Vegan Gravy
  • ½ cup vegetable oil
  • 3-6 cloves of garlic, squashed and minced
  • 3 slices of yellow onion, chopped
  • ½ cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • 4 tablespoons low-sodium soy sauce, tamari sauce, or Bragg's Liquid Aminos
  • 2½ cups water or vegetable broth
  • ½ teaspoon ground sage
  • salt and freshly ground black pepper to taste
  • ¼ cup red wine or red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 6 sliced mushrooms (optional)
  1. In a medium saucepan, heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.
  2. Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn.
  3. Gradually add water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken.
  4. Add pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.
  5. To thicken, add a small amount of cornstarch which has been dissolved in some cold water.
  6. Add more water for a lighter gravy.
Recipe by Go Dairy Free at