Veggie Gravy

Coming atcha on a Sunday! SO what are those BlackBean, Walnut, & Cremini Baked Balls topped with?! Veggie Gravy…mmm. My pops makes a mean gravy from scratch, but since being 100% plant based, I needed to cook up one of my own. It’s pretty much a simple veggie soup base that is naturally thickened by the starch in the potatoes.  Add a few spices to your liking…and voila! Super simple and full of flavour. This photo is actually from a while back when I was craving poutine – cold day, give me quick & hearty. I just threw together this simple gravy from veggies I had on hand, oven roasted some garden potatoes, and topped with plant based mozzarella. BAM…super easy & tasty lunch. It also makes one delicious sandwich dipper.

Veggie Gravy
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A simple gravy that packs plenty of flavour perfect for topping roasted vegetables, as a sandwich dip, and adding flavour to soups or stews. 

Course: soup, side dish, main course
Cuisine: *plant based + gluten free
Keyword: vegetable gravy, plant based gravy
Servings: 3 cups
Author: thecrimsonsink
Veggie Gravy
  • 2 cups organic vegetable stock *low sodium
  • 2 cups garden or russet potatoes, grated
  • 1 cup carrot, grated
  • 3/4 cup white onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp plant based butter
  • 1 tbsp poultry seasoning
  • 2 tbsp nutritional yeast
  • 1 tbsp tamari
  • 1 tsp dry mustard
  • 1 tsp ground pepper
  • 3/4 tsp sea salt - more to taste
  1. In a large pan over med. heat, add the butter, garlic, and poultry seasoning. Stir as the butter melts. Once melted, toss in the grated potato, carrot, and onion. Stirring often, sauté the veggies until fragrant - once the onion begins to turn translucent (about 10mins). If the pan is cooking 'hot', turn the heat to low.

  2. Add 1cup of the vegetable stock, stir, place the lid on, and turn the heat to low. Continue cooking for about 15mins, or until the vegetables are tender. Lift the lid to stir once and awhile, and to check progress. Remove from heat.

  3. In a high speed blender, add the cooked grated vegetables, remaining 1cup of stock, nutritional yeast, tamari, dry mustard, pepper, and sea salt. Blend on high until smooth. Add any additional seasoning to taste.

  4. Ready to serve, or store in an airtight container in the fridge. Good for 3-5days.

Recipe Notes

~ If freezing the gravy, store in an airtight container. As it begins to thaw, it will be sponge-like. Place in a pot over med./low heat to warm through - it will return to its normal consistency. 

~If the gravy is too thick for your liking, add additional vegetable stock until the desired consistency is achieved.

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