Gravy is a sneaky food. Some are made with butter, others use milk or cream, and some appear dairy-free, but actually contain milk in the seemingly clear broth. And vegan gravies are even harder to come by, since they are often chicken or beef flavored. But vegan gravy is quite easy to make at home! All you need is a combination of basic pantry ingredients and seasonings to make this flavorful recipe.
Classic Vegan Gravy for Mashed Potatoes and Meatless Meals
This vegan gravy recipe was originally published with the Quad City Times. about sixteen years ago. They no longer have it up, but we saved a copy. It’s a riff on a classic recipe, but has red wine and balsamic vinegar added to embolden the flavor. If you don’t stock alcohol, don’t worry, we have an option for you.
Keep in mind that the saltiness of this gravy will vary based on the soy sauce and broth that you use, or if you use water or omit the wine. Feel free to cook it without the added salt, and then season to taste a the end.
Special Diet Notes: Vegan Gravy
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- ½ cup vegetable oil
- ⅓ cup diced onion
- 4 garlic cloves, minced
- ½ cup all-purpose flour
- ¼ cup low-sodium soy sauce, gluten-free tamari, or Bragg's Liquid Aminos
- 2 tablespoons nutritional yeast
- 2½ cups water or vegetable broth
- ¼ cup red wine (see alcohol-free option below)
- ½ teaspoon ground sage
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons balsamic vinegar
- Heat the oil in a medium saucepan over medium-low heat. Add onion and garlic, and cook until slightly tender and translucent, about 5 minutes.
- Add the flour, and cook, while stirring the paste, for a couple minutes, until golden, but not burned.
- Whisk in the soy sauce and nutritional yeast. Gradually whisk in the water, followed by the wine, sage, salt, and pepper.
- Bring the gravy to a boil. Reduce the heat to low and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
- Remove the gravy from the heat and whisk in the balsamic vinegar. Season with additional salt and/or pepper, if needed.