Vegan Gravy to Pair with Your Feast

You Need This Gravy in Your Life

In-text image 1
discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Let’s be real: no feast is complete without gravy. And if you think vegan gravy can’t compete, prepare to be wrong. This recipe is rich, savory, and so good it’ll make your carnivore uncle question his life choices.

No weird ingredients, no sad compromises—just flavor that slaps. Whether you’re vegan, plant-curious, or just hungry, this gravy is your new secret weapon. Ready to upgrade your meal?

Let’s go.

Why This Gravy Rules

This isn’t just “good for vegan gravy.” It’s legimately delicious, period. The magic comes from caramelized onions, umami-packed mushrooms, and a splash of soy sauce for depth. It’s thick without being gloppy, savory without being salty, and versatile enough to drown mashed potatoes, roast veggies, or your regrets.

Plus, it’s ready in 20 minutes. Mic drop.

Ingredients You’ll Need

In-text image 2

  • 2 tbsp olive oil (or any neutral oil)
  • 1 large onion, finely chopped
  • 8 oz mushrooms, sliced (cremini or button work great)
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour (or gluten-free blend)
  • 2 cups vegetable broth (low-sodium if you’re watching salt)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp thyme (fresh or dried)
  • ½ tsp black pepper
  • Salt to taste (don’t go wild—soy sauce adds salt too)

How to Make It (No PhD Required)

  1. Sauté the onions and mushrooms: Heat oil in a pan over medium heat. Add onions and mushrooms, cooking until they’re soft and golden (about 8 minutes).

    Stir occasionally unless you enjoy scrubbing burnt bits off your pan.


  2. Add garlic and flour: Toss in the garlic, cook for 30 seconds (don’t let it burn), then sprinkle flour over everything. Stir like your gravy depends on it (because it does).
  3. Whisk in broth: Slowly pour in the vegetable broth while whisking to avoid lumps. If your gravy looks like a science experiment gone wrong, keep whisking—it’ll come together.
  4. Season and simmer: Add soy sauce, thyme, and pepper.

    Let it simmer for 5–7 minutes until thickened. Taste and add salt if needed (but remember, soy sauce is salty).


  5. Blend (optional): For silky-smooth gravy, hit it with an immersion blender or toss it in a regular blender. Or leave it chunky—you do you.

How to Store It (Because Leftovers Happen)

In-text image 3
discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Let the gravy cool, then stash it in an airtight container in the fridge for up to 5 days.

Reheat it on the stove with a splash of broth or water to loosen it up. Want to freeze it? Go for it—it’ll keep for 3 months.

Thaw overnight in the fridge before reheating.

Why This Gravy Is a Win

Besides being stupidly tasty, this gravy is 100% plant-based, packed with flavor from whole ingredients, and free of weird additives. It’s also budget-friendly—no fancy vegan butter or expensive powders required. Oh, and it’s naturally gluten-free if you swap the flour.

Boom.

Common Mistakes to Avoid

In-text image 4

  • Over-salting: Soy sauce is salty. Taste before adding extra salt, unless you enjoy hypertension.
  • Rushing the onions/mushrooms: Let them caramelize properly. Patience = flavor.
  • Not whisking enough: Lumpy gravy is a crime.

    Whisk like you mean it.


  • Using weak broth: Garbage broth = garbage gravy. Spend the extra $1 on the good stuff.

Swaps and Subs (Because Life Happens)

  • No mushrooms? Use 1 tbsp miso paste for umami instead.
  • Allergic to soy? Coconut aminos work, but reduce the amount—they’re sweeter.
  • Oil-free? Water or broth sauté works, but the flavor won’t be as rich.
  • Want it creamier? Add a splash of coconut milk or cashew cream at the end.

FAQs (Because You’re Curious)

Can I make this gravy ahead of time?

Absolutely. Make it up to 2 days in advance and reheat it before serving.

It might thicken in the fridge—just thin it with a little broth or water.

What if my gravy is too thin?

Simmer it longer to reduce, or mix 1 tsp cornstarch with 1 tbsp cold water and stir it in. Heat until thickened. Crisis averted.

Can I use frozen onions and mushrooms?

Sure, but they’ll release more water, so cook them longer to evaporate it.

Fresh is better, but frozen won’t ruin your life.

Is this gravy freezer-friendly?

Yep. Freeze it in portions for easy use later. Just reheat gently—gravy can separate if you nuke it like a maniac.

Final Thoughts

This vegan gravy isn’t just a “substitute.” It’s a flavor bomb that deserves a spot on your table, whether you’re vegan or just hungry.

It’s easy, customizable, and so good you’ll forget animal fat ever existed. Make it, pour it, and watch your feast level up. Gravy game: unlocked.

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Similar Posts