This EASY Vegan Gravy recipe comes together in just about 15 quick minutes and with a handful of simple. whole-foods ingredients. This is perfect on top of mashed potatoes or used in any other way that you love enjoying homemade gravy such as poured over my vegan biscuits or as a topping for vegan meatloaf.
The creamiest vegan gravy ever!
Last week I posted my Vegan Mashed Potatoes recipe on the blog so surely you knew that the Vegan Gravy was coming as well just in time for the holiday season 🙂 It’s perfect with my Vegan Turkey recipe too!
I actually worked on this recipe last year and made a version of it for a vegan thanksgiving dinner BUT just never got around to posting it. With the start of fall, I’m already thinking about my holiday menus and 100% this Vegan Gravy will be on it. Super simple and SO GOOD!
Why you’ll LOVE this simple vegan gravy:
It’s so easy—ready in just 15 minutes!
No special ingredients or equipment required.
Rich, savory, and totally satisfying—no one will guess it’s vegan. There’s so much depth of flavor.
Perfect for Thanksgiving, mashed potatoes, veggie loafs, and weeknight dinners.
Freezes and reheats beautifully.
You can make this easy vegan brown gravy 2 different ways: super creamy or a little chunky. I like to blend my gravy with a hand mixer to get it nice and smooth BUT, to keep things simpler, you can also skip the blending stage and just leave in the small chunks of onion and garlic.
If you’re not going to blend it, I suggest making sure that you chop the onion and garlic very small.
Simple ingredients needed
The ingredients in this recipe are simple but let’s go over my (not so) secret ingredients to get the most delicious savory flavor in this gravy.
Olive oil– I really like the bit of flavor that the olive oil provides but you could use other, tasteless oils or vegan butter, as well.
Onion + garlic– I debated making this with just onion powder and garlic powder but I REALLY love the freshness that you get using the real stuff. White or sweet onion works well here but I would not use red onion.
Flour– I used all purpose flour but you could swap it for a gluten free 1-1 flour OR a slightly smaller amount of oat flour.
Nutritional yeast– I tested this without the nutritional yeast and it just isn’t the same. So, don’t skip this ingredient! It adds a level of flavor that I really love.
Soy sauce– this gives the gravy a really nice saltiness that we all love from gravy. Coconut aminos are a good gluten-free option.
Broth– I used the Better Than Bouillon Vegetable broth base but really any broth or vegetable stock that you have works well.
Spices– I add in sage and a bit of poultry seasoning. Some poultry seasonings are saltier than others so I suggest adding that first and tasting before adding in any additional salt. Some fresh herbs would also be delicious in this recipe.
How to make this delicious gravy
The full written recipe is down in the recipe card but lets go over the basic steps for making the BEST vegan gravy recipe you’ll ever make!
In a medium saucepan over medium heat, saute the onion and garlic in olive oil until softened.
Next, whisk in flour, nutritional yeast, soy sauce, dried sage, salt, and pepper until a paste forms. It’ll be a little thick until you slowly whisk in the broth/ veggie stock.
Season to taste as desired and let simmer for 8 minutes until the gravy has thickened.
Serve the vegan gravy as is OR blend it until it’s nice and creamy. I do this using an immersion blender but a regular blender or food processor will also work.
Expert Tips
Whisk constantly when adding broth to avoid lumps.
Taste and adjust: Depending on your broth, you might want a splash more soy sauce or a pinch of salt.
Make ahead: It thickens as it cools, so add a bit of broth or water when reheating.
Customize it: Add a splash of balsamic vinegar or a pinch of smoked paprika for a flavor twist.
Frequently Asked Questions
YES! This reheats well. Feel free to make it the day before and simple heat it up when you’re ready to serve it.
Store in the fridge in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently, adding a bit of water to thin if needed.
Absolutely! Double the amount for fresh herbs since they’re less concentrated.
You can sauté the onion and garlic in a bit of broth instead of oil, but it will lose a touch of richness.
See how to make the Vegan Gravy here
More Holiday Recipes
Instant Pot
Instant Pot Mashed Sweet Potatoes
Vegan
Stuffed Vegan “Turkey”
Side Dish
Roasted Garlic Mashed Potatoes
Vegan
Vegan Turkey
Easy Vegan Gravy
Ingredients
Instructions
Notes
Nutrition
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