A rich and flavorful gravy is often the cherry on comforting winter meals. But traditional gravies can be laden with butter, animal-based ingredients, and excess fats. Enter this healthy vegan gravy made with the heart-healthy goodness of olive oil. Perfect for drizzling over mashed potatoes, roasted veggies, or even vegan Yorkshire puddings, this recipe is simple, wholesome, and delicious!
Why Choose Olive Oil instead of Vegetable Oil for Making Vegan Gravy?
Olive oil is a cornerstone of heart-healthy diets like the Mediterranean diet. It’s packed with monounsaturated fats, which are known to support cardiovascular health. It has a rich, silky texture and a mild flavour that pairs wonderfully with savoury dishes. Using olive oil in gravy keeps it plant-based and adds a subtle depth of flavour.
Extra virgin olive oil has a powerhouse of health benefits. It is high in monounsaturated fatty acids, known to lower “bad” LDL cholesterol levels while maintaining “good” HDL cholesterol thus promoting heart health. Additionally, it contains vitamin E and polyphenols that help combat inflammation and oxidative stress.
One key compound in olive oil, oleocanthal, has anti-inflammatory properties comparable to ibuprofen, as it inhibits the same COX enzymes responsible for inflammation. Oleocanthal has also shown potential neuroprotective and anti-cancer properties in early research. When used in recipes like this gravy, olive oil provides a smooth, silky texture and enhances the dish with scientifically supported health-promoting qualities.
I make this gravy every year at Christmas and even the fussiest members of my family love it. It’s great for your on mashed or roasted potatoes. It also pairs beautifully with nut roasts or mushroom wellington s. It’s also perfect with vegan sausuages when making the classic English dish, bangers and mash. Soeaking of Classic dishes, I also like to make the Canadian dish poutine with this gravy. I hope you enjoy it as much as my family does!
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Yummiest Ever Vegan Gravy Recipe
Ingredients
1 cup (250 ml) olive oil
1 chopped onion
10 cloves garlic (minced)
1 cup flour
8 teaspoons nutritional yeast
8 tablespoons light soya sauce
4 cups (1000 ml or 2 pints) vegetable broth
1 teaspoon dried sage or [1 tablespoon fresh]
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
Heat oil in a medium saucepan over medium heat. Fry onion and garlic until soft and translucent. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper.
Bring to a boil. Reduce heat and simmer, stirring constantly, for 8 to 10 minutes. Transfer contents to a blender and puree until smooth. Serve and enjoy!
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