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–+ servings
Easy Vegan Gravy

Delicious Easy Vegan Gravy That Elevates Any Meal

This Easy Vegan Gravy is a quick, versatile sauce made entirely with wholesome, plant-based components, perfect for enhancing any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tbsp Vegan Butter or Oil Substitute with olive or coconut oil for different flavor
  • 1 cup Finely Diced Onion Yellow or white onions work beautifully
  • 5.3 oz Finely Diced Mushrooms Cremini or button mushrooms for variety
  • 1 medium Finely Diced Carrot Adds slight sweetness and color
  • 1 clove Garlic, minced Fresh garlic is always best for robust taste
Flavor Enhancers
  • 1 tbsp Coconut Sugar or Brown Sugar Balances savory flavors
  • 1 tbsp Flour All-purpose or gluten-free
  • 1/4 cup Red Wine Use vegetable broth for a non-alcoholic option
  • 1 tbsp Red Wine Vinegar or Balsamic Vinegar Provides acidity
  • 1 tbsp Soy Sauce or Tamari Opt for tamari for gluten-free
Liquid Base
  • 1.25 cup Vegetable Broth Low-sodium for lighter taste
Seasonings
  • 1 sprig Thyme Dried thyme works too (1/2 tsp)
  • 1 Bay Leaf Infuses warmth and depth; remove before serving
  • 1 tsp Yellow Mustard or Dijon Dijon gives a sharper flavor
  • 1/2 tsp Pepper Adjust to taste
  • Pinch Salt Use as needed to balance flavors

Equipment

  • Large Pan
  • Blender

Method
 

Cooking Steps
  1. In a large pan, melt 2 tablespoons of vegan butter or oil over medium-high heat.
  2. Add 1 finely diced onion and 150 grams of finely diced mushrooms to the pan. Sauté for about 3 minutes until the onions are translucent and the mushrooms are slightly browned.
  3. Stir in 1 finely diced carrot and 1 minced garlic clove, sautéing for an additional minute.
  4. Lower the heat slightly and sprinkle in 1 tablespoon of coconut sugar and 1 tablespoon of flour. Mix thoroughly, cooking for about 1 minute until well combined.
  5. Gradually pour in 60 ml of red wine, 1 tablespoon of red wine vinegar, 1 tablespoon of soy sauce, and 300 ml of vegetable broth. Stir continuously for about 2 minutes.
  6. Add 1 sprig of thyme, 1 bay leaf, 1 teaspoon of yellow mustard, and 1/2 teaspoon of pepper. Simmer uncovered on low to medium heat for 10 to 15 minutes.
  7. Remove the bay leaf and blend the gravy until smooth using a blender or immersion blender.
  8. Return the gravy to the heat and taste for seasoning adjustments. Add salt or any additional spices as desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store leftover gravy in an airtight container in the fridge for up to 4 days, or freeze for 3-4 months. Thaw in the fridge before reheating.

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