Best Vegan Gravy Recipe (Poultry and Beef Flavor)

Here's an easy and super tasty vegan gravy recipe that's sure to impress! You won't even notice there's no meat involved. All it takes is a few veggies like leeks, onions, celery, carrots, and mushrooms, along with some spices to create a plant-based gravy that tastes like beef or turkey.

This gravy is perfect for every meal, not just special occasions. The secret to its deliciousness is cooking the vegetables to bring out their full flavor. Forget about perfect chopping—just give them a quick cut, as they'll be strained later anyway. Throw everything in a pan with some red wine (or a substitute) and vegetable broth, let it simmer, and you're all set with a gravy that totally rocks!

Time to dive in and make this hearty vegan gravy that will bring your meals to the next level!

This easy vegan gravy recipe pairs well with vegan mashed potatoes, vegan stuffing, vegan holiday roast loaf, vegan biscuits. 

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Ingredients

Let us see what simple ingredients you will need to make this vegan brown gravy recipe. Do not be intimidated by the long list of vegetables and seasoning. This will make your plant based gravy taste like the traditional gravy. 

You can find the ingredients with quantities and the recipe to print out on the recipe card below.

Gravy Base

• onion
• mushrooms
• leeks
• Celeriac
• carrot
• celery
• garlic
• red wine
• tomato paste
• 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 yeast 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 flakes
• cinnamon, mace
• Salt and black pepper

Substitutions

• Onion: You can use red onions or yellow onions. If you do not have fresh onions, you can also use onion powder. But I have to say fresh onions will always add more flavor especially on broths, sauces and soups.
• Red Wine: Should you not want 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. You can also add later on some red wine vinegar to season your veggie gravy. 
• Mushrooms: I find mushrooms add a nice umami flavor t your gravy. You can omit the mushrooms or use it as described. If you are a fan of mushrooms, you can also try my vegan mushroom gravy.  You will see with the mushrooms you will get an extra delicious gravy. 
• Seasoning: I use different seasonings for my vegan turkey gravy and my beef style gravy. You can always adjust the seasoning to your own likening. Like using a poultry seasoning. 
• Celeriac: Substitute with parsnip or potato for a similar earthy flavor and texture.
• Tomato Paste: Swap with canned tomatoes blended into a purée or a bit of ketchup for a slightly sweeter taste.
• Marmite: Replace with a touch of soy sauce mixed with a dash of liquid smoke for a similar umami flavor.
• Soy Sauce or Tamari: Use coconut aminos for a soy-free alternative.
• Nutritional Yeast Flakes: I do not have a substitute for this. You can also leave nutritional yeast out.
• Dark Miso Paste (for Beef Style Gravy): Use chickpea miso for a soy-free option.
• Lovage (optional for Beef Style Gravy): Replace with celery leaves for a similar flavor profile.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to give the gravy a spicy twist.
• Herbal Twist: Increase the amount of thyme and marjoram for a more herbaceous flavor, perfect for those who love fragrant gravies.
• Smoky Flavor: Incorporate a small amount of smoked paprika or liquid smoke for a rich, smoky undertone.
• Creamy Variation: Stir in a splash of coconut milk or cashew cream at the end for a creamy texture and mild sweetness.
• Slightly Sweet: Add a tablespoon of maple syrup or a touch of brown sugar for a hint of sweetness that complements the savory elements.
• Tangy Zest: Squeeze in a bit of lemon juice or add a splash of balsamic vinegar to brighten the flavors with a tangy finish.
• Umami Boost: Increase the nutritional yeast flakes or add extra soy sauce/tamari for a deeper umami profile.
• Savory Mushroom: Use a variety of mushrooms, such as shiitake or portobello, to enhance the mushroom flavor for mushroom enthusiasts.
• Earthy and Rich: Add a handful of chopped walnuts or pecans for an earthy, nutty flavor with a bit of crunch.

Instruction

1. Prepare Vegetables: Chop the onion, mushrooms, leeks, celeriac, carrot, celery, and garlic as directed.
2. Sauté Onions and Mushrooms: In a large pan, fry the onions and mushrooms, adding a small amount of water regularly. Cook until the onions develop a rich brown color.
3. Add Remaining Vegetables: Introduce the leeks, celeriac, carrot, celery, and garlic to the pan and sauté briefly. Add a bit more water to assist in cooking.
4. Red Wine Reduction: Pour red wine in small increments, enough to cover the pan's base. Allow it to simmer until the wine evaporates. Repeat until all the wine is used. For a non-alcoholic version, use a mixture of vegetable broth and juice in the same manner.
5. Darken Vegetables: Ensure the vegetables appear dark, which indicates they are ready and will impart a deep flavor to the gravy.
6. Spice Infusion: Pour in water and add the selected spices for either the turkey-style or beef-style gravy. Bring the mixture to a boil, then turn off the heat. Allow the sauce to sit for at least 2 hours to soak up the flavors, or leave overnight for optimal taste.
7. Strain the Sauce: After the resting period, strain the sauce using a fine mesh sieve to remove the vegetables, leaving a smooth gravy.
8. Thicken the Sauce (Optional): Reheat the sauce briefly. If a thicker consistency is desired, mix cornstarch with 6 tablespoons of the gravy until smooth, then stir it back into the pot while boiling. Stir continuously to prevent lumps.
9. Final Seasoning: Taste the gravy and adjust the seasoning with salt and pepper as needed.
10. Serve and Enjoy: Your flavorful vegan gravy is ready to enhance any dish!

Hint: If you want your gravy thicker, just blend a cup or two with vegetables in your blender and add this after you skimmed of the rest of the vegetables. You can also blend everything with the vegetables and add some more vegetable broth to make it a little thinner. No need for any starches like corn starch or potato starch. 

Equipment

These kitchen tools will help to make a delicious vegetarian gravy recipe: 

• Chopping board
• Sharp knife
• Large pan
• Wooden spoon
• Measuring cups and spoons
• Fine mesh sieve
• Mixing bowl
• Whisk
• Measuring jug
• Ladle

Storage

• Fridge: Store leftover vegan gravy in an airtight container. Allow it to cool to room temperature before refrigerating. It will keep fresh for up to a week.
• Freezer: Freeze the gravy in ice cube trays or freezer bags for convenient portioning. It can be stored for about 6 months. Thaw in the fridge before reheating.
• Meal Prep: Divide the gravy into individual portions and store in small containers. This makes it easy to grab and heat for quick meals throughout the week.

I like to make a big batch and pour it into small Mason jars to freeze. This way, I always have some good gravy ready whenever I need it.

Serving Suggestions 

• Mashed Potatoes: Drizzle the vegan gravy over a mound of fluffy mashed potatoes for a classic and comforting dish.
• Green Beans: Toss green beans with the gravy to add a rich, savory flavor, perfect for a holiday side.
• Pasta: Use the gravy as a sauce over pasta, spaetzle for a quick and delicious meal that’s different from traditional tomato-based sauces.
• Biscuits: Pour the gravy over warm biscuits for a hearty breakfast or brunch treat.
• Fries: Serve the gravy as a dipping sauce for fries to elevate your snack time with some extra flavor.
• Brussels Sprouts: Coat roasted Brussels sprouts in the gravy to enhance their nutty taste with a savory finish.
• Vegan Meatloaf: Smother slices of vegan meatloaf with gravy for a filling and satisfying dinner.
• Cauliflower Steaks: Top grilled or roasted cauliflower steaks with the gravy for a flavorful plant-based main course.
• Vegan Beef Wellington: Add an extra layer of flavor by pouring gravy over slices of vegan beef Wellington, making it even more indulgent.

📖 Recipe

Easy Vegan Gravy Beef & Poultry Style

Author: Jasmin Hackmann

262kcal

5 from 2 votes

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Prep 15 minutes mins

Cook 40 minutes mins

Additional Time 2 hours hrs

Total 2 hours hrs 55 minutes mins

This easy vegan gravy is super tasty and perfect for all your meals. Pour it over mashed potatoes or use it as a pasta sauce for a quick and healthy dinner. It's simple to make and adds awesome flavor to your favorite dishes!

Servings 6 Portions

Course Vegan Sides

Cuisine International

Ingredients

1x2x3x

• ▢ 1 onion into rough cubes
• ▢ 4 mushrooms in large slices
• ▢ ½ stick of leeks into coarse rings
• ▢ ⅛ 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
• ▢ ½ 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
• ▢ ½ teaspoon lovage
• ▢ ½ teaspoon Marmite opt
• ▢ ½ 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
• ▢ or blend some vegetables

Instructions

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1. Cut the vegetables as written above.
2. Fry the onion and mushrooms in a pan. Always add some water and let it cook over. Until the onions get a strong color.
3. Add the remaining vegetables and sauté briefly. Add some water here as well.
4. 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.
5. 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.
6. The vegetables are looking pretty dark now. That's exactly what we want, so the sauce gets its right taste.
7. 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.
8. 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.
9. 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.

Nutrition

Serving1gCalories262kcalCarbohydrates51gProtein8gFat2gPolyunsaturated Fat1gCholesterol1mgSodium1301mgFiber7gSugar32g

Notes

• For a creamier texture, substitute vegetable broth with unsweetened almond or oat milk.
• Add a touch of soy sauce or tamari for extra umami flavor.
• To thicken the gravy, try mixing 1 tablespoon of cornstarch with water and stir it into the gravy while simmering.
• Store any leftover gravy in an airtight container in the fridge for up to a week, or freeze in portion-sized containers for up to 6 months.
• Serve the gravy over mashed potatoes, pasta, or as a delicious dip for fries and veggies.
• Enhance the flavor with a pinch of garlic powder or onion powder.
• For a spicy kick, add a dash of cayenne pepper or smoked paprika.
• Use this gravy as a base for pot pies or as a sauce in casseroles.

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