Vegan Dill Gravy
Prep time
Cook time
Total time
Add some vegan sour cream for richness.
Recipe type: side
Cuisine: American
Serves: 3-4
  • 1 small shallot, chopped
  • 1 uncooked vegan meatball
  • ⅓ cup of vegetable broth for sautéing (additional ½ to 1 cup or more for gravy)
  • 1 tablespoons chopped fresh dill or parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons of vegan sour cream (optional)
  • 1½ tablespoons Tamari or low-sodium soy sauce
  • 1½ teaspoons apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon flour
  • ¼ teaspoon ground black pepper
  1. Make the paste by combining the Tamari, apple cider vinegar, nutritional yeast, flour and ground black pepper. It will be a very thick paste.
  2. Heat ⅓ cup of vegetable broth in a large saute pan. Add the shallots and one uncooked meatball to the pan. Cook for 3-4 minutes, stirring to crumble the meatball. Add the additional ½ cup of vegetable broth and bring to boil. Lower heat and whisk in the paste until completely dissolved. Cook another few minutes. Add the salt, pepper and dill. If you like a thinner gravy, add more broth. Taste for seasoning. Serve over mashed potatoes and meatballs.
  3. Sprinkle chopped dill over the top.
  4. *If you would like the gravy to be richer, whisk in 2-3 tablespoons of vegan sour cream.**
Recipe by Ordinary Vegan at