This gravy is so easy to make and tastes delicious. Gravy goes with so many potato side dishes, or great for dipping.
Takes only 10 minutes to make.
I made it with 1/4 tsp of cayenne pepper to make it have a kick! Let me tell you, it made my French fries taste so good.
All vegan and vegetarian, gluten and dairy free.
I use the Better Than Bouillon Vegetable. But you can use your choice of bouillon cubes.
Quick and Delicious Gravy - Gluten Free Vegan
Easy gravy that takes only 10 minutes to make.No need to fuss!
Equipment
- STOVE TOP
- Large Sauce Pan
- Small whisk or fork
- 1/4 cup
- Tbls, 1/2 tsp
Ingredients
- 2 tbsp Vegan Butter or Organic Butter
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Tomato paste
- 1 tbsp Tamari - soy sauce gluten free - low sodium
- 1/2 tsp Worcestershire Sauce gluten free
- 1/4 tsp pepper
- 3 tsp Better than Bouillon or 2 bouillon cubes
- 2 cups Water
- 1/4 cup Cornstarch organic if possible
- 2 tbsp Nutritional Yeast
- 1/8 tsp Cayenne pepper - Optional but so good Use 1/4 tsp if you would like it spicy
BROTH option: Instead of the Water & Better than Bouillon or 2 Bouillon cubes
- 1 1/2 cups Premade Vegetable or Chicken stock/broth
Instructions
- Whisk the cornstarch and water together, then add in the bouillon and mix well to make the BROTH. Set aside. If using the optional premade broth, do not use any more water or bouillon, just use the cornstarch and whisk well together. Set aside.
- On the stove top set at medium low heat and place the large pan. Add in the butter and allow to melt a little. Then add the onion powder, garlic powder, and pepper, stir for 1 minute. Add in the Worcestershire Sauce, Dijon mustard, and Tamari soy sauce.
- Add in the cornstarch and bouillon mix. Add the nutritional yeast. Add in the optional cayenne. Whisk on medium heat until bubbles form. It should begin to thicken. Keep whisking for a minutes, and turn down the heat to a simmer for 5 minutes. Stir often so it does not burn on the bottom of the pan.Taste test. Ready to serve.
- Allow left overs to cool down, then place in a glass container with lid. Store in fridge for 1 week, or in a zip lock bag in the freezer for a ready to go heat and serve.
Tried this recipe?Let us know how it was!