Savory Vegan Gravy
A rich, savory vegan gravy made with everyday ingredients. Smooth, flavorful, and perfect for mashed potatoes, stuffing, and holiday meals.
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Servings: 10
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Ingredients
- 4 tablespoons vegan butter
- 1 small yellow onion finely diced
- 1/4 cup dry red or white wine optional
- 1/2 cup all-purpose flour
- 3 cups cool water
- 2 teaspoons beef-style bouillon paste or 1 beef bouillon cube
- 1 tablespoon soy sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast (optional but recommended)
- 1 ½ teaspoons balsamic vinegar
- black pepper to preference
Instructions
- Brown the onions: In a pot, heat vegan butter over medium heat. Add diced onions and sauté for 8-10 minutes, until onions are very tender and lightly browned. (Add more time if needed to achieve the right color. Deglaze the pan as needed with a splash of water.)
- Deglaze: Add a splash of dry wine (or water) to deglaze, scraping up any browned bits. Allow this to simmer for 2-3 minutes, till most of the liquid has evaporated.
- Form a roux: Sprinkle the flour over the onion mixture and stir to coat so that the flour forms a paste. Cook, stirring constantly, for about a minute.
- Make the gravy: Add in the cool water, whisking vigorously to break up any clumps of roux. Add the beef bouillon cube or paste, followed by soy sauce, (optional) nutritional yeast, onion powder, garlic powder, balsamic vinegar, and black pepper to taste. Bring the mixture up to a boil, then reduce heat to medium-low and allow it to simmer until slightly thickened.
- Cool and serve: The gravy may seem a little thin initially, but it will continue to thicken when removed from the heat. Transfer to your gravy boat or serving bowl and enjoy!
Notes
Red vs. white wine: Either type can be used in this recipe. Red wine will lend a bolder flavor and a deeper color. Use white wine for a lighter colored gravy with a brighter, buttery flavor.
Dry red wines: Cabernet Sauvignon, Merlot, or Pinot Noir are good options.
Dry white wines: Pinot Grigio, Sauvignon Blanc, or Chardonnay are good options.
Beef-style veggie broth: I use the Better Than Bouillon No-Beef bouillon paste, or the bouillon cubes from Edward & Sons. There are many other brands too; you can also buy powdered bouillon. Just use enough bouillon to prepare 2 cups broth.
No alcohol: You can substitute the wine with a splash of water to deglaze.
No bouillon: Mushroom broth is a great alternative to the beef-style broth that still packs a ton of umami into the dish. Otherwise you can use regular veggie broth, and increase the savory factor by adding an extra tablespoon of soy sauce or 2 teaspoons white miso paste.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.