Dr John McDougall’s Fat Free Golden Gravy Recipe

/Dr John McDougall’s Fat Free Golden Gravy Recipe

Dr John McDougall’s Fat Free Golden Gravy Recipe

Rich, tasty and great over mashed potato, chips, veggies….pretty much everything actually!

Dr John McDougall's Fat Free Golden Gravy Recipe
Servings Prep Time
4people 5minutes
Cook Time
Votes: 77
Rating: 3.86
You:
Rate this recipe!
5minutes
Print Recipe
Dr McDougall Vegan Gravy
Servings Prep Time
4people 5minutes
Cook Time
Votes: 77
Rating: 3.86
You:
Rate this recipe!
5minutes
Print Recipe
Dr McDougall Vegan Gravy
Ingredients
Servings: people Units:
Instructions
  1. Cooking instructions as per video above.
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By |2015-07-29T06:01:59+00:00June 15th, 2014|Recipe, Videos|35 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

35 Comments

  1. Holly Mesa November 24, 2015 at 4:14 am - Reply

    I used to eat Kentucky Fried Chicken.
    Do you have a vegan recipe for copycat KFC please, Anja?

    • Anja November 26, 2015 at 4:46 pm - Reply

      Not yet, I’ll add it to my to do list 🙂

  2. 10 Vegan Christmas Recipes That Will "WOW" Your Guests! - Cooking with Plants December 21, 2016 at 10:11 am - Reply

    […] served with golden gravy, mashed potato and some baked […]

  3. Julie January 3, 2017 at 7:13 am - Reply

    How long will the gravy keep in the fridge? I would love to make a large batch and then reheat it when I want to use it. Thanks for the video!

    • Anja May 19, 2017 at 11:13 am - Reply

      It will keep for about 5 days.

  4. Carolyn R. January 8, 2017 at 6:24 am - Reply

    Nice gravy recipe – very healthy tasting. I used Miyoko Schinner’s unturkey gravy mix with 1.5 cups of water and no added salt since there’s salt in the unturkey gravy dry mix.

  5. SUZANNE May 3, 2017 at 3:25 pm - Reply

    lovely. Would you share the recipe fir your bean loaf…it looked yummy

  6. Jennifer June 17, 2017 at 1:18 am - Reply

    Just an idea – you could probably freeze extra gravy into ice cubes and put in the freeze, take out as many as you want and reheat. I might do this myself to see what happens.

  7. Maureen June 17, 2017 at 8:38 am - Reply

    I will make a big batch then freeze in ice cube trays. Pop them out and keep in freezer in a freezer bag. So handy!

  8. Jacinta June 25, 2017 at 1:50 pm - Reply

    If you make a slurry by adding some water to the flour. Mix well, than add to pot of liquid. No lumps.

    • Mandy November 15, 2017 at 3:52 am - Reply

      I was just about to say that! I’ve never heard of adding flour to gravy near the end of the cooking process.

  9. Annie July 6, 2017 at 4:59 am - Reply

    Can I substitute whole wheat flour or white whole wheat flour?

  10. jack August 7, 2017 at 10:58 am - Reply

    I made the Vegan Chickpea & Potato Burger Patties and this gravy. They went together perfectly. Thank you for all your post.

  11. Renee August 23, 2017 at 12:44 pm - Reply

    Oh my gosh, this is delicious! And SO easy! I steamed some diced potatoes and carrots, then poured the gravy over them. It was reminiscent of cooking roast, potatoes, and carrots in a crock pot, cooking all day and how it made its own gravy.. you know that comfort food. This gravy is that taste!! Even smells like it! No kidding!! It was even better the next day. If you have that craving of meat based gravy- this is it! Some hard core vegans might not like that comparison, but for us newbies- it is such a help!

  12. Anja August 29, 2017 at 10:34 am - Reply

    Plain flour or any other thickening flour of your choice should work.

  13. marie September 23, 2017 at 1:01 am - Reply

    Sounds lovely I will be making this. I have found that when I mix the flour with cold water first it doesn’t create those lumps when added o gravy mix. But it has to be more a thick liquid than a paste.

  14. Deena October 4, 2017 at 1:10 pm - Reply

    I wanted to print out this recipe, but the instructions aren’t there. Since I can’t print out the video ( 😀 ) is there a way you can give the instructions so I can have it in print version?

  15. Sandra November 10, 2017 at 1:40 pm - Reply

    This was delicious. I used Liquid Bragg Aminos and it was a little too salty but I’ll use reduced sodium ss next time.

  16. Kathy Killian November 14, 2017 at 6:46 pm - Reply

    Wow u are God sent thank u very much for sharing

    • Anja January 9, 2018 at 2:34 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂

  17. Rodney Kennedy November 27, 2017 at 9:33 am - Reply

    I have been eating vegan for a few months now, Love your cooking, I make your meals all the time now, thank you so much.

    • Anja January 9, 2018 at 2:25 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂

  18. Samantha December 24, 2017 at 10:59 am - Reply

    Hi Anja, is it possible to make this a day ahead then reheated when needed?

    • Anja January 9, 2018 at 1:54 pm - Reply

      Yes… if it thickens too much just add a touch of water.

  19. Allison December 31, 2017 at 12:27 pm - Reply

    Will coconut aminos work instead of soy?

    • Anja January 9, 2018 at 1:49 pm - Reply

      Yes 🙂

  20. Jeff March 3, 2018 at 11:27 am - Reply

    Your recipes are as you are radiant.

    • Anja March 20, 2018 at 6:58 am - Reply

      Awww thank you 🙂

  21. M J Helms April 16, 2018 at 6:30 am - Reply

    Notice the recipe calls for 1/4 cup of soy sauce and your video put in one cup. Any comments?

    • Anja May 30, 2018 at 7:25 am - Reply

      It is actually 1/4 cup but the audio was cut off a bit in the video.

  22. Janet April 21, 2018 at 4:50 am - Reply

    When making gravy I always put about 1/2 c of my liquid in my mini blender and add the flour to that and blend well. After heating up the rest of the ingredients in a pot, I add the blended liquid/flour mix slowly to the simmering liquid and stir til thick. Never any lumps!

  23. Brandi May 27, 2018 at 2:44 am - Reply

    We have made several of your recipes and loved every single one of them! This is one of our favorites, hits that comfort food spot. Keep up the good work!!

    • Anja May 29, 2018 at 5:13 am - Reply

      So glad you like them Brandi 🙂

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