Instant Gravy Mix (Vegan)

 

Make sure you make up a large jar of this mix. 
It makes great instant gravy!

Here is the gravy made with the Instant Gravy Mix
served over boiled potatoes I mashed. 

Here you see mashed potatoes
(just boiled potatoes mashed up...no milk or butter or salt);
Crispy Air-Fyer Tofu;
and a green salad with a drizzle of Homemade Yum Sauce.

Recipe from High Carb Hannah

Husband-Tested in Alice's Kitchen

After having made this and tasted it on mashed potatoes, I wish I had made even more mix for future dinners.  So, if I were you, I'd go ahead and double or triple the recipe for the mix.  Then you'll always have gravy at the ready!  My husband said, "This is magic!"  I agreed.  This was scrumptious.  Make the mix up and store it in an airtight jar in your pantry.  Then when you wish to make gravy, scoop out a bit of the mix and add water and soy sauce (directions below the recipe) and voila! You have gravy!

Instant Gravy Mix

4 Tablespoons flour (substitute arrow root powder for gluten free)

1 Tablespoon nutritional yeast

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 Tablespoon mushroom powder OR poultry seasoning (I used Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend, which includes dried mushrooms plus other herbs & spices.)

To Make the Gravy:

Add 2 Tablespoons Instant Gravy Mix to a small saucepan.  Add 1/2 cup water and 2 Tablespoons soy sauce.  Whisk together until smooth.  Turn on the heat to medium and stir constantly.  (You can add more water until you get the consistency you like.) When the mixture comes to a simmer, it will begin to thicken.  When it looks like the consistency you like, remove from the heat and serve.  

*To make a more salty gravy, you can add more soy sauce.  To make a smokey gravy, you can add a little liquid smoke.