Vegan Gravy (Vegan)


This recipe was published with the Quad City Times.


  • 1/2 cup vegetable oil
  • 3-6 cloves of garlic, squashed and minced
  • 3 slices of yellow onion, chopped
  • 1/2 cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • 4 tablespoons low-sodium soy sauce or tamari sauce
  • 2 1/2 cups water or vegetable broth
  • 1/2 teaspoon ground sage
  • salt and freshly ground black pepper to taste
  • 1/4 cup red wine or red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 6 sliced mushrooms (optional)

In a medium saucepan, heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent. Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. Gradually add water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar. To thicken, add a small amount of cornstarch which has been dissolved in some cold water.   Add more water for a lighter gravy.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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