A delicious, hearty vegan gravy recipe that’s packed full of flavour. Perfect for your veggie roast dinner, with mashed potatoes or for your vegan Christmas dinner.
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 marmite. Marmite is suitable for vegans – although according to their website the 70g jar is only suitable for vegetarians. I have no idea why! 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.
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 last year I was told that chips and gravy are a local speciality! Maybe I should give it a go…
How to make the best vegan gravy
It’s not difficult to make a delicious vegan gravy but it’s worth taking the time to fry the onions properly. Spend 10-15 minutes cooking them slowly and you’ll have a much richer flavour. And when it comes to your vegetable stock by all means use stock from a packet if you’re pushed for time but a good homemade veggie stock will make this even better. Sometimes when I make this I add a splash of red wine – others I don’t. It’s delicious both ways.
Vegan gravy
Ingredients
- 1 tbsp dairy free spread
- 1 onion chopped
- 1 tsp garlic granules
- 1 tbsp plain flour
- 500 ml hot vegetable stock
- 1 tbsp marmite
- Splash of red wine optional
- Salt and pepper
- Parsley
Instructions
- Melt the spread in a medium saucepan over a medium heat.
- Add the chopped onions and sauté until soft.
- Stir in the garlic granules and the plain flour and cook for one minute.
Add the red wine (if using) and heat until reduced. Stir often. Add the stock, little by little, stirring as you go, allowing it to thicken before adding more. Bring to the boil.
Reduce the heat and simmer for 10-15 minutes.
- Stir in the marmite and chopped parsley and season with salt and pepper.
Either serve as it is or for a smooth gravy push it 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.
If you like this you might like these other vegan roast dinner recipes:
Chestnut and cranberry nut roast
Easy Christmas red cabbage (on my other blog Sneaky Veg)
Parsnip, chestnut and sage nut roast (on my other blog Sneaky Veg)
Looking for a good vegan cookbook? Here are 15 of the best vegan cookbooks.
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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
It’s just not the same without gravy is it! Hope you enjoy it – do let me know x
Sounds delicious, Mandy! Bet the marmite makes all the difference to the flavour 🤩
It really needs it for that little flavour kick – thanks for commenting x