Super Easy Gravy
2 tablespoons vegetable oil
2 tablespoons whole wheat flour
3/4 or 1 cup homemade vegetable stock
sprigs of fresh thyme, to taste
bay leaves, to taste
peppercorns, to taste
salt and pepper, to taste
1. Heat your oil over medium high heat. Sift in your flour evenly and stir. Cook the flour until a light tan color. If it smells like it is burning, turn down the heat! It should be a thick consistency, but not dry.
2. When your roux is a nice tan color, add your broth and spices. Cook, stirring constantly for 5-10 minutes or until thickened. Remove your spices and season with salt and pepper.
3. The gravy continues to thicken when it cools slightly, so don't worry if it seems a little thin. If your gravy is lumpy, strain it in a fine mesh sieve.
I'm not joking, this is the easiest gravy you will ever make. If you make the stock from scratch, it is very very flavorful and makes a great gravy.
SO HOW'D IT GO?
This is a great recipe and can be added on to in so many ways or stand alone as it is. I added some sauteed mushrooms and onions, left out the bay leave since I was out and added some rosemary. I also used gluten free sorgum flour and a little bit of ground chia seeds to help thicken it up. It came out great and my whole family loved it!!!
This recipe continues to impress. Now I've been using dehydrated mushrooms to make my "broth," adding 1+ cups water to dried mushrooms, then chopping the shrooms to add early in the recipe so they get well done (how I like them).
I added mushrooms and used veggie buillon in water instead of stock and it turned out aaaaaaaah-mazing! We had it w grits, fried seitan and kale. Can't wait to make it for all my non-veg and veg friends!
This was surprisingly good.
I even used that Lipton's veggie dip/soup mix instead of veggie stock... which already has spices and salt galore in it. Added a little cornstarch to make it thicker, and it was banging. Even carnivore BF liked it with biscuits.
Farthest thing ever from healthy, but it was vegan...
Gravy was one thing I missed when went vegetarian. This is a wonderful recipe. I used it at Thanksgiving to cook some vegan "chik'n" cutlets and it was absolutely delicious! Thank you!
This recipe was SOOOO easy and it tasted great! I made it Monday night for a big family dinner to go with vegan mashed potatoes. I used a home made roasted veggie stock that I made and froze at Thanksgiving as the base. Everyone loved the gravy (omnis and veggies alike)! Thanks so much for posting this recipe. It will be my go to gravy recipe from now on. :)
i've used this recipe many times in the last month, so easy and delicious!!!
delicious and super easy!!
This really easy to make, and it tastes great!
OMG so good. It reminds me of the brown gravy I used to eat. YUMMY!
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