Vegan Gravy Recipe

Published on June 8th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Overview of a gravy boat filled with vegan gravy and vegetables on the side.

Gravy is an essential kitchen staple. To make this Vegan Gravy, onions, carrots, and celery were sautéed until the onions caramelized and turned brown. Then arrowroot starch, vegetable broth, and herbs were added to give the gravy even more flavor. Whether you want to add vegan gravy to your mountain of mashed potatoes, or you want to add gravy or add to plant-based meats, this rich and delicious gravy will add lots of flavor to your food. 

 

Can you make vegan gravy?

Of course, you can make vegan gravy. Using vegetables such as onions, carrots, and celery, fresh herbs such as tarragon, a thickener, and vegetable broth, a flavorful vegan gravy can be whipped up in no time. 

 

How do you make vegan brown gravy?

Vegan brown gravy can be made by making a roux consisting of flour and oil. This roux is cooked until it develops a beautiful brown color, then vegetable broth or water is added while whisking constantly, and the brown gravy is cooked for 15-20 minutes until it thickens.

 

Is powdered gravy vegan?

Traditionally, powdered gravy was made from meat juices. However, today, most powdered gravies are produced from plant-based ingredients. Nevertheless, you should still check the ingredients listed on the package to ensure it is vegan before you purchase powdered gravy. 

 

How do you make vegan gravy thicker?

You can make vegan gravy thicker by using a mixture of water and cornstarch known as a slurry. Whisk a tablespoon of cornstarch in a bowl with 1 tablespoon of water in a small bowl. Whisk the slurry into the vegan gravy and simmer the gravy until it thickens to your desired consistency. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Serves
8 persons

Ingredients

  • 2 tablespoons Olive Oil

     

  • 1 small Onion, diced 

     

  • 2 stalks of Celery, diced 

     

  • 1 medium Carrot, diced 

     

  • 2 tablespoons Arrowroot Starch

     

  • 2 cups Vegetable Broth 

     

  • 1 tablespoon Soy Sauce 

     

  • 1 tablespoon Nutritional Yeast 

     

  • 2 tablespoons Fresh Tarragon, roughly chopped 

     

  • 1 Bay Leaf

     

  • 1 teaspoon Salt 

  • 1/2 teaspoon Black Pepper

     

  • 2 tablespoons Vegan Butter

Instructions

To a 4-quart sauce pot, add olive oil and set it over medium-high heat. 

Next, add the onions, celery, and carrots to the pot and cook it for 10-15 minutes, stirring often, until the onions start to caramelize and brown. 

 

Whisk in the arrowroot starch, then add the vegetable broth, soy sauce, nutritional yeast, tarragon, bay leaf, salt, and pepper. Stir to combine and allow the gravy to come back to a boil. 

 

Decrease the flame to medium-low and cook the vegan gravy for 10 minutes until it thickens to your desired consistency. 

 

Pour the vegan gravy into a large bowl with a coarse sieve set on top of it. Use the back of a wooden spoon to help push the gravy through the sieve. Discard the vegetables. 

 

Stir in the vegan butter until it melts, and the vegan gravy is glossy. Now your vegan gravy is ready to added to a gravy boat for the table.  

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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vegan gravy, recipe, brown, easy, how to make, best, homemade, quick

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon