This recipe was created by Karen Wiens on 1/30/15.
Super simple gravy! So many different uses for this. Mashed potatoes, green bean casserole, tofurky, whatever you want!
5 minutes to prepare
15 minutes to cook
2 cups vegetable broth
2 tablespoons vegan margarine
1/2 cup water
2 tablespoons corn starch
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup non-dairy milk
Heat the vegetable broth and vegan margarine in a pan, bringing to nearly a boil.
Mix your corn starch and water together, stirring until there are no lumps. While whisking, pour the corn starch and water into your pan.
Add your onion powder.
And garlic powder and whisk to combine. Add salt and pepper to taste, if desired.
Then your non-dairy milk and turn the heat to simmer. Let simmer for 5 minutes. This is great on mashed potatoes and we also use it in our green bean casserole. Quick to make and so delicious. I can’t really eat mushrooms so this is a great alternative to many of the mushroom based vegan gravy recipes out there. Enjoy!
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The first time I had Connie’s mashed potatoes, I couldn’t believe how much better they tasted than mine (this is Karen but it’s Connie’s recipe). Anyone can make mashed potatoes but when I watched Connie make them, I realized what I was doing wrong and why hers were so much better. She uses less milk and is patient. They need time to beat. Connie prefers using the regular old fashioned hand held mixer over a beater like the KitchenAid. They are so good. And I’ve also realized, I like quite a bit of salt in them.