The Best Gluten Free Vegan Gravy

Published: 31 December 2023 by Simon Deane

This gluten free vegan gravy is really tasty and simple to make. It adds lots of flavour to your favourite dishes and is great with mashed potato and vegetables.
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  • Mushrooms (200g)
  • 2 medium carrots
  • One large onion
  • 3 cloves of garlic
  • 2 tbsp corn flour
  • red wine (or balsamic vinegar)
  • 1 tsp mustard
  • 2 tbsp tomato puree
  • 2 tbsp tamari
  • 1 tbsp olive oil
  • A little sweetener
  • A bay leaf
  • 1/2 tsp thyme

How to Make Gluten Free Vegan Gray

To make the vegan gravy, first you heat the oil on a pan and add the mushrooms, onions, carrots and garlic. Cook for around 5 to 7 minutes, until the onions start to caramalise.

vegetables and herbs for gluten free vegan gravy cooking in a pan

Sprinkle the cornflour over the pan and stir in.

You then de-glaze the pan with some red wine or balsamic vinegar and add the tomato puree.

Then add the tamari, mustard, water, bay leaf and herbs.

Bring to a gentle simmer and cook for another 10 minutes to allow the flavours to infuse and the sauce to thicken.

Then pour the mixture through a sieve for a smooth delicious gravy, pushing the veg against the inside of the sieve with a wooden spoon to extract as much as the gravy as possible.

Vegan Gravy Variations

The method above makes a smooth gravy sauce. You can also leave out the part where you strain the gravy through the sieve and simply serve as a more rustic gravy including the chopped vegetables.

Another way of preparing the gravy is to add to a blender and blitz or blitz with a hand blender. With this method you will have a thicker sauce maintains all of the veggies.

To thicken the gravy you can use arrowroot powder in place of cornstarch. For a non gluten free version, you can also simply use flour.

This gravy is sweetened with a little agave syrup, however you can also use maple syrup or even a little table sugar.

Gluten free vegan gravy in a pot

The Best Gluten Free Vegan Gravy

A delicious and easy to make vegan gravy that is gluten free and easy to make
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 140 kcal


  • 1 onion large (peeled. and chopped)
  • 2 carrots (peeled and chopped)
  • 150 g mushrooms (peeled and chopped)
  • 2 garlic cloves (peeled and chopped)
  • 2 tbsp cornflour
  • 2 tbsp tamari
  • 2 tbsp tomato puree
  • 1 tsp mustard
  • 4 tbsp balsamic vinegar (or red wine)
  • 2 tbsp olive oil
  • 500 ml water (2 cups)
  • 1 tsp agave syrup (or other sweetener)


  • Add the oil to a pan along with the onions, garlic, carrots and mushrooms
  • Cook on a medium/high heat for around 5 to 7 minutes until the onions soften and the mushrooms start to reduce in size
  • Sprinkle over the cornflour and give the veg a stir to mix in the cornflour evenly
  • Deglaze the pot with the balsamic vinegar (or red wine)
  • Add the tomato puree, tamari, sweetener and mustard to the pan along with 500ml (2 cups) of boiling water
  • Bring the gravy to a boil and then turn down to a gentle simmer for around 12 minutes to allow the sauce to thicken and all of the flavours to infuse
  • Serve the gravy according to your preference. You can either strain the gravy and serve as a smooth gravy sauce, serve the gravy as it is as a rustic gravy or blend into a thick sauce


Calories: 140kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 553mgPotassium: 346mgFiber: 2gSugar: 8gVitamin A: 5138IUVitamin C: 6mgCalcium: 37mgIron: 1mg
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  • Simon Deane

    My mission is to provide the resources to help people to prepare their own healthy and tasty meals at home and to teach people about nutrition and how to eat healthier...

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