You'll love the heady and hearty flavor of this Sage Gravy. This recipe is completely vegan, so everyone can enjoy it!
Sage Gravy is good served over greens, mashed potatoes, faux chicken-or anything really! This is my latest go-to gravy recipe.
How to Make Sage Gravy
- Whisk together all ingredients.
- Squeeze the juice out of the lemon.
- Bring the gravy almost to a boil, then remove from heat.
- Stir continuously and season with salt and pepper.
Full directions for how to make Sage Gravy are in the printable recipe card at the bottom of the post.
Sage Gravy FAQs
How should I store leftover gravy?
Leftover gravy is easy to store. Just pour any leftovers into a fridge-friendly, air-tight glass container and store it in the fridge for up to 1 week. When you're ready to eat it again, simply reheat the gravy in the microwave or on the stove.
Is this gravy gluten-free?
This gravy isn't necessarily gluten-free, but it can easily be made that way! The ingredient you need to watch out for is the flour. You can substitute brown rice flour or another gluten-free flour for the wheat flour to make this gravy gluten-free.
Here are lots more recipes for simple sauces and such.
Recipe
Sage Gravy
Ingredients
- ½ cup vegetable broth
- ½ cup nondairy milk
- 1 tablespoon rubbed sage not powdered
- 2 tablespoon nutritional yeast
- 2 tablespoon white whole wheat flour see Note
- ¼ teaspoon garlic powder granulated
- ¼ teaspoon onion powder granulated
- ¼ teaspoon liquid smoke
- 1 dash paprika
- 1 lemon wedge juiced
- 1 pinch salt
- black or white pepper
Instructions
- Whisk all ingredients together in a medium pot. Take care to rub the sage between your fingers to break it down into smaller bits, especially if your brand is a little rustic with bigger leaves and stick pieces (If so, pull out those sticks if you can).
- Squeeze the juice out of your lemon wedge completely and discard the rind.
- Bring gravy to near boil over high heat, but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner.
- Stirring continually, taste and season with black or white pepper and salt as desired.
Notes
Nutrition (Estimate per Serving)
Recipe and photo contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore* (BenBella Books, 2011).
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay's recipes have been featured in Vegetarian Times, Women's Health Magazine, and The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
