Vegan "Beef" Gravy

This amazing "beef" gravy is made with all plant-based ingredients, but no one will be able to tell it's vegan!

 Course Side Dish

 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes

 Servings 6

 Calories 75 kcal

 

Ingredients

• 540 g (2 1/4 c) Vegan "Beef" Broth
• 15 g (1 TBS) Reduced Sodium Tamari Soy Sauce
• 10 g (2 tsp) Red Wine
• 2.5 g (1/2 tsp) Vegan Worcestershire Sauce
• 30 g (1/4 c) Oat Flour or All-Purpose Flour
• 2.5 g (1 1/2 tsp) Nutritional Yeast Flakes
• 0.3 g (1/8 tsp) Black Pepper
• 0.3 g (1/8 tsp) Paprika
• 28 g (2 TBS) Earth Balance or other vegan butter
• 120 g (7/8 c) Finely Chopped Onion
• 3.5 g (7/8 tsp) Magickal Seasoning Blend

Instructions

1. There are no substitutions for some of the ingredients in this recipe. You must use homemade vegan “beef” broth and Magickal Seasoning Blend if you want to get the right flavor. Also, I developed this recipe using my homemade vegan Worcestershire sauce, and I do not know how the store-bought vegan ones compare. You can, however, use any neutral-tasting vegan butter, oat flour or all-purpose flour, red wine, and nutritional yeast that you like. This gravy really is worth the time it takes to make your own broth!
2. Combine the “beef” broth, Tamari, red wine, and vegan Worcestershire in a large tumbler.
3. Whisk the oat flour, nutritional yeast, pepper, and paprika together.
4. Get your ingredients ready to use and next to your saucepan. Once you begin, you will need to whisk continuously, so you need all of your ingredients within reach.
5. Melt the Earth Balance (or other vegan butter) and then add the onions and Magickal Seasoning Blend. Cook for several minutes, then add the dry mixture and stir it in.
6. Cook for two more minutes, then deglaze the pan with some of the broth mixture. Keep adding more of the broth mixture as the flour absorbs it, and whisk until you have a smooth sauce.
7. Add the rest of the broth mixture, and then continue to whisk and cook until the gravy thickens up quite a bit.
8. Pour the gravy into a bowl, and blend with an immersion blender until smooth. (I transfer the gravy to blend it, because I ruined a good pan once by using an immersion blender in it.)
9. Pour the gravy back in the saucepan, and return to a simmer. Cook until desired thickness.