Vegan Sheet Pan Gravy

Vegan Sheet Pan Gravy

Vegan, gluten-free, and starch-free sheet pan gravy is made with a base of deeply caramelized veggies with herbs and miso. Mushroom-free!

Image shows vegan gravy on top of mashed potatoes in a wide bowl.An overhead shot of ingredients used for vegan gravy.

October greetings! I like this creepy month a lot. Thanksgiving in Canada remains in less than 2 weeks, so you understand I needed to be available in hot with the sheet pan gravy. For my American pals, consider this early preparation:-RRB-

This is a mushroom-free, flour/refined starch-free choice that’s made nearly totally on a sheet pan. Completely wild! We caramelize a lot of onion, cauliflower, garlic, potato, and herbs, and after that we mix that with miso, truly excellent veggie stock, and a couple of other flavorings. Obviously, if you’re trying to find a great mushroom gravy dish, I have one right here.

The preparation is so basic– in line with making a fundamental pureed veggie soup. The outcome is a somewhat velvety, thick, extremely flavourful, umami-rich “gravy” that’s best for putting over essentially whatever on your vacation plate. Every. Single. Thing. Gravy remains in the side meal classification at vacation meals and I will battle anybody about this.

I understand that cauliflower as a base for gravy appears a bit beyond package, however when it gets that deep caramelization going and you integrate it with all of the other goodness here, it truly works! Likewise, if I have actually discovered anything from food patterns over the previous couple of years, it’s that cauliflower can be definitely anything. Now you can top your cauliflower mash (or harvest veggie mash) with, you thought it, MORE CAULIFLOWER (In the kind of this sheet pan gravy hehe). Still here for this never ever ending veggie transformation.

If you’re trying to find more vacation meal-planning motivation, I have actually got all of my finest ones assembled here. Hope everybody is having an excellent week! Stay creepy out there.

Image shows vegetable stock in a pot at an up close angle.Overhead shot of vegetables on a baking sheet before they are about to be roasted.An overhead shot of vegan gravy on top of mashed potatoes in an individual serving bowl.

Vegan Sheet Pan Gravy

Vegan and gluten-free sheet pan gravy is made with a base of deeply caramelized veggies with a huge flavour help from herbs and miso. Mushroom-free!

PREPARATION TIME 20 minutes COOK TIME 50 minutes OVERALL TIME 1 hr 10 minutes

Course Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 5 cups

Author: Laura Wright


  • Mixer


  • 1 medium yellow onion, peeled
  • 1 little Russet potato, scrubbed
  • 4 cups cauliflower florets (from about 1/2 medium head of cauliflower)
  • 4 cloves of garlic, peeled
  • 1 tablespoon avocado oil
  • 2 teaspoons poultry flavoring
  • sea salt and ground black pepper
  • 2 tablespoons mellow/light miso
  • 1/3 cup raw cashews (soaked for a minimum of 2 hours and drained pipes)
  • 2 teaspoons balsamic vinegar
  • 3-4 drops liquid smoke
  • 3 1/2 cups veggie stock( ideally homemade)


  • Preheat the oven to 425 ° F. Line a big baking sheet with parchment paper.
  • Cut the onion into 8 wedges and move to the baking sheet. Cut the potato into 1-inch pieces and move to the baking sheet too. Then, include the cauliflower, garlic cloves, avocado oil, poultry flavoring, and great deals of salt and pepper to the baking sheet. Toss the veggies completely to coat in the flavoring. Separating the wedges of onion to expose more edges.
  • Move the veggies into the oven and roast for 50 minutes (yes, 50 minutes), turning and stirring them at the middle. You desire deep caramelization and browning on all the edges.
  • Once the veggies are adequately roasted and somewhat cooled, move them to an upright, high speed mixer. To the mixer, include the miso, drained pipes cashews, balsamic vinegar, liquid smoke, and veggie stock. Gradually bring the speed of the mixer as much as high and mix till your gravy is totally smooth. If you’re discovering it to be too thick, include more veggie stock till you accomplish a pourable, however still thick, consistency.
  • Examine the gravy for flavoring at this moment. If it requires more salt, vinegar, pepper, miso, or perhaps more poultry flavoring to fit your taste, change appropriately.
  • Transfer the sheet pan gravy to a medium pan and bring it to a light boil. Serve the hot gravy with mashed potatoes and all of your other preferred vacation foods!


  • It is essential to get as much caramelization as you can on the veggies when they’re roasting. It’s what takes this dish from soup-esque right on over to bonafide gravy vibes.
  • The liquid smoke IS optional, however I ‘d truly suggest seeking it out for this dish and a lot of other terrific things that you can include it to. I can’t make a pot of beans without it now:-RRB-
  • I utilized an abundant homemade veggie stock for this and I ‘d suggest that you do the exact same. My go-to dish can be discovered here.
  • If mushroom gravy is your thing, I have an excellent dish here.

Program Conceal 14 remarks

  • Lauren

    Umm this is fantastic!!!! Beyond delighted to attempt TG here we come lol! Reply

  • Masha

    This is so genius! And like the bit about topping cauliflower mash with more cauliflower, sounds incredible to me:-RRB- Reply

  • Caroline

    This looks unbelievable! I have actually been craaaaving home cooking recently with cooler days and can not wait to make this! Reply

  • Larissa

    Laura this sounds unbelievable!!! Can’t wait to produce Thanksgiving!! Reply

  • Betsy

    Any ideas on prepping this ahead of time? As much as the puréed phase and after that reheating it? Reply

    • Laura

      Hey Betsy,
      Yes you might absolutely do that! This dish is basically a really abundant pureed soup, so it reheats truly well. You will likely require to include extra veggie stock to get it to the texture you desire considering that the potato will thicken things up a bit.
      – L Reply

  • Emily

    O.M.G. I need to attempt. Have you attempted freezing it yet? How does it taste when thawed. I need to know if I can make this a couple of days prior to a supper celebration. I hope so! Looks incredible as constantly!!! Reply

    • Laura

      Hey Emily,
      I have actually not attempted freezing this dish. If you just require to make it up a couple of days out, this dish would be great kept in the fridge in a sealed container. Simply reheat it in a pan with a couple of additional splashes of veggie broth as it will absolutely thicken up as it cools. I can’t think of freezing being bothersome considering that this is basically a really abundant variation of a pureed soup dish. However once again, can not speak with the success of this considering that I have actually refrained from doing it myself.
      – L Reply

  • Nicola

    Exists an alternative to the cashews? My child has a cashew allergic reaction, so I can’t prepare with them. Reply

    • Laura

      Hey Nicola,
      Is it cashews or nuts in basic? If it’s simply cashews, you might attempt pine nuts, macadamia nuts or perhaps skinned and sliced almonds. If your child has a basic nut allergic reaction, I would suggest cutting the veggie broth back by about 1/4 cup and utilizing a 1/2 cup of unsweetened non-dairy creamer.
      – L Reply

  • Alex

    This is such a special take on vegan gravy! Tough to think the absence of mushrooms;-RRB- Reply

  • Sherry

    Oh wow, Laura: how dazzling. Plainly this is the season when we change out our typical stovetop onion or mushroom gravy! I can’t assist however ask whether the mixer does not make the potato gluey? You understand what I indicate with processing/blending potatoes … Is it ok here since there suffices liquid + other things? (Likewise, what herbs would we utilize to alternative to a ready-made poultry flavoring mix? … sage, thyme …?) Reply

    • Laura

      Hey Sherry!
      I would state that the potato makes the gravy rather thick, however not gluey. You simply need to take care to not over-blend it. Likewise, when you include the mixed gravy back to the pot, you’ll likely require to include more veggie stock to thin it out and get it pourable. And poultry flavoring is mainly sage and thyme with a little bit of rosemary and a pinch of nutmeg and white pepper generally.
      – L Reply

      • Sherry

        Thanks for your useful action, Laura!—- I believed I ‘d wait to respond to till we had actually attempted this, and now I can state for sure, it’s outstanding. We had a huge selection of fresh herbs, so we roasted the veg with entire stems of rosemary and thyme and huge bay leaves (disposed of after), then included fresh sage and savoury (yes!) to the mixer. I make sure I never ever would have thought that conventional poultry flavoring consisted of nutmeg, so thanks for the pointer—- we included a couple of gratings of that, too. The consistency was excellent, not too thick at all. And gladly, we have a lot remaining. I’m all of a sudden questioning if I require to make biscuits or something …

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