Delicious, rich, tasty vegan gravy poured over a nut roast or vegan mashed potatoes is the finishing touch to a culinary masterpiece. Don’t underestimate the power of a great gravy recipe, ours is so delicious that people have been known to drink any leftover gravy from their plates. It’s that good.
Why you’ll love our gravy
- It’s so good and easy that it will become your go to gravy recipe!
- It stores well and can even be frozen.
- It’s absolutely delicious and got a umami flavor, so even meat eaters will enjoy this vegan gravy recipe!
- It’s a simple way to cut down on meat products and great for meatless Monday or Veganuary.
- Naturally, it’s 100% vegetarian and vegan.
If you’re making delicious vegan food, then you need a gravy to top it off. We show you how easy it is to make vegan gravy that is so good that people will come back for more.
What do I serve vegan gravy with?
There are so many things that our delicious gravy can be served with.
- It makes the perfect combination to many dishes, vegan gravy, vegan mashed potatoes, roasted vegetables, and vegan sausages makes the best dinner!
- As the finishing touch on a Sunday lunch over a nut roast, roast potatoes and Yorkshire pudding.
- It’s perfect over sausage and mash – or bangers and mash as it’s known in the UK!
Our simple vegan gravy can be used in so many ways.
Do I need to make a roux for this recipe?
No, you don’t.
A vegan roux is made from flour and vegan butter, we don’t use vegan butter in this recipe as many of the foods that we pour it over already contain it.
Make this gluten free
Making our easy vegan gravy recipe gluten-free is easy, simply replace whole wheat flour with gluten-free flour, such as brown rice flour!
Make sure you double-check your yeast extract to ensure its gluten-free, as not all brands are.
Can I freeze vegan gravy?
Yes, you can.
Our delicious recipe for gravy freezes well, just cook it, let it cool, and then place it in freezer bags and then freeze for up to 3 months.
When you are ready to use it, remove it from the freezer and let it defrost before heating it up.
It will also keep well in the fridge when kept in an airtight container for up to 3 days.
Its flexibility really does make it the best vegan gravy recipe!
Recipe notes and tips
- Out of olive oil?
Use vegan butter instead. - Run out of balsamic vinegar?
- Use dark soy sauce instead, it will change the flavor but soy sauce is a good alternative. NB: Not all dark soy sauce is gluten free.
- Like thicker gravy?
When making the flour paste, add an extra tablespoon of all purpose flour and add to your gravy pot. - Don’t like waste?
Don’t throw away the vegetables when you strain your gravy, we love eating them with vegetarian or vegan sausages and mashed potato, perfect bangers and mash!
How to make easy vegan gravy with step-by-step instructions
Making our vegan gravy recipe is easy if you follow our simple instructions.
Full measurements in both US customary and metric are available in the printable recipe card below.
In a large saucepan over medium heat, add olive oil, and then add your onions.
Fry your onions until they start to soften, approximately 5 minutes.
Now, add garlic and stir for 1 minute.
Next, add your carrots and celery and fry them for 15 minutes, keep stirring to ensure that nothing sticks to the bottom of the pan.
Now add in your fresh rosemary, fresh thyme, and fresh sage followed by the red wine.
Turn up the heat and cook until most of the wine has evaporated, stirring to ensure nothing sticks.
Next, add balsamic vinegar (or dark soy sauce), English mustard, yeast extract, and tomato paste and stir well to combine.
Now, pour in the vegetable broth (vegetable stock), stir, and bring to a boil, then reduce the heat and simmer for 10 minutes.
Using a strainer, strain the liquid into a bowl, give your pan a wipe to remove any pieces of vegetables or herbs, pour the gravy back in and return it to the heat.
In a jug or cup add the all-purpose flour and water, and then whisk it thoroughly until it’s a smooth runny paste without any lumps and add it to the gravy.
Simmer your gravy on medium heat, whisking constantly for 5 minutes until it’s thickened and has a consistency that you are happy with.
Season with salt and pepper to taste and serve immediately.
We hope that you enjoy making our best vegan gravy recipe and would love to hear how you got on with it.
Please leave a comment below and feel free to ask any questions you may have.
Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!
More delicious vegan recipes for you to try
- Nut roast – our delicious nutty nut roast, the perfect Sunday lunch centrepiece, is crying out for vegan gravy to be poured over it!
- Tomato risotto – totally vegan and bursting full of tomato flavor, this easy can be on the table in 20 minutes!
- Vegan stew – hearty, chunky vegetables in the most delicious vegan gravy, you need this stew in your life!
- Vegan chicken patties – with vegan poultry seasoning, these patties are satisfyingly delicious!
- Sweet mashed potatoes – sweet, creamy and easy to make vegan by using vegan butter!
BEST VEGAN GRAVY RECIPE
Utensils
Ingredients
- 2 tbsp Olive oil
- 2 Red onions finely chopped
- 1 Clove of garlic minced
- 2 Carrots roughly grated
- 2 Sticks of celery thinly sliced
- 1 Sprig of rosemary 2
- 2 Sprigs of thyme
- 1 Sprig of sage
- 250 ml Red wine
- 1 tbsp Balsamic vinegar
- 1 tsp English mustard
- 1 tsp Yeast extract we used marmite
- 1 tbsp Tomato paste
- 1 litre Vegetable broth
- 3 tbsp All-purpose flour (plain flour)
- 2 tbsp Water
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, add olive oil, and then add your onions. Fry your onions until they start to soften, approximately 5 minutes. Now, add garlic and stir for 1 minute. Next, add your carrots and celery and fry them for 15 minutes, keep stirring to ensure that nothing sticks to the bottom of the pan2 tbsp Olive oil, 2 Red onions, 1 Clove of garlic, 2 Carrots, 2 Sticks of celery
- Now add in your fresh rosemary, fresh thyme, and fresh sage followed by the red wine. Turn up the heat and cook until most of the wine has evaporated, stirring to ensure nothing sticks. Next, add balsamic vinegar (or dark soy sauce), English mustard, yeast extract, and tomato paste and stir well to combine1 Sprig of rosemary, 2 Sprigs of thyme, 1 Sprig of sage, 250 ml Red wine, 1 tbsp Balsamic vinegar, 1 tsp English mustard, 1 tbsp Tomato paste, 1 tsp Yeast extract
- Now, pour in the vegetable broth (vegetable stock), stir, and bring to a boil, then reduce the heat and simmer for 10 minutes. Using a strainer, strain the liquid into a bowl, give your pan a wipe to remove any pieces of vegetables or herbs, pour the gravy back in and return it to the heat. In a jug or cup add the all-purpose flour and water, then whisk it in thoroughly until it's a smooth runny paste without any lumps and add it to the gravy3 tbsp All-purpose flour (plain flour), 2 tbsp Water, 1 litre Vegetable broth
- Simmer your gravy on medium heat, whisking constantly for 5 minutes until it's thickened and has a consistency that you are happy with. Season with salt and pepper to taste and serve immediatelySalt and pepper
Notes
- Out of olive oil?
Use vegan butter instead - Run out of balsamic vinegar?
- Use dark soy sauce instead, it will change the flavor but soy sauce is a good alternative. NB: Not all dark soy sauce is gluten-free
- Like thicker gravy?
When making the flour paste, add an extra tablespoon of flour and then add to your gravy pot - Don’t like waste?
Don’t throw away the vegetables when you strain your gravy, we love eating them with vegetarian or vegan sausages and mashed potato, perfect bangers and mash!
Nutrition
Did you make this recipe?
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Amanda Wren-Grimwood says
So many great flavours in this recipe and I always add soy sauce to my gravy for extra richness too.
Beth Sachs says
This recipe for vegan gravy will come in very handy over Christmas when we are hosting several family members who are vegan!
Gina says
Honestly, I’d take this over “real” gravy any day. Never been a fan of gravy but this is delicious!
Shashi says
I am trying to be more plant based and this is a recipe that will happen again and again! Love how rich this looks! Fabulous! Thanks so much!
Dannii says
You can’t beat gravy on a roast dinner and this vegan recipe sounds amazing.