Vegan Herb Gravy


15 minutes


15 minutes





  • 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

In this recipe:

  • 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.

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