Vegan Brown Gravy (“Beef” Gravy)

Close up of two small bowls of vegan brown gravy.

Vegan Brown Gravy (“Beef” Gravy)

This vegan brown gravy recipe is packed with flavor and creates a rich and tasty sauce for any occasion!

Course Sauce

Cuisine Vegan

Keyword Vegan beef gravy, Vegan brown gravy

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 102kcal

Equipment

Medium-sized sauce pot
Whisk
Measuring cups
Measuring spoons
Cutting board
Knife

Ingredients

2 tablespoons olive oil (30 milliliters)
½ cup onion , finely minced (70 grams)
2 cloves garlic , pressed or very finely minced
1 cup mushrooms , cremini or button, finely minced (100 grams)
3 tablespoons all purpose flour (30 grams)
2 cups water , lukewarm
1 cube vegan beef-style bouillon
2 tablespoons nutritional yeast (10 grams)
1 tablespoon dark soy sauce (15 milliliters)*
1 tablespoon white miso paste (15 grams)
1 tablespoon red wine vinegar (15 milliliters)
1 tablespoon vegan Worcestershire sauce (15 milliliters)**
1 teaspoon dry thyme
black pepper , to taste
¼ cup vegan cream ***

Instructions

Step 1: Cook Vegetables

Warm olive oil in a medium sauce pot over medium heat.
2 tablespoons olive oil
Add finely minced onions, garlic and mushrooms and cook over medium-low heat for 10 minutes.
½ cup onion, 2 cloves garlic, 1 cup mushrooms

Step 2: Prepare Roux Base

Once you’ve cooked the vegetables, return the heat to medium and add flour.
3 tablespoons all purpose flour
Stir flour into the vegetables until a paste forms and cook this for 1 minute.
Add about ½ cup of the lukewarm (or warmer) water while whisking vigorously and continuously until the mixture thickens.
2 cups water
Add the remaining water and whisk vigorously to make sure there are no clumps of flour remaining.

Step 3: Flavor, Cook and Serve

Add all remaining flavorings except for the cream. If needed, whisk a few times while adding these ingredients to make sure the sauce/flour doesn’t clump.
1 cube vegan beef-style bouillon, 2 tablespoons nutritional yeast, 1 tablespoon dark soy sauce, 1 tablespoon white miso paste, 1 tablespoon red wine vinegar, 1 tablespoon vegan Worcestershire sauce, 1 teaspoon dry thyme, black pepper
When all the flavorings are added, whisk until the bouillon and miso are well dissolved.
Turn up the heat to medium-high and, whisking regularly, cook the gravy and thicken for about 5-8 minutes.
Once thickened, remove from the heat and stir in vegan cream.
¼ cup vegan cream
Serve hot.

Notes

*You can use regular/ light soy sauce, but I highly recommend dark.
**If you can’t find vegan Worcestershire sauce, substitute for ½ regular soy sauce plus ½ red wine vinegar.
***Any store-bought vegan cream option should work. Canned coconut milk also works.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition