amazing vegan gravy

Amazing vegan gravy. Savoury, delicious, and totally meat free. Perfect for your Thanksgiving table! 

Amazing Vegan Gravy // themuffinmyth.com

So, I’ve been working on this recipe for approximately one million years.

Ok, that’s not true. But the perfect vegetarian gravy has been eluding me for an awfully long time.

Amazing Vegan Gravy // themuffinmyth.com

I’m not sure if I ever really loved gravy way back when I ate the real thing, but for some reason perfecting a great vegetarian gravy has been a mission of mine. If we’re being honest, it’s probably more due to my love of poutine than anything else. And since I live in a nation void of poutine and I’m not above smuggling dairy products internationally (I’ve done it in both directions, taking the wonder that is Swedish butter into Canada, and the glory that is authentic Canadian cheese curds into Sweden) the only way to get it is to make it myself.

Amazing Vegan Gravy // themuffinmyth.com

So I’ve been working hard on gravy. It’s gotta be the perfect savoury umami flavour. The right texture – not to thin and not too thick. And since we eat with our eyes, the colour is important too. And it can’t have any mushrooms in it, because in my universe mushrooms are the devil’s work and I won’t have my gravy sullied by them. No thanks.

Amazing Vegan Gravy // themuffinmyth.com

I’ve learned a lot of things in my gravy exploration. Life lessons in brown sauce, if you will. This gravy, I’d say, is proper gravy. It’s pour on yer mashed potatoes Thanksgiving gravy. It’s soak up with a nice piece of crusty bread gravy. It’s the gravy you use for your moist maker. And yes, damn straight it’s poutine gravy.

The secret ingredient is yeast, two ways. First, the magical vegetarian pixie dust that is nutritional yeast, which adds a complex layer of flavour I think is missing in a lot of vegetarian gravies, and also contributes to the texture of the gravy. Then, a touch of Marmite, the dark brown salty yeast extract, is whisked in at the end. This adds flavour and saltiness, but also a rich brown colour. If you don’t have or don’t like Marmite then we can’t be friends you can use a comparable amount of dark soy sauce instead.

Amazing Vegan Gravy // themuffinmyth.comMM_Know_Icon_FINALJust what the heck is nutritional yeast? Also commonly referred to as food yeast, Engevita yeast, Red Star yeast, nooch, or vegetarian pixie dust, nutritional yeast is a dehydrated, inactive form of yeast –  it won’t make bread rise. The yeast is grown on enriched molasses, and is an excellent source of B vitamins and protein. It is important to note that not all nutritional yeast contains vitamin B12. Only nooch that has been fortified contains this all important vitamin, so if you’re relying on nutritional yeast for your B12 intake, be sure to check the label. Nutritional yeast has a distinct cheese-like flavour. It can be enjoyed sprinkled on popcorn or salads, added to gravies, salad dressing, soups, casseroles, dips, and sauces. Nutritional yeast can be found at many health food stores, and can be found packaged under various brand names, and is also often found in dry bulk food sections of grocery stores. Small amounts of nutritional yeast can be stored at room temperature in a closed container. Larger amounts should be stored in the refrigerator or freezer in a sealed package.

Amazing Vegan Gravy // themuffinmyth.comFour years ago: Winter Market Soup

5.0 from 3 reviews
amazing vegan gravy
 
Cook time
Total time
 
This amazing vegan gravy is quick and easy to make, packed with flavour, and is a perfect addition to your holiday table.
Author:
Ingredients
  • 3 Tbsp extra virgin olive oil
  • ¼ cup flour (I used whole wheat pastry flour, but all purpose or a gluten-free flour is fine too)
  • 3 Tbsp nutritional yeast
  • 2 cups good quality vegetable broth, hot
  • 1-2 tsp Marmite
  • ½ tsp dried thyme
  • freshly cracked black pepper
Instructions
  1. Heat the olive oil in a sauce pan over medium-high heat.
  2. When the oil begins to shimmer, whisk in the flour. Whisk constantly for about 1-2 minutes until the flour begins to smell a bit nutty.
  3. Add the nutritional yeast and continue to whisk for one more minute.
  4. Add ½ cup of the broth and whisk into the flour mixture so that it is smooth and there are no lumps.
  5. Add the remaining broth.
  6. Simmer the gravy, whisking constantly, until it begins to thicken and is bubbling. This could take about 5 minutes.
  7. Reduce the heat to low, and whisk in the dried thyme, some freshly cracked black pepper, and 1 tsp of Marmite.
  8. Taste your gravy and decide whether you want to add a bit more Marmite, and adjust the seasonings as necessary.
  9. Transfer to a gravy boat, and serve hot!
Notes
-If you don't have or don't like Marmite, add an equivalent amount of dark soy sauce instead.
-Leftover gravy will keep in the fridge for about 5 days.
-Gravy freezes and reheats well, so you can freeze the leftovers for another time. Or you can make your gravy ahead of time so there's one less thing to do on your holiday dinner day.

 

Amazing Vegan Gravy // themuffinmyth.com

Comments

  1. says

    I’m definitely trying this, Katie. I am in the Marmite camp (phew – we can still be friends!) and am overly fond of nooch so putting the two together in gravy is only sensible, right? This also looks a perfect way for folk who need a low fibre diet to get a healthy food-moistening option for their meals. I shall try it soon!

    • says

      Yay for Marmite! Though I must warn you my allegiance is to the Kiwi Marmite. The British stuff is ok, but the stuff from New Zealand is thicker and blacker. Don’t even get me started on Vegemite! Good news for low fiber diets too, I didn’t consider that! Perhaps for those folks sticking with all purpose flour is the best option for the thickener.

      • says

        My tastebuds aren’t up to distinguising different marmites. I lived in Namibia for a while and my friend there swore the marmite was completely different to British marmite. But I am all for the marmite, yegemite, promite and pretty much any other mite.

        • says

          I one time did a blind taste test between British Marmite, Kiwi Marmite, and Vegemite and pretty much nailed it! I’ll eat the others in a pinch, but Kiwi Marmite is my one true love.

  2. says

    I bought a container of Marmite a while back for a veggie burger recipe. It gave the veggie burgers an amazing, savory flavor, but since then I’ve been at a bit of a loss as to what to do with it. This is perfect! I’ll give it a try for Thanksgiving this year.

    • says

      I developed a taste for Marmite back when I lived in New Zealand, so every once in a while I’ll have a slice of hot buttery toast with a super thin layer of marmite on it. Sooo good! But a jar does last me forever. Great idea to add it into veggie burgers as well! I’ll definitely give that a try.

    • says

      I know, I’m kind of a freak in the vegetarian world as a mushroom hater. I always believed I’d develop a taste for mushrooms as I got older, much like broccoli and red wine. But nope. And I’ve put genuine effort into trying to like them. I’ve tried different types, I’ve tried them prepared in different ways. It turns out I can handle some of the funkier types; I like enoki mushrooms, I like that crunchy brown fungus that is in a lot of Asian soups, and teeny tiny baby chantarelles. But in general I just plain old don’t like them, which is the bane of my existence as a vegetarian as many restaurants will have one veggie item and it often features mushrooms.

      • says

        I totally get it Katie. When I actually think about what a mushroom is, it kind of creeps me out too, so I just don’t think about it because I do like them. Although, I don’t like raw mushrooms, they must be cooked for me to eat them.

  3. Vegan Imp says

    Perfect gravy! This is my first year cooking a vegan Thanksgiving and I was worried bout the gravy with no meat or dairy. Your recipe looked too simple to be truly excellent, but your simple gravy is rich, grandma-traditional tasting, and inspired. Having no Marmite, I substituted red miso, and this was gravy to charm and fool all the carnivores present! And it takes 5 minutes to make, and reheats beautifully. Thank you, thank you! I will use this gravy so often.

    • says

      So glad to hear that the gravy worked out for you. It’s definitely my favourite recipe, though it’s been years since I’ve had the real deal. Good to know that miso can be used in place of the Marmite!

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