Making Vegan Gravy

A rich vegan gravy relies on the same depth-building elements as meat gravies: caramelised aromatics, reduction, umami from fermented ingredients, and a proper thickener. The keys are patience (letting the onions and vegetables darken) and using enough umami sources (miso, soy sauce, nutritional yeast, tomato purée) to build genuine depth.

Step-by-Step: Making Vegan Gravy

1. Finely dice 1 onion, 2 carrots and 2 celery stalks. Cook in 2 tablespoons of oil over medium heat for 15 minutes, stirring occasionally, until golden brown.
2. Add 2 tablespoons tomato purée and 1 tablespoon vegan butter. Stir and cook for 3 minutes until the purée darkens.
3. Add 1 tablespoon soy sauce, 1 tablespoon miso paste, 1 teaspoon Marmite (or vegan yeast extract), 1/2 teaspoon black pepper and 1 tablespoon plain flour. Stir well.
4. Slowly pour in 600ml hot vegetable stock, stirring constantly to prevent lumps.
5. Simmer for 20 minutes until thickened. Strain through a sieve, pressing on the vegetables to extract all liquid.
6. Return to the pan and adjust seasoning. Finish with a knob of vegan butter for gloss.

Chef's Tips

• Marmite or vegan yeast extract is the secret weapon of vegan gravy - it provides the intense savoury depth that feels 'meaty'.
• A tablespoon of red wine, port or balsamic vinegar added with the stock adds remarkable complexity.
• For a gluten-free gravy, use cornflour or arrowroot dissolved in cold water instead of plain flour.

Related Techniques