The gravy is traditionally made from the meat juice that is left over after frying in the pan. But is it possible for a gravy to be made vegan? We've put together 3 recipes that prove that a vegan gravy can be just as tasty and creamy as the original. They go perfectly with mashed potatoes, rice or vegan roasts.
Quick vegan gravy without wine
This brown vegan gravy relies on fresh herbs like sage and parsley to add plenty of flavor. It tastes great with mashed potatoes and of course with Tofurky!
Total time: 20 min
Ingredients:
480 ml vegetable broth
1 tablespoon soy sauce
1/2 teaspoon fresh parsley (chopped)
1/2 teaspoon fresh sage (chopped)
1/4 Teelöffel Thymian
1/4 teaspoon black pepper
2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2 teaspoons of yeast flakes to thicken the vegan gravy
preparation:
1. Bring the vegetable broth to a boil in a medium pot or large skillet.
2. Add the soy sauce and herbs.
3. Reduce heat until simmering. Then slowly add the cornstarch and water mixture. Stir the sauce constantly to thicken it.
4. Simmer for a few minutes and add nutritional yeast if desired.
Dark vegan gravy made from vegetables based on Jamie Oliver
This dark vegan sauce with port wine and jam is super delicious and looks just as good as a real gravy. It takes a little more time to prepare, but the result is worth it!
Total time: 40 minutes
Ingredients for 800 ml:
2 onions
2 carrots
2 stalks of celery
25 g dried porcini mushrooms
olive oil
2 fresh bay leaves
2 sprigs of fresh thyme
2 tablespoons port wine
2 tablespoons blackcurrant jam
2 tablespoons flour
2 teaspoonsMarmite (Hefeextrakt)
1 tablespoon tomato paste
2 tablespoons red wine vinegar
1.5 liters of vegetable broth
Preparation:
1. Peel onions, wash carrots and chop roughly with celery and porcini mushrooms.
2. Place the vegetables in a large pan with a drizzle of oil and all the herbs. Fry over medium heat for 25 minutes or until golden brown. Stir occasionally.
3. Add the port and jam and cook for a further 5 minutes or until the mixture is sticky and caramelised.
4. Stir in the flour, then add Marmite, tomato paste and red wine vinegar.
5. Pour in the broth and bring to a boil. Simmer for about 10 minutes or until the sauce has thickened and reduced to the desired consistency.
6. Pour through a coarse sieve into a large bowl, pressing with the back of a spoon so you don't lose any of the rich flavor.
7. Taste, season as needed and allow to cool to room temperature.
Vegan gravy with mushrooms and coconut milk
This creamy mushroom gravy is perhaps the best vegan gravy! The preparation is also very easy. Even if you are not a good cook, you can impress anyone with this sauce.
Total time: 20 minutes
Ingredients for 700 ml:
56 g vegane Butter
1 medium onion (chopped)
2 garlic cloves (chopped)
240 g button, cremini or shiitake mushrooms
4 THE Allzweckmehl
240 ml coconut milk (unsweetened, canned)
2 tbsp dark soy sauce
360 ml vegetable broth
1/2 tsp ground black pepper
Sea salt (to taste)
1. Melt the vegan butter in a saucepan, add the chopped onions and garlic and sauté until soft and transparent.
2. Add the sliced mushrooms and fry with the onions until the mushrooms have softened slightly and released their water.
3. In a measuring cup, mix the flour with a little coconut milk to form a thick paste. Then add the rest of the coconut milk and stir until smooth, making sure there are no lumps.
4. Then add the coconut milk and flour mixture to the pot along with the soy sauce and vegetable broth.
5. Stir constantly and bring to a boil. Then let it cook for a few minutes until the sauce has thickened.
6. Remove from heat and add black pepper and sea salt to taste.
Notes:
*You can replace the chopped mushrooms with 30g of dried porcini mushrooms.
*To make this sauce gluten-free, use cornstarch as in the first recipe.
* Instead of coconut milk, you can also use soy milk or almond milk.
This easy vegan gravy is made from vegetable stock, nutritional yeast and miso. However, the preparation is very similar to making a classic gravy: you thicken the main ingredients with flour or cornstarch (or both, as in this recipe) and stir constantly to avoid lumps. Just like a regular sauce, this vegetarian sauce will thicken slightly as it sits and cools. So keep that in mind if you want to add additional cornstarch or liquid.
Total time: 25 min
Ingredients
2 tablespoons miso
2 tablespoons water
2 tablespoons vegan butter
4 tablespoons flour
700 ml vegetable broth
1 tablespoon soy sauce
1 tablespoon nutritional yeast
1/4 teaspoon black pepper
1 teaspoon cornstarch dissolved in 2 tablespoons water or soy milk, as needed
1. Add the miso to the water and whisk well until the paste is completely dissolved. You can also warm the water a little first to speed up this process.
2. In a large skillet, melt the vegan butter over medium heat and stir in the flour until a paste forms.
3. Add the miso-water mixture, vegetable broth, soy sauce, nutritional yeast and black pepper. Stir well to get a smooth mixture.
4. Cook over low heat until sauce has thickened, stirring frequently. Just like making a non-vegan sauce, you need to stir vigorously to avoid lumps forming as the liquid thickens.
5. If necessary, add the cornstarch to make the sauce even thicker. However, remember that your sauce will thicken slightly even as it cools.
