This easy vegan gravy recipe is rich, savoury and glossy, and it takes just 10 minutes from start to finish. Everything goes into one pan cold and gets whisked together, so there’s no roux to fuss over and no lumps to worry about.
A vegan beef-style stock powder gives it a deep, meaty flavour, while soy sauce and black pepper add warmth and seasoning. It’s the gravy we pour over our Christmas nut roast, but it’s just as good with a Sunday roast, bangers and mash or a pie any night of the week.
Planning the full festive spread? Find the nut roast, stuffed squash, sides and desserts in our vegan Christmas dinner menu.
How to Make Vegan Gravy
Six ingredients, one pan, one whisk. Pour it over nut roast, roast potatoes and all the trimmings.
Ingredients
- 500 ml cold water
- 2 tablespoons cornflour
- 2 teaspoons vegan beef-style stock powder
- 1 teaspoon onion powder
- 1–2 tablespoons soy sauce (or tamari for gluten-free)
- ¼ teaspoon freshly ground black pepper, plus extra to taste
Method
- Whisk everything together cold. Put the water, cornflour, stock powder, onion powder, 1 tablespoon of soy sauce and the black pepper into a saucepan. Whisk until the cornflour has dissolved and there are no lumps.
- Heat and thicken. Place over a medium heat and bring to a gentle simmer, whisking often. The gravy will thicken and turn glossy in 3–5 minutes.
- Taste and adjust. Add more soy sauce or pepper to taste. Loosen with a splash of hot water if it’s too thick, or simmer for another minute if you’d like it thicker.
- Serve. Pour generously over nut roast, roast potatoes and all the trimmings.
Cook’s note: Cornflour settles quickly, so give the pan a final whisk just before it goes on the heat. The gravy keeps for 3 days in the fridge and freezes for up to 3 months. It thickens as it cools, so reheat gently with a splash of water.
Check the label: some stock powders contain milk or gluten, so look for one marked suitable for vegans. For a gluten-free gravy, also choose gluten-free stock and tamari.
Further Reading
- Vegan Stuffed Butternut Squash with Quinoa, Cranberries and Kale A colourful festive main that’s just as good with gravy.
- Garlic and Almond Green Beans A quick, crunchy side to bring some green to the plate.
- Easy Vegan Mushroom Pâté A rich, make-ahead starter for Christmas Day.
- Vegan Christmas Pudding Rich, fruity and spiced, to finish the meal.
- Christmas Table Setting Ideas Simple ways to dress the table before the gravy jug goes round.