Homemade Brown Gravy Without Bouillon

METHOD

Make it

1. 1

   Brown the onion. Melt vegan butter in a saucepan over medium heat. Add finely diced onion and cook for 8–10 minutes, stirring occasionally, until golden brown. This develops flavor to replace the missing bouillon.

2. 2

   Add garlic. Stir in minced garlic and cook for another minute.

3. 3

   Make the roux. Sprinkle flour over the onions and butter. Stir constantly for 2–3 minutes until the flour turns light golden brown.

4. 4

   Add water gradually. Slowly whisk in the 4 cups of water, starting with about ½ cup to make a smooth paste. Continue adding water while whisking to prevent lumps.

5. 5

   Season the gravy. Stir in soy sauce, nutritional yeast, onion powder, garlic powder, thyme, black pepper and optional smoked paprika and tomato paste.

6. 6

   Simmer. Cook over medium-low heat for 5–8 minutes, stirring frequently, until thickened.

7. 7

   Taste and adjust. Add salt only if necessary because soy sauce already contributes plenty. Add a little more water if the gravy becomes too thick.

Cooking notes

• No broth, bouillon or Worcestershire sauce.
• Optional mushroom version: add 8 ounces sliced mushrooms with onions and brown before adding flour.
• Blend briefly after cooking for smooth gravy if desired.
• Smoked paprika and tomato paste are optional. Smoked paprika may be omitted when serving with an already smoky loaf.