One-Pot Vegan Gravy

No holiday meal is really ever complete without a nice gravy to pour over top of it. I love gravy on my mashed potatoes, and it goes so well on so many other things too. Often those that are vegan need to miss out on gravy at the dinner table because it’s usually made with meat drippings. This vegan gravy recipe is for you!

Why you’ll love this vegan gravy:

• It’s comfort food
• It goes well on so many things
• It’s great for the holidays
• It is easy-to-make
• Super flavorful

Looking for holiday recipes to make? Check out my round-up here.

How do you make vegan gravy?

This vegan gravy recipe can be whipped up for any meal you have coming this holiday season and beyond. Here’s how you make it:

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1. Heat a medium-sized pan on medium-high heat.  To the pan add the olive oil and vegan butter. Cook for 30 seconds before adding your onion.
2. Cook for at least 15 minutes on low-medium heat. This is an essential flavor building step. Do. Not. Skip. Be sure to stir often to avoid burning. You want the onions lightly browned, not crispy
3. Now add your garlic, fresh thyme, vegetable stock paste, liquid soy seasoning and nutritional yeast. Cook for 5 minutes before adding 2 cups of boiling water.
4. Bring the mixture to a boil and simmer for 5 minutes. Check for taste and consistency. If the mixture is too thick add more water, 1/4 cup at a time. You want to make sure it’s loose enough to be thickened. The goal is for it to be a soup consistency before adding the flour + water mixture
5. Once you have achieved a good simmering consistency then go ahead and add your flour + water mixture. Act fast and stir aggressively for around 1 minute with a whisk. Cook for 3-4 minutes to remove flour flavor.
6. Blend to combine
7. Enjoy!

For this recipe I used a delicious mix of seasonings that tastes so much better than gravy mix you buy pre-mixed at the store. That, combined with the onion and garlic make for a delicious vegan gravy you’re going to love.

Recipes to use this vegan gravy on:

• Brown Butter Vegan Meatballs with Mashed Potatoes
• Vegan Mashed Potatoes with Gravy
• Lentil Shepherd’s Pie with Parsnips
• Festive Nut Roast 

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Vegan Gravy

5 from 4 votes

This vegan gravy is perfect as the holiday season approaches. No need to skip the gravy at dinner, this is a great substitute for vegans and vegetarians!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegan Meals, Vegan Comfort Food, Sauces and Dressings

Cuisine Vegan

Servings 8 -10

Ingredients

  

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• 2 tbsp. vegan butter
• 1 large sweet white onion finely sliced
• 1 cup assorted brown mushrooms finely chopped
• 4 cloves garlic pressed
• 1 1/2 tbsp. vegetable stock paste – I like to use Better Than Bouillon brand
• 2 tbsp. liquid soy seasoning
• 2 tbsp. nutritional yeast
• 2 –3 cups of boiling water
• 2 heaped tbsp. all-purpose flour + 1/4 cup boiling water and stir till there are no clumps
• 1 tbsp. miso paste

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Instructions

 

• Heat a medium-sized pan on medium-high heat.  To the pan add the olive oil and vegan butter.   Cook for 30 seconds before adding your onion and mushroom.  Cook for at least 15 minutes on low-medium heat.  This is an essential flavour building step. Do. Not. Skip. Be sure to stir often to avoid burning.  You want the onions and mushrooms lightly browned.
• Now add your garlic, fresh thyme, vegetable stock paste, liquid soy seasoning and nutritional yeast.  Cook for 5 minutes before adding 2 cups of boiling water.  Bring the mixture to a boil and simmer for 5 minutes.  Check for taste and consistency.  If the mixture is too thick add more water, 1/4 cup at a time.  You want to make sure it’s loose enough to be thickened.  The goal is for it to be a soup consistency before adding the flour + water mixture.
• Once you have achieved a good simmering consistency then go ahead and add your flour + water mixture and miso paste.  Act fast and stir aggressively for around 1 minute with a whisk.  Cook for 3-4 minutes to remove flour flavour.
• Blend to combine.  Serve immediately.

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