2Tablespoonsvegan butterI like Earth Balance or Country Crock Plant Butter
1/4cupall-purpose flourcan use a GF flour like brown rice flour or a 1-1 blend to make the gravy gluten-free
2cupsvegetable broth
1Tablespoonliquid aminoscan substititue with soy sauce
1TablespoonWorcestshire saucemake sure you use a vegan brand (I like Annie's)
1teaspoonpoultry seasoning
Instructions
In a small saucepan on low heat, melt vegan butter. Add flour and whick until combined.
Slowly pour the vegetable broth into the saucepan as you whisk the gravy.
Add liquid aminos, Worcestershire sauce, and poultry seasoning. Whisk consistently until gravy has thickened (about 10 minutes).
Notes
Leftovers can be stored in an airtight container for up to 4 days in the refrigerator. Reheat in a microwave for short bursts or on the stovetop in a saucepan, stirring frequently. You can add a splash of vegetable broth if the gravy has thickened up a bit too much.