Spice in the Kitchen: Easy Vegan Gravy (Fat Free or Not!)

Looks like the TV dinners of my youth. Gravy on a Gardein Chick'n Scallopini cutlet.
The husband and I have been spending a lot of time at the gym sweatin' to the oldies, so dinners have been fairly easy at the Scissors household. I was craving some comfort food, so before I brought my daughter to ballet class, I made some quick fat-free mashed potatoes (yukon gold, mashed with veggie broth) and grilled some asparagus. When I got home, I decided the meal needed some protein, so I grabbed some Gardein Chick'n Scallopini (they are great!) and made a quick gravy for the cutlets. The gravy is so, so easy. Works great at Thanksgiving too. You can make it fat-free or add oil for a richer taste. Measurements are approximate since I always just wing it.

Vegan Gravy Recipe
serves 4


  • 1/4 cup of flour
  • 1 TB of Bell's seasoning (or sage or this recipe)
  • 1 TB of nutritional yeast (optional)
  • 1 cup of veggie broth (or water)
  • 3 TB soy sauce
  • salt and pepper to taste
  • 2 TB mild flavored olive oil (or vegan butter)(optional)


  1. In a medium frying pan, toast the flour, spices and nutritional yeast. Do this by using a whisk, stirring frequently until the flour gets a light tan color.
  2. Turn down the heat, and whisk in the veggie broth and soy sauce. If it gets too thick, add more broth.
  3. If you chose to use oil or butter, whisk that in. Add salt and pepper to taste.
  4. If you are using the gravy for tempeh, seitan or tofu, I fry it beforehand and then put it in the gravy when it is finished and let simmer on the lowest heat. The protein soaks in some of the gravy and it is oh sooo good!

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