Vegan Turkey Gravy
This vegan turkey gravy is rich and flavorful, creating the absolute best gravy possible. No one will know it’s a vegan recipe!
Servings 6 Servings
Calories 104kcal
Equipment
- Small sauce pot
- Measuring cups
- Measuring spoons
Ingredients
- 2 tablespoons olive oil *
- ½ cup onion , finely chopped (70 grams)
- 2 cloves garlic , pressed or very finely minced
- 3 tablespoons all-purpose flour (30 grams)
- 2 cups water , lukewarm or hot
- 1 cube vegan chicken bouillon **
- 2 tablespoons nutritional yeast (10 grams)
- 2 tablespoons soy sauce
- 1 tablespoon white miso paste
- 1 tablespoon red wine vinegar
- 1 teaspoon dry thyme
- ½ teaspoon poultry seasoning
- black pepper (to taste)
- ¼ cup vegan cream ***
Instructions
Step 1: Cook Onion and Garlic
- Mince onion and finely mince or press some garlic.½ cup onion, 2 cloves garlic
- Warm olive oil over medium heat in a small sauce pot or pan. Add your onion and garlic. Cook on medium or medium-low for 10 minutes, stirring regularly. If the garlic or onion starts to brown, lower the heat.2 tablespoons olive oil
Step 2: Make Roux and Sauce Base
- Once you’ve cooked the onions and garlic, add all-purpose flour to the sauce pot.3 tablespoons all-purpose flour
- Stir until you’ve evenly mixed-in the flour and a paste (roux) forms. Cook this roux for about 1 minute (increase heat back to medium if it was lowered).
- Next, whisk in about ½ cup of the lukewarm water (should be warm to the touch). Whisk vigorously and continuously until thickened. Next, add another ½ cup of water. Whisk continuously until this second ½ cup of water thickens. Then pour in the remaining water. Whisk vigorously to make sure no clumps of roux remain.2 cups water
Step 3: Flavor and Serve
- Add the remaining ingredients except for vegan cream. Whisk until the bouillon and miso paste are fully incorporated.1 cube vegan chicken bouillon, 2 tablespoons nutritional yeast, 2 tablespoons soy sauce, 1 tablespoon white miso paste, 1 tablespoon red wine vinegar, 1 teaspoon dry thyme, ½ teaspoon poultry seasoning, black pepper
- Turn the heat up to medium-high and cook the gravy, whisking regularly, until thick (about 8 minutes).
- Remove from heat and stir in vegan cream.¼ cup vegan cream
- Taste and adjust salt or other seasonings if needed.
- Serve hot.
Notes
*Can use vegan butter, margarine or oil of your choice.
**Alternatively, can use 2 cups of prepared vegan chicken broth (instead of water and a bouillon cube).
***Can use any store-bought vegan cream or canned coconut milk. Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
**Alternatively, can use 2 cups of prepared vegan chicken broth (instead of water and a bouillon cube).
***Can use any store-bought vegan cream or canned coconut milk. Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition
Serving: 1Serving (⅙ of recipe) | Calories: 104kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 543mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg