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Vegan Gravy

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

DESCRIPTION

This recipe starts by making homemade vegetable stock in the same pot as mashed potatoes. If using store-bought or previously homemade vegetable stock instead of making it along with the potatoes, skip all instructions that mention potatoes.


Ingredients

Scale
  • 46 medium potatoes, quartered
  • 2 carrots, halved
  • 1 rib celery, halved
  • 1 onion, divided
  • 4 cloves garlic, peeled
  • 1 and 1/2 tsp. salt
  • 2 Tbsp. flavorful olive oil
  • 3 Tbsp. all-purpose flour
  • 12 tsp. nutritional yeast (optional)
  • 1/2 tsp. poultry seasoning (optional)

Instructions

  1. Make the vegetable stock (and mashed potatoes): In a medium saucepan put the potatoes, carrots, celery, 1/2 of the onion, garlic, and salt. Add cold water just to cover the ingredients. Heat over high until it reaches a boil. Reduce to a simmer and cook until potatoes are soft when pierced with a fork, 8-12 minutes. Set a strainer over a medium bowl and strain potatoes through it, catching all the liquid in the bowl, set aside. Return potatoes to pot. Remove carrots and celery and any onion you can see and discard or eat as is. Mash remaining potatoes (for vegan mashed potatoes use olive oil like in this recipe!).
  2. Meanwhile, warm the olive oil in a medium skillet over medium heat. Chop the remaining half an onion and add it to the olive oil. Cook, stirring often, until softened and lightly browned, 5-6 minutes.
  3. Remove onions from heat. Stir in the flour. Return it to low heat and cook, stirring often, until it’s the color of peanut butter, 10-12 minutes.
  4. Remove onions from heat. Pour 2 cups of the potato liquid into a measuring cup with a spout. Pour about 1/4 cup into the onion mixture. Stir. Add another 1/4 cup. Stir again. Continue stirring and adding a little bit at a time until all the liquid is added.
  5. Return onions to medium heat and cook, stirring, until it reaches a simmer. Simmer it for a minute then reduce heat to low. Taste. Add nutritional yeast for meatier flavor. Add poultry seasoning if desired. Add salt and pepper to taste if desired.
  6. Set a fine mesh sieve over a bowl. Strain the gravy through the sieve. Discard the onions. Serve gravy.