Christmas dinner is one of the most challenging meals to satisfy people of various dietary preferences and restrictions. Rest assured, this super simple vegan gravy recipe will be a life saver for those of you who have found yourselves in such a predicament. Everything is better with gravy baby. This liquid gold makes all food taste better and it goes with everything.
The holidays are busy enough without having to make complicated recipes. All you need is one pot (or pan), 4 ingredients…..and A LOT of vegan butter. My gravy recipes used to be a lot more intricate. This particular one is a James Aita family recipe, which I adopted because it is just so simple. Less is more, so let’s get this gravy train started.
Be honest, you probably don’t even have your Christmas shopping done yet. Do you really have time to add making a complicated gravy to your list? Your first step in making this delicious, and many would say unforgettable, vegan gravy will be to break out a pan and melt 1/4 cup of vegan butter into it. Once your butter is melted you will add 1 1/2 chopped shallots and cook this all down until it is completely emulsified with the butter. If you don’t have shallots, or access to shallots, you can certainly use onions. Shallots are nothing more than snobby onions anyway. Cook your shallots, or onions, down for about 10 minutes adding butter as needed to make sure your onion product does not dry out.
Once you have your onions looking nice and soft add your vegetable broth right to the pan. Increase your cooking heat to medium high and get this mixture boiling. You will let it boil for 10 to 15 minutes and then add a cup of cooking wine to the pan. At this point your mixture will be reduced and you are going to keep adding butter as seen in the video until you have added an entire 1/2 cup of vegan butter to your pan altogether. I suggest adding it a tsp at a time.
By the time you get all your butter added your gravy is going to be reaching near perfection, but will still be too thin. There is a fine line you have to walk when making gravy, you don’t want it to be too thick and you certainly don’t want it to be too thin. In a small bowl mix together corn starch and cold water and add it in a bit at a time as you whisk your reduced gravy mixture. Keep in mind your gravy mixture should still be boiling as you do this. Add in roughly half of your corn starch and water concoction then wait and see if your gravy thickens up to the point where you are really satisfied with the consistency. If you aren’t seeing the results you want than slowly add in the other half, continuing to whisk of course.
As soon as your gravy reaches the point where you are happy with it you can serve it. It is however recommended to let it cool for just a bit as it has been boiling for quite some time now. Enjoy! You can top everything with this gravy, it’s not JUST a holiday treat! try it on poutine, biscuits, potatoes, or even a sloppy sandwich!
- Melt ½ the butter in a pan over medium-high heat.
- Add shallots and cook until translucent, about 3 minutes.
- Add broth to pan and increase heat to high. Bring mixture to a boil.
- Once boiling and slightly thickened, add white wine, and boil until reduced by a third.
- Slowly whisk in remaining butter 1 tbsp at a time.
- Mix in cornstarch mixture and whisk until thick.