Vegan Gravy | Just Like the Original

60 Minuten
5 Minuten

4.8 (5)

Vegan Gravy | Just Like the Original
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    What should never be missing with dumplings & hearty Sunday dishes? Right, a rich gravy! With our recipe, you can easily make a vegan gravy yourself. It tastes like the original but is completely meat-free – a gravy without roast, so to speak.
    And we are sure: You won’t even notice the difference.

    Nährwerte pro Portion

    Ergibt 2 Portionen
    Kalorien 160
    Kohlenhydrate 8 g
    Fette 14 g
    Protein 1 g

    ZUTATEN

    Portionen

    • For Roasting

    • 100 g mushrooms
    • 25 g leek
    • 25 g celeriac
    • 1 carrots
    • 1 red onions
    • 1 garlic cloves
    • 1 tbsp rapeseed oil
    • 0.5 tbsp tomato paste
    • 0.5 tsp salt
    • 0.5 tsp sugar
    • 0.125 tsp smoked paprika powder

    • For Cooking

    • 175 ml vegetable broth
    • 25 ml red wine
    • 0.5 tbsp soy sauce
    • 0.5 tbsp balsamic vinegar
    • 0.5 tsp mustard
    • 0.5 bay leaf
    • 0.5 sprig thyme (or 1 small pinch dried thyme)
    • 0.5 small sprig rosemary (or 1 small pinch dried rosemary)
    • 0.5 tsp starch

    • Notes

    • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1
    Preheat the oven to 200 °C top/bottom heat.
    2
    Meanwhile, prepare the vegetables. Halve the onions (you can leave the skin on, just remove the outer dirty layer) and the garlic cloves (leave the skin on here too). Wash the carrots, leek, and celeriac and cut them into large pieces (about the size of your onion). Finally, clean and halve the mushrooms.
    3
    Mix oil, salt, paprika powder, and sugar into a marinade and pour it over your vegetables.
    4
    Spread the vegetables on a baking sheet (without parchment paper!) or in a roasting pan. It’s important that everything lies in a single layer and doesn’t overlap much, otherwise roasting won’t work well. Distribute the tablespoon of tomato paste in 4 small dollops on vegetables of your choice.
    5
    Into the oven: Roast the vegetables for about 40 minutes until nicely browned but not burnt. The roasted flavors (the brown spots) will give us a heavenly taste later.
    6
    Take the tray out of the oven and put the vegetables into a large pot. Then quickly pour the red wine onto the still hot baking sheet and carefully loosen the roasted flavors with a wooden spoon. If the tray has already cooled, you can briefly put it back in the oven with the red wine. Then everything should loosen well.
    7
    Pour the wine-roast aroma mixture over the vegetables in the pot and add the vegetable broth as well. Season the sauce base with soy sauce, balsamic vinegar, mustard, and add your herbs (thyme, rosemary, bay leaf).
    8
    Let the sauce simmer for 15 minutes on low heat without a lid. During this time, the aromas develop and the flavor becomes more intense.
    9
    Then pour the vegan gravy through a fine sieve and catch the vegetables. We don’t need them anymore now, but you can puree them separately with some vegetable broth into a soup or serve as a (slightly softer but tasty) vegetable side dish. Just remove the skins from onions and garlic for this.
    10
    We’re almost done. Now reduce the sauce briefly to intensify the flavor. 2 servings of the sauce equal about 200ml. So let it reduce until you reach this amount or (for larger portions) the corresponding quantity.
    11

    Optional: Stir the starch into a small splash of water and add the mixture to the sauce while stirring. Let everything boil briefly to thicken the sauce.

    Recipe Note

    This vegan gravy with carrots and onions is heaven on earth for all sauce fans. And the best part: you can make as much as you want. How about this sauce for your next Sunday or Christmas dinner?

     

    Gravy without meat | Is that even possible?

    Many wonder if you can make vegan gravy yourself – without meat. And the simple answer is: yes! Because what gives brown gravy its flavor is not the meat, but the roasted aromas. And we get those just as well with a good portion of vegetables and a few tips and tricks. The sauce becomes really hearty, spicy, and you won’t miss anything.

    What makes our sauce the best vegan gravy?

    • The oven-roasted vegetables bring fantastic roasted aromas that are easily balanced with a good red wine. For a vegan gravy without wine, you can simply use vegetable broth.

    • The different vegetables bring a whole range of deep flavors: the carrots develop a slight sweetness, the mushrooms add a load of umami, celery makes the sauce spicy, and onions & garlic are simply essential in any dish.

    • The smoked paprika powder replaces the smoky aroma of meat, which is usually used to prepare gravy.

    • The soy sauce, balsamic vinegar, and mustard ensure that the vegan gravy tastes like a really good dark sauce.

    • A few herbs round off the flavor and are the finishing touch in our vegan sauce.

    The gravy is not only vegan and tastes super delicious, but it also looks incredibly good. It is intensely dark and slightly glossy – just like in a restaurant.

     

    What goes well with vegan gravy?

    Gravy doesn’t just taste good with pork roast – it also goes well with many vegan dishes and can really elevate your vegan cooking.

    • A vegan Christmas menu of potato dumplings, a vegan roast, red cabbage, and vegan gravy is truly festive.

    • Vegan meatballs, mashed potatoes & vegetarian gravy is the vegan version of the childhood classic.

    • In a vegan goulash, a dark sauce adds a lot of flavor and depth.

    • A mushroom skillet becomes a dream with this vegan gravy!

    • A cauliflower steak with dark sauce and oven potatoes can easily compete with an animal steak – if you like cauliflower.

    • Vegan spaetzle with sauce? No problem!

    My tip: On a quiet day, cook a large pot of vegan gravy in advance and freeze it in airtight containers in portions. It tastes just as good after thawing and you’ll have a delicious sauce ready in just a few minutes.


    Substitution table

    How often do we want to cook a recipe but are missing certain ingredients or don’t like some components? For this case, we have a substitution table for you so you can adjust the vegan gravy recipe however you like! Simply swap individual ingredients as you wish!

    • Mushrooms → Other mushrooms

    • Leek → Spring onions or simply omit

    • Red onions → White onions

    • Rapeseed oil → Other neutral oil

    • Vegetable broth → Salted water

    • Red wine → Vegetable broth

    • Herbs → You can of course use other herbs to give your sauce a unique flavor.

    Our gravy is vegan, but of course you can also use animal ingredients if you want!

    Inhalt

      ZUTATEN

      Portionen

      • For Roasting

      • 100 g mushrooms
      • 25 g leek
      • 25 g celeriac
      • 1 carrots
      • 1 red onions
      • 1 garlic cloves
      • 1 tbsp rapeseed oil
      • 0.5 tbsp tomato paste
      • 0.5 tsp salt
      • 0.5 tsp sugar
      • 0.125 tsp smoked paprika powder

      • For Cooking

      • 175 ml vegetable broth
      • 25 ml red wine
      • 0.5 tbsp soy sauce
      • 0.5 tbsp balsamic vinegar
      • 0.5 tsp mustard
      • 0.5 bay leaf
      • 0.5 sprig thyme (or 1 small pinch dried thyme)
      • 0.5 small sprig rosemary (or 1 small pinch dried rosemary)
      • 0.5 tsp starch

      • Notes

      • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      Yes, of course, our simple vegan gravy is perfect for savory dishes with dumplings.

      To make a really festive gravy, you need vegetables, wine and a few spices and little things like mustard or balsamic vinegar. With the right roasting flavors you get a heavenly sauce just like Grandma's.

      Yes! Our “Vegan Gravy” recipe is super easy to make and tastes just as good as the original.

      The sauce is super light - you really can't go wrong and (if you subtract the waiting time while the vegetables are in the oven) you could even describe the sauce as a quick vegan gravy.