This gravy builds its deep flavor the old-fashioned way: a roux of melted butter and flour whisked over the heat until it turns a rich, nutty golden-brown, then loosened with a slow pour of vegetable broth until silky and lump-free. Onion powder, garlic powder, and a touch of smoked paprika layer in savory depth, while a hint of nutritional yeast rounds out the umami without any funky aftertaste. Simmered low and slow, it thickens into that classic spoon-coating consistency perfect for draping over mashed potatoes, roasted vegetables, or a holiday plate. There's no meat drippings or animal-based stock anywhere in the process, just pantry staples whisked into something rich and glossy. It's an easy one to keep on repeat, and it fits neatly into a diet watching added sugar since every ingredient here is savory by design, not sweet.
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Melt the vegan butter in a medium saucepan over medium heat until foamy and fully melted, about 1 minute.
Add the flour all at once and whisk constantly for 2–3 minutes, until the roux turns a deep golden-brown color and smells nutty — watch closely, as it can darken quickly.
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