Cindy’s Vegan Gravy Recipe
My Vegan Gravy kind of starts out much like my stuffing.
Preparing food is more of an art than a science, so play around and enjoy the process.
- Add 1-2 Tablespoons of Coconut Oil or Olive Oil to a deep frying pan
- Then add 1 large Onion, peeled and chopped fine
- Sauté these ingredients together for a few minutes, next add 1-2 Vegan Veggie Broth Cubes (McCormick’s even has a vegan chicken broth cube) How many cubes you add depends on how many folks you are serving.
- Stir until the Veggie Cubes are dissolved.
- Add 1/2 teaspoon of Pink Himalayan Salt, a twist or two of Black Pepper from the pepper mill.
- Then I add 1 teaspoon of Suede Hills Organic Garlic Powder and of 1/2 to 1 Tablespoon of Sage Powder or Poultry Seasoning (Feel free to add more later after the flavors have had a chance to mingle.)
- Add at least 2 cups of Water per Veggie Cube that was added (**Note, if you buy a liquid veggie broth you may substitute that for the water and the veggie cubes.)
- If you would like a Clearer Gravy, use 1-2 Tablespoons of Cornstarch, mixed with a tiny amount of Water in a separate tiny bowl. Once mixed into a paste add about 1/3 cup more Water to that mixture. Stir well. Pour this mixture slowly into the hot ingredients in the frying pan and stir/whisk continuously to avoid lumps. This will thicken the Gravy.
**Note, if you would like a more Creamy looking Gravy use Flour instead of Cornstarch, using the same process of premixing a small amount of Water to the Flour to make a paste then add 1/3 cup more Water to thin it out before pouring into the frying pan.