This deep, savory gravy starts with a golden roux, whisked until it turns nutty-brown and fragrant, then loosened with vegetable broth until silky and completely lump-free. Onion powder, garlic powder, smoked paprika, and a touch of nutritional yeast build layers of savory depth, while soy sauce and Worcestershire-style seasoning add that classic roasted, umami backbone you want in a good brown gravy. It simmers low and slow until it thickens enough to coat a spoon and hold a clean line when you run a finger through it — exactly the texture you're after for smothering mashed potatoes, roasted vegetables, or a holiday plate. The whole thing comes together in one saucepan with a handful of pantry staples, no drippings or meat stock required. It's a rich, pourable gravy that fits neatly into a dairy free spread without skipping any of the flavor.
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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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