Eosinophilic Esophagitis Friendly Vegan Brown Gravy
Total time25 min
Prep time5 min
Cook time20 min
4.7(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 tbsp vegan butter
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 cups vegetable broth
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp vegan worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- salt to taste
- 1 tsp nutritional yeast (optional)
Instructions
- 1
Melt the vegan butter in a medium saucepan over medium heat until foamy and fully melted, about 1 minute.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!