How do I make a vegan gravy without meat?
If you ask yourself this question, you have found a recipe for a vegan gravy here which is whole food plant based and super easy and you only need a few ingredients.
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Such as vegetables (leek, onion, celery, carrots, mushrooms) and a few spices and herbs to conjure a tasty, spicy beef or turkey style vegan gravy that absolutely will not let you miss the original.
This gravy tastes good for not just holidays or Sunday dinner.
Why make the effort with the stewed vegetables when there are simpler recipes?
With the help of stewed vegetables you get an incredible taste within this sauce.
I know there are some vegan gravy recipes that contain fewer ingredients, but I think this gravy tastes so authentic thanks to the stewed vegetables.
At first, it sounds like a lot of work. To cut the whole vegetables. You only need to cut the vegetables roughly.
It does not matter what it looks like, since we sieve the gravy afterwards.
Then you throw the vegetables together in the pan and then stew it with the red wine or the red wine alternative with juices and vegetable broth.
Can vegans eat gravy?
Basically, gravies are not vegan as they are made with meat. Unless it is explicitly stated that it is vegan.
If you want a tasty authentic gravy, you should definitely try this recipe. It just tastes delicious.
Ingredients
Just a quick overview what ingredients are in this amazing flavorful vegan brown gravy recipe. You can find the exact amount in the recipe card below.
onion
mushrooms
leeks
Celeriac
carrot
celery
garlic
red wine
water
For Turkey Style Gravy:
bay leaves
juniper berries
mustard seeds
peppercorns
thyme, marjoram, sage
allspice, coriander, caraway, ground
Marmite (optional)
soy sauce or tamari
nutritional flakes
Salt and pepper
For Beef Style Gravy
bay leaves
juniper berries
green peppercorns
rosemary, thyme, marjoram and parsley
lovage (opt)
Marmite (opt)
dark miso paste
soy sauce or tamari
nutritional yeast
cinnamon, mace
Salt and pepper
To thicken
cornstarch
gravy
Red Wine Substitute
Should you not be allowed to consume red wine for various reasons. Then I found an alternative for you here to make the vegan gravy without wine.
It allows you to achieve a powerful broth without the extreme sweetness of the fruit juices.
For this we replace the red wine. Half of it with a tasty vegetable broth and the other half with a dark juice like grape or currant. These juices are by nature not too sweet.
In addition, you can still add splashes of lemon juice. Again, the stewed vegetables should be nice and dark.
And thanks to the soy sauce and dark miso paste, the sauce gets a very nice color, which leaves non-vegans unaware that this sauce is vegan.
How to remove the small pieces?
First, I sieve the vegan gravy through a strainer and get rid of rough pieces.
And should it still be too lumpy and not as smooth as a regular gravy? Then I blend the vegan gravy briefly in a high-speed-blender.
Before that, however, I look to see if the sauce has the desired consistency.
Instruction
You do not need much to make a vegan gravy.
Use the ingredients below, such as carrots, a few mushrooms, onion, celery, to get neat taste in the sauce.
In addition, you still need spices you would use in a beef gravy or poultry gravy to create this unique flavor.
A gravy is usually dark, right? To achieve that and to get more flavor, we use some red wine.
We let this completely evaporate until the vegetables get dark. So we get a true color-looking and tasty vegan gravy with no need for oil. Just make sure you use a non-stick pan.
If you cannot drink red wine, then I have an alternative for you below. You find a step-by-step guide in the recipe card.
Here are two gravy recipes. On the one hand, a beef style and then a poultry style. With the right spices you get two authentic-tasting gravy recipes that you do not want to miss.
How can I thicken the Gravy?
That's not as complicated as you might think. I like to use corn starch to thicken it.
You can also let it boil down until it reaches the desired consistency.
To thicken with cornstarch, I first add 1 tablespoon cornstarch with 3 tablespoons sauce and pour this mixture under constant stirring under the boiling sauce, so that no lumps occur.
Storage
Here I can give a definite yes. We usually have leftovers of the sauce and it can last for about 3-4 days in the fridge.
I have not tried it for longer yet. Because it tastes so delicious that we finished it before. If you have other experiences, please let me know them in the comments and I will add those in my post.
In the freezer, this gravy even lasts to 6 months. I had not frozen them here for a longer time as well.
I like to make a large amount of gravy and freeze it. So I always have something on hand when we feel like having a hearty Sunday dinner.
Can the vegan gravy be reheated?
This gravy can be heated without problems. And in terms of taste, it tastes just like the first day.
Serving Suggestions
- Mashed Potatoes
- Green Beans
- Pasta
- Biscuits
- Fries
- Brussel Sprouts
- Vegan Meatloaf
- Cauliflower Steaks
- Vegan Beef Wellington
More vegan Recipes
- Potato Dumplings with creamy Mushroom Gravy
- Cornbread
- Green Bean Casserole
- roasted Balsamico Brussel Sprouts
Have you tred the recip
If you tried the vegan Recipebe so nice β₯ and let me knw byrating the recipe and writing what you think about it in the comments.Β I would love to see your photo on Instagram orFacebook. To do this tag me withΒ @veeatcookbakeΒ andmy hashtag isΒ #veeatcookbake. So that I can see your creation. Did you know you can add photos nΒ PinterestΒ under the recipe Pin? I canβt wait to see a photo of your creation here. You find me withΒ @veeatcookbake
Easy Vegan Gravy Beef & Poultry Style
How do I make a vegan gravy without meat? If you ask yourself this question, you have found a recipe here which is super easy and you only need a few ingredients such as vegetables (leek, onion, celery, carrots, mushrooms) and a few spices and herbs to make a tasty, spicy gravy to conjure up a beef or poultry style gravy that absolutely will not let you miss the original. This gravy tastes good for not just holidays or Sunday dinner.
Vegan | vegetarian | oil-free | gluten-free | dairy-free | sugar-free | lactose-free | Whole foods plant-based | healthy
Ingredients
- 1 onion into rough cubes
- 4 mushrooms in large slices
- Β½ stick of leeks, into coarse rings
- β Celeriac, in rough cubes
- 1 carrot, in coarse slices
- 1 celery, in a rough cube
- 3 cloves of garlic, coarse cubes
- 250 ml red wine or 125 ml vegetable broth 125ml darken grape juice or currant juice and citrus juice to taste
- 1.5 liters of water
For Poultry Style Gravy:
- 2 bay leaves
- 4 juniper berries
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 teaspoon thyme, marjoram, sage
- Β½ teaspoon allspice, coriander, caraway, ground
- 1 TL Marmite (optional)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons of yeast flakes
- Salt and pepper to taste
For Beef Style Gravy
- 2 bay leaves
- 4 juniper berries
- 1 teaspoon green pepper
- 1 teaspoon rosemary, thyme, marjoram and parsley
- Β½ teaspoon lovage
- Β½ teaspoon Marmite (opt)
- Β½ teaspoon dark miso paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon of yeast flakes
- 1 pinch of cinnamon, mace
- Salt and pepper to taste
- To thicken
- 2 tablespoons cornstarch
- 6 tablespoons gravy
Instructions
- Cut the vegetables as written above.
- Fry the onion and mushrooms in a pan. Always add some water and let it cook over. Until the onions get a strong color.
- Add the remaining vegetables and sauté briefly. Add some water here as well.
- Add the red wine in sips. Only so much that just the bottom of the pan is covered. Simmer until the wine is overcooked. You repeat this until the wine is used up.
- In the red wine alternative, you first mix the vegetable broth and the juice and use it the same way as with the red wine.
- The vegetables are looking pretty dark now. That's exactly what we want, so the sauce gets its right taste.
- Now deglaze with water and add the spices of the beef style or poultry style gravy. Bring to a boil then turn off the stove. Let the sauce stand to absorb more flavors.
- After 2 hours or more, you can sieve the sauce. For this I take a fine mesh sieve. The longer the sauce draws, the better it tastes. I like to make it the evening before. And let her sleep overnight.
- Boil the sauce again briefly in the pot and bind with starch if necessary or cook until the desired consistency is achieved. To bind the sauce, take the cornstarch and the 6 tablespoons gravy and stir until no more lumps are visible. Slowly pour into the rest of the gravy and let it boil. Stirring is important to avoid lumps. Taste the gravy again.
Marly says
Gravy can add so much deliciousness to a recipe! I love serving it over mashed potatoes and stuffing the fall, but it's great over things like meatloaf too! Thanks for this recipe!
Nicole says
Those flavors you included in your gravy sound amazing! I'll be saving this to try later.
veeatcookbake says
Thank you so much Nicole. Hope you like it as much we do. Would be pleased if you let me know how you like it. π
stephanie says
Looks awesome. Gravy is the bomb!
veeatcookbake says
thank you Stephanie. Gravy is so good. π
Kate says
I can't wait to try this! All of those spices in there sound so amazing. The flavor must be so rich and wonderful!
veeatcookbake says
It is. π Thank you Kate. Let me know how you like it. π
Jenn says
Mmmm, I love mushroom gravy! I bet your version tastes amazing with all of those spices! Definitely a must try!
veeatcookbake says
Thank you so much Jenn. Can't wait to hear from you how you like it
Alena | nutriciously.com says
I admired this on Instagram already... makes me miss Germany. Such a typical side π
Thanks for sharing! Cannot wait to have this over mashed potatoes.
veeatcookbake says
I created when I got homesick. I am pleased to know how you like it. π
Sara | mshealthesteem.com says
This sounds amazing Jasmin! I can't wait to try it. Thanks for sharing another unique, incredible recipe!
veeatcookbake says
You are welcome Sara. Hope you like it as much as we do. π