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    Home > Low Carb Vegan Recipes

    Vegan Gravy

    Posted: Dec 22, 2021 ยท Updated: Apr 17, 2022

    Jump to Recipe Pin Recipe
    Vegan gravy images at various stages with text inlay that says "vegan gravy, easy, delicious and low-carb"

    A silky vegan gravy that will impress everyone at the table, most of all you!

    This gorgeously appetizing and flavorful vegan gravy needs simple pantry ingredients, and it comes together in minutes. A base of carrots, celery and onions adds healthfulness and flavor, and mushrooms, tomato paste and vegan worcestershire sauce add umami. This gravy is great for low-carb eaters with just four net carbs in a serving, and you can pour it over your favorite foods to make them even more delicious, from a vegan tofu steak to mashed potatoes and vegan meatballs. The gravy is gluten-free and nut-free, making it perfect for all eaters.

    Vegan gravy in an ornate sauce boat with a bowl of vegan meatballs and mashed potatoes with gravy in the back.

    Here's a delicious vegan gravy that's both tasty and versatile but also really, really easy to make.

    It's perfect with nearly anything, from vegan meatballs to a tofu steak to mashed potatoes. It's made with a base of veggies, which makes it extra delicious, and it is very low calorie and low carb with with just 43 calories and four net carbs per serving. I even have options for a no-oil gravy, making this perfect for anyone watching their weight. There is no all purpose flour in this gravy -- tapioca starch acts as the thickener, and therefore there's no gluten.

    I already have a super tasty vegan mushroom gravy on the blog that I shared a few holidays ago, but this gravy is just as good, if not better, and it's become my go-to now. It's great for the holidays, of course, but you can serve it year-round to amp up a meal and make it that much more delicious.

    Table of Contents
    • A silky vegan gravy that will impress everyone at the table, most of all you!
    • Why you'll love this vegan gravy
    • Ingredients
    • How to make vegan gravy
    • Storage and freezing instructions
    • Related recipes
    • Vegan Gravy

    Why you'll love this vegan gravy

    • It's delicious. I love veggies in any gravy because they add great depth of flavor, which you can't just get from stirring water into flour and seasonings, as many quick gravy recipes do. The tomato paste, vegan worcestershire and liquid aminos add more deep flavor and umami. The final taste is almost indescribably gorgeous--smoky, with tons of complexity and an overarching deliciousness.
    • It's easy. The gravy takes under 30 minutes to make, and it is so easy, anyone can do it.
    • It's versatile. You can serve this gravy up with almost any main dish you have in mind, from tofu steaks to vegan meatballs to a vegan wellington. It is divine over mashed potatoes or, if you're keto, cauliflower-mashed potatoes. The possibilities with this vegan gravy are endless.
    Closeup shot of vegan meatballs and mashed potatoes with delicious vegan gravy.

    Ingredients

    • 1 tbsp extra virgin olive oil. If you're oil-free, you can saute the veggies with water or vegetable stock.
    • Vegetables: 1 medium onion, ยฝ medium carrot and 2 stalks celery.
    • 4 cloves garlic. You can use more if you like more garlicky flavor, I find four cloves just perfect here. Make sure they are large cloves. ๐Ÿ™‚
    • Herbs: 1 teaspoon dried rosemary and 1 tsp dried sage. You can sub another savory herb, like thyme or marjoram or oregano. Use one tablespoon each if using fresh herbs.
    • 4 oz crimini mushrooms. Don't worry if you have mushroom haters in the home--you'll be pureeing the veggies and straining them, so there won't be a trace of the mushrooms here except the amazing flavor.
    • 2 tbsp balsamic vinegar. Balsamic vinegar adds so much flavor to this gravy, so use it if you can. A decent substitute would be apple cider vinegar, but the balsamic is really preferred.
    • 1 tbsp tomato paste. More umami and deliciousness.
    • 3 cups water. Or use vegetable stock, which would be even better.
    • 1 tsp vegan worcestershire sauce
    • 3 tbsp liquid aminos. You can substitute with soy sauce or tamari.
    • Salt and ground black pepper to taste

    How to make vegan gravy

    • Heat the oil in a large skillet or saucepan. Add the onions, celery and carrots with some salt and pepper and saute until the veggies begin to caramelize, about five minutes. You don't want everything to turn brown, you just need some caramelization at the bottom of the pan and on the veggies, which will really help build up flavor.
    • Add garlic and saute for a minute more. Stir in the mushrooms and the balsamic vinegar. Stir and saute, scraping up any brown bits stuck to the bottom of the pan, until the mushrooms are soft, 3-4 minutes.
    Onions, celery, mushrooms sauteing in saucepan.
    Mushrooms, carrots, onions and celery sauteing.
    • Stir in the herbs and then the tomato paste.
    Herbs added to veggies for vegan gravy.
    Tomato paste added to veggies for gravy.
    • Add the tapioca starch and saute for a minute until the flour is absorbed.
    • Stir in the water or vegetable broth. It might seem like a lot of water but you are going to let some of it cook out and also the gravy will thicken when you puree the veggies.
    Tapioca starch added to skillet as thickener for vegan gravy.
    Water or stock added to vegetables for gravy.
    • Once the water boils, turn down the heat and simmer five more minutes or until the carrots are soft. Turn off the heat and carefully transfer everything to the blender. Blend into a smooth puree. Be very careful when blending hot liquids and make sure you follow your blender manufacturer instructions--keeping the vent tube on top of the blender open and covered with a kitchen towel can help, but watch your hand in case some of the hot liquid jumps as you start the blender.
    • Next, strain the gravy. This is an optional step but it produces a really silky and smooth gravy, so I recommend it.Pour the strained gravy back into the skillet. If it appears too thick, add up to another cup of water or stock. Mix well, then stir in the vegan worcestershire sauce and liquid aminos.
    • Bring to a boil, check salt and pepper and add more if needed, and turn off heat. Serve.
    Gravy ready in saucepan.
    Vegan gravy in a decorative blue, white and pink sauceboat.
    Vegan gravy poured over vegan meatballs and mashed potatoes and a blue and white sauce boat with more vegan gravy.

    Storage and freezing instructions

    This gravy can be made ahead and kept in the fridge for up to three days. Warm before serving.

    For longer storage, place in the freezer in an airtight container or in an ice cube tray. Thaw and reheat.

    Related recipes

    • Savory Vegan Crepes with Wild Mushroom Sauce
    • Creamy Herbed Grits Bowl with Leek Gravy and Roasted Root Veggies
    • Mashed Lima Bean Potatoes with Onion Gravy
    • Vegan Lentil and Quinoa Steak
    • Vegan Meatballs in a Creamy Mushroom Sauce

    Vegan meatballs and gravy over mashed potatoes in white bowl with spoon.
    Vegan gravy in sauce boat with partial view of mashed potatoes and gravy in background.

    Vegan Gravy

    This gorgeously appetizing and flavorful vegan gravy needs simple pantry ingredients, and it comes together in minutes. A base of carrots, celery and onions adds healthfulness and flavor, and mushrooms, tomato paste and vegan worcestershire sauce add umami flavor. This gravy is great for low-carb eaters with just four net carbs in a serving, and you can pour it over your favorite foods to make them even more delicious, from a vegan tofu steak to mashed potatoes and vegan meatballs. The gravy is gluten-free and nut-free, making it perfect for all eaters.
    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan gravy
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 8 servings
    Calories: 43kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 1 tablespoon extra virgin olive oil (to make this without oil, use a tablespoon of vegetable stock to saute the veggies. Add more if needed)
    • 1 medium onion (finely chopped)
    • ยฝ medium carrot (diced)
    • 2 stalks celery (diced)
    • 4 cloves garlic (crushed or minced)
    • 4 oz mushrooms (diced)
    • 2 tablespoon balsamic vinegar
    • 1 teaspoon sage (use 1 tablespoon if using fresh)
    • 1 teaspoon rosemary (use 1 tablespoon if using fresh)
    • 1 tablespoon tomato paste
    • 1 tablespoon tapioca starch
    • 3 cups water (or vegetable stock)
    • 1 teaspoon vegan worcestershire sauce
    • 3 tablespoon liquid aminos
    • Salt and ground black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Heat the oil in a large skillet or saucepan. Add the onions, celery and carrots with some salt and pepper and saute until the veggies begin to caramelize, about five minutes. You don't want everything to turn brown, you just need some caramelization at the bottom of the pan and on the veggies, which will really help build up flavor.
      Onions, celery, mushrooms sauteing in saucepan.
    • Add garlic and saute for a minute more. Stir in the mushrooms and the balsamic vinegar. Stir and saute, scraping up any brown bits stuck to the bottom of the pan, until the mushrooms are soft, 3-4 minutes.
      Mushrooms, carrots, onions and celery sauteing.
    • Stir in the herbs and then the tomato paste.
      Herbs added to veggies for vegan gravy.
    • Add the tapioca starch. Saute for a minute until the flour is absorbed.
      Tapioca starch added to skillet as thickener for vegan gravy.
    • Stir in the water or vegetable broth. It might seem like a lot of water but you are going to let some of it cook out and also the gravy will thicken when you puree the veggies.
      Water or stock added to vegetables for gravy.
    • Once the water boils, turn down the heat and simmer five more minutes or until the carrots are soft. Turn off the heat and carefully transfer everything to the blender. Blend into a smooth puree. Be very careful when blending hot liquids and make sure you follow your blender manufacturer instructions--keeping the vent tube on top of the blender open and covered with a kitchen towel can help, but watch your hand in case some of the hot liquid jumps as you start the blender.
    • Next, strain the gravy. This is an optional step but it produces a really silky and smooth gravy, so I recommend it. Pour the strained gravy back into the skillet. If it appears too thick, add up to another cup of water or stock. Mix well, then stir in the vegan worcestershire sauce and liquid aminos.
      Gravy ready in saucepan.
    • Bring the gravy to a boil, check salt and pepper and add more if needed, and turn off heat. Serve.
      Vegan gravy in a decorative blue, white and pink sauceboat.

    Recipe notes

    • For an extra-indulgent and velvety gravy, stir in a tablespoonful of vegan butter into the gravy at the end of cooking.
    • This gravy can be made ahead and kept in the fridge for up to three days. Warm before serving.
    • For longer storage, place in the freezer in an airtight container or in an ice cube tray. Thaw and reheat.

    Nutrition

    Calories: 43kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 401mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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