Vegan Pepper Gravy (Oil free, Fat free, low sodium)

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

This gravy is largely made of dry ingredients, allowing you to prep ahead and make a gravy in no time. But you don't sacrifice taste!

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Course: Sauces, Spreads & Condiments

Cuisine: American, Comfort Food

Keyword: flour, garlic, nutritional yeast, onion powder, onions, sage, tamari, thyme, vegetable broth, white pepper

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 10 Servings

Calories: 20kcal

Author: Jen deHaan

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

You can substitute fresh onion, garlic, and herbs instead of using dried. Simply double the amounts, mince fine in a food processor, and add to wet ingredients mixture instead. 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 your own homemade low or no-sodium vegetable broth if desired.

Nutrition Facts

Vegan Pepper Gravy

Amount Per Serving

Calories 20

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 30mg1%

Potassium 64mg2%

Carbohydrates 4g1%

Fiber 0g0%

Sugar 0g0%

Protein 1g2%

Vitamin A 1500IU30%

Vitamin C 1.2mg1%

Calcium 6mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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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!).

• About
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Jen deHaan

Owner at Plant Based Recipe

Jen is a dance fitness instructor and plant-based nutrition enthusiast living in British Columbia, Canada. She has over 19 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy.

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