Vegan Gravy

4.88 from 78 votes

Super easy vegan gravy - made from scratch and packed full of flavour. An ideal addition to any vegan thanksgiving dinner, vegan Christmas dinner or even a vegan Sunday lunch!

Cook Time17

Total Time17

Course: Side Dish

Cuisine: All

Servings: servings

Calories: 103kcal

Author: Richard Makin

Ingredients

2 tablespoon vegan butter
1 teaspoon vegetable oil
1 onion peeled and chopped roughly
2 cloves of garlic peeled and crushed roughly
2 bay leaves
4 tablespoon plain white flour
700 ml mushroom stock or vegetable stock
1 tablespoon dark soy sauce
Sea salt and black pepper to taste

Metric - US Customary

Instructions

Place a large saucepan over medium heat and add the vegan butter and vegetable oil. Once the vegan butter is melted, add the onion. Fry for around 10 minutes, stirring often until the onion is beginning to brown.
2 tablespoon vegan butter, 1 teaspoon vegetable oil, 1 onion
Add the garlic and bay leaves and fry for a further 2 minutes, stirring often.
2 cloves of garlic, 2 bay leaves
Add the plain white flour and stir to make sure all the pieces of onion are coated. Add around 100ml of the stock and stir well until a thick paste forms. Keep adding the stock little by little, stirring constantly.
4 tablespoon plain white flour, 700 ml mushroom stock
Once all the stock is added, reduce the heat to low and cook the gravy for a further 5 minutes, stirring constantly, or until the gravy has thickened to the desired consistency. Add the soy sauce then season to taste with salt and black pepper.
1 tablespoon dark soy sauce, Sea salt and black pepper to taste
Remove from the heat, pass the gravy through a sieve and serve or keep over a very low heat, stirring occasionally to keep warm.

Notes

1. The dark soy sauce is essential for that dark gravy colour. If you're aiming for a vegan gravy more similar to a chicken gravy in colour, then you can leave out the soy sauce and increase the amount of salt added in the following step.

2. I like to sieve out the pieces of vegetables from my gravy at the very last minute, to make sure they impart as much flavour as possible. During this process, I'd advise carefully squeezing out as much flavour as possible through the sieve, but be careful not to reintroduce any mashed veggies to the nice smooth gravy.

3. Any vegan stock will do for this recipe, but try to pick one with a nice umami flavour. Some veggie stock has a bunch of herbs included, so if you're after a very smooth gravy, pick a brand without these bits.

Nutrition