This super easy vegan gravy cooks in one pot on the stovetop. It's mushroom free and so full of flavor! Use it on mashed potatoes, a Thanksgiving loaf, biscuits, lentil Wellington, and more. (vegan with gluten-free, soy-free, and nut-free options)
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 6
- Category: Side
- Cuisine: Vegan
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion (finely chopped)
- 3 tablespoons all purpose flour (use rice flour for gluten-free)
- 1 tablespoon cornstarch (or more flour for corn-free)
- 2 teaspoons vegan worchestershire sauce (or use soy sauce or chickpea miso)
- 1/2 teaspoon prepared stone ground mustard (or use 1/4 tsp ground mustard + 1/2 tsp vinegar)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper (or white pepper)
- pinch nutmeg (or cinnamon)
- 2 tablespoons nutritional yeast
- generous dash fresh or dried thyme and sage
- 1 cup non dairy milk (such as soy or cashew milk or use stock.)
- 1 1/4 cup water (or stock)
- 1/2 teaspoon salt (or more, to taste)
Method
- Heat oil in a skillet over medium heat. Add onion and cook until golden. 4 minutes. Add the flour and cornstarch and mix in and toast for 2 to 3 minutes.
- Add the sauces and spices and mix in. Add the milk and whisk it in. Then add 1/2 cup water and the salt and keep whisking and add more water. Mix and bring to a boil. Keep whisking frequently. It will take 4 to 6 minutes to thicken. Taste and adjust flavor. Add some soy sauce for additional saltiness. Add some poultry seasoning for additional flavor, if you like. Add more water if too thick. Serve over mashed potatoes or biscuits.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.