Vegan Brenda’s Vegetable Stock Gravy

One of the staples of the holidays is good gravy to go with mashed potatoes! According to my daughter my mother used to make world famous gravy and apparently this recipe ranks right up there with hers! It’s a fairly simple gravy that’s savory and works well with the mashed potatoes but is versatile enough to use with stroganoff noodles.


1 carton low sodium vegetable stock

1 tsp. poultry seasoning

1 garlic bulb

olive oil

1/2-cup cornstarch

1 cup luke warm water




Garlic press


Measuring spoons

Measuring cup


Prep bowl


Using the garlic press, press one bulb into a saucepan lightly drizzled with olive oil and sauté until aromatic and just golden brown.

Add the vegetable stock into the saucepan and the poultry seasoning. Bring to a boil. While you are waiting for the stock to boil in a prep bowl combine the cornstarch and luke warm water until it is dissolved. Add the mixture to the saucepan and turn the heat down to medium/low. Stir constantly as the mixture thickens. Add salt and pepper to taste. Taste prior to adding salt as the vegetable stock will have salt even with using a low sodium stock.

Note: If the gravy is too thick, add additional water. If the gravy is too thin, make additional cornstarch mixture to thicken. It is always safer to start on the side of making the gravy too thin, as it is easier to add cornstarch than to take it away. Trying to thin the gravy requires adding more liquid, which will dilute the flavor of the gravy.


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An inspired vegan sharing my learning and recipes with those interested!

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