The Best Vegan Gravy You’ll Ever Make (Seriously!)

I always make this gravy when I’m hosting vegan friends for Christmas dinner and every year, it ends up being the one everyone asks to pour over everything. It’s rich, glossy, and layered with deep savoury flavours from caramelised onions, mushrooms, and a splash of balsamic. This is the kind of gravy that makes even simple veggies taste like a feast.

Equipment Needed

• Medium saucepan or sauté pan
• Wooden spoon or spatula
• Whisk
• Measuring cups and spoons
• Blender or immersion blender (optional for smooth texture)
• Fine mesh strainer (optional)

Serves & Timings

Serves: 8
Prep Time (active): 10 minutes
Cook Time (active): 25 minutes
Additional Passive Time (rest/cool): 5 minutes
Total Time (approx): 40 minutes

Ingredients

• 2 tablespoons olive oil or vegan butter
• 1 large onion, finely chopped
• 2 cups mushrooms, finely chopped (cremini or chestnut work best)
• 2 cloves garlic, minced
• 2 tablespoons flour (or cornstarch for gluten-free)
• 2½ cups good vegetable stock
• 2 tablespoons soy sauce (or tamari for GF)
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• Salt and black pepper to taste

Method

1. Brown the base: Heat olive oil in a saucepan over medium-high heat. Add onion and mushrooms, and cook for 10–12 minutes until deeply golden and caramelised — this builds the flavour foundation.
2. Add garlic and flour: Stir in the garlic and cook for 1 minute, then sprinkle over the flour. Stir constantly for another minute to remove the raw taste.
3. Deglaze: Add soy sauce, balsamic vinegar, and tomato paste, scraping up any caramelised bits from the pan.
4. Simmer: Gradually whisk in the vegetable stock. Stir in Dijon mustard, nutritional yeast, thyme, and a pinch of salt and pepper. Bring to a gentle boil, then reduce to low heat and simmer for 10 minutes until glossy and thickened.
5. Blend (optional): For a silky smooth finish, blend using an immersion blender or strain through a fine mesh sieve. Adjust thickness to taste.

Tips / Variations

• Add 1 tablespoon vegan red wine for a festive depth.
• For a creamier texture, whisk in 1 tablespoon plant-based butter before serving.
• If too thick, whisk in a little hot stock; if too thin, simmer a few extra minutes.
• Make ahead: Store in the fridge for up to 4 days or freeze for 2 months.

Compact Nutrition (per ¼ cup serving)

Approx. 60 calories, 3g fat, 7g carbohydrates, 2g protein.

FAQs

Ella Cooks

The Best Vegan Gravy You’ll Ever Make (Seriously!)

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It’s rich, glossy, and layered with deep savoury flavours from caramelised onions, mushrooms, and a splash of balsamic. This is the kind of gravy that makes even simple veggies taste like a feast.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Servings: 8

Course: Side Dish

Calories: 60

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Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 tablespoons olive oil or vegan butter
• 1 large onion finely chopped
• 2 cups mushrooms finely chopped (cremini or chestnut work best)
• 2 cloves garlic minced
• 2 tablespoons flour or cornstarch for gluten-free
• 2½ cups good vegetable stock
• 2 tablespoons soy sauce or tamari for GF
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 teaspoon fresh thyme or ½ teaspoon dried
• Salt and black pepper to taste

Equipment

• Medium saucepan or sauté pan
• Wooden spoon or spatula
• Whisk
• Measuring cups and spoons
• Blender or immersion blender (optional for smooth texture)
• Fine mesh strainer (optional)

Method

 

Method

1. Brown the base: Heat olive oil in a saucepan over medium-high heat. Add onion and mushrooms, and cook for 10–12 minutes until deeply golden and caramelised — this builds the flavour foundation.
   
2. Add garlic and flour: Stir in the garlic and cook for 1 minute, then sprinkle over the flour. Stir constantly for another minute to remove the raw taste.
3. Deglaze: Add soy sauce, balsamic vinegar, and tomato paste, scraping up any caramelised bits from the pan.
4. Simmer: Gradually whisk in the vegetable stock. Stir in Dijon mustard, nutritional yeast, thyme, and a pinch of salt and pepper. Bring to a gentle boil, then reduce to low heat and simmer for 10 minutes until glossy and thickened.
   
5. Blend (optional): For a silky smooth finish, blend using an immersion blender or strain through a fine mesh sieve. Adjust thickness to taste.
   

Nutrition

Calories: 60kcalCarbohydrates: 7gProtein: 2gFat: 3g

Notes

Tips / Variations

• Add 1 tablespoon vegan red wine for a festive depth.
• For a creamier texture, whisk in 1 tablespoon plant-based butter before serving.
• If too thick, whisk in a little hot stock; if too thin, simmer a few extra minutes.
• Make ahead: Store in the fridge for up to 4 days or freeze for 2 months.

FAQs

Can I make this ahead?    
Yes! The flavours deepen overnight. Reheat gently, whisking in a splash of stock to loosen before serving.

How can I make it gluten-free?    
Use cornstarch or arrowroot powder instead of flour (mix with cold water first), and swap soy sauce for tamari.

What if I don’t like mushrooms?    
Replace mushrooms with caramelised onions or finely chopped roasted parsnips. Add a teaspoon of miso for the same umami depth.

How do I store and reheat it?    
Store in an airtight container in the fridge for up to 4 days. Reheat over low heat, stirring occasionally until smooth.

Can I use this with a nut loaf or Wellington?    
Absolutely — it pairs perfectly with your Vegan Holiday Loaf, mashed potatoes, and roasted veggies.

Can I freeze it?    
Yes, it freezes beautifully. Let it cool completely before storing in a freezer-safe container. Thaw overnight and reheat gently.

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