Homemade Vegan Gravy

Louise Mead

Prep Time: 7M
Cooking Time: 35M
Serves: 4

If you need homemade vegetable gravy, this recipe is pretty simple and goes nicely with roasts, pies, mash and other gravy-loving dishes.

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  1. Splash of olive oil
  2. 2 large carrots, diced
  3. 2 sticks of celery, diced
  4. 1 medium red onion, diced
  5. 2 garlic cloves, crushed or minced
  6. 1 teaspoon of dried thyme
  7. 1 tablespoon of maple syrup, agave, or sugar
  8. 2-3 teaspoons of yeast extract – add according to your preference
  9. 2 tablespoons of plain flour (if you have an allergy, corn flour, gram flour or your preferred flour for thickening will do)
  10. 3 tablespoons of red wine (or you can use 1 tablespoon of balsamic vinegar)
  11. 2 teaspoons of vegetable bouillon powder
  12. 2 teaspoons of tomato paste or puree (or ketchup in a pinch)
  13. 900ml of cold water

If you need homemade vegetable gravy, this recipe is pretty simple and goes nicely with roasts, pies, mash and other gravy-loving dishes.


Serves 4


  • Heat the oil in a large flat-bottomed pan, then add the celery, onion, and carrots
  • Once the veg has started to soften, add the garlic, turning the heat to medium
  • Once the garlic is beginning to cook, but before it goes brown, add the maple syrup/sugar and stir, ensuring all ingredients are well coated
  • Allow to simmer for a minute or so, until the vegetables begin to caramelise
  • Add the yeast extract and mix again to ensure even coating
  • If at any point you find the pan is browning, add a small splash of water to prevent burning
  • Add the flour & vegetable bouillon, stir to make sure everything is coated evenly
  • Add the wine or balsamic vinegar and mix well
  • Once the wine/vinegar has heated up, add the water, stirring continually as you do
  • Bring to the boil, stirring regularly
  • Stir in the tomato puree
  • Allow to simmer for 15 minutes or so, until the mixture thickens and the gravy reduces to your desired consistency
  • Once you’ve achieved your desired consistency and flavour, sieve into a fresh pan and warm just before you serve the remainder of your meal


  • If you don’t have yeast extract, you can try substituting with nutritional yeast and/or soy sauce
  • For a bit of variety, try adding different herbs, such as sage, or bay leaves
  • Try adding mushrooms or a little chopped beetroot when you’re adding the veg for a slightly more earthy flavour, the beetroot also gives the gravy a lovely deep colour to it
  • If you want to get all the flavour when sieving, feel free to pour a little freshly boiled water over the remaining mixture, then reduce down as needed





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