Best Easy Vegan Gravy Recipe (brown & creamy) | Aline Made (2024)

FAQs

What is the secret to good gravy? ›

A splash of red wine of course enhances any gravy however it is made. Depending upon what you will be doing with it: little ketchup or tomato paste, dry mustard or brown mustard,bacon, steak sauce, worcheshire, wine, some broth, sautéed carrot and celery, melted butter.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

It turns out, the biggest difference between the two is brown gravy is broth-based, while white gravy typically has a milk or cream base. Garcia said both types usually have flour or cornstarch for thickening and they both contain some sort of “fat or meat drippings.”

Chicken Broth Version: Combine 1 cup chicken broth (or chicken stock), 1 1/2 tablespoons oyster sauce, 2 teaspoons dark soy sauce, 1/2 teaspoon brown sugar, and 1 tablespoon cornstarch (or potato starch) in a saucepan. Mix evenly and make sure there are no lumps. Bring to a boil and keep stirring during cooking.

Rice Flour*, Maltodextrin (from maize)*, Sea Salt, Vegetables (tomato, onion, pumpkin)*, Maize Starch*, Yeast Extract, Sunflower Oil*, Chicory Extract*, White Mushrooms*, Concentrated Vegetable Juice (carrot, onion)*, Spices (lovage root, garlic, fennel seed)*, Lovage*.

Marigold Health Foods Vegan Instant Gravy Powder - Organic - Gluten Free - Makes 30 Servings 110g (Pack of 6)

How do you add depth to gravy? ›

One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat. You can use arrowroot powder, tapioca flour, or potato starch as a thickener if you don't have cornstarch.