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Vegetarian Gravy

12 (1/4 cup) servings
Dressings, Dips & Sauces


Under 30 Minutes Dairy Free

Nutritional Facts Per Serving

0.5 g
16.2 g
0.4 g
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Nutritional Facts

1/4 cup
  • Amount Per Serving % Daily Value
  • Calories 66
  • Fat 4.6 g 7 %
    • Saturated   0.3 g
    • + Trans 0.1 g 0 %
  • Cholesterol 0 mg
  • Sodium   133 mg 6 %
  • Carbohydrate 16.2 g 2 %
    • Fibre   0.4 g 2 %
    • Sugars   2.7 g
  • Protein 0.5 g
    • Vitamin A 3 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 2 %


  1. Combine oil and flour in a medium pot and set over medium heat. Cook and stir this roux until it turns a light, brown colour, about 4 to 5 minutes.
  2. Slowly mix in 1/2 cup of stock, constantly whisking. When the mixture is very thick and lump-free, slowly whisk in remaining stock.
  3. Mix in remaining ingredients. Bring gravy to a simmer, and simmer five minutes, until lightly thickened. Taste and season gravy with salt and pepper, as needed, and it’s ready.

Note: Vegetable stock is sold in our canned soup aisle. Kitchen Basics brand was used when developing this recipe.

Recipe options: To make gluten-free gravy, omit the step where you are asked to make a roux with oil and flour. Instead, place 2 3/4 cups of the stock, soy sauce, balsamic vinegar, brown sugar, sage and hot pepper sauce in a medium pot, set over medium heat and bring to a simmer. Place remaining stock and 3 Tbsp. cornstarch in a bowl and mix until well combined. Whisk this mixture into the simmering stock, return to a simmer and cook two minutes, until the gravy has thickened. Taste and season gravy with salt and pepper, as needed, and it’s ready. When making gluten-free gravy, make sure your cornstarch, stock, soy sauce and pepper sauce are brands that are gluten-free.

Serving Suggestions

Serve this meat-free sauce on things you would normally spoon gravy on, such as mashed potatoes, poutine, biscuits and hot sandwiches. Try this with our Vegetable Brown Rice Wellington recipe!

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