This brown vegetarian gravy uses simple, savory ingredients and is the perfect addition to mashed potatoes, Thanksgiving roasts, and everything in between.
In a small pot, whisk together the vegetable broth, nutritional yeast, tamari, olive oil, thyme, and black pepper.
In a small bowl, stir together the corn starch and water to make a corn starch slurry. Stir this into the pot with the other gravy ingredients.
Bring the pot to a rapid simmer on the stove over medium-high heat. Once simmering, reduce to a low simmer (just a few bubbles popping at a time).
Continue simmering, stirring occasionally, until thickened enough to coat the back of a spoon without sliding off. This should take no more than 5-10 minutes.
The gravy will thicken as it cools. If it becomes too thick, just whisk in 1 tablespoon at a time vegetable broth or water. Taste for salt and enjoy!
Notes
Broth: I use a mix of vegetable bouillon and water because it is more flavorful than boxed broth.
Leftovers can be covered and refrigerated for 3-4 days. Reheat on the stove or in the microwave with a splash of water to thin the gravy.
This recipe makes about a cup of gravy. It can easily be doubled or tripled depending on how many you plan to serve.