anything that needs a hit of salt and savory to really round out.
Since it doesn’t rely on fat from animal products, we start with a mini portion of roux and slowly add stock/broth in to give it taste and consistency. A roux is basically a base — equal parts fat and flour — that is used for thicker sauces and soup. If you’ve never made roux, take your time and use lower heat. It’s more important that the flour gets broken down and mixed in so you don’t have any lumps.
2 tbsp all-purpose flour
2 tbsp vegan butter
1 1/2 cup vegetable stock, cooled
Pepper to taste
½ lb vegan sausage, chopped (optional)
- Chop sausage and brown in a large fry pan over medium heat. Set aside. Leave brown bits (fond) at bottom of pan.
- Add butter to pan and melt entirely, making sure to coat entire pan. Do not allow butter to brown.
- Add flour to melted butter and whisk to fully incorporate. You should have a small amount of “blond” roux on the pan.
- Add stock slowly into the pan, continuing to whisk. Make sure to scrape up any fond on the bottom.
- The small amount of roux will be enough to thicken the entire 1 ½ cup of stock.
- If you prefer a super thick gravy, only add 1 cup.
- Add sausage (if using) and allow mixture to heat.
- Serve immediately.