Perfect Vegan Gravy | The Best Easy Homemade Recipe

Name: Perfect Vegan Gravy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 oz dried mushrooms (or use 200 g fresh (*see recipe notes)); 2 3/4 cups vegetable broth; 1 tbsp oil (or water); 1 onion (diced); 3 cloves of garlic (minced); 4 tbsp cornstarch ((or arrowroot flour)); Salt and black pepper (to taste); 1/3 cup plant-based milk; 1 tbsp soy sauce; 1/4 cup red wine ((optional)); 3/4 tsp fresh thyme; 1 1/2 tsp fresh rosemary

By Ela on 6. November, 2019 | 36 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

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Easy vegan gravy made from scratch with simple ingredients! This homemade mushroom gravy is simply the best because it’s rich, hearty, flavorful, and a perfect recipe for the holidays. Pour the sauce over mashed potatoes, vegan meatballs or meatloaf… the possibilities are endless.

The Best Vegan Gravy

I love gravy, I always did. I remember that one of my most favorite meals growing up was mashed potatoes with lots of gravy. And I still love it, because it’s hearty, satisfying, and comforting. Therefore, I created this gravy recipe which is super flavorful and tasty!

The gravy can be used in combination with many savory meals. I am planning on making a vegan meatloaf for Thanksgiving and maybe also for Christmas and this gravy is just perfect for it!

How To Make Vegan Gravy?

I am using dried mushrooms in this recipe because they add a lot of flavor to the gravy. You can leave them out or use fresh mushrooms but the gravy won’t be as flavorful. Check the video below to see how I made this flavorful gravy.

The first step is to add the dried mushrooms to a large pot or saucepan and pour in the vegetable broth. Cook for about 1 minute, then turn off the heat and set aside.
In a large skillet or pot sauté the onion for a few minutes. Add the fresh herbs, salt, black pepper and sauté for another 1 minute, stirring frequently.
Combine plant-based milk and cornstarch in a small bowl and stir with a whisk. Set aside.
Add the soy sauce and red wine (optional) to the skillet while stirring.
Next, add the mushrooms with the broth and stir to combine. Also, add the plant-based milk/cornstarch mixture. Let the gravy simmer for about 5 minutes or longer if you want it to be even more flavorful and thick.
Use an immersion blender or transfer the gravy to a blender and blend until smooth.
Taste and adjust seasonings. You can also add red pepper flakes for some heat. Reheat the gravy in a saucepan or skillet and serve over mashed potatoes, vegan meatloaf, etc.

Flavorful Ingredients

As mentioned before, I used dried mushrooms to make this vegan gravy. You can use dried porcini mushrooms that have a smoky flavor, but any other dried mushrooms (white button mushrooms or chanterelle) will work.

Fresh thyme and rosemary add a wonderful flavor to this gravy.

I also added fresh onion and garlic because the flavor is more intense than using ground onion/garlic.

The red wine is optional. It will make the gravy even more flavorful. I used a dry vegan red wine, however, you can use any wine you like (it shouldn’t be too sweet though).

Check the recipe card below for all ingredients and measurements!

How To Store The Gravy?

Store leftovers covered in the fridge for up to 5 days. You can also freeze the gravy for up to 2 months.

This Homemade Gravy Is:

Vegan
Flavorful
Gluten-free
Dairy-free
Satisfying
Comforting
Low-Fat
Perfect for the holidays (Thanksgiving, Christmas)
Easy to make

How To Serve:

You can pour this easy gravy over mashed potatoes and other savory meals. Check out the following delicious healthy recipes:

Should you give this vegan gravy a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂