Roux: Heat the fat in a medium sauce pan over medium heat. Add flour and whisk until smooth. Cook for about 3 to 5 minutes, until it smells a bit toasted and the color is golden brown.
Broth: While whisking, slowly pour in the vegetable broth. Bring to a gentle simmer, stirring often, until mixture thickens, about 5 minutes.
Flavor: Stir in remaining seasonings. Taste and add salt and pepper as needed. Serve warm!
Video
Notes
Store leftovers by placing plastic wrap directly onto the gravy in a bowl. This will prevent a skin from forming!