• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kitchen and Other Stories
  • Breakfast Recipes
  • Main Course Recipes
  • Soup Recipes
  • Healthy Salad Recipes
  • Side Dishes & Snacks
  • Dessert & Drink Recipes
  • Kitchen Skills & Hacks
  • Foraging & Sustainable Living
  • About
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Breakfast Recipes
  • Main Course Recipes
  • Side Dishes & Snacks
  • Dessert & Drink Recipes
  • Healthy Salad Recipes
  • Soup Recipes
  • Foraging & Sustainable Living
  • Kitchen Skills & Hacks
    • Instagram
    • YouTube
  • ×
    • A slice of elderflower and strawberry cake on a small plate.
      Easy No-Bake Elderflower and Strawberry Cake.
    • 11 Wild Garlic and Other Foraged Wild Greens Recipes
    • A jam jar containing wild garlic capers in pickling liquor.
      How To Make Wild Garlic Capers
    • Pumpkin dip garnished with pumpkin seeds in a small black dish.
      How To Make Pumpkin Dip With Crown Prince Pumpkin
    • Seven spiced pea tartlets.
      Vegan Canape: Spiced Pea Tartlets
    • Close-up of five mini brioche buns.
      How To Make Vegan Brioche Buns
    • Close up of three mini beetroot burgers in mini brioche buns.
      How To Make Mini Beetroot Burgers
    • A rustic brown plate containing a bed of green lentils, roasted pumpkin wedges, and a yoghurt and parsley garnish.
      Roasted Crown Prince Pumpkin and Green Lentils
    • A serving bowl containing winter vegetable soup garnished with vegan yoghurt and a sprig of parsley.
      Winter Vegetable Soup. Warming and Nourishing.
    • A serving bowl containing Cannellini bean soup with cavolo nero and a slice of cheese toast resting on the edge of the bowl.
      Cannellini Bean and Cavolo Nero Soup. Simple and Healthy
    • Beetroot and harissa stew in a shallow dish garnished with yoghurt and crispy chickpeas.
      Healing Beetroot Stew With Harissa.
    • A bowl containing celeriac soup with a preserved lemon and parsley salsa.
      Celeriac Soup With a Preserved Lemon & Parsley Salsa
    Home » Soup Recipes

    The Best Vegan Gravy Recipe

    Published: Dec 24, 2021 · Modified: Apr 25, 2022 by Chef Tripti · This post may contain affiliate links

    This vegan gravy recipe requires a bit of work, however, the effort is worth it. A lot of gravies don't have much flavour. To make this gravy more flavourful, I have focused my attention to the stock and thickening agent.

    Jump to:
    • Ingredients
    • Vegan Gravy Recipe Steps
    • Vegan Gravy Recipe Notes
    • Storage
    • How To Make Vegan Gravy Video
    • 📖 Recipe
    Vegan gravy pouring from a jug onto a wellington slice on a plate
    Vegan Gravy

    Traditionally vegetable stocks are made by boiling the vegetables and passing them through a colander, and then using that liquid to make a gravy. Often, cornflour is used to thicken a gravy. These methods can tend them towards bland and boring.

    With my vegan gravy recipe, on the other hand, I make the stock how a chef would make a meat stock. In a meat stock the bones and the vegetables are roasted before adding water, and that is what I do in this recipe. I add mushrooms and tomatoes so that the gravy has a nice caramel and intense flavour. The stock is simmered for half an hour to get all the flavours from the vegetables, and then passed through a sieve. This liquid is simmered once again to give a more intense flavour.

    The thickening agent is a brown roux (pronounced roo) which is made by cooking vegan butter and flour together until it becomes a light brown colour. The stock is then slowly added to the roux. There are 4 types of Roux: White, blonde, brown and dark, depending on how long the flour and butter is cooked.

    Ingredients

    Vegan gravy ingredients. Annotated
    Some of the Vegetables Used In The Gravy Stock
    • Celery
    • Leek
    • Onion
    • Tomato
    • Garlic
    • Mushrooms
    • Carrots
    • Bay Leaf
    • Peppercorns
    • Cloves
    • Rosemary
    • Water
    • Vegan butter
    • Plain flour

    Vegan Gravy Recipe Steps

    Step 1

    Gather together your vegetables, wash and pat dry with a tea towel. Next, roughly chop the vegetables

    A plate of roughly chopped vegetables. Carrot, celery, leek and garlic.
    Roughly Chopped Vegetables For The Gravy Stock

    Step 2

    Now it is time to roast your vegetable in a large pot. Yes, you can roast vegetables in a pot as well as an oven. First, heat the oil over a high heat and add the bay leaf and peppercorns. Then add all of the chopped vegetables but not the mushroom and tomato at this stage as we want to get the harder vegetables roasted first. Roast them over a high heat until the vegetables are soft. Then add the mushrooms, tomato and rosemary and continue to roast over a high heat until they are caramelised and brown. This roasting is going to give more flavour.

    A wooden spoon containing roasted and caramelised vegetables held above a pot containing the roasted vegetables
    The Vegetables After Roasting In A Pan

    Step 3

    Then add the water. Put a lid on the pot and bring to a boil. Once boiling, remove the lid and simmer for 30 minutes. Remove from the heat and pour the contents of the pot into a colander with a bowl underneath, to separate the liquid from the vegetables. Give the vegetables a good squeeze with the back of a ladle or spoon (or similar) so as to extract as much juice as possible.

    A jug of vegetable stock
    Vegetable Stock Separated from Cooked Vegetables

    Return the liquid stock back to the heat and bring to a boil again. Reduce the heat and simmer for a further 30 minutes, removing any scum ( foamy bits ) that forms on top with a ladle.

    Step 4

    While the stock is simmering away, you can make the roux. Melt the butter in a pan, add the cloves, and then add the flour, stirring continually, until the mix becomes a light brown colour.

    A light brown roux in a saucepan
    Light Brown Roux

    After the stock has finished simmering, slowly add it to the roux, bit by bit, stirring continuously to combine. Once all the stock has combined, simmer the gravy for 5 minutes, continuing to stir. Have a little taste and season appropriately.

    Vegan Gravy Recipe Notes

    The vegetables used in this vegan gravy recipe are my preference. You can replace with other vegetables or trimmings you may have hanging about. Usually root vegetables are used to make a stock, however at home, we can add all the vegetable scraps hanging about. I do recommend using celery and leek as they give more flavour. I love using the mushrooms and tomatoes in this recipe. The mushrooms give it the umami taste and the tomatoes give colour and flavour. If you don't have fresh tomatoes, you can use either canned tomatoes or half the amount of tomato paste or puree.

    If your gravy is lumpy don't worry, just pass through a fine sieve. The gravy, once cooled, will become thick, but once you heat it up again it will thin down. If it is too thick for you, you can either add some stock or even water to thin it down.

    Need something to pour your vegan gravy over? Why not give my vegan wellington a go.

    Storage

    The gravy can be made up to three days in advance and stored in an airtight container in the refrigerator. You can also freeze the gravy. Just defrost in the refrigerator the night before using and bring to a boil before serving. Again, it may end up being too thick. Add some stock or water too thin it down. These actions will not impact the flavour in a big way.

    How To Make Vegan Gravy Video

    How To Make Vegan Gravy

    📖 Recipe

    A vegan wellington slice on a plate covered in vegan gravy

    Vegan Gravy

    Chef Tripti
    This vegan gravy requires a bit of effort. However it pays of with the flavourful end result
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Main Course
    Cuisine British
    Servings 8 portions

    Equipment

    • Digital scales
    • Colander

    Ingredients
      

    • 150 gms Celery
    • 100 gms Leek
    • 200 gms Onion
    • 100 gms Tomato
    • 10 gms Garlic
    • 50 gms Mushrooms
    • 150 gms Carrots
    • 1 Bay leaf
    • 6 Peppercorns
    • 6 gms Rosemary
    • 2 litres Water
    • 25 gms Vegan butter A Block, not spreadable
    • 25 gms Plain flour
    • 2 Cloves

    Instructions
     

    • Wash and pat dry all of the vegetables.
    • Roughly chop all of the vegetables.
    • In a large pot, heat the oil and add the bay leaf and peppercorns.
    • Add all the chopped vegetables, except the mushroom and tomatoes.
    • Roast the vegetables over high heat in the pot until they are soft.
    • Add the mushrooms and tomatoes and rosemary and continue roasting over a high heat until they are caramelised and brown.
    • Add the water, cover and bring to a boil. Once it comes to a boil, remove the lid and leave to simmer for half an hour.
    • Pass the pan contents through a colander. Press down the vegetables to get all the juices out. Compost the vegetable pulp.
    • Bring the stock back into the pan and bring to a rapid boil. Then simmer. Remove the foam or scum on the top. Simmer for half an hour.
    • Heat the butter in a pan. Add the cloves. Once melted add in the flour and stir to combine. Over a medium heat continue stirring the flour and butter mix until its turns a light brown colour.
    • Lower the heat and add the vegetable stock little by little, stirring to combine.
    • Once all the stock is combined, simmer for 5 minutes, while stirring.
    • Once nicely combined, remove from heat, season if required, and serve hot.
    Keyword christmas dinner, homemade, vegan, zerowaste cooking
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    .

    Spread The Love. Thank You So Much!

    More Soup Recipes

    • A bowl of miso and tahini noodle soup with foraged greens.
      Easy One-Pot Miso Tahini Noodle Soup With Wild Greens
    • A bowl of roast pumpkin soup garnished with a seed mix
      Simple Asian Roasted Pumpkin And Coconut Soup
    • A bowl of curried parsnip soup with a curry lead and mustard seed tadka garnish.
      Easy One Pot Curried Parsnip Soup
    • A bowl of carrot and red pepper soup garnished with seeds
      The Best Sheet Pan Carrot and Red Pepper Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Vaibhav Tandon

      February 19, 2022 at 6:33 pm

      5 stars
      Looks very temping would 100% try and revert.

      Reply
      • Chef Tripti

        February 20, 2022 at 7:50 pm

        Thank you!
        Do let me know if this helped you

        Reply

    Primary Sidebar

    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

    More about me →

    Summer Salads

    Creative salads, full of colour and flavour.

    • Pico de gallo salsa with watermelon and cucumber in a hollowed coconut half shell. Surrounded by tortilla chips.
      The Best Pico De Gallo With Watermelon and Cucumber
    • A plateful of vegan duck and water melon salad with a bunch of coriander in the background.
      The Best Vegan Recipe For Asian 'Duck' And Watermelon salad
    • Black eyed pea hummus on a plate garnished with sumac, mint leaves and pomegranate seeds
      Simple Recipe For Black Eyed Pea Hummus From Scratch
    • A small bottle of sloe flavoured balsamic vinegar. 
      How To Make Sloe Flavoured Balsamic Vinegar Reduction
    • Oval shaped platter of potato and greens salad with an Indian pickle dressing.
      Easy Potato And Greens Salad With An Indian Pickle Dressing
    • A plate of roasted cauliflower salad, tandoori style sitting on a slatted wooden table. 
      Special Spice Infused Roasted Cauliflower Salad
    • Two bottles of apple cider vinegar sat upon a tree trunk slice platter. 
      Homemade Apple Cider Vinegar
    • A plate of Dairy-Free Chargrilled Broccoli Salad
      Dairy-Free Chargrilled Broccoli Salad With Cheese, Chilli and Almonds

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Disclaimers
    • Terms of use
    • Cookie Policy

    Connect

    • TikTok
    • YouTube
    • Pinterest
    • Instagram

    Contact

    • Contact / Work With Me

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2022 Kitchen And Other Stories

    Foodie Pro theme from Feast Design Co. Built on Genesis Framework. Powered by WordPress