I am so excited to share my vegan gravy recipe with you. Why excited? Because, let's be honest, some vegan gravy tastes like dishwater or worse, chalk, but this one doesn't. This one is thick, glossy and rich with full flavours that are decidedly meat-like. This gravy is traditional without the tradition.
Served over some gorgeous smashed potatoes with miso butter and softly roasted leeks and our vegan Christmas feast is almost complete.
OK, if you're not going to say it, I'll say it. Man, this year went quick. Cliches aside, this year had roller-skates. We've had a very big year at Goodness headquarters. The Husband got a promotion which means he is busier than a March fly in April, the house had endless nips and tucks to carve it in to its current beautiful-but-not-quite-finished-state while the Elf prepared to leave the nest for Kindergarten. A very big deal when you are an almost four year-old. She also underwent surgery on her hands and her bravery and resilience left me in awe. My kid does that a lot...leaves me in awe.
Phew, it's been a big year.
Last week I shared my vegetarian holiday stuffed squash, an easy-to-make but wonderfully festive vegan main. While it is moist and tasty enough to stand alone, this epic vegan gravy takes the dish to another level. Sautéed vegetables, red wine, garlic, stock and, wait for it, Marmite combine to create a full-flavoured almost meaty gravy. I finish my gravy with the smallest dash of apple cider vinegar to lift the flavour on the tongue and a good crack of pepper and sea salt. Honestly, I could lick the plate.
Festive Sides to Go Vegan For
To round out our main, fantastically crispy smashed potatoes with miso butter and roasted leek with vegan parmesan. Miso butter is a revelation. I don't know if he was the first but David Chang from Momofuku sang it praises and the chorus took off. Miso butter is simply a combination of 1-part miso paste to 2-parts butter whipped together. Served over piping hot and crunchy smashed potatoes, the butter melts and...sigh.
Somewhat lighter but still packed with flavour, slow roasted leeks finish the dish with a salty sprinkle of vegan parmesan. The sweet onion works so beautifully with the salty cheese. You could make your own parmesan, but I used Green Vie grated parmesan because it is completely wonderful and so close to the real thing. I am not paid to endorse their product but it is fantastically good so to the rooftops I go. Consider it shouted.
A simple but festive stuffed squash, crunchy-on-the-outside-fluffy-on-the-inside smashed potatoes with miso butter, roasted leeks with parmesan and my epic vegan gravy. That will do nicely for a vegan Christmas main. Next week, vegan truffles three ways. I can't wait.
Enjoy.
Make This Recipe
Epic Vegan Gravy
Equipment
- heavy-bottomed pot
- wooden spoon
Ingredients
Vegan Gravy
- 1 tablespoon olive oil
- 1 large brown onion peeled and diced
- 2 carrots washed and diced
- 1 rib of celery (stalk) wasted and diced
- 2 garlic cloves smashed, skin left on
- 2 tablespoon all-purpose flour
- ¼ cup (60ml) red wine
- 2 teaspoon Marmite or soy sauce
- 1 teaspoon tomato paste
- a sprig of fresh thyme and a 2-3 sage leaves chopped
- 1 bay leaf
- 1 ½ cup (375ml) vegetable stock 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 balsamic vinegar or red wine vinegar
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. Add the smashed garlic.
- Stir in the flour and cook for two minutes., continuously stirring. Add the red wine to deglaze the pan and then add the Marmite and tomato paste. The mixture with be gluggy, don't worry, it is supposed to.
- 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.
- Add the butter and turn the heat to low. Cook for a further 3-minutes.
- Remove from the heat and add a splash of apple cider vinegar and season with the salt and pepper.
- Allow the gravy to sit for 10-minutes to continue infusing the flavours before straining in to a gravy jug. If the gravy is too thick, add a splash of water to thin. Return to the pan to warm if needed before serving.
Nutrition
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.