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Smooth & Savory Vegan Lentil Gravy

Gone are the days of needing butter and animal fat to make a gravy. Here's how to whip it up in half the time with no added fat but twice the taste!

Vegan Cooking Level: Beginner


1/2 cup dry lentils

2 cups veggie broth

11/2 cup almond milk

1 1/2 tsp. garlic powder

1 1/2 tsp. onion powder

1 1/2 tsp. poultry seasoning

3 tbsp. tamari (soy sauce)

3 tbsp. corn starch + 6 tbsp. water

How to make it

Step 1: Cover and bring the lentils and veggie broth and bring to a boil. Then, lower the heat and cook about 20 with the lid half-on. Lentils should be soft with no bite left in them. If needed, cook for 5-10 minutes more. If liquid boils out add a little water or more veggie broth.

Step 2: When there is no more liquid left in the pot, add the almond milk, spices and tamari to the pot with the lentils on medium heat.

Step 3: In a separate small bowl, mix the cornstarch and water and add half to the pot. Stir to combine thoroughly and watch the mixture thicken. Add additional corn starch & water mixture a little at a time until the mixture is as thick as you like your gravy. Remove from heat, taste and adjust seasonings.

Step 4: Use an immersion blender right in the pot and blend until smooth. Use immediately.

This gravy keeps in the fridge (but gets thicker when cold) so you may need to add a little veggie broth or even water upon reheating.

How to serve it

Serve this gravy over seitan or with biscuits and over mashed potatoes or any roasted veggies.

HOW TO MAKE AMAZING VEGAN MASHED POTATOES: To make mashed potatoes vegan, simply boil peeled, cut up potatoes in water with a few whole garlic cloves on a low, soft boil until a knife slides right through. Drain the boiled potatoes and return to the pot. Add a little warmed veggie broth and a little warmed almond milk and mash and stir to desired consistency. No butter, cream or additional fat necessary!



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