vegetarian gravy

With full flavor and half the guilt, this vegetarian gravy is the perfect substitution from the store bought, packet stuff.

You won't believe how good this vegetarian gravy is

unsalted butter

olive oil

white onions, thinly sliced

garlic cloves, thinly sliced

thyme sprigs, leaves picked

Vegemite

(80 grams) quince paste, redcurrant jelly, or cranberry sauce

tbs cornflour

apple cider vinegar

(165 milliliters) verjuice or white wine

This easy vegetarian gravy recipe uses simple ingredients and comes together in just 15 minutes! Use it over meatballs or with biscuits and gravy.

Perfect Vegetarian Gravy

onion (1/3 cup minced)

fennel seeds

thyme

cayenne pepper

flour (for gluten-free, use 1

vegetable broth

milk

salt

In a large saucepan over medium heat, melt the butter, then saute onion for 3 minutes until tender. Add the fennel, thyme, and cayenne and saute for 1 minute over medium heat until fragrant.

Add the flour and cook for 4 to 6 minutes, stirring frequently, until the color turns to golden and then to a medium brown (this is called a roux).

Reduce the heat to medium low. Add the vegetable broth and stir until smooth and thickened. Drizzle in the milk, stirring constantly, making sure each bit is incorporated before adding more. Then stir in the salt. Stir until thickened, about 5 minutes. Remove from the heat; the gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary.

Homemade white country gravy is a popular breakfast in the South, and is one of my favorite comfort food recipes. There&#x27;s a secret step to this white pepper gravy that makes all the difference!

White Country Gravy From Scratch

all-purpose flour

black pepper

fine sea salt (plus more to taste)

garlic powder

Heat a large nonstick skillet over medium heat....

Heat a large nonstick skillet over medium heat. Add the butter. Once the butter has melted, whisk continuously while you add in the flour, pepper, salt, and garlic powder. Once it has reached a smooth and uniform consistency, remove the skillet from the heat and let it rest for 10 minutes.

Return the skillet to the stove, and heat...

Return the skillet to the stove, and heat over medium heat. Slowly pour in the milk while whisking continuously. Let the gravy cook until it has thickened, stirring occasionally (about 5 minutes).

Taste and adjust seasonings.             

Pureed caramelized onions are the key to this rich golden-brown gravy that everyone - meat-eaters and vegetarians alike - will be sure to gobble up.

Caramelized Onion Gravy

onion

white sugar (organic

vegetable broth (divided)

butter

thyme thyme

Tamari or soy sauce

bay leaf

balsamic vinegar

Pour the olive oil into a large saucepan over medium-low heat. When hot, add the onion and sugar. Cook, stirring occasionally, until the onions are extremely soft, golden brown and caramelized, about 40 minutes. If the onions start to burn when cooking, lower the heat. Once cooked, stir in 2 cups of the vegetable broth, scraping up any flavorful bits that are stuck to the pan. Set the onion and broth mixture aside and allow to cool to room temperature. When cool, pour the onion mixture into the pitcher of a blender or a food processor fitted with the s-blade, or use an immersion blender. Puree until smooth. Set aside.

Set the same saucepan back on the burner, this time over medium heat. Add the butter and heat until melted. Stir in the flour, salt and pepper. Cook, stirring constantly, for three minutes. Stir in the thyme. Slowly drizzle in the remaining 2 cups vegetable broth, stirring constantly with a whisk. Stir in the Tamari, bay leaf and the pureed onion mixture. Cook, stirring frequently, until the mixture comes to a boil. Let boil, stirring constantly, until it has thickened slightly, about 3-4 more minutes.

Remove from heat and discard the bay leaf. Stir in the balsamic vinegar. Taste and add additional salt and pepper if desired before serving.

Rich, bold, and flavorful, easy vegan gravy bursting with umami flavor in just 15 minutes with simple ingredients. It&#39;s perfect with mashed potatoes, vegan roast dinners, and the holidays!

Vegan Gravy Recipe

mushrooms

Tbsp oil (or water)

onion (diced)

garlic

cornstarch ((or arrowroot flour))

Salt and black pepper (to taste)

dairy-free milk (of choice)

Tbsp tamari (or soy sauce)

red wine ((optional))

rosemary

You can watch the video in the post for visual instructions.

Add the dried mushrooms to a large pot or saucepan with the vegetable broth, bring it to a boil, allow it to cook for about 1 minute before turning off the heat and setting it aside. Meanwhile, finely dice the onion and mince the garlic and fresh herbs.If you’re using fresh mushrooms, sauté them in a skillet to remove excess liquid, and they begin to brown (don’t overcrowd the pan).

Heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté for 2-3 minutes. Then, add the garlic, herbs, and seasonings, and sauté for another minute, stirring frequently.

Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.

Next, deglaze the skillet with the soy sauce and red wine (optional) while stirring to scrape up any bits from the bottom of the pan.

Pour in the mushroom and broth mixture and stir to combine. Then stir in the cornstarch milk mixture and let the gravy simmer and thicken for about 5 minutes.The longer you leave it to simmer, the thicker and more flavorful the vegan mushroom sauce/ gravy will become.

Then, either use an immersion blender directly in the pot or transfer it to a stand blender and blend until smooth.If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch (in a slurry) and heat on the stovetop until thickened, stirring constantly.

Finally, taste and adjust any of the seasonings and enjoy over mashed potatoes, vegan meatloaf, vegan meatballs, etc.

https://content.jwplatform.com/videos/lzWHPdqX.mp4

Rich, bold, and flavorful, easy vegan gravy bursting with umami flavor in just 15 minutes with simple ingredients. It's perfect with mashed potatoes, vegan roast dinners, and the holidays!

Best Vegan Mushroom Gravy

This brown vegetarian gravy uses simple, savory ingredients and is the perfect addition to mashed potatoes, Thanksgiving roasts, and everything in between.

All-Purpose Vegetarian Brown Gravy

vegetable broth (see note

nutritional yeast

tamari (or soy sauce)

dry thyme

corn starch

water

In a small pot, whisk together the vegetable broth, nutritional yeast, tamari, olive oil, thyme, and black pepper.

In a small bowl, stir together the corn starch and water to make a corn starch slurry. Stir this into the pot with the other gravy ingredients.

Bring the pot to a rapid simmer on the stove over medium-high heat. Once simmering, reduce to a low simmer (just a few bubbles popping at a time).

Continue simmering, stirring occasionally, until thickened enough to coat the back of a spoon without sliding off. This should take no more than 5-10 minutes.

The gravy will thicken as it cools. If it becomes too thick, just whisk in 1 tablespoon at a time vegetable broth or water. Taste for salt and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668006202/kmjzclysvzxpwqfb0rmr.mp4

If you need a quick vegetarian gravy for holiday meals or mashed potatoes, this is it! This fuss-free gravy uses pantry staples and is ready in just about 5 minutes. It's perfect on mashed potatoes, biscuits, and Tofurkey!

All-Purpose Vegetarian Gravy

This smooth vegan gravy is full of umami flavor. Perfect for pairing with mashed potatoes!

Vegan Gravy

vegan butter

flour⁣

onion powder⁣

garlic powder⁣

¼ cups Vegetable Broth ⁣ (lightly coloured)

soy sauce⁣

black pepper⁣

Salt ⁣

In a pan over medium heat, melt the vegan butter. Add the flour to the pan, and whisk vigorously with a whisk until the flour is fully incorporated with the butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.⁣

Slowly mix in the Vegetable Broth, whisking at the same time, until a smooth sauce is formed. Add in ½ cup at a time until fully incorporated. ⁣

Add in the onion powder, garlic powder, soy sauce and black pepper. Mix, taste, and add salt to test.⁣

Allow the gravy to simmer for anywhere from 2 minutes up to even 8 minutes on low heat. The longer it simmers, the deeper the gravy colour will be! ⁣

⁣Remove the gravy from the heat and pour over your desired dish. I’m pouring it over mashed potatoes today! Enjoy!!⁣

Truly the best mushroom gravy recipe! It's super easy, vegan-adaptable &amp; gluten-free adaptable, and soooooooooo full of flavor, depth and complexity with the addition of miso! Use this on mashed potatoes, turkey or stuffing!

Mushroom Gravy 

veggie broth

miso paste (see notes for substitution)

—–

butter (or vegan butter!)

shallot, finely diced (or half an onion)

garlic,

thyme leaves (optional, sub 1 teaspoon dried)

flour flour

salt and pepper

Place broth and water in a small pot and bring to a simmer, then stir in miso until disolved.

At the same time, heat butter ( or oil)  in a large skillet and saute mushrooms and shallot over med-high heat. Saute 7-8 minutes, lowering heat if necessary, stirring occasionally, until mushrooms have fully released their liquid and all this liquid has cooked off.

Lower heat to medium, add garlic and thyme, saute 2 minutes.

Sprinkle the flour over top and stir to combine, cooking and stirring the flour 2 minutes, letting it brown a bit. Here is where the flavor is!

Add 1/2 of the hot broth, whisking and scraping all those flavorful browned-bits. When incorporated, add the remaining broth, stirring to combine Simmer gently on med-low until reduced and thickened, about 5 minutes.  Taste for salt, adding some if needed along with pepper.

This is the only gravy recipe that I will make. It’s our thanksgiving go-to. Since I found it, this is my favorite dish on thanksgiving. Thank you for this spectacularness.

This recipe is just delicious! Even though I cook for only two people, this gravy is so scrumptious that I always make a triple batch to serve over mashed cauliflower and potatoes. While this amount takes quite a bit of time to reduce,  it's soooo worth it! Thanks so much for another clearly written, easy to follow, and tasty recipe!

The best vegan mushroom gravy I have tasted. Very hearty with the perfect balance of garlic and thyme. Because I did not want too much sodium in the recipe I made it with the additional broth instead of the miso.

This gravy was amazing.  I used chicken broth and miso and lots and lots of mushrooms and it was the star of the show last night.  Easy and delicious.  Thank you!

Still one of your very best recipes, Sylvia. Have made it countless times, always a winner! The miso’s umami richness is simply genius. 
Particularly yummy with chicken breasts sliced thickly crossways and poached in the liquid - pop them in and bring to a simmer then switch off with a lid to keep the warmth in for 10-20 minutes. Juicy and divine!!

Best gravy I’ve ever had!rich and flavorful.  I used the beef broth.  I impressed all my family with this recipe too so thank you Sylvia!

Best gravy recipe I’ve ever made! Will definitely be making this for Thanksgiving!

Nothing goes better over biscuits than a classic sausage gravy, and this is the BEST vegan sausage gravy there is! It has all of the flavor and texture but no meat, butter, or even flour! This vegetarian breakfast gravy recipe is also easily made oil-free, gluten-free, and nut-free. It is just pure magic and the perfect meatless country gravy for a cozy plate of plant-based biscuits and gravy!

Easy Vegan Sausage Gravy

unroasted sunflower seeds

tsp sea salt

tsp black pepper

tsp fennel

olive oil (optional)

sausage

red pepper flakes (optional,

PREP THE SUNFLOWER CREAM: Add all the ingredients...

PREP THE SUNFLOWER CREAM: Add all the ingredients for the sunflower cream to your high-speed and heat-safe blender or food processor. Cover with the lid and let this sit while you cook the sausage. This will soften the sunflower seeds and make an even smoother cream.

COOK THE SAUSAGE: Heat the optional oil in...

COOK THE SAUSAGE: Heat the optional oil in a non-stick or cast iron skillet on medium heat. Add the chopped sausage and cook for 7-10 minutes to brown. Then, turn off the heat while you make the sunflower cream.

BLEND THE SUNFLOWER CREAM: Next, cover and blend...

BLEND THE SUNFLOWER CREAM: Next, cover and blend all the ingredients for the sunflower cream, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy.

BRING IT TOGETHER: Return the skillet with the...

BRING IT TOGETHER: Return the skillet with the sausage to medium low heat and pour in the sunflower cream. Add the crushed red pepper flakes and stir until totally combined. If the texture is good for you at this stage and the gravy is warmed through, turn off the heat. If it’s too thick, add another 2 Tbsp of water at a time until it reaches your desired consistency. If it’s too thin for you, continue to cook the gravy on low heat, stirring, often until your desired texture is reached.

SERVE: Serve this vegan gravy over our vegan...

SERVE: Serve this vegan gravy over our vegan herb biscuits or homestyle waffles and enjoy! See notes for storage and reheating instructions.

https://mediavine-res.cloudinary.com/video/upload/eswxbvfhitey1vdfx497.mp4

This easy Vegetarian Gravy is a foolproof recipe for cooking up rich, satisfying and flavour-filled gravy for your special meat-free dinners. You can also make a batch ahead of time to use another day for ultimate kitchen convenience!

Vegetarian Gravy {Make Ahead Recipe}

Onions

Leeks

450 g Carrots

Celery sticks

Garlic bulb

tbsp Olive oil

tbsp Tomato puree

g Fresh thyme

Bay leaves

Vegetable stock cubes (No need to dilute)

Water

White wine (Check label if you're vegetarian

g Cornflour

tbsp Dark soy sauce (I use reduced salt)

tbsp Redcurrant jelly

Sea salt and black pepper

Preheat your oven to 200℃ fan/220℃/Gas Mark 7.

Start by preparing the vegetables, cut the tops and bottom off each onion, remove the outmost layer of skin, but leave on as much as you can, then cut in half, and each half into quarters. Cut the leeks, carrots and celery into 2cm chunks (you can leave the carrots unpeeled). Cut the top off of the garlic bulb.

Put all the vegetables on a baking tray, drizzle with the olive oil, and a good seasoning of salt and pepper. Put into the oven and set a timer for 50 minutes.

When the timer goes off, remove the tray from the oven, give everything a good shake and add in tomato puree and thyme. Return to the oven for 10 minutes, until the vegetables have turned very brown, then transfer them to a large saucepan. Carefully squeeze the garlic out of its skin into the vegetables, add the bay leaves, stock cubes, water and white wine, bring to the boil, then reduce the heat and simmer for 1 hour (it should be bubbling).

Using a large sieve, strain the mixture into a large bowl, discarding the vegetables. Pour the gravy back into the saucepan.

Put the cornflour in a small dish and add just enough of the gravy to make a smooth paste (making this cornflour paste helps avoid heavy lumps). Pour the paste back into the saucepan of gravy and mix well. Add the soy sauce and redcurrant jelly and cook over a low heat for a further 5-10 minutes until thickened, whisking often to avoid any lumps.

This went down really well with the family on Christmas day. Just wish I'd made more ! Very tasty and rich. We loved it.

I made a double batch of this in advance of our Christmas dinner - really easy to make and it tastes divine! Rather than throwing the vegetables away in step 7 I removed the bay leaves and thyme stalks then blitzed it up to make a delicious vegetable soup! So l even less waste! Thank you for the recipe 😀

I just made this - it’s phenomenal. It makes just over a pint at the end because the veggies absorb a lot of juice. I’d recommend making x2 the amount if you have lots of guests. Also add soy and jelly a little bit at a time then taste. The soy can easily overwhelm the flavor. But 12/10!!

This is amazing and like a delicious jus. Keep the faith with the straining of the veggies because it will be worth it. Super tasty and delicious and my friends loved it!

I just made this and plan to freeze it. If I don't just eat it all as soup! It's so delicious!! thank you

Top 10 vegetarian gravy recipes from across the web

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

Top Tags

You won't believe how good this veg...

Perfect Vegetarian Gravy

White Country Gravy From Scratch

Caramelized Onion Gravy

Vegan Gravy Recipe

All-Purpose Vegetarian Brown Gravy

Vegan Gravy

Mushroom Gravy

Easy Vegan Sausage Gravy

Vegetarian Gravy {Make Ahead Recipe...

Top 10 vegetarian gravy recipes from across the web

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

Top Tags

You won't believe how good this veg...

Perfect Vegetarian Gravy

White Country Gravy From Scratch

Caramelized Onion Gravy

Vegan Gravy Recipe

All-Purpose Vegetarian Brown Gravy

Vegan Gravy

Mushroom Gravy

Easy Vegan Sausage Gravy

Vegetarian Gravy {Make Ahead Recipe...

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