Best 20 Vegan Gravy Recipes

VEGAN MUSHROOM GRAVY

Steps:

• Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
• Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

VEGAN GRAVY

Steps:

• Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and the mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until the mixture thickens, about 5 minutes more. Add yeast and black pepper; stir.

VEGAN BROWN GRAVY

Steps:

• Whisk together flour, oil, and garlic powder in a small pot over medium heat. Mix in vegetable broth, soy sauce, yeast, onion powder, and pepper. Bring to a boil; reduce heat to medium-low and let simmer, whisking constantly to avoid clumps, until fully thickened, 15 to 20 minutes.

VEGAN MUSHROOM MAKE-AHEAD GRAVY

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
• Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

BROWN GRAVY (VEGAN/VEGETARIAN)

Steps:

• Heat the margarine in a large skillet over medium heat.
• Sauté the onion for a couple of minutes, or until transparent.
• Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
• Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
• Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
• Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.

CASHEW GRAVY (VEGETARIAN/VEGAN)

Steps:

• Saute onion in oil until soft and slightly brown. (you can also let onions cook longer and get browner for an even richer flavor).
• (If you are using raw cashews, add them at this step and let them cook for several minutes to "toast" them).
• Add garlic and cook another minute longer to slightly brown the garlic.
• Add flour and stir it around over the heat for a minute.
• Add 1-2 cups of water a half cup at a time and stir to blend in the flour and thicken. Add more water as it becomes thick.
• (if you are using roasted cashews add them here).
• Add more water (another 1-2 cups) so that the broth is soup like and the cashews are completely in the water.
• Add soy sauce, pepper and salt (if desired) or any additional desired flavorings.
• Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and soy or spices as needed, but remember that the flavor will change when cashews are blended. When done cooking, you'll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.
• Turn off the heat and let it sit for a few minutes to cool down.
• Puree in a blender or food processor in batches. You may need to add more water while blending to get the right consistency. Taste and adjust any seasoning.
• Can be refridgerated for several days. Freeze any leftovers in small batches to enjoy at a later date.

VEGAN GARAM MASALA BROWN GRAVY

Steps:

• Place a medium saucepan over medium heat. When hot, add olive oil. When the oil is hot, add the onion. Saute until just beginning to get translucent but not browned, 4-5 minutes.
• Add ginger, garlic, garam masala, and 1/2 teaspoon kosher salt. Cook, stirring constantly, for 1 minute.
• Add the flour. Cook, stirring frequently, for 3 minutes.
• Slowly pour in the vegetable broth, stirring constantly while pouring. Bring to a boil. Cook, stirring frequently, until thickened, about 5 minutes.
• Taste and add additional salt if desired. Serve. Can also be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, place in saucepan over low heat and cover. Stir occasionally until warm and serve.

VEGAN HERB GRAVY

Steps:

• Combine water, olive oil, chives, thyme, rosemary, basil, parsley, oregano, tomato paste, cornstarch, vegetable base, garlic, salt, and pepper in a blender. Blend until smooth.
• Pour mixture into a saucepan and bring to a rapid boil for 1 minute.

SAVORY CASHEW GRAVY (VEGAN)

Steps:

• Blend the ingredients together in a blender or food processor until smooth.
• Cook on medium heat on the stovetop, stirring constantly. Add some arrowroot and/or extra nutritional yeast if it needs thickening.

EASY VEGAN GRAVY

Steps:

• Heat olive oil in a small saucepan over medium-low heat. Stir in flour, nutritional yeast, onion powder, and garlic powder with a fork to make a smooth paste. Cook and stir paste for 1 minute. Add 1 cup plus 2 tablespoons water and 1 cup plus 2 tablespoons almond milk gradually, stirring gravy continuously with the fork to prevent lumps.
• Season gravy with salt and pepper. Bring to a boil; reduce heat and simmer, stirring constantly, until thickened, 3 to 5 minutes.

REALLY EASY VEGAN GRAVY OR CHEESE SAUCE

Steps:

• Heat up the broth.
• Take a little of the hot liquid and put in bowl.
• Whisk in cornstarch, set aside.
• Pour nutritional yeast and spices into hot liquid, stirring until dissolved.
• Add cornstarch mixture and cook until as thick as you desire. This only takes a few minutes.
• Add salt and pepper to taste.
• Tis is great over baked potatoes, vegetables, rice, noodles. Enjoy!

VEGAN GREEN BEAN CASSEROLE WITH CREAMY ONION GRAVY

Steps:

• Grease casserole then combine half of the french fried onions with all of the ingredients and stir well.
• Bake at 350F for 15-20 minutes or until bubbly.
• Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown.
• Creamy Onion Gravy:.
• Saute onions in canola oil until lightly browned, about 5 minutes.
• Add garlic and saute an additional 2 minutes.
• Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender.
• In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour.
• Remove saucepan with simmering broth from the heat.
• Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once].
• Return to heat, whisking constantly, and cook until thickened.
• Whisk in parsley. Taste and add more salt and pepper if needed.
• Yield: 6 1/2 cups.
• brown flour: put flour in pan over low heat and stir until it becomes a golden brown.
• Set aside to cool.
• Make ahead and store for months.
• Use the left over gravy for something like the herb roast or Ricker's Tofu roast.

VEGAN "CHICKEN" GRAVY

Steps:

• Place all ingredients in blender and blend until smooth and creamy.
• Pour blended mixture into small saucepan. Stir constantly over medium heat until thickened.
• Serve hot over our favorite entrees.

MMMMM...MUSHROOM GRAVY (VEGAN)

Steps:

• Over medium-high heat saute the mushrooms in the margarine until soft.
• Add the flour, nutritional yeast, pepper and tamari/braggs. Stir constantly until thickened.
• Leave as is, or use an immersion blender to make it smooth (or a blender blender of course).

VEGAN MUSHROOM GRAVY

Steps:

• Set a 12-inch skillet over medium-low heat. Add olive oil and vegan butter. When the butter has melted, add the shallot, mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Saute shallot and mushroom, stirring occasionally, until tender and the moisture has cooked off, 10-15 minutes.
• Add sherry and cook, stirring, until the liquid has cooked off, about 1 minute.
• Add flour. Cook, stirring frequently, for three minutes.
• Slowly pour in the vegetable broth while stirring. Add the thyme and soy sauce or Tamari. Bring to a low boil and let cook until thickened, 3-4 minutes. The gravy might seem a little thin at first, but it will thicken up as it sits and cools. If your gravy seems too thick, you can stir in a bit of broth.
• Taste and add more salt and pepper if you like.
• Serve immediately or let cool and refrigerate or freeze until it's time to serve. Gravy can be warmed over low heat on the stovetop. You may wish to add a bit of broth when reheating to thin it out.

ALEX'S VEGAN MUSHROOM GRAVY

Steps:

• Saute onions in 2 tbsps oil in a medium skillet on medium heat until they begin to soften, 2-3 minutes.
• Add mushrooms and continue to saute until mushrooms are softened, 2-4 minutes. Set aside and keep warm.
• In a medium sauce pan (should hold at least 6 cups), heat 1/2 cup of oil over medium heat. Add flour and bubble for 1-2 minutes stirring constantly.
• Whisk in stock, bouillon, or soymilk along with soy sauce and pepper.
• Cook until thickened and bubbly, whisking out lumps.
• Stir in the mushrooms and onions and heat through.
• Serve.

VEGAN BISCUITS AND GRAVY (USING BISQUICK)

Steps:

• First make your biscuits by combining the bisquick mix and soymilk. Cook in a 450 degree oven for 8 minutes.
• Melt butter, and cook onion until translucent.
• While onion is cooking, dissolve your vegetable base in water, add garlic powder, black pepper and braggs amino acid. (I didn't measure the braggs, just poured some in to taste). Set aside.
• When onion is done, add flour and begin to slowly add water mixture to form your gravy. Dissolve cornstarch in a little bit of cold water and add to gravy to thicken.
• Pour gravy over biscuits and enjoy!

VEGAN GRILLERS WITH MUSHROOM GRAVY

Steps:

• In a sauté pan, add the olive oil and the mushrooms first.
• Let the mushroom get color (remember color adds flavor), so do not stir them.
• After a few minutes, add the onions.
• When mushrooms & onions are brown add the flour and stir.
• Make sure to cook the flour a minute to get the raw flour taste out.
• Now, add the vegetable broth, and stir a minute, so there are not any clumps.
• Then add the garlic, salt and black pepper to taste, leaves from the thyme sprigs, bay leaf, and lemon juice.
• Turn your fire to low, add the grillers and cover.
• Let gravy and grillers simmer.
• After 10 minutes, add the parsley.
• Simmer a few more minutes until grillers are done.

VEGAN GRAVY

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes.
• Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt and pepper. Bring to a boil.
• Reduce heat and simmer, stirring constantly, for 8-10 minutes, or until thickened.

QUICK VEGAN GRAVY

Steps:

• In a small bowl combine miso and warm water; stir until miso has dissolved.
• In a 2 quart saucepan, melt margarine over medium heat. Stir in flour until dissolved. Add vegetable broth, miso mixture, soy sauce and onion powder. Cook, stirring, over medium heat, until thickened.