If you've ever wanted to elevate your plant-based meals with deep, savory richness, this umami-packed vegan gravy with Marmite and red wine is your new secret weapon. It's not just vegan; it's rich, glossy, and layered with complex flavor. Think beyond the basic “brown sauce” and imagine a vegan gravy so satisfying that even meat-eaters will be spooning it on everything. Whether you're prepping for a holiday meal or just want a bold and comforting topping for your vegan mashed potatoes, this vegan gravy recipe hits every note—earthy, tangy, salty, and a touch sweet. Best of all, it’s dairy free, gluten free adaptable, and made from scratch in your own kitchen.

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Umami Packed Vegan Gravy with Marmite and Red Wine

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine British, European

Servings 6

Equipment

Medium saucepan or skillet Stainless steel or nonstick works well.
Whisk For smooth, lump-free sauce.
Wooden Spoon or Spatula For sautéing onions and garlic.
Blender or immersion blender (optional) If you prefer a completely smooth gravy.
Strainer (optional) For a silky restaurant-style finish.

Ingredients

Core Ingredients

2 tablespoons olive oil or vegan butter for richer flavor
1 medium yellow onion finely chopped
3 garlic cloves minced
1 tablespoon Marmite or Vegemite, nutritional yeast as a backup
1/2 cup red wine dry, like Cabernet Sauvignon or Merlot
2 tablespoons tomato paste
2 tablespoons soy sauce or tamari use tamari for gluten free brown gravy
2 tablespoons all-purpose flour or rice flour/cornstarch for gluten-free
2 cups vegetable broth preferably unsalted, so you can control the salt level
1 teaspoon dried thyme
1 teaspoon rosemary optional but great with red wine
1/2 teaspoon black pepper
Salt to taste

Optional Add-Ins

1 teaspoon balsamic vinegar for depth
1/2 teaspoon smoked paprika
1/4 teaspoon liquid smoke for a hint of smoky BBQ flair
2 tablespoons nutritional yeast for that cheesy, mushroomy umami

Instructions

Sauté the Aromatics

Heat olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring often, for about 6–8 minutes or until the onions are soft and just starting to caramelize. Add the minced garlic and cook for 1 more minute, until fragrant.

Build the Umami Base

Stir in the tomato paste and Marmite, cooking for 2 minutes to caramelize and deepen the flavor. Add the soy sauce, dried thyme, and rosemary. Stir to coat everything well. You should start to smell the umami magic happening.

Deglaze with Red Wine

Pour in the red wine and use a wooden spoon to scrape up any bits stuck to the bottom of the pan. Let it simmer for about 3–5 minutes until slightly reduced and the alcohol has cooked off.

Make the Roux

Sprinkle in the flour and whisk continuously to form a paste. Cook for 1–2 minutes to get rid of the raw flour taste. If you’re making gluten free brown gravy, use rice flour or cornstarch slurry instead.

Add the Broth and Simmer

Slowly pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a low boil, then reduce heat and simmer for 8–10 minutes. Stir occasionally until the gravy thickens and becomes glossy.

Blend (Optional)

For an ultra-smooth finish, blend the gravy using an immersion blender or carefully pour it into a standing blender. This step is optional but recommended if you want a silky texture like traditional home made brown gravy.

Season and Finish

Taste the gravy and adjust seasoning. Add black pepper and more salt if needed. A splash of balsamic vinegar or a pinch of smoked paprika can add a little something extra if you want to dial up the flavor.

Perfect Pairings

This umami-packed vegan gravy was made for comfort food. Here’s what we love it with:

Vegan mashed potatoes: A classic pairing. The red wine and Marmite combo adds grown-up richness that makes a simple mash shine.
Lentil loaf or vegan meatballs: This gravy is bold enough to stand up to hearty proteins.
Roasted root vegetables: Try it drizzled over roasted carrots, parsnips, and sweet potatoes.
Biscuits or savory scones: Make a Southern-inspired vegan brunch plate.
Mushroom Wellington or puff pastry parcels: A dramatic dinner party dish with a luxurious pour of this gravy.

And for something unique? Try this over vegan chicken-fried tofu or as a topping for a savory grain bowl with sautéed greens and roasted mushrooms. It’s also a fantastic sidekick to any vegetarian or vegan holiday spread.

FAQs

1. What kind of mushrooms can I use for a vegan mushroom gravy?

For added depth and texture, cremini or shiitake mushrooms work beautifully. Sauté them alongside the onions at the start. This gives you a vegan mushroom gravy that's amazing on mashed potatoes.

2. Can I make this into a chocolate gravy?

While this recipe leans savory, you could experiment with adding a tiny pinch of cocoa powder for a mole-inspired twist. However, true chocolate gravy easy recipes are usually sweet and intended for biscuits, so be cautious blending the two styles.

3. Is this recipe gluten-free?

It absolutely can be! Swap the all-purpose flour for rice flour or use a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water) added at the end. Also use tamari instead of soy sauce to make it a truly gluten free brown gravy.

4. What’s the best Marmite substitute if I can’t find it?

You can use nutritional yeast for a similar umami effect, though it won’t be as salty or intense. Soy sauce, miso paste, or even a vegan Worcestershire sauce can help mimic that flavor.

5. Can I freeze this vegan brown gravy?

Yes! Let it cool completely, then store it in an airtight container or ice cube tray. Reheat gently on the stove, adding a splash of water or broth to loosen the texture.

Umami-Packed Vegan Gravy with Marmite and Red Wine: A Bold Twist on Classic Comfort