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Anonymous
Member since December 1969
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4.1875

Vegan Gravy

What you need: 

8 tablespoons vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 tablespoons all-purpose flour
2 tablespoons nutritional yeast
4 tablespoons Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce
2 1/2 cups water or vegetable broth (to start)
1/2 teaspoon ground sage (dry)
salt and freshly ground black pepper to taste
1/4 cup red wine or red wine vinegar
2 tablespoons balsamic vinegar
6 sliced mushrooms (optional)

What you do: 

In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add sage, pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.
If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. Its even better if you let it sit in the fridge overnight and gently reheat it. This is great over a lentil loaf, bisquits, potatoes--just about anything you would want to smother with a rich gravy! Enjoy!

Preparation Time: 
15-20 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

this gravy was awesome.  until i added all that vinegar.  then it just tasted like vinegar.  i tried to cook it out, but that didn't work.  so i made it again, sans vinegar, and it was awesome.  my first time to make gravy, and it was amazing.  i think the vinegar makes it a different kind of gravy than i like (maybe burgandy kinda sauce or something).  i was cooking some vegan stuff alongside my omni family, and this was the gravy we used instead of the turkey stuff my mom tried to make.

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I made this for Christmas to serve with my seitan cutlets and my sister's meat entree.  I made it almost exactly as written except for the onions (did it the day before, etc.).  I thought the gravy was good but I am not sure why all the five star reviews.  I thought it could have used a bit more flavor and I don't think it was just because I didn't use the onions.  The people who tried it thought it was good but no one was drinking it out of the gravy bowl. I also can't imagine that red wine vinegar would be a good substitute for the red wine in this recipe.

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I definately have to agree that the nutritional yeast is what makes the gravy. Adding more yeast will actually cut that overly tart taste of vinegar if you go overboard on it. One cool thing about making gravy is the fact that you can easily make changes in the midst of making it.
I only had one clove of garlic, so that is all I used - and I ended up using half a small onion. I also used tamari one time, and braggs the second time, only a splash of red wine vinegar, a splash of balsamic, and more yeast.... probably about 1/4 cup total.
For the person who ended up with beef broccoli flavored gravy, it was probably strong on the garlic and soy sauce.
But I love this recipe even though I didnt follow it exactly. I used it to moisten up a Shepards Pie and it was AWESOME. I liked it so much I made more the next night and ended up just dumping it over rice. Mmmmmm good.

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i made this again on thanksgiving and doubled the recipe, which i really shouldn't have done. i forgot that i halved it when i made it the first time and it made entirely too much and ended up too thick, even when i added more mushrooms. the taste was still delicious, and i did reduce the red wine vinegar. my boyfriend's family liked it a lot though and a few ate that over the meat gravy.

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This gravy is AWESOME! I've never made gravy from scratch, but it was so fun to make. I did cut down a little on the vinegars just because I'm not the biggest fan, but everybody definitely loved this stuff. Thanks so much for sharing!

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i think this would be good without the vinegar....mine was so vinegary i just had to through it out beucase i didnt try it until a day after i cooked it.

definetly leave out some vinegar or omit!!!!!

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This didnt work out for me at all, though I dont cook much and this was my first gravy recipe. I dont understand why it called for vinegar at all. I only used the red wine vinegar and didnt even use as much as it called for and it was way TOO vinegary for me.  Maybe others like it that way but not me. And there just wasnt much taste to it. I didnt leave it overnight which might have helped.

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i followed this exactly and it was delicious. i made it with a loaf i got out of a linda mccartney cookbook and it really made the loaf a meal. my omni roommates loved the gravy. although i think next time i am reducing the red wine vinegar, as it was a bit acid-y. seriously, though try this gravy! :D

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I made a combination of this and the "I can't believe it's vegan gravy" recipe (the main difference being that I added a dollop of dijon mustard and didn't add wine, only balsamic vinegar).

It's amazing!! We served it to a crowd today along with jerk seitan, mashed potatoes, roasted veggies, cranberry sauce, pumpkin soup, and apple and pumpkin pie for desert. Everyone loved the gravy!

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This was just too awesome to be real.  It takes a little work, but man, is it soooooo worth it!  I used it in a lentil Shepherd's pie with great results.

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