Super simple vegan gravy recipe I use for poutine, savory pies, and mashed potatoes. You can add any herbs or seasonings of your choice. Leftovers can be stored in an airtight container in the refrigerator or freezer.
To achieve a truly rich, deep brown color and nutty flavor, consider browning your flour slightly in the oil *before* adding the garlic powder and other liquids; this roux development is crucial for classic gravies. The key to a smooth gravy is constant whisking, especially when adding liquids and as it simmers. Begin with cold or room temperature broth to help prevent lumps. Taste and adjust seasoning frequently; a touch of balsamic vinegar or liquid smoke can add depth. For an umami boost beyond nutritional yeast, rehydrate dried mushrooms and use their soaking liquid. If too thick, thin with warm broth; if too thin, simmer longer or use a cornstarch slurry.