Add the oil to a saucepan and when it’s hot, whisk in the flour and cook over medium heat for 1-2 minutes or until it starts to golden brown, whisking frequently.
Add the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk again.
Add the tamari or soy sauce and whisk one more time.
Slowly whisk in the vegetable stock and the milk until no clumps remain.
Cook over medium heat for about 5 minutes or until thickens, whisking frequently.
Serve immediately with dishes like vegan mashed potatoes or vegan meatloaf. Keep leftovers in a sealed container in the fridge for 3-4 days or in the freezer for about 3-4 months. To reheat the gravy, just transfer to a saucepan and cook over medium-low heat until it’s hot, whisking frequently. If your gravy is too thick, just add a little bit of liquid.
I’ve improved this gravy. The original recipe was made with 1 and 1/2 cups vegetable stock, 1/2 cup milk, 1 tbsp tamari or soy sauce and 1/8 tsp ground black pepper, just in case you prefer to make my previous recipe.
Some recipes call for cornstarch (or any other starch), but I prefer to use flour as it’s less processed and this gravy is spectacular.
If you don’t eat gluten, please feel free to use any GF flour you have on hand. I’ve made this recipe using brown rice flour and it works amazing, but any GF flour will do.
If you don’t eat soy, don’t use soy milk (any unsweetened milk is okay) and add some salt to taste instead of the tamari or soy sauce.
If you don’t eat oil, just use some water or vegetable stock instead to sautée the flour, or mix all the ingredients in the saucepan until well combined and cook until thickens.
Feel free to add more or less liquid (vegetable stock or milk) if you prefer your gravy more or less thick than mine.
Add any fresh or dried herbs or spices you want.
Any type of oil will do.
Use dark soy sauce if you want your gravy to have a darker color.