Rich, tasty and great over mashed potato, chips, veggies….pretty much everything actually!
Dr John McDougall’s Fat Free Golden Gravy Recipe
About the Author: Anja
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!
I used to eat Kentucky Fried Chicken.
Do you have a vegan recipe for copycat KFC please, Anja?
Not yet, I’ll add it to my to do list 🙂
[…] served with golden gravy, mashed potato and some baked […]
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!
It will keep for about 5 days.
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.
lovely. Would you share the recipe fir your bean loaf…it looked yummy
It was just something I improvised… but you could try these recipes which are similar: https://cookingwithplants.com/?s=bean+roast
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.
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!
If you make a slurry by adding some water to the flour. Mix well, than add to pot of liquid. No lumps.
I was just about to say that! I’ve never heard of adding flour to gravy near the end of the cooking process.
Can I substitute whole wheat flour or white whole wheat flour?
I made the Vegan Chickpea & Potato Burger Patties and this gravy. They went together perfectly. Thank you for all your post.
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!
Plain flour or any other thickening flour of your choice should work.
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.
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?
The recipe is under the video. Page: https://cookingwithplants.com/recipe/dr-john-mcdougalls-fat-free-golden-gravy-recipe/
The print button is under the star ratings.
This was delicious. I used Liquid Bragg Aminos and it was a little too salty but I’ll use reduced sodium ss next time.
Wow u are God sent thank u very much for sharing
I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂
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.
I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂
Hi Anja, is it possible to make this a day ahead then reheated when needed?
Yes… if it thickens too much just add a touch of water.
Will coconut aminos work instead of soy?
Yes 🙂
Your recipes are as you are radiant.
Awww thank you 🙂
Notice the recipe calls for 1/4 cup of soy sauce and your video put in one cup. Any comments?
It is actually 1/4 cup but the audio was cut off a bit in the video.
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!
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!!
So glad you like them Brandi 🙂