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–+ servings
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
Cook Time 25 minutes
Resting Time 5 minutes
Servings: 8
Course: Side Dish
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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