Pour it on your mashed potatoes. Pour it on everything! This vegan gravy is super simple, super delicious, and requires only seven ingredients to make.
Place the vegan butter into a medium saucepan and set over medium heat. When the butter is melted and hot, add the onion and sauté until very soft and translucent, about 10 minutes.
Stir in the flour, a bit at a time, to form a thick paste coating the onions.
Slowly whisk in the broth, then the soy sauce, Worcestershire sauce, and poultry seasoning. Whisk until smooth, raise the heat and bring the mixture to a simmer. Lower heat and allow to simmer for 10-15 minutes, until nicely thickened.
Add water if you'd like a thinner gravy. If you'd like a thicker gravy, ladle out some of the gravy into a small bowl or cup and whisk in a bit of flour to form a slurry, then whisk the slurry into the pot.
Taste test and season with salt and pepper to taste. Adjust any other seasonings to your liking. Serve.
Feel free to strain out the onions if you'd like a perfectly smooth gravy.
Tamari or liquid aminos can be substituted for the soy sauce.
You can substitute cooking oil (such as canola) for the butter, though the flavor won't be as rich. I haven't tested an oil-free version of the recipe, but I think if you start by whisking the flour together with about a half cup of vegetable broth and then adding it to the pot with all of the other ingredients it would work.