This easy vegan onion gravy is savoury, rich and perfect served over mashed potato or a Sunday roast!
I believe everyone needs a good homemade gravy recipe. They might take longer than shop bought but they are always worth it!
No one wants a watery tasteless gravy especially when you’ve put so much effort into the rest of the meal!
This vegan gravy is perfect on any meal – sausage and mash, roast dinner, shepherds pie or just roasted veggies!
It’s a little bit sweet, umami packed and full of flavour!
What you’ll need for vegan gravy:
- Red onion
- Brown sugar
- Red wine (optional, can sub for more stock)
- Corn flour
- Vegetable stock
- Soy sauce
- Tomato puree
- Fresh herbs
The base of this gravy is caramelised onions. It gives for a sweet , rich and flavourful sauce. I prefer red onions for this as they are naturally sweeter but if you only have white onions you can use these.
The red wine adds another depth of flavour which I love in gravy. It get simmered with the onions so the alcohol burns off but the flavour remains. Go for a good quality red wine that you would drink, not a cheap one.
But if you want to make it without wine just sub it for more stock.
How to make vegan gravy:
Start by caramelising your onions. Finely slice them and add to a pan on low-medium heat with a knob of vegan butter.
Leave for around 20 minutes, they should be really soft and reduced in size. Careful you don’t burn them, keep an eye on them and turn down the heat if needed. You can’t rush this step or you won’t get the caramelisation on them.
Add the garlic, fry for a couple more minutes and then add the sugar and red wine.
Bring to a gentle simmer and cook for a few minutes until the wine reduces. Add the flour and stir until it forms a thick paste.
Add the vegetable stock, soy sauce, marmite, tomato puree, mustard and herbs.
Stir and leave to simmer for about 20 minutes. Taste and season with salt and pepper. Remove the herbs.
Use a hand held blender or transfer to a blender and bitz until smooth. You can leave it chunkier if you like or not blend at all.
If you want to make this ahead of time or have leftover gravy place it in an air tight container and freeze.
Defrost for a few hours or the night before in the fridge. You may need to add a little extra water when heating up.
This gravy would be perfect served with:
As always if you make this easy vegan gravy be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 2 red onions
- 2 garlic cloves
- 1 tsp brown sugar
- 1/3 cup / 80ml red wine*
- 4 tbsp cornflour
- 1 tbsp tomato puree
- 1 tbsp soy sauce
- 1 tsp marmite
- 1 tsp dijon mustard
- 2 bay leaves
- 2 sprigs thyme
- 4 cups / 950ml vegetable stock
- Heat 1 tbsp oil in a pan on low-medium heat and add thinly sliced red onions. Leave to sweat and caramelise for about 20 minutes. It should be really soft, be careful not to burn it, turn down the heat if needed.
- Add minced garlic cloves and sugar and cook for a minute.
- Add the red wine and bring to a gentle simmer for a few minutes until reduced.
- Add the cornfour and stir until it soaks into the sauce and forms a thick paste.
- Add the tomato puree, soy sauce, marmite, dijon mustard, bay leaves, thyme and vegetable stock.
- Leave to simmer for 15-20 minutes. Remove the herbs, taste and season with salt and pepper.
- Blend until smooth and serve. You can leave it as is if you prefer, or partly blend so its chunkier.
Use good quality red wine that you would drink. Sub for more stock if you want it alcohol free.
Suitable for freezing if you want to make it ahead of time. Leave to defrost for a few hours or pop in the fridge the day before using.
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