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vegan gravy

vegan gravy_hot for food

Mmm mmm, gimme that gravy! I think vegan friendly gravy should basically be a must at all restaurants and establishments. It doesn’t need to have meat drippings in it to taste savory and good, and then everybody’s happy at the dinner table. I used it for my baked potatoes recipe but it needs to become a staple at every holiday meal!

There’s basically no end to the list vegan recipes that this would taste delectable on top of. Douse this gravy all over your Thanksgiving feast (but maybe skip pouring it on the dessert!).

Here’s a how to video, and just keep scrolling for the recipe.

vegan gravy_ hot for food
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Print Recipe

vegan gravy

Gravy doesn't need to have meat drippings in it to taste savory and delicious!

Course sauces, Side Dish
Cuisine American
Keyword gravy, sauces, vegan gravy
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cup
Author Lauren Toyota

Ingredients

  • 2 C mushrooms, minced
  • 1 tbsp coconut oil
  • 1 shallot, minced (can substitute 1/4 C white onion)
  • 1 garlic cloves, minced
  • 3 tbsp vegan butter
  • 1/3 C rice flour (can sub all-purpose flour)
  • 1 1/2 C low-sodium vegetable stock
  • 1 tbsp onion powder
  • 2 tbsp low-sodium soy sauce or tamari
  • 2 tsp molasses
  • 3/4 C water

Instructions

  1. Heat coconut oil in large saucepan over medium heat and stir in the mushrooms and shallots (or onion). After 5 minutes, stir in the garlic and let brown for another 5 minutes. 

  2. Meanwhile, in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2 to 3 minutes until thickened and then set aside.

  3. Go back to your browned mushroom pan and gradually add in low-sodium vegetable stock. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat. 

  4. Whisk in onion powder, low-sodium soy sauce/tamari, and molasses. Then slowly incorporate the water, about a 1/4 cup at a time, until the desired consistency is achieved.

Recipe Notes

For the poutine recipe, I found that 3/4 cups of water was the right amount. But if you want it a bit runnier, add a little more water.

17 comments

  • JP 3 years ago

    This is the best gravy I’ve ever eaten in my life!!!!! I served it over plain mashed celery root and steamed new potatoes with corn & peas and a salad. I’m going to use it as my Christmas dinner gravy. Thank you!!!!!

  • Kara 3 years ago

    I did it last time and my whole (non-vegan) family loved it! My dad even foreced me to do this gravy again! Thanks for the great recipe!

  • J 3 years ago

    This recipe looks absolutely exquisite! But do you mind if I ask about how much it yields?

    • Lauren Toyota 3 years ago

      it’s about 1 1/4 to 1 1/2 cups… Sorry forgot to add that!

      • J 3 years ago

        Awesome, thanks!

  • Michelle Miyazato 3 years ago

    Just made this for biscuit and gravy, so yummy! And strangely tastes of Ramen stock, the instant kind you know? Probably cuz of the brand of vegan chicken bullion I used.

    • Lauren Toyota 3 years ago

      probably because we use vegetable stock!

  • lauren ashley 3 years ago

    Could you use sweet rice flour?

  • Ema Downey 2 years ago

    This came out AMAZING! Even our omnivore family members used this gravy over the turkey gravy! I will say that I did not use all of the rice flour. I tried making the rough 2 times and it turned into a dough ball but then I just stopped at about 3.5 Tbsp. But anyway, it was amazing, thick, and gave the dish a great meaty flavor without any meat! Thank you!

  • Emilie 2 years ago

    Omg! Thank you so much for this recipe !! It is amazing ! My husband isn’t vegan and he doesn’t get any meaty stuff very often since I’m the one cooking 😈 Haha but when I cooked this gravy he said it was delicious ! I’m slowly but surely getting him hahaha 😜

  • Laura Lee 2 years ago

    Made your gravy greens & jack cheese baked potatoes. Oh so yummy. I used sweet potatoes instead of white potatoes (cooked for 60 minutes at 400F). I also added black beans. I reheat this recipe to have for breakfast sometimes.

  • Diane 2 years ago

    Just made this amazing gravy with porcini mushrooms! Turned out great! Thank you guys!!!

  • Bonnie 2 years ago

    DUDE! I made this gravy to pair with my seitan roast and stuffing and holy wow this stuff is good! Awesome gravy! Thanks!

    • Lauren Toyota 2 years ago

      YAAAY! so glad you liked it

  • Jeanne Daw 2 years ago

    Hey Lauren! It’s your friendly neighborhood stalker. Ha! Just joking I am going to use your mushroom gravy for Thanksgiving. I am hoping to find a stuffing so I can have everything planned out. Have a fabulous day chica!
    Jeanne

  • Lily Homma 1 year ago

    I’m making this recipe for (American) Thanksgiving this week. How far ahead would you recommend making this? I’m sure it will keep in the fridge for a couple days but I’m wondering if you prefer it ‘fresh’ or if it tastes better after letting it sit so the flavors can meld.

  • isobelle faulkner 1 year ago

    The gravy is incredible! I just added a bit of red wine to add to the flavour but even without its a great gravy recipe.

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