Vegan Gravy: Tips, Tricks and Recipe

As vegans, there are some things we simply concede to live without—making do with substitutes so tasty in their own right, that, over time, we often forget what they were pretending to be in the first place. But, when it comes to holiday dining, there’s no forgetting about the gravy—it can make or break the meal! Giving vegan gravy a try this year? Check out how to make it flawless.

It’s easy to see why meat-eaters are so confused by the concept of vegan gravy: traditional gravies are made with drippings from cooked meat. No meat = no gravy, right? Not so fast.

Gravy Tips

  • Meat drippings are used to provide flavoring and liquid in conventional gravy. Any vegan cook knows there are plenty of flavorful foods and no shortage of liquid add-ins, too.
  • Common vegan gravy bases can include mushrooms, veggie broth, fresh herbs and even beans.
  • Keep a good bottle of white wine on hand for gravy prep. It’s a great stand-in if you’re low on broth and adds a nice flavor.
  • Nutritional yeast is a fantastic “secret” gravy ingredient that gives it flavor and texture.

Gravy Tricks

  • The first trick to preparing your gravy is that keep saving the veggie scraps like carrot tops, her stems, potatoes peelings, squash peelings, celery bottoms and any other item you like. Save them in a bowl of cold water until you are about to use them.
  • While cooking lentils or beans, you can save the water to use for the gravy. If you made your own seitan, then you can use that water as well.
  • To improve the flavor of your gravy, don’t forget to add some kind of herb like marjoram and sage
  • Like making any gravy, wait until just before serving to prepare yours.

Vegan mushroom gravy recipe

Servings: about two cups


1 1/2 cups boiling veggie broth or water
¼ cup dry white wine
¼ cup tamari or soy sauce
2 Tablespoons olive oil
3 Tablespoons. nutritional yeast
1/2 cup fresh crimini, shiitake or oyster mushrooms, thinly sliced
2 Tablespoons chopped fresh herbs (thyme, sage, marjoram or rosemary – or a mixture)
2-4 Tablespoons unbleached all-purpose flour or organic cornstarch
Mineral or sea salt and fresh ground black pepper to taste

*optional – garlic and onions are loved by billions of people around the world, but not me, so I omit them, but if you must, add in ¼ cup minced onion and as much garlic as you like.


Bring a large pan and add some olive oil along with the mushrooms. Place it on the heat and leave it until mushrooms gets brown. Add all the available liquids along with the herbs in the pot and maintain the heat for a minimum of five minutes. If you are making gluten-free, add cornstarch or flour slowly. Now, it is the time to use the whisk in order to blend the flour. Keep adding the flour to adjust the thickness. Serve right after you remove the heat. Enjoy!

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