Vegan Brown Gravy
This 5 ingredient vegan Brown Gravy is easy enough for a weeknight, but fit for a holiday dinner!
Servings: 8 servings
Ingredients
- 2 Tablespoons olive oil
- 1 clove garlic, minced
- 3 Tablespoons all purpose flour (see notes about making it gluten free)
- 1 teaspoon dijon mustard
- 2 cups vegan beef stock (I like Better than Bouillon)
- 1 sprig of fresh thyme (optional)
Instructions
- In a small pot, heat the olive oil over medium low heat for about 30 seconds.
- Add the minced garlic and stir quickly to let it brown just slightly, another minute more.
- Add the flour and whisk together into a thick paste, allowing the raw flour to cook slightly.
- Add mustard and whisk again—it will be very thick.
- Whisking constantly, slowly pour the no beef stock into the pot, allowing it to combine with the roux (flour paste).
- Place the sprig of fresh thyme into the gravy mix.
- Bring to a simmer and then lower heat and allow to simmer until slightly thickened, about 5 more minutes.
- Once it reaches your desired thickness remove from the heat and serve.
Notes
To make this gravy gluten free you will omit the flour and use cornstarch. However, the cooking procedure will be different.
- Heat the olive oil and garlic together.
- Add the mustard.
- Whisk in the no beef stock.
- In a separate cup, whisk together 1 Tablespoon corn starch with 2 Tablespoons cold water until no lumps remain.
- Pour the cornstarch slurry into the no beef stock mixture and whisk until full incorporated.
- Simmer until thickened slightly.