Yes, I know I already have a killer Mushroom Gravy recipe on here. But the truth is, I sometimes cheat on the mushroom gravy with this gravy. I like them both equally, for completely different reasons. Here's the breakdown:
Mushroom Gravy: Reminds me of slow cooked turkey gravy, something about the spice combination. Plus, the mushrooms pieces are simmered with a white wine and it's just incredible.
Minute Stove-Top Gravy: This taste like fast food style gravy, you know the kind: KFC/Boston Market- thick and salty and delicious.
Clearly they both have their place. Your choice really, which gravy do you crave?
2 1/2 tablespoons plant-based butter
1/4 cup all purpose or chickpea flour
1 1/2 cups vegetable broth made from Better Than Bouillon vegetable base*
2 tablespoons Bragg's liquid aminos/soy sauce
1/4 teaspoon black pepper
*Yes, you must use the Better Than Bouillon vegetable base for this to come out as delicious as I say it is. Sometimes you can find it at Publix in the 'Organic' aisle. Whole Foods always carries it. No, I don't get paid by the bouillon company to say this.
Melt plant-based butter in a saute pan over medium-low heat, whisk in the flour for 30 seconds.
Add in your broth, liquid aminos, and pepper- stir until thick, should take a couple minutes. Serve warm.
Makes roughly 1 1/2 cups of gravy, leftovers freeze excellently.
Recipe created by my good friend Anna Bailey
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