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Best Ever Fat Free Vegan Gravy

March 28, 2015 By Chuck Underwood 117 Comments

Ahhhh gravy.  Where would we be without it?   Gravy was like my number one comfort food growing up, so how on earth would I ever give it up switching to a plant-based diet?  I didn’t – instead, I learned to make the absolute BEST VEGAN GRAVY ever and I swear it’s every bit as good.

vegan gravy 2

Why would we ever need to give up gravy to begin with you ask?  And what about those little envelopes of gravy mix in the store?  Can’t we just use those?

Ummmm no.

I use to think the exact same thing when I first became Vegan, but have you ever looked at the ingredients in one of those little packets?

Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Wheat Starch, Salt, Beef Fat, Hydrolyzed Soy, Wheat, And Corn Protein, Onion, Caramel Color, Corn Syrup Solids, Sodium Caseinate (Milk), Spices (Including White Pepper), Garlic, Natural Flavor, Disodium Inosinate And Guanylate (Flavor Enhancers), Extractives Of Paprika, And Yeast Extract.

Doesn’t THAT sound yummy…..

Corn syrup solids?  Flavor enhancers?  Beef fat?  Hydrolyzed Soy, Wheat, AND Corn Protein?  Oh, and let’s not forget the TON of sodium……

Definitely not Vegan, and definitely NOT healthy either.

No worries, there IS a way to get your gravy fix, it only uses a few ingredients, it’s fat free, and it literally takes just minutes to whip up a batch.

Let me show you how to make some of the BEST Vegan Gravy you ever tasted!

 

Best Ever Fat Free Vegan Gravy

vegan gravy

Best Ever Fat Free Vegan Gravy | Brand New Vegan

This is one of the easiest recipes ever – I promise.

Add ¼ cup of Whole Wheat Flour, 2 heaping tablespoons of Nutritional Yeast, 1 tsp onion powder, ½ tsp garlic powder, and ½ tsp black pepper to a small saucepan.

Whisk the dry ingredients together over med-low heat until they become toasty, no more than a few minutes.

Slowly add the veggie broth and whisk to remove any clumps.

Now add the soy sauce, mustard, and the optional kitchen bouquet and stir to combine.

Kitchen Bouquet is a browning sauce that you can find in your grocery next to the A1 and Worcestershire Sauce.  It’s completely optional – but it does help add a bit of color to the gravy, however, it will not affect the flavor at all if you decide to leave it out.

Continue stirring over med-low heat until it’s bubbly and thickened.

That’s it!  See I told you this was easy?  Now go pour this amazing gravy over your mashed potatoes, biscuits, or anything else you can think of.

Oh and post those photos and comments!  Show me how much you love this gravy!  lol

Enjoy the recipe….  🙂

brandnewvegan

 

 

 

vegan gravy pin

 

 

4.92 from 12 votes
vegan gravy
Print
Best Ever Fat Free Vegan Gravy
Cook Time
15 mins
 

An easy, rich vegan gravy mix that literally takes minutes to prepare. Low in fat and sodium, this will be your goto gravy mix from now on...

Course: Side Dish
Cuisine: American, Oil-Free
Keyword: vegan gravy
Author: Chuck Underwood
Ingredients
  • 1/4 cup Whole Wheat Flour
  • 2 Tbs Nutritional Yeast
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 2 cups Vegetable Broth low sodium
  • 2 Tbs Soy Sauce low sodium
  • 1/2 tsp Yellow Mustard
  • 1/2 tsp Kitchen Bouquet optional
Instructions
  1. Toast dry ingredients over low heat until aromatic

  2. Slowly add veggie broth, whisking to remove any clumps

  3. Add soy sauce, mustard, and kitchen bouquet and stir to combine

  4. Simmer on med-low heat until bubbly and thickened

Recipe Notes

Tips Are Always Welcome!


 

 

 

 

 

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Filed Under: Dips, Sauces, & Gravy, Featured, Holiday Recipes, Most Popular Recipes, Recipes

Previous Post: « Oatmeal Applesauce Muffins
Next Post: Fluffy Vegan Buttermilk Biscuits »

Reader Interactions

Comments

  1. washbear

    May 10, 2015 at 5:44 pm

    I’m having this over mashed potatoes right now– yum! It tastes like a beef gravy. I love that it is fat-free! Thank you!

    Reply
    • Beckie Moon

      January 25, 2020 at 8:25 am

      Just wondering where you got your apron from

      Reply
      • Chuck Underwood

        January 28, 2020 at 9:28 am

        It was a gift from a friend <3

        Reply
      • Gary Aragon

        January 28, 2020 at 12:59 pm

        Just search Amazon for: vegan cooking apron made by NVJUI JUFOPL

        Reply
  2. Michele Way

    September 29, 2015 at 7:42 am

    Best gravy ever! I’m finding excuses to pour it over anything and everything.

    Reply
  3. Ruta

    November 25, 2015 at 3:25 am

    low sodium soy sauce is still too high in sodium – I substituted low sodium worcestershire sauce…

    Reply
    • bettyvegan

      June 19, 2016 at 9:50 am

      I’m pretty sure worcestershire sauce isn’t vegan. Unless you are specifically using a vegan brand such as Annies. Which of course you probably are.

      Reply
      • Karen Ingles

        April 7, 2017 at 6:37 pm

        A lot of dollar store brands don’t have anchovies in their Worcestershire sauce.

        Reply
        • Tammy Travis

          November 4, 2017 at 1:53 pm

          I keep homemade worcestshirr sauce in fridge. Very easy. Found it online

          Reply
    • Karsten

      February 5, 2020 at 11:13 am

      I use Bragg’s aminos.
      Karsten

      Reply
  4. Mark

    November 26, 2015 at 4:50 pm

    This is an excellent gravy recipe. I steamed up some mushrooms and onions before making it and added them to the gravy. Good stuff.

    Reply
    • Aleena

      October 5, 2018 at 9:56 am

      Yummy Addition! Thanks For This 💜

      Reply
    • Cyn Alves

      November 21, 2018 at 3:25 pm

      Thanks for the great idea!

      Reply
  5. adaprincess2

    April 17, 2016 at 10:22 am

    This never got thick for me for some reason & tasted like mustard. Went exactly by the recipe oh well I should stay out of the kitchen lol

    Reply
    • Dee

      March 4, 2018 at 6:56 pm

      Don’t say that! I always thought I was a terrible cook, but then I realized it was because I needed practice and that not every recipe is perfect for your preferred flavor profile. Now when I make something new, I go by the recipe as exactly as I can, then I ask my family, what did you like, what didn’t you like, and how could I change it to make it better for us. I find it takes 2-3 times to really get it right for me.

      Reply
    • Renee Dean

      April 24, 2019 at 6:05 pm

      I put less mustard but thought the same. I thought it tasted better before adding & will try that next time.

      Reply
  6. Lynn Carangelo

    November 16, 2016 at 7:53 am

    I am planning my WFPB menu to bring to mom’s for TG dinner because I am obviously not eating turkey lol…. I made this gravy last night for a trial run and I have to tell you it is soooooooooooo good I can eat it with a spoon right out of the pan!!!! The only thing I did different was to add 1/2 tsp of Bell’s poultry seasoning, I used mustard powder instead of prepared and cut the soy sauce in half. BANGING!!!!!! So super excited for my family to at least give it a try!!! Thank you Chuck~~~~ 🙂

    Reply
  7. Kiwifeijoa

    April 4, 2017 at 3:00 pm

    What a no oil great recipe! Definitely trying that one. We always make our gravy brown by gently browning the dry flour in the bottom of the saucepan, then adding the other ingredients.

    Reply
  8. Marcie VanderEyk

    April 14, 2017 at 3:32 pm

    OMG I can’t believe how good this actually is! I’ve been experimenting with vegan stuff and wanted to give this a try since Easter dinner is coming up and I love mashed potatoes and gravy. I have to admit I didn’t have too high hopes. So, I was pretty surprised at how thick it got and how perfect tasting it was! I’m bringing this to Easter dinner and I guarantee no one will have any idea it’s vegan. I literally want to spoonfill my mouth with it!

    Reply
  9. Diane Franks

    May 4, 2017 at 2:08 am

    Excuse my ignorance but how do you “toast” dry ingredients?

    Reply
    • Chuck Underwood

      May 4, 2017 at 5:41 am

      Place the flour in a pan and heat until it smells like toast….

      Reply
  10. LeahStorm

    May 17, 2017 at 8:47 am

    What flour would you recommend as a sub for wheat if you wanted it gluten free?

    Reply
    • Furthermore

      May 30, 2017 at 6:53 pm

      That was my question also.

      Reply
      • Denise McDowell

        July 5, 2017 at 2:22 pm

        I used brown rice flour, and it turned out great!

        Reply
    • Jessica Fry

      October 5, 2017 at 10:26 am

      I always use brown rice flour for gravy, and I’m not even GF. 😊

      Reply
      • Farmer Lou Who

        April 11, 2018 at 2:30 pm

        And it tastes good with the rice flour? I am gluten free and would like to try!

        Reply
    • Ed

      November 21, 2017 at 7:26 pm

      Brown rice flour or mochiko

      Reply
    • Cherie

      August 11, 2019 at 1:07 pm

      brown rice flour is my favorite, it doesn;t clump, very easy to work with. I grind my brown rice in my vitamix and keep it my fridge.

      Reply
    • Anna

      August 6, 2020 at 2:12 pm

      A little late on this one, but in case anyone else is curious, I used Bob’s Red Mill GF cup for cup blend and it worked beautifully.

      Reply
  11. Jessica Sorenson

    June 7, 2017 at 5:41 pm

    I made this recipe tonight. The only thing I change was using 1/4 tsp black pepper rather than 1/2 tsp. I love it!

    Reply
  12. Cathy

    June 15, 2017 at 11:07 pm

    My husband says this gravy is THE BEST! Thank you! It is so easy too!

    Reply
  13. Janet M Ramski

    June 19, 2017 at 3:50 pm

    I made this just a few minutes ago. It is REALLY GOOD!! I added a few fresh herbs, sage, thyme, rosemary, and a pinch of Mrs Dash no-salt seasoning, plus a few slices of portobello mushroom, chopped finely. And, since I had no veggie broth, I used the water I cooked my green beans in, and more plain water. It was excellent. I’m a retired chef, and very critical, but I would recommend this to anyone, vegan or SAD! Great job, Chuck!

    Reply
  14. Nina Brien

    June 21, 2017 at 8:42 am

    I love, love, LOVE this recipe! Even my devoutly carnivorous husband likes it. I can make mashed potatoes and gravy every other day and it doesn’t get old. This is my favorite site to find inspiration for recipes that will please my meat-eater. Thank you so much for sharing

    Reply
  15. Aubrey Neely

    July 1, 2017 at 9:51 am

    I love this recipe and it has become a family favorite! The only thing I changed is the amount of pepper (the first time I made it I had to throw it out and make it again because there was to much pepper) and also once I toast the dry ingredients I put all the ingredients in a blender and blend it and then put it back on the stove to thicken..the texture is SO MUCH BETTER!

    Reply
    • Cathy

      August 8, 2017 at 10:43 am

      I agree to the blending, then stove to thicken. I did whisk the heck out of the mixture and still had bunches of tiny lumps. So into the Vitamix it went. Any suggestions how to avoid the lumps?

      Reply
      • Matt

        December 31, 2017 at 9:50 pm

        Add the flour to the cold vegetable broth before adding to the hot ingredients. The heat will make tiny dumplings (lumps) otherwise.

        Reply
  16. Benni

    July 19, 2017 at 11:39 am

    SOY SAUCE IS MSG!!!!!!

    Reply
    • Deena Nixon

      October 4, 2017 at 11:30 am

      I get Kikkoman Less Sodium Soy Sauce, and it does NOT have MSG in it!

      Reply
    • Elizabeth Cook Jones

      November 17, 2017 at 6:45 am

      Use coconut aminos and add some salt

      Reply
  17. Shelby Starr

    August 24, 2017 at 9:23 am

    Sorry, Soy sauce is not vegan

    Reply
    • Deena Nixon

      October 4, 2017 at 11:30 am

      I get Kikkoman Less Sodium Soy Sauce, and it IS indeed Vegan!

      Reply
  18. Peggy Cullinan

    October 3, 2017 at 1:44 pm

    Is this prepared yellow mustard or dry mustard powder? Thanks!

    Reply
    • Chuck Underwood

      October 3, 2017 at 1:57 pm

      Prepared yellow mustard.

      Reply
  19. Juniper

    October 6, 2017 at 11:45 am

    If you’re that worried about the soy sauce use liquid aminos by Bragg.

    Reply
  20. Zennifer

    October 8, 2017 at 11:29 am

    I might marry this gravy. My meat eating husband even likes it and may I add he doesn’t even like gravy that much; doesn’t eat it at Thanksgiving for example. But he likes this.

    I make it without tamari, mustard or kitchen bouquet. I use about 1/4 tsp of dried rosemary, and sprinkle some salt on top of my food since I skipped the tamari.

    Reply
  21. Zennifer

    October 8, 2017 at 11:32 am

    As others noted, it was difficult to get smooth by adding liquid to the hot ingredients. I put the flour and liquid in my bullet blender till smooth, then return to the pan. Perfect! Best texture ever.

    Reply
  22. Tina

    October 17, 2017 at 3:06 pm

    SOOOOOOOO goooood!

    Reply
  23. Jane Bowser

    October 24, 2017 at 12:00 pm

    This gravy is awesome but I need nutritional yeast not fortified with B vitamins. I am super sensitive to the niacin flush and Bob’s Red Mill Nutritional Yeast has way more niacin than I can handle – I am hot and itchy for hours after each time I eat it. I cut out the nutritional yeast and no more hot and itchy flashes but it is not quite as good.

    Reply
    • Kay

      October 2, 2018 at 9:57 am

      Try Foods Alive Non-Fortified Nutritional Yeast availability online from Vitacost.

      Reply
  24. Melinda McAllister

    November 20, 2017 at 11:51 am

    Was just as good as you said. I’m taking it to thanksgiving Thursday!!!

    Reply
  25. Tom Hardy's Proctologist

    November 23, 2017 at 10:04 am

    Dude, you aren’t wrong with that name. I’m not a big gravy fan, but this is AMAZING.

    Reply
  26. DeAnne

    November 23, 2017 at 3:28 pm

    Once again fantastic as usual. However, I can’t make it without putting it in the vitamix to get out the lumps. What am I doing wrong? Is the broth supposed to be hot or cold?

    Reply
    • Chuck Underwood

      November 23, 2017 at 4:05 pm

      Cold both….I toast the flour, nooch, and spices for a minute or so and then pour in the cold broth…whisk. Never had a problem with lumps.

      Reply
  27. RoniF

    November 26, 2017 at 6:33 am

    I have to tell you…I made this for Thanksgiving dinner with my omnivorous family. It was SOOO good, I literally walked around the house and gave a spoonful to just about everyone there. Without exception, they said it tasted Just Like roast beef or venison gravy. Absolutely perfect.

    I have used many of your recipes, some with my own tweaks of course, and will continue to do so. Thank you So Very Much, Chuck!

    Reply
    • RoniF

      November 26, 2017 at 6:34 am

      Btw, I had no trouble with lumps. I just whisked the broth in a little at a time, getting it smooth before adding more each time. fwiw
      ~Roni

      Reply
  28. Jen

    December 4, 2017 at 6:28 pm

    Love this gravy! Thank you as I’d been missing gravy or sometimes having the old greasy meat type. This is soo much better, no greasy feeling afterwards but with all the flavour. Thank you!

    Reply
  29. Den

    December 23, 2017 at 2:07 am

    hi how long does this keep in the fridge? excited to try it, it sound deliciuos 🙂

    Reply
    • Chuck Underwood

      December 23, 2017 at 2:37 pm

      3-5 days should be fine.

      Reply
  30. Lynn Carangelo

    December 26, 2017 at 9:58 am

    Hi Chuck!

    This gravy is life changing and absolutely wonderful!!! I have made it several times now and I just love it! Thank you so much! Keep up the great work my friend.

    Reply
  31. Rex Hilsinger

    January 4, 2018 at 9:07 pm

    Wow! Absolutely amazing recipe! Been a converted meat head for about 4 months and this really hit the spot. Thanks for the amazing recipes!

    Reply
  32. Joel Whitaker

    March 13, 2018 at 11:27 am

    I’m assuming this makes more than one serving. Anyone got any ideas how to extend its life beyond 3-5 days?
    Haven’t tried it yet . . . so no rating.

    Reply
  33. Dick H.

    April 5, 2018 at 5:56 pm

    Made this tonight and poured over my baked potato and it was delicious. . So good I’m going to put it on my hash browns in the morning.

    Reply
  34. Donna

    May 19, 2018 at 11:26 am

    This is the best gravy I have ever had. Seriously. It may end up being my dietary downfall. So good!

    Reply
  35. Hank

    August 11, 2018 at 11:38 pm

    You weren’t kidding when you said this was the best gravy. It really is. Thanks for every Chuck!

    Reply
  36. BrooklynDiva

    August 30, 2018 at 1:19 pm

    Ok- this gravy is really, really delicious! I just made it with some homemade mashed potatoes and it was amazing! I made my own brown rice flour because I didn’t have whole wheat but the gravy cake oit womderfully. Thank you for sharing such a gem!

    Reply
  37. Aleena

    October 5, 2018 at 10:01 am

    Yum! Way Better Than I Expected!
    I Subbed The Whoke Wheat Flour For Unbleached I Had On Hand & Added Carmalized Onions.
    So Good! Thank You!!!

    Reply
  38. Joy

    October 30, 2018 at 12:15 pm

    I made this for the first time over the weekend. Amazing! Delicious! My non-vegan husband just kept talking about how good it is!

    Reply
  39. Mag

    November 1, 2018 at 1:47 pm

    Found it a little too stong with the mustard taste and it was a bit “tangy” so i addes some lemon juice to cut down on the tangy taste. Workes great!

    Reply
  40. Andrea

    November 16, 2018 at 8:38 am

    This recipe caused me to go out and buy two 5 pound bags of potatoes !! Talk about comfort food. I added some dark miso paste because I was out of soy sauce. PERFECTION !! Thank you

    Reply
  41. Oluvia

    November 22, 2018 at 12:56 pm

    I will admit I was skeptical, making a gravy without butter, but so good. I did however deviate. I used potato water to mix with my boullion, I used Marmite (it was all I had) and I added a teaspoon of poultry seasoning. I’n So excited to have found a fat free gravy.

    Reply
  42. Liz Eck

    November 24, 2018 at 9:20 am

    I’ve made this and is great, but today I only have whole wheat pastry flour. Any idea if that will work?

    Reply
  43. Robin

    December 1, 2018 at 11:05 am

    Hi. I want to try this recipe tonight, I only have iat flour & garbanzo bean flour on hand. Will either of these wirk?
    Thank you

    Reply
    • Chuck Underwood

      December 2, 2018 at 9:08 am

      I think so – many people have made this gluten free.

      Reply
  44. Alice

    December 13, 2018 at 5:13 am

    Can this be frozen? Thanks.

    Reply
  45. Hannah Kelly

    January 10, 2019 at 6:12 pm

    Mine turned out gritty I think from the onion powder and garlic powder. Any recommendations on how to fix that for next time?

    Reply
    • Chuck Underwood

      January 12, 2019 at 3:07 pm

      I’ve never heard that one before. No idea.

      Reply
    • Brendon

      February 1, 2019 at 4:40 pm

      Try using an immersion blender (or a regular blender) to blend all the ingredients up before heating it.

      Reply
  46. Arlene

    January 22, 2019 at 8:09 pm

    Genuinely the best gravy I’ve ever had.

    Reply
  47. Brendon

    February 1, 2019 at 4:39 pm

    This is great. I used brown rice flour, only 1 TBsp of liquid aminos and 1 tsp of Better Than Bouillon organic vegetable, and no Kitchen Bouquet. Really has an authentic (beefy?) flavor. This is better than the other gravy I was making. No amino flavoring at all and no fat.

    Reply
  48. Kerryn House

    February 9, 2019 at 9:58 pm

    This is the best gravy EVER. I use on top of everything for a wonderful sauce. I first made it with chicken fried tofu and mashed potatoes and then added it to crispy, oven baked, fate free French fries. The possibilities are endless and so is the flavour.

    Reply
  49. Karla Strauss

    March 4, 2019 at 11:00 am

    Just made a double batch to use in my Shepardless Pie. OMG is it ever good! I had a bowl of my cauliflower/potato mashies with gravy over it for my lunch! Pie is for supper. Can’t wait!!!

    Reply
  50. Karla Underwood

    June 5, 2019 at 3:30 pm

    I will no longer be embarrassed to serve “Vegan” gravy to my guests — this is that good! I’m printing it out now to go in my “favorites” book. I used Amino liquids which was a little too salty — will try to reduce the sodium net time. Also added thyme, rosemary and sage. Best. Gravy. Ever!

    Reply
  51. Kellie

    September 8, 2019 at 6:32 pm

    This is a great recipe. I adjusted it slightly; used 1/4 tsp dry mustard, 1 1/2 cups broth, a bit of oregano, poultry seasoning and it was excellent! Will definitely make it again…and again…and again.🥰

    Reply
  52. Melissa

    September 10, 2019 at 1:21 am

    This gravy is the best I have ever tried, including all my pre-vegan days! I made it EXACTLY as the recipe states & it’s incredible, I’m practically drooling imagining any other Ganges as it’s hard to believe it could get better!!

    Reply
  53. Kathy

    October 29, 2019 at 9:29 pm

    I halved the recipe (it is just me and it keeps for 3-5 days) and used oat flour since that is what I had on hand. Quick easy and delicious!

    Reply
  54. Marie

    October 30, 2019 at 6:37 pm

    Chuck, I still get meat ads in your posts. Today in your gravy post it’s Hillshire Farms Roasted Turkey. YUCK! Thought you’d want to know.

    Reply
  55. Liat

    November 1, 2019 at 10:05 am

    Hi, this gravy is great!! We love it! But I’m starting Mary’s mini tomorrow and looking for a gravy. Any ideas?
    Thanks!

    Reply
  56. Margie Vail

    November 4, 2019 at 4:19 pm

    Made this for the first time tonight. We used it as the gravy for a vegan pot pie recipe. It turned out delicious!! I did not use the mustard because I don’t like mustard, but it was very flavorful without. I used whole wheat flour and low sodium tamari.

    Reply
  57. Catherine S.

    November 7, 2019 at 4:59 pm

    This is the best gravy recipe HANDS DOWN! I’m a new vegan and I can say this is the best I’ve ever had including when I wasn’t vegan! Thank you Chuck for this delicious recipe!

    Reply
  58. Maureen

    November 8, 2019 at 5:01 pm

    This gravy was excellent. Made it yesterday for the 2 of us & had just enough for tonight’s dinner. Put it on mashed potatoes, mushrooms & carrots & cauliflower.. What a good looking plate of gravy. Thank you …And so easy to make. This is a keeper.

    Reply
  59. Félix R

    November 24, 2019 at 3:21 pm

    Verrry good! You can’t tell that the gravy is fat free.

    Reply
  60. Melanie

    December 13, 2019 at 5:38 am

    Love this stuff. So quick and yummy. I use a 4 c measuring cup for the broth and pour the dry stuff into the measuring cup – whisk together and pour back to the pan. This has eliminated the lumps w/o getting the blender involved.

    Reply
  61. Melanie

    December 13, 2019 at 5:40 am

    Oh and five stars of course!

    Reply
  62. Shirley Wolff

    December 26, 2019 at 2:32 pm

    This gravy is the BEST!!! Way to go, Chuck!!!

    Reply
  63. Gary Aragon

    January 28, 2020 at 1:00 pm

    Just search Amazon for: vegan cooking apron made by NVJUI JUFOPL

    Reply
  64. Kathy Everett

    June 21, 2020 at 9:27 am

    Unless you live and shop in a back water region or bush (wish I could live there) or shop at a conventional Asian market, you can find Low Sodium, and/or Wheat Free, Vegan (generally true Soy Sauce and Tamari IS vegan) at almost any up to date grocery store.
    I worked for a Macrobiotic Counselor chef in Washington, DC. We cooked with Soy Sauce, Tamari and SHYOU.
    I had no idea what the real differences was in all of these soy condiments. so I poured them each into 3 monkey dishes.and took a straight up sip from each one. Soy Sauce was strong, heavier, saltier; the Tamari Sauce was lighter and not so heavy and the Shoyu was even more refined and delicate in flavor; it also comes in wheat free,low sodium. It is more expensive but I’ll trade a bag of cookies for it any day. My chef boss also confirmed my findings. Shoyu is top drawer. Shoyu ( I always get wheat free, low sodium) is more delicate, but still full bodied. Wholefoods or online will carry this; until of course people stop buying it or never ask for it.
    Kathy E.
    Maryland

    Reply
  65. jessica

    July 22, 2020 at 12:25 pm

    Best gravy I have found since going vegan! I love that it is fat free too.

    Reply
  66. Rachel

    August 5, 2020 at 11:09 pm

    Im in Australia and have never heard of “ kitchen bouquet”. Can anyone help?

    Reply
    • Chuck Underwood

      August 7, 2020 at 10:12 am

      It’s optional – it’s just a browning sauce. You might try adding just a touch of Vegemite instead? Let me know.

      Reply
  67. MaureenD

    November 12, 2020 at 10:28 am

    Very tasty and easy to prepare! Even my non-vegan husband enjoyed it. Thanks, Chuck!

    Reply

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    Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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