I am so excited to share this vegan gravy recipe with you. Full disclosure, this recipe doesn't take any shortcuts. It has been tested over and over to find the best ways to build a complex, deeply savoury profile by layering three distinct elements to trick the palate into tasting a "meaty" gravy .
Let's be honest, some vegan gravy tastes like dishwater or worse, chalk, but this one doesn't. Rather than relying entirely on mushrooms for a savoury element, this recipe creates an umami bomb using:
Vegan Beef or Mushroom Stock: Using a vegan beef stock as the liquid base ensures the foundational flavour leans traditional, rather than tasting like a standard, light vegetable broth.
Marmite (or Vegemite): This is the secret weapon. Yeast extracts provide an incredibly intense, concentrated umami hit that perfectly mimics the dark, roasted notes of "traditional" gravy.
Tomato Paste: Added not for tomato flavour, but for the acidic sweetness and a secondary layer of natural glutamates (umami).
How do I serve my vegan gravy? I pour it over garlicky smashed potatoes or serve it with vegan Wellington.
This recipe was originally posted in 2019 and updated to include set-by-step recipe images and ingredient substitutions.
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Why this Gravy Recipe Works
Ingredients & Substitutions
Stock. A vegan beef stock works best here but you can also use a mushroom stock or veggie stock. Beef or mushroom will give you the most traditional flavours.
Onions, carrots and celery (mirepoix). From the get-go, this vegan gravy recipe is building flavour, starting with mirepoix.
Marmite. I am hoping you can get your mitts on Marmite. It is phenomenally meaty and packed with umami flavour. If you absolutely can't, you can use Vegemite or any yeast spread. Another option is to combine 2 teaspoons of nutritional yeast to 1 tablespoon of soy sauce and add that.
Tomato paste. More umami but with a sweeter flavour profile. It's all about layering flavour.
Red wine. I created this recipe as a festive condiment and went all out by adding red wine. We use it to deglaze the pan and add an aromatic base that is just lovely. But, if you don't want to add it, don't. Substitute it for more stock.
Red wine vinegar. The tiniest splash of balsamic or red wine vinegar balances and brightens all those rich umami flavours. This is especially true if you are making your gravy a day ahead.
Herbs. Sage, bay leaves and fresh thyme for a traditional gravy vibe.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
This recipe using culinary techniques to create a deep, savoury gravy. We are going to build flavour from the beginning with a mirepoix, deglaze the pan with red wine, strain the gravy to extract as much flavour as we can and finally add a splash of acid at then end to lift the final gravy.
But all of these techniques are simple and accessible for beginner cooks.
Step 1.
Heat the oil in a heavy based pot or pan on medium heat and add the chopped onion, celery and carrot. Sauté for around 5-7 minutes or until the onion is tender and beginning to brown at the edges a little.
Step 2.
Add the flour and cook for two minutes, stirring continuously. Don't rush this step - we don't want a floury gravy.
Steps 3 and 4.
Add the red wine to de-glaze the pan. Give the base of the pot a good scrape with your wooden spoon to loosen all the cooked-on bits (it's flavour!) and then add the Marmite, tomato paste and garlic.
The mixture will be gluggy and pretty unappetising. Don't worry, it is supposed to look like that. You're doing great.
Step 5.
Add the fresh herbs and stir in the vegetable stock. Continue cooking for a couple of minutes, stirring regularly, until the gravy begins to thicken. Reduce the heat and gently cook for 5-minutes.
Step 6.
Go ahead and add the butter and turn the heat to low. Cook for a further 3 minutes. Your gravy will be deliciously glossy now.
Step 7.
Remove from the heat and stir in a splash of vinegar.
Step 8.
Allow the gravy to sit for 5-minutes to continue infusing the flavours before straining in to a gravy jug. Press the veggies into the sieve to get as much liquid out as you can. If the gravy is too thick, add a splash of water to thin it out. Return to the pan to warm if needed before serving.
FAQs
You can make this vegan gravy ahead of time. Allow the gravy to cool before transferring it to a sealed container. Pop it in the refrigerator overnight. To serve, heat it gently on the stovetop, adding a splash of water to thin it out.
There are many ways to thicken a vegan gravy. This recipe uses all-purpose flour (although I've used wholemeal flour too), however, you can also use cornstarch (flour) for a gluten-free version. To use cornstarch, skip the step where the flour is stirred into the vegetable base. Instead, add 1 tablespoon of cornstarch to 2 tablespoons of water in a small bowl and stir together to make a slurry. Add this to the gravy after you've added and cooked the stock for 5-minutes, just before you add the butter. You'll need to bring the mixture up to a simmer and keep stirring while the gravy thickens.
This vegan gravy is pushed through a strainer to achieve maximum flavour while removing any lumps. Straining will help remove lumps from gravy, as will using a whisk during the cooking process.
If you can't find Marmite or Vegemite you can use any yeast spread or you can easily substitute it with soy sauce and nutritional yeast (see recipe card), tamari, or dark d miso paste to achieve a deep umami flavour.
More Comfort Flavours
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Make This Recipe
The Ultimate Rich Vegan Gravy
Equipment
- heavy-bottomed pot
- wooden spoon
Ingredients
Vegan Gravy
- 1 tablespoon olive oil
- 1 yellow onion peeled and diced
- 2 carrots washed and diced (around 135g)
- 1 rib of celery (stalk) wasted and diced
- 3 tablespoon all-purpose flour
- ¼ cup red wine (60ml)
- 2 garlic cloves smashed, skin left on
- 1 tablespoon Marmite (see note 1) or soy sauce with nutritional yeast
- 1 teaspoon tomato paste
- a sprig of fresh thyme and a 2-3 sage leaves
- 1-2 bay leaf fresh
- 3 cups vegetable stock (750ml) I use a vegan beef stock
- 1 tablespoon vegan butter
- pinch sea salt or to taste
- cracked pepper 3-5 cracks or to taste
- 1 teaspoon red wine vinegar or more to taste
Instructions
- To make the vegan gravy, heat the oil in a heavy based pot or pan on medium heat and add the chopped onion, celery and carrot. Sauté for around 5-7 minutes or until the onion is tender and beginning to brown at the edges a little.
- Stir in the flour and cook for two minutes, continuously stirring. Don't rush this step, we need to "cook" the flour. Add the smashed garlic.
- Add the red wine to deglaze - give the base of the pot a good scrape with your wooden spoon to pick up all those cooked-on flavours - and then stir in the Marmite and tomato paste. The mixture with be gluggy, don't worry, it is supposed to be.
- Add the fresh herbs (thyme, sage and bay leaf).
- Stir in the vegetable stock and continue cooking for a further few minutes, stirring regularly, until the gravy begins to thicken. Reduce the heat to low and cook for 5-minutes, stirring occasionally.
- Go ahead and add the butter and turn the heat to low. Cook for a further 3-4 minutes.
- Remove from the heat and add a splash of vinegar and season with the salt and pepper.
- Allow the gravy to sit for 5-minutes to continue infusing the flavours before straining into a gravy jug. Press the veggies into the sieve to get as much liquid out as you can. If the gravy is too thick, add a splash of water to thin it out. Return to the pan to warm if needed before serving.
Notes
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Hanne says
I am delighted to have found your beautiful blog via a comment you made on Finding Vegan Bloggers this morning that resonates with me. You photographs of your delightful gravy recipe are lush. Enjoy your holidays.
Amanda says
Hi Johanne! Welcome! I am so glad you stopped by. Thank you. Your blog is beautiful too. I hope you and yours have a fantastic holiday season.
Aria says
wow!!! This looking yummy!! I love your blog and your creative recipe ideas ..thank sharing:-) Merry Christmas!
Bethany says
This looks really good! I have come to love a good gravy!
Amanda says
I love a good gravy, Bethany.
christine dugdale says
mmm, Marmite is the best addition to gravy for depth of umami flavour. This sounds scrumptious, well done. Hope the Elf continues to fill you with awe and that her hands are successfully treated x
Amanda says
How good is Marmite?! I saw Nigella Lawson make a Marmite and cheese pasta many years ago and I never forgot it. Thanks so much for your kind words, Christine.