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Gluten-free vegan gravy oil-free

Get the Recipe: Gluten-free Vegan Gravy (Oil-free & Easy)

This gluten-free vegan gravy is flavourful, with a great umami kick, oil-free and made with healthy ingredients. Serve this as an easy sauce for dishes such as mashed potatoes, roast vegetables and Brussels sprouts. Perfect for Christmas and the holiday season!


  • 1 oz dried porcini mushrooms
  • 2 cups vegetable stock
  • 1 medium onion, chopped
  • 1 tsp onion granules
  • 3 tbsp fresh rosemary leafs
  • 1/4 cup gluten-free flour
  • 1/4 cup plant based milk
  • 1 tsp mustard, ensure vegan and gluten-free


  • Sauce pan
  • Frying pan
  • Blender or food processor


  • Rehydrate the mushrooms. Cover the mushrooms in the vegetable broth in a saucepan. Bring to a boil, cover, take off the heat and leave to stand aside while you prepare the other ingredients.
  • Add the onion to a non-stick frying pan or saucepan. Sauté for around 3 minutes, then add the onion granules and fresh rosemary, and sauté for 2 minutes more.
  • Add the flour together with the plant based milk. Sauté for around 2-3 minutes, working continuously to ensure that the flour doesn't begin to stick.
  • Pour in the mushroom-vegetable broth mixture, and add the mustard and the nutritional yeast. Bring to a simmer and stir over a medium heat for around 2 minutes.
  • Transfer to a blender or food processor and blend until your desired consistency is reached. You can keep it as chunky or as smooth as you like.


Calories: 35kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 254mg, Potassium: 74mg, Fiber: 1g, Sugar: 1g, Vitamin A: 144IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg