The World's Best Vegan Gravy Recipe

It's hard to believe November is already upon us, and with this being our first major food holiday as vegans there is a lot of pressure.  Therefore, when I began to plan this year's menu I knew I had to start with the backbone of the meal.  What is that you ask?  Why the gravy of course! Nothing brings a holiday meal together like a good gravy and today's recipe will NOT disappoint.  Today I am going to share with you my recipe for The World's Best Vegan Gravy.  

In all my years of blogging I have never used that description for a recipe, so know that when I title this that I mean it.  Not only is this the most delicious gravy you will every put in your mouth, it's HEATHY!! That's right I said healthy.  No oil, no flour, no nuts.  It's 100% whole food plant based goodness and you are going to love it!  

Let's get started!

For this World's Best Vegan Gravy Recipe you are going to need a few simple ingredients:

• 1 Onion, large dice
• 1 Medium Potato, large dice 
• 4-6 Cloves of Garlic, whole
• 1 c Mushrooms
• 1 c Vegetable Stock
• 2 Tbsp Low Sodium Soy Sauce
• 1 tsp Fresh Sage, minced
• 1/2 tsp Celery Salt
• Salt and Pepper, to taste

To begin place your pot over medium high heat.  Allow the pan to get hot.  Add your onions and garlic to the pan and sauté until the onions are soft and translucent and you can smell the garlic coming up from the pan, about 2-3 minutes.

Now add the mushrooms to the pan and sauté for another 2-3 minutes.  

One of the questions I got asked immediately is "Will this gravy taste super mushroomy?"  The answer is no.  The cooking process helps to cook out that over bearing mushroom flavor and leaves your gravy with the rich meaty flavor that you know and love in a standard gravy.  

Once your mushrooms have browned, add the diced potatoes to the pot.

I know what you are thinking.  "Mandee, potatoes?  You have lost it girl!"  Well, no, I haven't.  You see I need a thickening agent for this gravy and the potato will do just that.  Not to mention it will give it another layer of flavor as well. 

Add the salt, pepper, celery salt, and sage.  

Stir everything around until all the vegetables are coated.  

I used fresh sage for this recipe.  You don't have to, but I feel like it really makes all the difference.  

Pour in the vegetable stock and use the spoon to scrape up all the brown bits from the pan.  

Now add the soy sauce.  

Bring the gravy to a simmer and cook for 10 minutes. 

After that pour everything in your blender. 

I am using a Vitamix blender here, and I love it.  I gradually worked up from a 1 to a 6 for this gravy, but if you don't have a high powdered blender like I do, don't worry.  I standard one will work for this.  You may just have to blend it on high for a little longer. 

Blend for 1 minute on high. 

And there you have it!  The World's Best Vegan Gravy!  It's thick and creamy, but also incredibly smooth and silky.  And the flavor..OH EM GEE the flavor is going to blow your mind!  Your mashed potatoes, stuffing, tofurky, etc are about to get an upgrade and I AM HERE FOR IT!   Oh, and I mentioned it is HEALTHY right? HEALTHY GRAVY WHAT!?!  I know you and your family are going to go wild over this recipe so get in the kitchen and give it a try TONIGHT!

And as always, 

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~

Yield: 2 cups

Author: Mandee Pogue

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The World's Best Vegan Gravy Recipe

This World's Best Vegan Gravy has no oil, no nuts, and no flour, but it's packed full of great flavor. It's perfect for serving over your holiday meal.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 Onion, large dice
• 1 Medium Potato, large dice
• 6 Cloves of Garlic, whole
• 1 c Mushrooms
• 1 c Vegetable Stock
• 2 Tbsp Low Sodium Soy Sauce
• 1 tsp Fresh Sage, minced
• 1/2 tsp Celery Salt
• Salt and Pepper, to taste

Instructions

1. Place a pan over medium/high heat and all allow to get hot.
2. When the pan is hot, add the onions, garlic, and mushrooms to the pan. Sauté for about 5 minutes. If you find that they are starting to stick add a little water to the pan.
3. Add in the potato, sage, salt and pepper, vegetable stock, and soy sauce.
4. Bring to a boil and cook for 10 minutes.
5. Add the ingredients to a blender and mix for 1 minutes.
6. Serve and Enjoy!

Notes:

Created using The Recipes Generator