Ingredients
¼ cup vegan butter
1 medium onion, diced
¼ cup all-purpose flour, or more as needed
2 ½-3 cups low sodium vegetable broth
2 tablespoons Bragg liquid aminos
1 tablespoon vegan Worcestershire sauce
1 teaspoon fresh thyme
1 teaspoon fresh rosemary, finely chopped
½ teaspoon celery salt
½ teaspoon garlic powder
¼ teaspoon dried sage
Salt, to taste
Freshly ground black pepper, to taste
- Melt the vegan butter in a medium saucepan and over medium heat.
- Add the onion and cook, stirring occasionally, until translucent (about 10 minutes).
- Add the flour, stirring to combine with the onions. Cook for 1-2 minutes, then slowly pour in 2 ½ cups of the vegetable broth, whisking constantly.
- Stir in the liquid aminos, Worcestershire sauce, thyme, rosemary, celery salt, garlic powder and sage.
- Bring the mixture to a low simmer. Cook for 10-15 minutes, until nicely thickened. Stir in salt and pepper to taste.
- For a thinner gravy, add the remaining ½ cup vegetable broth during cooking. For a smooth gravy, strain the solids out using a mesh strainer.
