This rich, deeply savory gravy starts with a classic roux, whisked in melted butter and flour until it turns golden-brown and nutty-smelling — the real secret to a good pan gravy. From there, vegetable broth gets whisked in slowly for a silky, lump-free base, then built up with soy sauce, Worcestershire, smoked paprika, and a duo of onion and garlic powder for serious depth of flavor. A touch of nutritional yeast adds a subtle umami boost, and a slow simmer thickens everything until it coats the back of a spoon perfectly. It's the kind of gravy you'll want ladled over mashed potatoes, roasted vegetables, or a holiday plate, and it comes together in one saucepan with minimal fuss. This one is a great fit for a vegetarian table, whether you're serving it up for a weeknight dinner or a big holiday spread.
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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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