Easy Vegan Gravy Beef & Poultry Style
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
Calories 262kcal
Ingredients
- 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
- 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.
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.
Nutrition
Serving: 1g | Calories: 262kcal | Carbohydrates: 51g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1301mg | Fiber: 7g | Sugar: 32g