Vegan Gravy
This gravy is spot-on (confirmed by my meat-eating boyfriend Mike), and surprisingly fast and easy to make! Perfect for poutine, or a holiday meal!
Ingredients.
3 Tbs Flour (Also works with Gluten Free)
3 Tbs Vegan Butter, I like Miyoko’s Brand
3 Roasted Garlic Cloves, or 1 tsp garlic powder
1 Tsp “No Chicken” Better-Than-Bullion, combined with 8oz of hot water
1 Tsp “No Beef” Better-Than-Bullion, combined with 8oz of hot water
Salt and Pepper to taste
Method.
Step 1.
Melt vegan butter in a sauce pan. Once melted drop in the flour and stir frequently until it becomes a deep golden brown, about 5 minutes.
Step 2.
Add in your roasted garlic and fresh cracked black pepper, and use your whisk to break up the garlic until it melts into the flour and butter mixture (the roux).
Step 3.
Combine your chicken-less better than bullion with the hot water and stir until fully incorporated into a smooth broth. Drop this broth into your pot and whisk until everything is smooth. Allow to reduce by about half, about 3 minutes.
Step 4.
Combine your beef-less better than bullion with the hot water and stir until fully incorporated into a smooth broth. Drop this broth into your pot and whisk until everything is smooth. Again allow to reduce for about 3 minutes. Season to taste and enjoy!