Simple Plant-Based Veg Gravy

See the exact ingredient measurements on the recipe card below.👇🏼

Onion. I used a yellow onion (also called Spanish onion). It tastes great in gravies (thanks to its sweet flavour). You could use red or white, too.

Carrot. Standard orange carrots work just fine. Heirloom carrots are also a fun choice, if you want to try a unique flavour profile.

Celery. Offers an earthy flavour that complements the sweetness of onions and carrots beautifully—and it’s a great source of fibre and Vitamin K!

Dijon mustard. Not regular yellow mustard; it would be too overpowering here. Dijon mustard offers just the perfect balance of tang and creaminess.

Vegetable stock. Thins out the gravy. Of course, you don’t want it to be overly thick. I would recommend a low-sodium vegetable stock, so you can control how salty the dish is.

Red wine vinegar. To deglaze the pan—and brighten the gravy. Regular red wine works, too. You can even use water instead, if you prefer an alcohol-free option.

Cornstarch. The primary thickener. It helps adjust the consistency in minutes, so you won’t be stuck in the kitchen for hours 😁

Fresh parsley. I added Italian flat-leaf parsley, but regular curled parsley tastes just as good. Other fresh herbs, like sage or cilantro (coriander), can also be used. Just make sure to look for the freshest versions.

Celery salt + a pinch of regular salt. The final ingredient, but the most important. Rounds up all the flavours.