Soups & Stews > Soup & Stew Thickeners > Traditional Thickeners > Roux (Butter and Flour)

Vegan Roux: Oil and Flour Thickening for Plant-Based Soups & Stews

Discover how to create a delicious vegan roux using oil and flour. This simple technique is perfect for thickening your favorite plant-based soups and stews, providing a rich and creamy texture without any animal products. Learn the steps to achieving a smooth, lump-free roux and elevate your vegan cooking.

Prep Time
5 minutes
Cook Time
10-15 minutes
Servings
Yields approximately 1/2 cup of roux (enough to thicken 4-6 servings of soup or stew)
Ingredients
  • 4 tablespoons Olive Oil (or other vegetable oil)
  • 4 tablespoons All-Purpose Flour

Heat the Oil

In a medium saucepan, heat the olive oil (or other vegetable oil) over medium heat. Ensure the oil is heated but not smoking.

Add the Flour

Once the oil is heated, add the flour to the saucepan. Immediately whisk the oil and flour together continuously.

Cook the Roux

Continue whisking the oil and flour mixture constantly. The cooking time will determine the color and flavor of the roux:

White Roux (2-3 minutes): Cooked briefly, it has a pale color and a slightly floury taste. Ideal for vegan béchamel sauce and white sauces.

Blond Roux (5-7 minutes): Cooked a bit longer, it has a light golden color and a slightly nutty aroma. Suitable for some vegan cream-based soups.

Brown Roux (10-15 minutes): Cooked until it reaches a light brown color and a rich, nutty aroma. Commonly used in vegan gumbo and other flavorful dishes. Be careful not to burn it.

Cool Slightly (Optional)

For best results, allow the roux to cool slightly before adding it to your soup or stew. This helps prevent clumping. You can also cool the soup or stew slightly before adding the roux.

Whisk into Liquid

Gradually whisk the roux into the warm (but not boiling) liquid you want to thicken. Continue whisking until the roux is fully incorporated and the soup or stew begins to thicken. Avoid adding too much roux at once, as this can cause clumping. Simmer for a few minutes to cook out the flour taste and allow the sauce to thicken completely.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and will vary based on the specific ingredients used and the final dish.)

Calories: Approximately 700 kcal
Fat: 50g
Saturated Fat: 7g (depending on oil used)
Cholesterol: 0mg
Sodium: 0mg
Carbohydrates: 50g
Fiber: 1.5g
Sugar: 0g
Protein: 7g

Other Considerations for Nutrition

Using olive oil instead of butter lowers the saturated fat content. Consider using whole wheat flour for added fiber, but be aware that it will slightly alter the flavor and color of the roux.

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FAQ

  • How do I prevent lumps in my vegan roux?

    The key to a lump-free roux is constant whisking and ensuring the oil and flour are fully combined. Use a whisk with flexible wires and scrape the bottom and sides of the pan while whisking. Also, consider cooling the roux slightly before adding it to warm liquid, or vice-versa.
  • What kind of oil should I use?

    Olive oil, canola oil, or vegetable oil are all good options. Choose an oil with a neutral flavor so it doesn't overpower the taste of your dish.
  • How much vegan roux should I use?

    A good starting point is about 1 tablespoon of roux per cup of liquid. Adjust the amount based on your desired thickness. Remember that the soup or stew will thicken further as it simmers.
  • Can I make a vegan roux ahead of time?

    Yes, you can. Store the cooled roux in an airtight container in the refrigerator for up to a week. Reheat gently before using.