The New Veganism: Vegan Gravy

vegan gravyPhoto by James Ransom for Food52

As I was researching gravy a little bit for this week’s New Veganism column over at Food52, I learned that gravy can mean either 1) “a sauce made from the juices of cooked meat” or 2) “something valuable or pleasing that is more than what is earned or expected.” I think that second meaning speaks to me a lot more. And if you’re a gravy lover, then I hope you will find that the vegan gravy I’ve shared, inspired by Jo Stepaniak’s Vegan Vittles, is far more than what you expected! I promise it can hold its own at any Thanksgiving spread, and it’s blissfully easy to make. Head on over to Food52 for the recipe. And I’ll be back tomorrow with a new product review, and on Sunday with some weekend reading. Happy Friday! xo

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Categories: Recipes, Sauces
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan
Recipe Features: Holidays

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  1. Looks awesome. There’s a wonderful cornbread stuffing recipe at Bojon Gourmet that would be just perfect under a ladle or two of this. I can almost smell it 😉

  2. This is such a great recipe idea!!

    It’s funny that you mention the meanings of ‘gravy’. In the UK there is a slang term…’it’s all gravy’ – meaning it is all good! I suppose that links to the second definition!

    • Is there anything that can be substituted for nutritional yeast in this recipe?

      • I can’t think of anything, Jacqui, because it’s such a unique flavor. But you might try a little extra flour, and then adding a little bit of mellow white miso for umami. See how that goes!

  3. Yum, the recipe looks great! May need to try for Thanksgiving.