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
Golden Gravy
Ingredients
- 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
Instructions
- 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).
Nancy says
Served this to grandkids last night and they said it was “soooo good”.
They had seconds.
Another winner.
Karle says
I have been using some of y our recipes for awhile, especially “Autumn Dinner Loaf.” This is the first time discovering your website. I will make your “Golden Gravy, to use for loaf.
Dreena Burton says
Wonderful to hear, thank you Karle
Dreena Burton says
and I hope you discover more recipes to enjoy here!
Donalda Thiessen says
This gravy will definitely make my Christmas dinner tomorrow awesome. Made today and it is deliciously awesome!
Laura says
This is my all-time favorite gravy recipe. A few years ago, I had 4-6 ounces of fresh cremini mushrooms to use up and through them in too (everything in the blender because my kids hate mushrooms, then in the saucepan to thicken). They add a nice umami. Thank you Dreena, you’re at my table all year long.
Dreena Burton says
Oh, that’s just beautiful to read. Thank you, Laura. It’s an honor to be part of your traditions, and at your table.
Ray says
Could I use cornstarch instead of flour for the thickener?
Dreena says
Hi Ray, the result will be a little different, you can use it but I think the texture might be slightly ‘sticky’, but you can try, maybe use just a couple of tbsps
Ray says
Well, I’ll have to look at the carbs for cornstarch and then the flour. I’m supposed to be on a low-carb diet.
Cynthia says
Any other options for tamari? I’m soy intolerant, have nut allergies, and am coconut intolerant. It’s nice to find a gravy that doesn’t have mushrooms as I can’t eat them either! Just a hot mess here!
Dreena says
Definitely, omit and adjust seasoning to taste with salt, and you could also use celery salt in the initial cooking to bring out more flavor. Whatever you use for salt/seasoning, use that and adjust to taste.
Debi Ford says
Could i use coconut aminos instead of tamari? I need to keep sodium low.
Dreena says
Hi Debi, yes of course. I do find coconut aminos are a bit sweeter, you could also try a low-sodium tamari, but either will work.
Sherry says
This looks yummy! But any suggestions for a tahini substitute? (My husband has a sesame allergy).
Dreena says
Thanks Sherry, yes for sure – I’d go with a raw cashew butter, like this one: https://amzn.to/3G8FgQ5
Sherry says
Thank you, Dreena! I found the cashew butter that you recommended tonight at Whole Foods.