Easy Vegan Gravy

Easy Vegan Gravy

I’ve been asking friends what food they couldn’t do without if they tried a plant based diet and one of the responses I got was “gravy”. Good gravy is definitely a hard thing to give up especially poured over delicious mashed potatoes, so I accepted the challenge and made a gravy that I think most would enjoy.

Easy Vegan Gravy

It’s a little lighter than the typical roast meat gravy you might find at a weekend lunch or dinner but it’s deliciously salty and doesn’t overpower the dish.

Beef flavoured stock cubes are pretty easy to find, I buy Massel from my local supermarket. Most of the other ingredients should be in your pantry. Give it a try and let me know your favourite plant based food to drench in this golden beauty.

Easy Vegan Gravy

Deliciously salty and savoury vegan gravy perfect for roasted vegetables or mashed potatoes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 greedy mouths
Calories 72kcal


  • 3 tbsp Nuttelex
  • 1/2 medium Brown Onion
  • 1 clove Garlic or 1 tsp minced garlic from a jar
  • 1 tsp Mixed Herbs
  • 3 tbsp plain flour
  • 1 cube Beef Stock Cube (Vegan) I used Massel
  • 2 cups Boiling Water
  • 1 cup Vegetable Stock
  • 1/2 tbsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • 1/2 tsp Salt


  • Dice the onion and mince the garlic (if not minced already).
  • Heat Nuttelex in a medium saucepan over medium heat until melted.
  • Add onion, garlic and mixed herbs to the pan and let it cook stirring occasionally for a good 7 minutes so that it thoroughly cooks and the flavours are infused into the Nuttelex. You want it to get a bit of colour without burning, this helps with flavour and colour of the gravy.
  • Lower the heat and add the flour 1 tablespoon at a time whilst whisking. This will create a roux. Don't go too fast but make sure you keep whisking until all of the flour is incorporated and you end up with a pasty roux in the pan.
  • Remove from the heat and dissolve the beef flavoured stock cube in 2 cups of boiling water whisking to ensure it's all dissolved.
  • Put the roux back on the heat and whisk, adding the beef flavoured stock slowly so that it incorporates as you whisk.
  • Once the beef flavoured stock has been added keep whisking and add the vegetable stock. By now the gravy should start to take real form and be nice and thick and relatively smooth.
  • Add the Worcestershire and soy sauce and salt and whisk well then remove from the heat.
  • If you don't mind your onion bits in your gravy serve as is, but if you like it nice and smooth, pass through a sieve into a bowl, it should pass through very easily leaving the bits of onion, garlic and herbs in the sieve.
  • Pour gravy over some creamy mashed potatoes, roasted vegetables or just eat it straight from a bowl like I'm about to do. Enjoy.


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