Brown gravy-a classic and beloved sauce that can elevate any meal, whether it’s poured over mashed potatoes, roasted vegetables, or a savory dish like vegan meatloaf or tofu steaks. Its rich, savory flavor and silky texture are irresistible, often making it the centerpiece of a meal. While traditionally made with meat drippings and beef stock, the vegetarian version of brown gravy stands out for its depth of flavor, even without animal-based ingredients.
In this recipe, we’re going to make a delicious vegetarian brown gravy from scratch. And the best part? You don’t need to be a seasoned chef to get it just right! This vegetarian version is as flavorful and satisfying as the traditional one, and it’s perfect for those looking for a cruelty-free alternative that doesn’t compromise on taste. Whether you’re vegan, vegetarian, or simply looking to reduce your meat intake, this gravy will fit right into your culinary repertoire.
Brown Gravy Vegetarian Recipe
This brown gravy recipe is all about combining simple, wholesome ingredients to create a savory, umami-rich sauce that mimics the depth and richness of traditional brown gravy. The key is building layers of flavor using vegetable broth, sautéed onions, mushrooms, and herbs to create that classic, full-bodied profile that everyone loves. Plus, it’s versatile-use it over potatoes, pasta, rice, or any dish that calls for a hearty, comforting sauce.
Ingredients Needed
- 2 tablespoons olive oil: A base for sautéing and creating the right consistency.
- 1 small onion, finely chopped: Adds sweetness and depth to the gravy.
- 1 cup mushrooms, finely chopped (cremini or button mushrooms work well): A rich, earthy flavor that helps to replicate the umami of meat.
- 2 tablespoons all-purpose flour: This will act as your thickening agent, giving the gravy its smooth, velvety texture.
- 2 cups vegetable broth: The foundation of your gravy. Look for a low-sodium version to control the salt levels.
- 1 tablespoon soy sauce or tamari: Adds saltiness and a deep, savory umami flavor.
- 1 teaspoon garlic powder: A savory, aromatic seasoning that rounds out the flavor.
- 1 teaspoon onion powder: Enhances the overall sweetness and savory notes.
- 1/2 teaspoon dried thyme: An earthy, aromatic herb that gives the gravy a classic, comforting flavor.
- 1/2 teaspoon ground black pepper: Adds a little heat and complexity.
- 1 tablespoon nutritional yeast (optional): For extra umami and a slightly cheesy, savory flavor.
- 1 tablespoon maple syrup (optional): A hint of sweetness to balance the savory richness.
Cooking Instructions
- Heat olive oil: In a medium saucepan, heat the olive oil over medium heat.
- Sauté onions and mushrooms: Add the finely chopped onions and mushrooms to the pan. Stir occasionally and cook for about 7-8 minutes until the onions soften and the mushrooms release their moisture and begin to brown. The goal here is to develop that deep, rich flavor.
- Add flour: Sprinkle in the flour and stir constantly. You’re making a roux, so it’s important to cook it for 2-3 minutes, allowing the flour to absorb the oil and flavors. This will help thicken the gravy later without any raw flour taste.
- Add vegetable broth: Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Keep stirring until the mixture thickens and becomes smooth, about 5-7 minutes.
- Season the gravy: Add the soy sauce, garlic powder, onion powder, thyme, and black pepper. Stir to combine, tasting and adjusting the seasoning as needed. For an added boost of flavor, you can mix in nutritional yeast or maple syrup at this point if desired.
- Simmer: Allow the gravy to simmer on low heat for an additional 5 minutes, stirring occasionally. The flavors will meld together, and the gravy will thicken up even more.
- Serve: Once it reaches your desired consistency, remove from heat and serve immediately over your dish of choice. If it becomes too thick as it cools, simply add a splash more vegetable broth to loosen it up.
Ingredient Science Spotlight
Understanding the role of each ingredient in this recipe helps to appreciate how they contribute to the final product:
- Mushrooms: These fungi are packed with umami, a savory taste that enhances the gravy’s depth. Mushrooms also give the gravy a meaty, hearty texture that makes it satisfying even without meat.
- Soy Sauce: This fermented ingredient adds saltiness and that “fifth taste”, umami. It’s a common ingredient in many plant-based dishes to simulate the savory, satisfying flavors that come from meat.
- Flour: Flour serves as a thickening agent in gravies and sauces. When it’s cooked with oil (as in the roux method), it creates a smooth, velvety texture and prevents any grainy or lumpy consistency in your gravy.
- Nutritional Yeast: This vegan-friendly ingredient is rich in vitamins and imparts a cheesy, umami flavor. It’s often used in plant-based cooking to replace the savory richness that dairy products provide in traditional recipes.
- Vegetable Broth: This is the base of the gravy, and its flavor is crucial. The more flavorful the broth, the richer and tastier your gravy will be. You can also use mushroom broth for an even deeper flavor.
Expert Tips
- Use a good-quality vegetable broth: This is the backbone of your gravy, so it’s worth investing in a flavorful broth or making your own. Store-bought versions can vary in taste, so choosing one that is rich and well-seasoned makes all the difference.
- Don’t skip the roux: The flour and oil mixture helps to thicken the gravy, but it also imparts a nutty, toasty flavor. Make sure to cook the roux for a few minutes to eliminate any raw flour taste.
- Adjust consistency: If your gravy becomes too thick, simply add more vegetable broth to reach your desired texture. If it’s too thin, let it simmer a little longer until it thickens.
- Make it your own: Feel free to adjust the seasonings. Some people like adding a splash of balsamic vinegar for acidity, or a pinch of smoked paprika for depth and smokiness.
Recipe Variations
- Garlic and Herb: Add fresh garlic and herbs like rosemary or sage to the sautéed onions and mushrooms for an aromatic twist.
- Mushroom-Free: If you’re not a fan of mushrooms, you can omit them and instead use a blend of onions, carrots, and celery for a vegetable-based gravy. You can also try using red wine to deepen the flavor.
- Spicy Gravy: If you like a bit of heat, add a dash of cayenne pepper or red pepper flakes to give the gravy a spicy kick.
- Creamy Brown Gravy: For a creamier version, stir in a splash of non-dairy milk (almond, oat, or soy milk) after the gravy has thickened, creating a smooth, velvety finish.
Final Words
Brown gravy isn’t just a side dish-it’s a flavor powerhouse that brings comfort and satisfaction to any meal. By making it vegetarian, you’re opening the door to a whole new world of possibilities that cater to dietary preferences while still delivering the deep, rich flavor that makes gravy such a beloved part of the culinary world. The beauty of this recipe lies in its versatility, allowing you to tweak and personalize it to your liking.
Whether you’re cooking for a family dinner, holiday feast, or just a cozy weeknight meal, this vegetarian brown gravy is sure to impress. It’s simple, yet packed with flavor, and the best part is that it’s completely plant-based, so everyone can enjoy it.
FAQs
What Is A Vegetarian Brown Gravy Made Of?
A vegetarian brown gravy typically consists of plant-based ingredients like vegetable broth, flour, oil or butter, soy sauce, and seasonings. It is thickened with flour or cornstarch to achieve the desired consistency.
Can I Use Vegetable Broth For Brown Gravy?
Yes, vegetable broth is a perfect base for vegetarian brown gravy. It provides a rich, savory flavor without using animal-based products.
How Do I Make Brown Gravy Vegetarian Without Soy Sauce?
To make brown gravy without soy sauce, you can use tamari or coconut aminos as an alternative for the umami flavor. Alternatively, you can increase the seasoning with mushroom broth and herbs.
Is It Possible To Make Brown Gravy Gluten-free?
Yes, you can make gluten-free brown gravy by using a gluten-free flour blend or cornstarch as a thickening agent instead of regular all-purpose flour.
What Seasonings Are Best For Vegetarian Brown Gravy?
Common seasonings for vegetarian brown gravy include garlic powder, onion powder, thyme, rosemary, black pepper, and nutritional yeast. These add depth and savory flavors to the gravy.
Can I Make Brown Gravy Vegetarian With Mushrooms?
Yes, mushrooms are an excellent addition to vegetarian brown gravy. They enhance the flavor and provide a more robust, earthy taste, often used in the form of mushroom broth or finely chopped mushrooms.
How Do I Thicken Vegetarian Brown Gravy?
Vegetarian brown gravy is typically thickened with flour, cornstarch, or arrowroot powder. You can create a roux by cooking the flour in oil or butter until golden, or simply whisk cornstarch with a bit of water before adding it to the gravy.
Can I Make Brown Gravy Ahead Of Time?
Yes, you can make brown gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, reheat it on the stove and adjust the consistency with a little water or broth.
Is There A Way To Make Brown Gravy Without Oil Or Butter?
Yes, you can make brown gravy without oil or butter by using vegetable broth as a base and thickening it with flour or cornstarch. You can also add a small amount of olive oil or non-dairy butter for richness if desired.
Can Brown Gravy Be Made Vegan?
Yes, brown gravy can easily be made vegan by using plant-based ingredients such as vegetable broth, non-dairy butter, and vegan-friendly seasonings like tamari instead of soy sauce.