Making a healthy gravy is so easy, and (to me) tastes almost exactly the same as the kinds that are loaded with grease and oil. Gravy is all about the spices, flavor and texture anyway. And you can make a gravy that has all of these things without loading it down with salt or fat. So why use them? It also makes this gravy incredibly quick, easy, and inexpensive to make as well. You don’t need any unhealthy additives, no browning, just flour, spices, and broth.
The white pepper is a key ingredient in this recipe. It is very different in flavor than black pepper, very distinctive (and strong!) You can find it in many grocery store spice aisles, or online.
This recipe would be great to dip your favorite vegan “chikn” style recreations into (such as a homemade seitan rolled and baked in panko crumbs?). Or you could bake some potato spears, and dip them in this gravy. Although I just enjoy it on mashed potatoes the most (clcik here for the recipe). Even though it’s quite reminiscent of a KFC style gravy (a healthy version!), I simply enjoy it most on regular old potatoes.
Dry gravy mix
As you will notice, most of this recipe is dry ingredients. That means you could triple the amounts (for example), and store the mixture in a mason jar. Then you would just take a half cup of dry ingredients and then mix it with the wet ingredients when you are ready to make the gravy, and you have it ready in no time.
Vegan Pepper Gravy
Ingredients
DRY INGREDIENTS
- 1/4 cup whole wheat flour
- 1/4 cup nutritional yeast
- 2 tsp onion powder
- 2 tsp sage or double, fresh
- 1 tsp garlic powder
- 1 tsp thyme or double, fresh
- 1 tsp majoram
- 1 tsp yellow mustard powder
- 1/2 tsp white pepper
- 1/4 tsp black pepper freshly ground
WET INGREDIENTS
- 2 cups low sodium vegetable broth or homemade no sodium, etc
Instructions
- Add all of the dry ingredients to a pan on medium heat, and keep stirring until well toasted (the color will change to a deep brown). You almost want this to burn, but obviously not quite.
- Slowly add vegetable broth to the dry ingredients while vigorously whisking to remove any clumps.
- On med to low heat, continue whisking while the gravy simmers until it thickens to desired consistency.
Notes
The Nutritional Information detailed here assumes you are using a full-strength low sodium broth (the sodium will vary depending on what you are using). You can reduce sodium further by using some or all water instead of vegetable broth (diluting the vegetable broth with water), or use your own homemade low or no-sodium vegetable broth if desired.
Substitutions and alternatives
As noted in the recipe notes, you can change the dry spices into fresh ones with desired. You typically just double the amounts if using fresh. I am posting the dry version as this recipe is perfect for making a large batch and storing in a mason jar for use over the holiday season (or year round, as I do!).
I’m super excited to try your gravy and mashed potatoes recipe ,,, as well as anything that uses an instapot ( Xmas gift !!) Thanks for all you do.
A very grateful Canadian!!
Margaret
So glad you found the site, Margaret!! Hope you like the mashed potatoes and gravy (I make them all year long! lol)
From a fellow Canadian,
Jen.
[…] (bacon bits, you name it). But the crazy thing is that a healthy mashed potato tastes just as good if you get the right gravy (such as our pepper gravy here) or some other topping you love. And they also can stand along on their own merit without a topping, […]