Kick Ass Gravy Plant-Based Recipe

Here’s a basic recipe for kick ass gravy to keep in your back pocket: creamy savory gravy that livens up anything you pour it over. Try it with our Potato Wellington and “Turkey” Gravy. Or just spoon it over a side of potato mash. Or serve it with our Wicked Little Brats for a satisfying meal.

Ingredients

  • 1 onion
  • 3 Tbsp plant-based butter
  • 2 cloves garlic
  • 2 Tbsp sherry or marsala wine (or veg broth)
  • 2 to 3 Tbsp plain (all-purpose) flour
  • Boiling water
  • 4 Tbsp Wicked Kitchen Garlic & Herb Nooch Seasoning (Notes)
  • 3/4 tsp ground black pepper
  • King Oyster Mushroom “Turkey” juices
  • 1 1/2 tsp Wicked Kitchen Sage, Onion & Garlic Seasoning (see Notes)
  • 1 1/2 Tbsp picked fresh thyme leaves
  • 1/2 tsp caramel color browning agent (see Note)

 

You can replace the 1 Tbsp Wicked Kitchen Sage, Onion & Garlic Seasoning with 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 teaspoon ground sage, 1/4 tsp ground coriander, 1/4 tsp salt, and 1/4 tsp black pepper

If you don’t have the Garlic & Herb Nooch, you can sub in 1/4 cup (60 ml) nutritional yeast with 1/2 tsp poultry seasoning and 1/2 tsp granulated garlic.

For the caramel coloring browning agent, look for Kitchen Bouquet or Gravy Master in the US or Sarsons in the UK.

Instructions

  1. Dice the onion, then melt the butter in a medium sauce pot over medium heat and add the onion to the pan. Saute until golden brown, 10 to 12 minutes, stirring now and then. Some color on the onions helps to darken the gravy and make it super flavorful.
  2. Slice the garlic, add to the pan, and cook a minute or two.
  3. Add the sherry and cook until the pan is nearly dry, 1 to 2 minutes.
  4. Stir in a heaping 2 Tbsp of the flour, then cook a minute or two to cook out the raw flour taste. You should see a brown film (fond) starting to build up on the pan bottom.
  5. Stir in about 1 cup of boiling water to deglaze the fond from the pan. The mixture will start to thicken up (called a roux). Keep simmering and stirring now and then until you get a medium-thick gravy consistency, about 5 minutes, adding more water if it gets too thick or boiling it off if it’s too thin.
  6. Taste it, then add the Wicked nooch seasoning and black pepper.
  7. Use the juices from the King Oyster Mushroom “Turkey” to help season the gravy: Put a strainer over the gravy pot, then tip the pan of mushrooms into the strainer so the juices run into the gravy. Then add about 1/4 cup (60 ml) of boiling water to the mushroom baking pan and shake the pan or gently scrape the bottom to deglaze the fond and flavor from the pan. Pour those juices into the gravy as well.
  8. Add the Wicked sage seasoning and thyme then simmer the gravy on medium-low heat until it returns to a medium-thin consistency, 8 to 10 minutes. Taste the gravy and add more seasonings if needed. It should be tasty AF.
  9. Stir in the caramel color and simmer on medium-low until medium-thin, about 10 minutes. Remove from the heat and let cool for 5 minutes.
  10. Blend the gravy in a blender until velvety smooth, a minute or so. Return to the pan, then simmer on low heat. You want a medium-thick gravy here. Add some water to thin it out. Or simmer the gravy to thicken it up.
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