Gravy. Rich, vegan and incredibly tasty! This gravy recipe is my vegan version of traditional German recipes for ‘Bratensauce’. That means ‘sauce for roasts’. It is the most delicious and hearty, aromatic and flavourful gravy. This plant based jus goes well with all sorts of festive dishes. In our house it is a must have each Christmas. But it is also great for Thanksgiving and other special events with a complimentary dinner.
This delicious gravy takes some time on the stove. But is very easy to cook. And at the end you will be rewarded with the very best gravy you’ve ever teased your taste buds with. Full of flavours and simply delicious!
You can serve this gravy with all kinds of dishes. For example with vegetables, vegan roasts, vegan goose, a plant based Wellington, steaks or dumplings. And of course the sauce is perfect for the main course of a vegan Christmas menu!
My vegan gravy recipe can be pre-cooked and reheated very well. When sealed, it can be kept in the refrigerator for a few days. You can also store it in the freezer. So it is easily prepared in advance.
Ingredients for 4 servings of gravy:
1 red onion, peeled and finely diced
1 carrot, finely diced
100 g celeriac, peeled and finely diced
5-7 mushrooms, finely chopped
2 tbsp flour
3 tbsp tomato puree
2 tbsp soy sauce
2 tsp Marmite (or Vegemite or other yeast extract)
200 ml red wine
750 ml of vegetable stock
1 sprig of thyme
2 bay leaves
1 juniper berry
2 allspice grains
Alba oil (butter flavoured oil), alternatively use rapeseed oil
2 tbsp vegan butter
Heat some Alba oil in a saucepan, then add the vegan butter. As soon as the butter has melted, add the onion, carrot, celeriac and mushrooms. Sear the vegetables. Fry for about 10 minutes. Stir frequently, so that everything is roasted well and full of roasting aromas.
Now stir in the flour, add the tomato puree and fry for a few minutes. While frying, a soft film should start to form on the bottom of the pot. Keep stirring it off, so it does not burn. Do not turn the stove up too hot, we do want he roasted aroma, but nothing should burn.
Deglaze with the red wine.
Add the stock, marmite, soy sauce, as well as thyme, bay leaves, juniper and allspice.
Slowly simmer the sauce with the lid on. Let it simmer for about 1.5 hours. Stir occasionally.
Pass through a sieve and season the vegan gravy with salt and pepper.
Meal prep tip:
If you like to keep a stock of gravy, it is worth cooking a large amount right away. Just double or triple this recipe. You can freeze the sauce directly or make a space saving Demi-Glace.
Demi-Glace is a concentrated, dark sauce base that can be used for several sauces or gravies. To create a Demi-Glace, simmer the gravy for another 1.5 to 2 hours over a low heat without a lid. Demi-Glace is much thicker than normal gravy. Frozen in portions in ice cube trays or small Tupperware jars, you always have a supply for a quick gravy. Just bring it to the boil and add water until it has the right consistency for a nice gravy.
By the way a Demi-Glace from my gravy is also great as a base for a nice and creamy mushroom sauce and other dishes.