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Vegan Roux
How to make a vegan roux for thickening vegan soups and gravies.
Course
condiment
Cuisine
French
Keyword
roux
Prep Time
2
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
7
minutes
minutes
Servings
4
Calories
141
kcal
Author
Monica Davis
Ingredients
4
tablespoons
vegan butter
(or oil)
4
tablespoons
flour
(or grain-based gluten-free flour mix)
4
cups
liquid
(vegetable broth or plant-based milk)
US Customary
-
Metric
Instructions
Heat 4 tablespoons vegan butter or oil of choice in a heavy-bottomed pan and sprinkle in 4 tablespoons flour.
Turn on heat to low and simmer the roux to cook the flour.
1 -2 minutes - (white) For the most thickening power.
3-5 minutes - (blond) For a little more flavor.
7-8 minutes (peanut butter color) for sauces and brown gravy.
15-20 minutes (dark brown) for Creole and Cajun recipes like Gumbo.
Add liquids of choice like vegetable stock or plant-based milk about 1/2 cup at a time. (Most standard-size ladles are about 1/2 cup.)
Stir well with a whisk between each ladle full until all of the liquid has been added.
Notes
Add the broth a little at a time and stir well until smooth between each scoop of liquid.
Warm liquid works best, if it's too hot or too cold, it tends to clump.
If you are using larger amounts of roux, you will need longer cook times.
*The nutrition label is for the roux mixed with 4 cups of low sodium vegetable broth.
Nutrition
Serving:
1
cup
|
Calories:
141
kcal
|
Carbohydrates:
11
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Sodium:
192
mg
|
Potassium:
27
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
535
IU
|
Calcium:
16
mg
|
Iron:
1
mg