Gravy brings comfort to the table, yet classic recipes often rely on meat. If you want the same rich flavour without animal products, you can make a plant-based gravy that tastes bold and savoury. An easy vegan gravy recipe uses pantry ingredients and simple steps, and it is ready in about 15 minutes.
This version skips bones and dairy, and leans on vegetables, herbs, and umami boosters. You get depth from stock, body from flour, and a glossy finish from oil or vegan butter. It suits vegans, anyone cutting back on dairy, or cooks who want a lighter option.
Before cooking, read up on food safety for people & pets. Just bin onion and garlic scraps, as acids could harm compost creatures.
Essential Ingredients for Vegan Gravy
The right ingredients make all the difference. Choose fresh items, measure before you start, and you will enjoy a smooth, balanced gravy.
For 4 servings, you will need:
- Vegetable stock, 500 ml: Provides depth without bones. Use a good-quality stock (no palm oil).
- Plain flour, 2 tbsp: Thickens and adds body. For gluten-free, use cornflour or a gluten-free blend.
- Olive oil or Flora vegan butter, 2 tbsp: Adds richness and helps build the roux.
- Onion, half small, finely chopped: Gives a savoury base. You can use shallots for a sweeter note.
- Garlic, 1 clove, minced: Adds warmth and fragrance.
- Soy sauce or tamari, 1 to 2 tsp: Boosts umami and colour. Tamari suits gluten-free diets.
- Thyme, 1 tsp fresh leaves or ½ tsp dried: Brings a gentle herbal lift.
- Black pepper, to taste: Finishes the flavour with a slight bite.
- Salt, to taste: Adjust at the end, since stock and soy add salt.
Smart swaps and tips:
- Gluten-free: Use cornflour. Mix 1 tbsp cornflour with 2 tbsp cold water, then add to simmering stock.
- Low-sodium: Choose low-salt stock and reduce soy sauce. Season at the end.
- Oil choices: Use olive oil for a fruity note, or a neutral oil for a clean taste.
- Allium-free: Skip onion and garlic, and use a pinch of asafoetida and extra herbs.
Mise en place for speed:
- Chop onion and garlic, measure flour, oil, and stock, and keep soy sauce and herbs near the hob.
- Warm stock in a jug so it blends better with the roux.
- Keep a whisk ready to avoid lumps.
Building Flavour with Simple Additions
Enhance your plant-based gravy with quick extras that mimic meat-driven depth:
- Nutritional yeast, 1 to 2 tsp: Adds a light cheesy note and extra savoury flavour.
- Mushrooms, 100 g finely chopped: Fry with the onions for earthy depth and a darker colour.
- Miso paste, 1 tsp: Brings salty, complex umami. Whisk in off the heat to keep its character. Unpasteurised, so avoid for pregnancy and weak immune systems.
Balance matters. Taste and adjust salt, then brighten with a small splash of apple cider vinegar or lemon juice. Acidity lifts the gravy so it does not taste flat.
A Recipe for Perfect Vegan Gravy
This method keeps things simple and fast. You need a medium saucepan, a whisk, and a wooden spoon.
- Sauté the aromatics, 3 to 4 minutes
Heat 2 tbsp oil or vegan butter over medium heat. Add the chopped onion with a pinch of salt. Cook until soft and translucent, stirring often. Add the garlic and cook for 30 seconds until fragrant. Do not let them brown too deeply, or the gravy can taste bitter. - Make the roux, 1 to 2 minutes
Sprinkle in 2 tbsp plain flour. Stir to coat the onions and cook the flour. Keep it moving so it does not catch. The mixture will look like a paste. A pale roux gives a lighter gravy, while a slightly darker roux adds a toasted flavour. - Whisk in the stock, 2 minutes
Take the pan off the heat. Slowly pour in about a third of the warm stock while whisking hard. This step prevents lumps. Return the pan to the heat and add the rest of the stock in two pours, whisking until smooth. - Simmer and season, 5 to 7 minutes
Bring to a gentle simmer. Add soy sauce or tamari, thyme, and black pepper. Stir often. If using mushrooms, nutritional yeast, or miso, add them now. For miso, take the pan off the heat, whisk it in, then return to a low simmer. - Adjust thickness and finish, 1 to 2 minutes
If the gravy is too thin, simmer for a few more minutes until it coats the back of a spoon. If it gets too thick, whisk in a splash of hot water or stock. Taste and add salt if needed. For a very smooth finish, strain through a fine sieve into a warm jug.
Time guide: 5 minutes prep, 10 minutes cook, 15 minutes total.
Safety notes:
- Hot liquids can splatter. Lower the heat and pour stock in slowly while whisking.
- Use a stable chopping board and keep pan handles turned in. Work with care around heat.
Texture control:
- For cornflour, skip the roux and whisk in a slurry near the end of simmering. Cook for 1 minute to set the thickness.
Troubleshooting Common Issues
- Lumps: Take off the heat and whisk hard, or strain through a sieve.
- Too thin: Simmer longer, or add a small cornflour slurry.
- Bland: Add a little more soy sauce, a pinch of salt, or a splash of vinegar.
- Too salty: Add more stock or water, then simmer to meld.
Serving and Storing Vegan Gravy
Plant-based gravy suits more than a Sunday roast. It pairs with classic sides and weekday meals alike.
Serving ideas:
- Over vegan mashed potatoes with chives for a cosy supper.
- Poured on roast vegetables, such as carrots, parsnips, and squash.
- With nut roast, mushroom Wellington, or veggie sausages.
- As a base sauce for pies or open sandwiches with leftover veg.
- Spoon over chips for a simple treat on a cold night.
Make-ahead and storage:
- Fridge: Store in a lidded container for up to 3 days. It will thicken as it cools.
- Freezer: Freeze for up to 1 month. Thaw in the fridge overnight.
- Reheat: Warm gently in a saucepan over low heat, whisking in a splash of water or stock to restore a pourable texture.
Variations to try:
- Mushroom gravy: Fry chopped mushrooms with the onion for deeper flavour and a dark colour.
- Onion gravy: Slice onions thin and cook them longer until soft and sweet before adding flour.
- Peppercorn gravy: Add cracked black pepper and a little dairy-free cream for a steak sauce style finish.
- Herb gravy: Swap thyme for sage or rosemary for a roast-friendly aroma.
Nutrition notes:
- Use a light vegetable stock and olive oil to keep calories modest.
- Add mushrooms for extra fibre and B vitamins.
- Soy sauce adds taste, so you need less salt overall.
Everyday use:
- Keep a jar of gravy in the fridge for fast weeknight meals. It turns plain vegetables or grains into a complete plate. Once you learn this base, you can adapt it to suit your menu without fuss.
