No more fussing with vegan gravy recipes, here’s an easy vegan gravy that’s also oil-free.
This Golden Gravy from Dreena’s Kind Kitchen is a cinch to make, and has a depth of flavor that you might expect from a more complicated recipe.
You don’t need to chop any onions – and you don’t even have to chop garlic or herbs (see my shortcuts in this video).
In fact, this gravy can be prepped in just 15 minutes!
And, unlike many gravy recipes, this one is made without oil or margarine.
Yes, it’s easy AND healthy.
I created this recipe for Dreena’s Kind Kitchen because I wanted you to have a reliable vegan gravy recipe that you can turn to anytime, whether for special holidays or everyday vegan meals.
As some of you know, Dreena’s Kind Kitchen has a full holiday section. So, if you don’t yet have a copy of this book, pick up a copy in time for the holidays.
You’ll find recipes like Gingerbread Granola, Cornucopia Salad, Buddha Dressing, New Year’s Baked Beans, Guinnessless Sheet Cake, Pureed Squash and Sweet Potatoes, Holiday Dinner Torte, this Golden Gravy – and more to enjoy through the holidays.
Easy Vegan Gravy FAQ
Depends on the ingredients. This gravy is made without oil, butter, or margarine, and can be made with a whole-grain flour as well, making it a much healthier recipe.
Yes, there are some vegan gravy mixes available online and in stores. This recipe takes about 5-10 minutes to make, and will be much fresher and tastier.
Up to a week in an airtight container. If you open the container frequently, it will spoil more quickly.
Yes, this gravy freezes well, and just needs some whisking when reheating. Freeze in an airtight container.
No, it’s optional. I do like the flavor it imparts, but you can watch my video for more information and a substitute.
Since we had our Canadian Thanksgiving in early October, many readers already made this gravy. It’s been getting rave reviews. So, get your ingredients ready and make a batch (and maybe double it, as I do).
Enjoy… x Dreena
- 1½ tablespoons tahini
- ¼ cup whole-grain flour spelt or whole-wheat pastry flour, or millet flour for gluten-free
- 2 tablespoons dry white wine optional
- 2 cups vegetable broth
- 3 tablespoons tamari
- 1 tablespoon dried onion flakes or chopped shallot
- ½ teaspoon garlic powder or 1 small clove garlic minced
- ¼ teaspoon poultry seasoning see note
- 2 teaspoons chopped fresh thyme or rosemary see note
- 1 dried bay leaf
- Lemon pepper or freshly ground black pepper to taste
- In a medium saucepan, combine the tahini, flour, wine (if using), and about ½ cup of the vegetable broth. Begin to whisk and bring the heat up to medium. Whisk until the mixture thickens into a roux. Slowly add the remaining broth and increase the heat slightly. Continue to whisk, adding the remaining ingredients except the bay leaf and pepper. Increase the heat to bring to a boil. Reduce the heat to low, add the bay leaf, and simmer for 10–15 minutes, stirring occasionally. Taste and add extra seasonings as desired. Remove the bay leaf and serve (see note).