Easy Vegan Gravy

While there is certainly a time and place for mushroom gravy, onion gravy, or red wine gravy, this Easy Vegan Gravy is a basic brown gravy recipe that works just as well on your holiday table as it does for a simple weeknight dinner.

There is no chopping required, it’s made from plant-based pantry staples, is easy on the budget, and it’s so yummy, you’ll want to drizzle it on everything!

Ingredients you need

Ingredient notes and substitutions

Flour ~ This vegan gravy recipe uses a simple roux to thicken the sauce. All-purpose flour works best.

An all-purpose gluten-free flour blend or a cornstarch slurry will work if needed.

Butter ~ Vegan butter is the fat of choice to make the roux. I used Earth Balance stick butter, but spreadable vegan butter will also work. Use what you have.

I prefer butter for the richness, but you can substitute with olive oil if you prefer.

Broth ~ Vegetable broth is the base of this vegan gravy. Use your favorite brand. You could also use vegan chicken bouillon mixed with water if that’s what you have.

Use a mushroom broth for a deeper flavor.

Spices ~ A little onion powder, garlic powder, dried thyme, and black pepper spice it up.

Soy sauce ~ Soy sauce provides a deep, rich, umami flavor. You can use liquid aminos, coconut aminos, or tamari instead, but don’t leave it out entirely!

Nutritional yeast ~ Nutritional yeast is sometimes used to create a “cheesy” flavor in recipes. Don’t worry, we are not making a cheesy gravy! In this case, the nooch is providing a savory, nutty flavor. Basically, more umami.

If for some reason you must leave it out, you may need to add extra soy sauce or a pinch of salt. Always taste and adjust as necessary.

Salt ~ I don’t use added salt in this recipe. Soy sauce is naturally salty, vegan butter is most often salted, and vegetable broth contains salt, too. If you use low-sodium or no-salt-added varieties of any or all of these ingredients, you may need to add a pinch or two of salt. Always taste and adjust as necessary.

Start by making the roux. Combine the flour and butter in a saucepan and cook over medium-low heat until you have a smooth paste (1). Continue to cook for 1 to 2 minutes stirring constantly to prevent burning, to cook out the raw flour taste.

Add the spices and soy sauce, and whisk to combine (2).

Add a few tablespoons of the broth while whisking continuously until completely smooth. Make sure to get all the lumps out at this stage as it’s nearly impossible to do after adding the rest of the broth (3).

Add the nutritional yeast and the remainder of the broth. Whisk well. Increase the heat to a low boil, then decrease the heat to a simmer, whisking frequently, until reduced and thickened (4).

Storage and freezing

Fridge: Store this easy vegan gravy in an airtight container or mason jar in the fridge for 4 to 5 days.

Freezer: You can also freeze it! Transfer the completely cooled gravy to a freezer-safe container or plastic bag. It should keep well in the freezer for up to 3 months.

Reheat: From the fridge, gently reheat in the microwave or on the stove top, whisking frequently. Add a splash of veggie broth or water, if needed, to thin it out.

From the freezer, defrost the gravy in the fridge overnight, then gently reheat in the microwave or on the stovetop while whisking frequently.

Pro tip: Freeze leftover gravy in ice cube trays then transfer the frozen cubes to a freezer bag. Add a cube or two to soups, stews, chilis, casseroles, or creamy pastas (like my Creamy Mushroom Pasta), etc. for an extra boost of flavor. Throw it in frozen while cooking and let it melt into the dish.

Serving suggestions

Serve this Easy Vegan Gravy just like you would traditional gravy.

It’s perfect over buttery mashed potatoes, mushroom stuffing, green bean casserole, roasted carrots or with any of these other vegan Thanksgiving recipes.

Drizzle over these vegan chicken cutlets or any store-bought vegan chicken or vegan turkey like I did in these photos.

Vegan meatloaf or Lentil Shepherd’s Pie are natural pairings as well.

Pro tips and tricks

~ Cook the roux for 1 to 2 minutes to cook out any raw flour before proceeding to next steps.

~ Whisk the roux with a few tablespoons of broth until completely smooth before adding the rest of the broth. Make sure no lumps of flour remain before adding the remaining broth. You won’t be able to whisk away lumps later.

~ The soy sauce (or liquid aminos or tamari) brings a deep, savory, umami flavor to the vegan gravy that will make it taste like traditional gravy. Don’t leave it out.

~ To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend. Do not use a single source flour, like almond flour or coconut flour, as they don’t have the same thickening properties. You’ll also need to substitute the soy sauce with a gluten-free tamari or liquid aminos.

~ This recipe makes about 1 ¾ cups and serves about 8 people (approximately 3 tablespoons per serving). You can reduce it down further if you like a thicker gravy, which means it will serve closer to 4 to 6 people. You can easily double or even triple this recipe if you are serving a larger crowd.

FAQs

More vegan sauces

• Vegan Ranch Dressing
• Easy Peanut Sauce
• Easy Vegan Cheese Sauce
• Spicy Marinara Sauce
• Chipotle Crema
• Spiced Orange Cranberry Sauce