Soy sauce and vegan worcestershire sauce make this gravy nice and savory.

How to make vegan turkey gravy. These two vegetables build a base layer of flavor. Place bread cubes into a large bowl along with the onion mixture and the chopped parsley. Slowly add the vegetable broth whisking to smooth out the flour.

Bring this to a boil, then reduce the heat to a simmer. Then you can make this easy vegan gravy! Web cut bread into cubes and place on a baking tray.

Once melted and hot stir or whisk in the flour until it’s all incorporated and forms a paste (that's the roux) slowly whisk in the vegetable broth mix Add to a blender the sauteed onion and garlic, along with the rest of the ingredients: Whisk the flour, nutritional yeast, pepper, and paprika together.

Water and vegan chicken bouillon: Once it's smooth, add the remaining broth, sage, bay leaves, salt and pepper. Reduce the heat to low and gently simmer, partially covered until the meat easily comes off the bone, at least 2 hours, or as long as 3 hours.

Once the butter has melted, add flour to the skillet. Heat a medium saucepan over medium and add the butter, swirling to melt. Add the white wine to the broth, then get all of your ingredients set up next to your cooking area.

So that's what i used in here, but in vegan form. When ready to use, either microwave in a covered container for a minute or two, or place in a saucepan and heat over medium low. Web keep any leftover vegan gravy in a covered container in the refrigerator for up to a week or in the freezer for 3 months.