If you’re wondering how to make gravy vegan, it’s very straightforward. You’ll simply need to replace any meat or dairy products. In a traditional gravy recipe, you’ll find chicken stock used along with butter and often pan drippings. Instead of using these elements, in the recipe above you’ll switch in vegetable stock and use a rich base of roasted vegetables to bring flavour to the sauce.
For those chefs who’d prefer not to use flour in the recipe, you can thicken the gravy without it. There are a few techniques you can use, including reduction or using a starch, such as cornflour, to create the right texture.
How to build flavour in vegan gravy
The secret to building flavour in this vegan gravy recipe is to start by roasting the vegetables. Roasting the vegetables develops a rich, caramelised flavour which infuses into the gravy. Mushrooms are a vital ingredient as they add that signature gravy umami taste. Vegetable stock also helps to pack in flavour without overpowering the more delicate notes.
Vegetables, herbs and aromatics
You can vary this recipe using different vegetables and herbs in your vegan gravy, but we find the mix of mushrooms, onions, celery and carrots provides a welcome balance of umami-rich, sweet and savoury notes.
Bay leaves are also a common herb used in gravy, adding a mild bitterness that offsets the richness of the sauce.
Using wine, miso or soy for depth
In the recipe above, we’ve suggested using soy sauce for a touch of umami-richness, enhanced by the inclusion of the port. However, you could switch in miso paste to add deeper savoury notes, and swap in red wine for the port, which adds flavour without making the gravy too sweet.
Variations of vegan gravy
There are many ways to vary your vegan gravy, from swapping the vegetables to experimenting with different flavour boosters. It’s one of those recipes you can tailor completely to your palate. Some chefs will even make variations such as a cashew cream vegan gravy, using cashew nuts as the base instead of vegetables.
For more classic gravy inspiration, take a look at some of the top gravy recipes from Michelin-star chefs.
Storage, freezing and reheating
Gravy can be kept in the fridge for up to three days. Ensure it’s cooled completely and transfer it to an airtight container before storing. It can even be frozen and will keep for up to three months in the freezer.
To reheat, warm over a low heat on the hob until fully heated through. If you’re using gravy from the freezer, you’ll need to check it’s thawed completely first before warming.
