healthy gravy

Seven simple ingredients are all it takes to make this deliciously easy golden vegan gravy. It’s ready in less than 10-minutes to pour over your mashed potatoes, roasted veggies, and anything else you can think of.

Easy Golden Vegan Gravy

water

soy sauce (tamari for gluten-free)

3 tablespoons nutritional yeast flakes

poultry seasoning

coriander

onion powder

garlic powder

Tbsp thickener (flour or arrowroot powder)

Whisk together the water and 7 simple ingredients in a microwave-safe...

Whisk together the water and 7 simple ingredients in a microwave-safe bowl, and place in the microwave for about 2-minutes, stirring at the halfway mark.

One of the ingredients needs to be a...

One of the ingredients needs to be a thickener of some sort, and you can use flour, cornstarch, or arrowroot powder. Personally, I like to use arrowroot powder because it doesn’t clump nearly as much and it’s so easy to use, but you can use any type preferred.

The gravy will thicken as it heats. If...

The gravy will thicken as it heats. If it doesn’t get as thick as you would like, add 30 seconds to the microwave time. And, if it gets too thick, add a tablespoon of water and whisk together well.

It is really easy to adjust to the...

It is really easy to adjust to the consistency desired. Just remember that it will continue to thicken for up to about one minute after cooking.

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These vegan sauces are low-fat and oil-free. They are perfect for adding flavor and texture to all of your favorite vegan dishes.

Vegan Sauce Recipes

Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs

Easy onion gravy

butter

olive oil

bay leaf

thyme

tsp sugar

tbsp flour

red wine

tsp red wine vinegar

beef stock (or vegetable stock)

Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.

Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

Serve this healthy, low-fat gravy with Sunday lunch, bangers and mash, or even with turkey on Christmas Day. It can be frozen, too, if you want to make it ahead

Healthy gravy

sunflower oil

onion

carrots

ketchup

porcini mushrooms

tbsp balsamic vinegar

vegetable stock, or chicken stock

tbsp cornflour

Heat the oil in a saucepan then add the vegetables and cook them over a medium-high heat for 10-15 mins to brown – if they burn at the edges, then all the better. Stir in the ketchup and dried mushrooms and cook together until everything becomes sticky, then splash in the vinegar. Stir in the stock and season with a pinch of salt, if you like. Bring to the boil, then simmer gently for 20 mins.

Using a hand blender, blitz to create a thin soup-like consistency, then pass through a sieve into another saucepan and bring to the simmer. Slake the cornflour with a splash of water, then pour into the liquid and continue to cook until thickened. Serve straightaway, chill, or freeze for reheating at a later date. Can be frozen for up to three months in an airtight container.

A rich and savory vegan gravy with onion, herbs, and hearty mushrooms. Made healthier with no oil or butter!

Vegan Mushroom Gravy

mushrooms (I use cremini)

all-purpose flour (GF if desired*)

vegetable broth

fresh thyme (or 1/2 tsp. dried thyme)

oregano

Tbsp. tamari (or soy sauce)

Finely dice onion. Slice mushrooms.

In a skillet over medium-high heat, sauté onion for 2-3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

Add mushrooms. Sauté for 8 minutes or until softened.

Meanwhile, finely chop fresh thyme and set aside.

When onions are translucent, add garlic powder and dried oregano. Stir.

Then sprinkle flour on top. Stir and cook for 1 minute.

Slowly pour in 2 1/2 cups broth (a little at a time) whisking well until flour clumps are gone. Add fresh thyme and tamari.

Bring to a light boil, then reduce heat and simmer for 8-10 minutes or until slightly thickened. Adjust flavors if desired (more herbs, tamari, salt/pepper, etc.)

I love this recipe! Is there any way to find the original version of this recipe? It seems ingredients and steps have changed over the years as I come back here to make it again.

This was perfect! The whole family enjoyed. Thank you.

The finished result was delicious! In the future I might add more water to my flour mixture, because it congealed when I added it to the sauce and I had to pick out all the flour clumps. It went very well with a delicious nut loaf I made as well.

Top 4 healthy gravy recipes from across the web

The most viewed healthy gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Golden Vegan Gravy

Easy onion gravy

Healthy gravy

Vegan Mushroom Gravy

Top 4 healthy gravy recipes from across the web

The most viewed healthy gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Golden Vegan Gravy

Easy onion gravy

Healthy gravy

Vegan Mushroom Gravy

The most viewed healthy gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine