Looking for the best vegan recipes? This blog will help you cut out meat, dairy, and other animal products—and all recipes here prove that vegan food is anything but bland. After all, so many of the flavors we spice our meats with are plant-based: onions, garlic, spices, herbs…and so on. So today im happy to walk you through and yummy and tasty vegan recipes named “Flavorful Gravy”:


  • 8 oz brown mushrooms (I used baby bella )
  • 3 shallots or 1 large onion
  • 1 carrot
  • 2 celery stalks
  • 1/2 red bell pepper
  • 3 garlic cloves
  • 2 tbsp vegan butter or olive oil (or a mix of both)
  • 1 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 1 tbsp dark soy sauce
  • 4 cups of vegetable broth
  • 2 sprigs of thyme or 1/2 tsp thyme dried
  • 1 sprig of rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 3/4 tbsp cornstarch, diluted in 2 tbsp water


Wash/peel onion, celery, carrot, bell pepper, and chop everything into small pieces. Clean mushrooms with a brush or paper towel, and chop them as well. Roughly crush garlic cloves.

Heat up a Dutch oven (or large pan), and add vegan butter and/or olive oil. Sauté mushrooms, onion, celery, carrot, bell pepper, and garlic for about 15 minutes until evenly browned, stirring occasionally. If veggies are getting too dark, lower the heat to avoid burning.

Stir in tomato paste, sauté for 1-2 minutes, then add balsamic vinegar, soy sauce, and a splash of the vegetable broth, making sure everything is evenly covered. Cook for a few more minutes until liquid is mostly gone.

Add remaining vegetable broth and herbs, and bring to a boil. Simmer for 30 minutes on low heat, not fully covered. (Transfer to a pot if your pan isn’t big enough). Season with salt and black pepper to taste.

Strain gravy into a pot/saucepan, and use a potato masher or spatula to “squeeze out” as much liquid from the veggies as possible.

Bring strained gravy to a boil, whisk in cornstarch slurry, and simmer for 5 minutes until sauce has thickened.


You can find an easy mashed potato recipe in my shepherds pie post!

Tip: Reuse leftover veggies for a lentil loaf or a lentil soup! Don’t forget to discard the bay leaf and herbs first.

Credits: plantbased.traveler


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