I really wanted to wait until I had better photos to share with you, but this vegan gravy recipe? It can’t wait. It’s so good. I have to share it NOW.
I’ve had a go-to gravy recipe for awhile now, and yeah – I totally love it. I know gravy has a reputation of being finicky and difficult, but when you eliminate the drippings and the guesswork, it’s really just about the easiest thing to make, ever.
But instead of sticking with the status quo, I felt like it was time to branch out. I wanted a thoroughly interesting, full-of-flavor, vegan gravy option that made the carnivores’ jaws drop too.
The secret, my friends?
It’s in that little jar photographed above. Garam Masala spice blend, the one and only Indian seasoning blend with cinnamon, cumin, coriander, cardamom, peppercorns, cloves … all of these amazing flavors that complement the traditional Thanksgiving table something fierce.
Indian-Spiced Vegan Brown Gravy is thick, rich, warmly spiced, and perfect over a batch of Turmeric Mashed Potatoes (recipe coming soon)! Though I love it equally over traditional mashed potatoes.
Vegan gravy for the win! Keep away, carnivores. This gravy boat is ALL MINE.
Vegan Garam Masala Brown Gravy
- 1/4 cup olive oil*
- 1/2 cup finely diced onion
- 1 pinky-sized piece fresh ginger (minced (about 2 teaspoons, minced))
- 1 large clove garlic (minced (about 1 1/2 teaspoons, minced))
- 1/2 teaspoon garam masala spice mix
- 1/2 teaspoon kosher salt + more to taste
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable broth
- Place a medium saucepan over medium heat. When hot, add olive oil. When the oil is hot, add the onion. Saute until just beginning to get translucent but not browned, 4-5 minutes.
- Add ginger, garlic, garam masala, and 1/2 teaspoon kosher salt. Cook, stirring constantly, for 1 minute.
- Add the flour. Cook, stirring frequently, for 3 minutes.
- Slowly pour in the vegetable broth, stirring constantly while pouring. Bring to a boil. Cook, stirring frequently, until thickened, about 5 minutes.
- Taste and add additional salt if desired. Serve. Can also be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, place in saucepan over low heat and cover. Stir occasionally until warm and serve.
This made a lovely gravy for my mashed potatoes! Howver for some reason the flavour of the spice didn’t come through so much, and my gravy looks a lot paler compared to the recipe, I’m not exactly sure why. Nevertheless it still tasted good😊
Olive oil quantity requires clarification. 1/4 cup tablespoons makes no sense. This is probably why my flour went lumpy rather than into a paste before adding stock. Rescued it with stick blender. Colour is pale compared to pictures.