Vegan Vegetable Gravy

A light, but full-flavored, gravy made with onions and celery. Perfect addition to Smashed Potatoes, Rusty’s Mashed Potatoes or Cornbread Dressing.  

  • 1-2 tablespoons oil or ½ cup vegetable broth 
  • 2 shallots, finely minced
  • ¼ cup onion, finely diced
  • ¼ cup celery, finely diced
  • 1½ cups mushrooms, chopped
  • ¼ cup cornstarch mixed in ¼ cup water or broth
  • 3 cups Not-Chicken Vegetable broth
  • Salt
  • Pepper

Heat a skillet to medium. Add oil or broth and cook shallots, onions, celery and mushrooms until tender. Add cornstarch mixture, salt and pepper and stir until it is well mixed with the onions, shallots and celery mixture. Cook for a few minutes then add 3 cups of vegetable broth. Stir until gravy thickens, about 20 minutes. Taste and add salt and pepper as needed.  This is a hearty-tasting gravy. Mushrooms can be omitted from the sauté if you want a lighter taste.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.