This all-purpose vegan “beef” gravy is great in shepherd’s pie, poured over mashed potatoes, and pretty much anywhere else you need a savory gravy. Reprinted with permission from Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More by Julie Hasson.
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Vegan Beef Gravy
By October 6, 2014Published:
- Yield: 3 cups
This gravy has a delicious, robust flavor, especially if you add a nice dose of freshly ground pepper. It stands up really nicely to cooked macaroni and vegetables in casseroles. If you like beer, definitely try the boozy variation below. If you can find Better Than Bouillon No Beef Base, use it here. It makes all the difference in this gravy. If you’re using this gravy not in a casserole but as an accompaniment on the side, you can reduce the oat flour to 1/3 cup, which will give you a thinner gravy.
- 1/2 cup oat flour
- 6 Tbs nutritional yeast
- 3 cups plain, unsweetened soymilk
- 2 tsp granulated onion
- 1 tsp granulated garlic
- 1 & 1/2 Tbs vegan beef bouillon paste
- freshly ground black pepper to taste
- In a large saucepan, whisk together the oat flour and nutritional yeast. Whisk in the soymilk until the mixture is very smooth. Whisk in the granulated onion and garlic. Add the bouillon and the pepper to taste, whisking well. Place the saucepan over medium-high heat and, whisking continuously, bring to a simmer. Reduce the heat to medium and continue whisking and cooking until the sauce is very thick and smooth, about 5 to 10 minutes.
- Gluten-Free: Use a gluten-free oat flour and bouillon.
Variation: For a delicious boozy version, replace 1/2 cup soymilk with 1/2 cup pale ale (regular or gluten-free).
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