Learn how to make vegan gravy for Thanksgiving

We know not all Thanksgiving dinners need to be meat-a-paloozas. So on this latest episode of Good Gravy!, we solicited the gravy advice of one of Chicago’s most notable vegans.

Kat Barry is one of the cookbook authors behind the city’s beloved vegetarian restaurant, The Chicago Diner—meat free, as they say, since 1983.


Barry’s recipes utilizes finely ground cornmeal and unsweetened almond milk to replicate the rich, silky texture of gravy, as well as a host of Thanksgiving-tasting spices to make any dish you add this gravy to taste like the holidays.

Kat Barry’s vegan gravy

1 white onion, diced
1 1/2 Tbsp. grapeseed oil
1/2 cup finely ground cornmeal
3 cups vegetable stock
1 1/2 cups non-sweetened almond milk
1 tsp. onion salt
1/4 tsp. dried sage
1/2 tsp. thyme
1/4 tsp. mustard
1/4 tsp. white pepper
1/2 tsp. vegan Worcestershire


Heat a large, deep skillet on medium-high heat. Add the oil and then the diced onion. Saute until onions are translucent. Add the cornmeal and slowly pour in the vegetable stock, whisking constantly. Add in the almond milk—you don’t need to use the full 1 1/2 cup, just until it achieves the thickness and creaminess you like. (Be sure to not use the sweetened or vanilla-flavored almond milk!) Then add in the seasonings, continue whisking, and let simmer until desired consistency is reached.

Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace.


Some Guy on the Internet

Out of curiosity, why grapeseed oil? I always feel like I’m setting money on fire any time I put grapeseed oil on the stovetop instead of canola. Between the heat and the addition of all those flavor-packed ingredients, does the grapeseed vs canola distinction show up in the final taste?