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Vegan gravy in sauce boat with partial view of mashed potatoes and gravy in background.
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5 from 1 vote

Vegan Gravy

This gorgeously appetizing and flavorful vegan gravy needs simple pantry ingredients, and it comes together in minutes. 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 43kcal


  • 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)
  • ½ 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


  • 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.


  • 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.


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