Make this easy Vegan Gravy in just 10 minutes with 5 simple pantry ingredients! It's perfect for your Thanksgiving mashed potatoes, drizzled on vegetables, biscuits or mushrooms or used to add a deep flavor to your vegan dinner recipes and side dishes.
Heat the oil in a pan, then stir in the flour and cook for 2 minutes, stirring.
Gradually stir in the stock, whisking to combine.
Crush the sage leaves in your hand (to release the flavor and aroma) then add them to the pan and bring to a boil.
Reduce the heat and simmer for 5 minutes, whisking regularly. The sage gravy will thicken further as it cools slightly.
Remove the sage leaves, taste and season with salt and pepper. If your stock is salty, you might not need to add any salt.
Make sure your flour is cooked into the oil or butter to ensure it doesn’t clump up. Gravy may seem too watery at first but it does thicken as it cools. If you use a store-bought vegetable stock, be mindful of how much salt is in it. Taste as you go to control the salt level. Keep the pan with low heat to make sure the gravy doesn’t burn.If you don’t have fresh herbs on hand, use dried and strain out if necessary.Freezing: You can freeze your cooked gravy in an airtight container or bag for up to 4 months. Thaw in the fridge overnight and reheat. If some moisture is lost, whisk in some more vegetable stock or water.Storing: Store your gravy in an airtight container or jar for up to one week. This makes it the best make-ahead vegan gravy.