Vegan Gravy made of Veggies

Do not underestimate the meaning of sauces! Just imagine a dinner situation, or actually any eating situation. There you are, putting more and more food on your table. Potatoes, rice, veggies, dumplings or whatever. And then you pour sauce on it and realize: This sauce is no good at all. So what now? You either have to eat some food that’s not tasty anymore or get another plate with dry food. This is why sauces are the secret key point of a dish and the reason why you should always have some true, tasty basic sauces recipes – just like this vegan gravy.

Our gravy is completely meat-free, yet still rich, dark, and wonderfully silky – and it goes with pretty much every cozy dish you can think of. Whether you’re serving a nut roast or seitan roast, vegan roulades, a baked casserole, or simply potato dumplings with red cabbage, this vegan gravy makes sure nothing ends up dry.

**What makes this vegan gravy special? **

The base is made from simple ingredients: onion, garlic, carrots, leek, mushrooms, tomato paste, a bit of wheat flour, vegetable stock, red wine, mustard, soy sauce, and a touch of sweetness from sugar beet syrup. Everything is browned properly, deglazed, simmered, and then strained until smooth – this way you get an intense, aromatic gravy made from vegetables that also helps you use up leftover veg in a really smart way.

Thanks to rosemary and bay leaves, the gravy turns out beautifully savory and “festive” without any complicated ingredients. And the vegetables don’t end up in the bin: once you remove the herbs and bay leaves, you can blend the leftovers, thin them out with some plant-based milk, and you’ve got another sauce ready for the next day.

How do I make this recipe alcohol-free?

If you don’t want to use red wine, you can simply replace it with more vegetable stock or grape juice and still cook a really delicious vegan gravy without alcohol.

**Can you make vegan gravy ahead of time and freeze it? **

Yes, this gravy is perfect for prepping in advance. You can keep it in the fridge for 2–3 days or freeze it in portions and thaw it whenever you need it. It thickens a bit as it cools; if it becomes too thick for your liking, just add a splash of water or stock to bring it back to your preferred consistency.

Does this vegan gravy also work soy- or gluten-free?

Soy sauce and flour mainly add flavor and help with thickening here. You can swap soy sauce for a gluten-free tamari or simply season with more salt. For a gluten-free version, use something like cornstarch or potato starch instead of flour for thickening.

And when you need something quick, there’s vegan gravy from the jar.

For anyone who loves this exact vegan gravy but just doesn’t have the energy to chop and reduce on holidays like Christmas or Easter – or when the whole family is coming over – there’s our vegan gravy ready to go in a jar in our shop. It’s also vegetable-based, gluten-free, soy-free, and hot in just a few minutes.

P.S.: Whether you cook it yourself or buy it ready-made, this gravy is a perfect match for baked cauliflower and vegan duck legs.

Don't throw away the veggies from the colander! You can easily put them in a food processor and add coconut milk or soy cream to get another sauce out of it!