This gravy tastes like the stuff I grew up eating on my mashed potatoes as a kid, but it happens to be vegan and has zero artery clogging saturated animal fat.
In a medium saucepan, bring all ingredients EXCEPT thickener and water to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
In a separate small bowl, whisk together the thickener of your choice and water.
After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
The gravy is ready to be poured over any and everything!
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Notes
Thickener options for vegan gravyThere are many different thickeners that can be used in vegan gravy, and I’ve tried quite a few. To be honest, there’s not a huge difference in quality or taste. One thing I have found though is that cornstarch clumps more than others.Most of the time I use arrowroot powder or potato starch for thickening gravies and sauces because they tend not to leave clumps. Do you know how sometimes gravy can be clumpy? Though it doesn’t affect the flavor, it’s not very eye-appealing.I find both arrowroot powder and potato starch at my local Asian grocery store at unbelievably reasonable prices. If you haven’t checked out Asian grocery stores in your area for spices and other vegan food items, you should.