Gravy: It Isn’t Just for Meat Eaters Anymore



I have always loved gravy. Loved it when I ate meat and love it just as much now that I am vegan. Gravy on mashed potatoes. Gravy on French fries. Gravy on open-face chicken-free sandwiches. Gravy on coconut ice cream. You could put gravy on a shoe and I would eat it (provided the shoe was from this company).

There is something about that liquid gold that really tops off a dish and with Thanksliving this week, you can be sure I will be making some gravy. A lot of it. In the spirit of the season (and perhaps to save a turkey’s life), I’m going to share my gravy recipe so that every follower of this blog can feel the warmth of the season (as it drips down the sides of the mound of mashed potatoes and soaks the gluten-free vegan dressing and finds its way into your already overstuffed belly).

Holiday Gluten-free Vegan Gravy


  • 1 cup shiitake mushroom (or other favorite mushroom) chopped fine
  • 1 finely chopped white onion (or vidalia, if you can get your hands on one)
  • 2 cloves garlic, finely chopped
  • 1/2 cup vegan butter
  • 1/2 cup rice milk (or other non-dairy milk)
  • 1/4 cup gluten-free vegan Bob’s Red Mill All-purpose Baking Flour
  • 2 cups vegetable bouillon (we use Better Than Boullion)
  • Parsley
  • Sage
  • Rosemary
  • Thyme (did you sing these last four ingredients?)

In a large pan or pot over medium heat, water saute the mushrooms and onions until soft (1/4 cup of water will probably work and most will evaporate during the process). Add the chopped garlic and cook an additional 3-4 minutes, stirring often (the trick to really goo gravy is to always be stirring).

Melt the 1/2 cup of vegan butter and stir in the rice milk. In a jar (this is my Mom’s trick) shake up the 1/4 cup of flour with 3/4 cup of warm water until fully dissolved. Pour flour mixture slowly into the pot, and keep stirring. This is already looking like gravy and smelling like gravy and it’s just getting started.

Pour in the 2 cups of vegetable bouillon and lower the heat to simmer. Add a teaspoon each of the four spices (if using fresh, add a tablespoon each and make sure they are VERY finely chopped). Keep stirring until the desired consistency/thickness. Add water if too thick, add more magic flour from a jar if too thin. You’ll get it right. Salt and pepper to taste.

Transfer into a gravy boat with ladle or simply ladle directly into your mouth. For even more gravy, quadruple this recipe. Enjoy!

Go vegan.

If you have your own recipe and want to share it here … please click COMMENT on the left and add it! Would love to have new recipes for gravy to try!

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