This hearty vegan gravy is packed full of flavour. It's perfect with a veggie roast, poured over mash or for Christmas dinner.
I adore a rich onion gravy and since I started making my own I've never looked back.
Whether served with a roast dinner, mashed potato or with Christmas dinner, this homemade vegan gravy adds an incredible depth of flavour that you'll never get with shop bought gravy.
This vegan gravy has a secret ingredient
It took me a while to get a vegan onion gravy recipe that I was happy with but this really hits the spot.
It's got a lovely flavour thanks to the secret ingredient - which is yeast extract, more commonly known as Marmite in the UK.
Marmite adds an incredible umami - deeply savoury - flavour to this gravy, which is hard to beat.
Is Marmite suitable for vegans?
Yes, Marmite is suitable for vegans - although according to their website the 70g jar is only suitable for vegetarians.
Marmite is a spread made from yeast extract. It's naturally high in vitamin B12 and folic acid. If you're not in the UK you may be able to find it in the international section, or look for a non-branded yeast extract. If you're in Australia Vegemite would do a similar job.
If you can't find it try using miso paste or soy sauce instead.
This gravy is perfect with a vegan roast dinner
I love this gravy poured over a roast dinner. In fact I find roast dinners really disappointing when there isn't any gravy with them.
An onion gravy is always my favourite and it's surprisingly easy to make a satisfying vegan version.
It's also delicious with mashed potato, with or without sausages (vegan of course) or with a good pie.
What do you like to eat with gravy? When I visited the Isle of Man I was told that chips and gravy are a local speciality! Maybe I should give it a go...
More vegan roast dinner recipes
- Chestnut and cranberry nut roast
- Parsnip wellington
- Rosemary roast potatoes
- Balsamic Brussels sprouts
- Easy Christmas red cabbage
- Parsnip, chestnut and sage nut roast
- How to make the ultimate vegan Christmas dinner
Some of these recipes appear on my other blog Sneaky Veg
Looking for a good vegan cookbook? Here are 15 of the best vegan cookbooks.
Ingredients
Please do not reproduce this recipe without permission.
To make this easy vegan onion gravy you will need:
- vegan butter (dairy free spread)
- a white onion
- 2-3 cloves garlic
- plain flour (to thicken your gravy)
- red white (optional)
- hot vegetable stock
- marmite or other yeast extract, sub miso or soy sauce if you can't find it
- rosemary, thyme and sage
- parsley
- salt and pepper, to taste
Gravy making tips
Here are some of my top tips for making your vegan gravy epic:
- take the time to fry the onions properly. Spend at least 10-15 minutes cooking them slowly and you'll have a much richer flavour.
- when it comes to your vegetable stock use stock from a packet if you're pushed for time but a good homemade veggie stock will make this even better.
- add a splash of red wine - this isn't essential but it adds a lovely flavour to your vegan gravy.
How to make the best vegan gravy
Please do not reproduce this recipe without permission.
Soften the onions
1. Heat the dairy free spread.
2. Fry the onions over a low heat, stirring often, until soft and starting to colour.
3. Add crushed garlic, stir and cook for one more minute.
Add the stock
4. Add the tablespoon of flour.
5. Stir in over a low heat.
6. Add the red wine if using and stir until reduced. Next add the vegetable stock, a spoonful at a time, stirring as you go so it thickens.
Improve the flavour
7. Add the herbs and the marmite.
8. Next add the parsley. Reduce the heat and simmer for 10-15 minutes. Season to taste with salt and pepper.
9. Press through a sieve and serve.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Vegan gravy
Ingredients
- 1 tablespoon vegan butter
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tablespoon plain flour
- Splash of red wine optional
- 500 ml hot vegetable stock
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig sage
- 1 tablespoon yeast extract Marmite
- Salt and pepper
- Small handful parsley chopped
Instructions
- Melt 1 tablespoon vegan butter in a medium saucepan over a medium heat.
- Add 1 chopped onion and fry over a medium-low heat until soft.
- Add 2 cloves crushed garlic, stir and cook for one more minute.
- Add 1 tablespoon plain flour and stir well.
- Add a splash of red wine (if using) and heat until reduced. Stir often.
- Next add 500ml vegetable stock, a spoonful at a time, stirring as you go, allowing it to thicken before adding more. Bring to the boil.
- Add the thyme, rosemary and sage, the tablespoon yeast extract (Marmite) and a small handful of chopped parsley and season with salt and pepper.
- Reduce the heat and simmer for 10-15 minutes.
- Strain through a sieve into a serving jug or gravy boat.
- Keeps in the fridge for several days. It may separate, in which case stir it well as you reheat.
Notes
Nutrition
If you like this you might like my homemade mint sauce.
Pin the best vegan gravy recipe for later
NB: this recipe was slightly amended in October 2021.
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Tracy
I so needed this recipe last week when i served up dry sausage and mash. Do you think non marmite lovers will suss out the secret ingredient?! I'll have to try it out and let you know... x
Cook Veggielicious
It's just not the same without gravy is it! Hope you enjoy it - do let me know x
Reneé
Sounds delicious, Mandy! Bet the marmite makes all the difference to the flavour ?
Cook Veggielicious
It really needs it for that little flavour kick - thanks for commenting x
Tracy
Made this today and i love it! I used fresh garlic and didnt have stock so i just used water and added lots of salt and pepper and herbs and it was yum. Thank you!
Cook Veggielicious
So glad you enjoyed it Tracy!
Lynsey
Could this be frozen for few weeks and keep the flavour? Planning on making this for Xmas dinner but would love to do it a few weeks beforehand to save time on the big day!
Cook Veggielicious
Absolutely - I have frozen it before with good results. As you're reheating you can taste and adjust the seasoning as needed.