This vegan gravy is packed with rich, umami flavor, and it’s super easy to make. 5 minutes of prep time and only 8 ingredients – it’s perfect for your holiday table. You’ll want to pour it on everything!
This is the traditional gravy flavor I remember falling in love with from my pre-vegan days – so if you’re looking for that creamy, smooth, umami filled traditional gravy – this is for you! Also if you’re not a fan of mushrooms or mushroom gravies, you’ll for sure love this one. It still has tons of flavor, making it perfect for pairing with vegan mashed potatoes.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Vegan butter or olive oil – Vegan butter will impart a richer flavor, but if it’s not something you buy regularly or keep on hand, by all means, use olive oil.
- Flour – Make your vegan gravy gluten free by using your favorite gluten free flour blend.
- Onion powder – This is important! It’s how you get so much flavor in this gravy without adding diced onions.
- Garlic powder – And this is the second addition that amps up the flavor.
- Vegetable broth – The third component of the flavor in this gravy is vegetable broth, which means you need to use a good one. I strongly recommend a homemade broth, but if you don’t have time, spring for a high-quality store-bought vegetable broth.
- Soy sauce – Soy sauce adds that signature umami flavor to your gravy. Use Tamari for a gluten free option.
- Ground black pepper
- Salt
How to Make Vegan Gravy
Making vegan gravy is super easy! Here’s what you’ll need to do.
Make a roux. Melt the vegan butter in a pan over medium heat, then whisk in the flour. Once the flour is incorporated and no lumps remain, let it cook for about 2 minutes, or until it’s golden brown in color. This adds depth to your gravy and removes the taste of raw flour.
Whisk in the broth. With your whisk in one hand, use the other hand to slowly pour in the vegetable broth. Whisk constantly, which is how you get a smooth gravy without unappetizing lumps of flour. I usually pour in about a half cup at a time.
Finish the gravy. Add the onion powder, garlic powder, soy sauce, and black pepper. Let the gravy simmer on low heat until it thickens. Season to taste with salt, then serve.
Tips for Success
Although this is an easy vegan gravy, there are still a few tricks to getting it to turn out perfect.
- Customize to your tastes. If you want a dark, thick gravy, you can let the gravy simmer for a longer time. Prefer a milder flavor? You might want to remove the gravy from the stovetop after only a minute or two of simmering.
- Make sure your onion powder and garlic powder are fresh. If you’ve had them in the pantry for a while, check to make sure they pass the smell test. Open up the bottles and take a whiff. Do they smell like onion and garlic, or do they have a musty, stale kind of smell? Just like herbs, these powders can lose their flavor over time.
- Making it gluten free. Use a gluten free flour blend, not something like almond flour or coconut flour, which don’t behave like wheat flour in a recipe like this.
How to Serve Vegan Gravy
Serve vegan gravy with vegan mashed potatoes or vegan mashed cauliflower. Pour it over meatless meatloaf, or make your own plant-based version of biscuits and gravy. Basically, any way you use traditional gravy, you can use this vegan gravy!
Variation Ideas
Here are some ideas for changing up your vegan gravy:
- Do you love mushrooms? Add them diced or sliced—or just make my vegan mushroom gravy recipe!
- Love mushroom flavor, but don’t want the actual mushrooms in your gravy? Swap the vegetable broth for mushroom broth.
- Add minced celery, carrots, and onions if you want a chunkier gravy.
- Stir in dried or minced fresh herbs like thyme, rosemary, or sage.
- Season with smoked paprika for a smoky flavor.
How to Store and Reheat Leftovers
Store vegan gravy in the refrigerator for up to a week. You can reheat it on the stovetop over medium heat or warm it in the microwave.
Can I Freeze This?
Absolutely! Freeze gravy in an airtight container or freezer bag for up to three months. You can reheat it from frozen in the microwave or let it thaw in the refrigerator, then warm it in a saucepan on the stove or in the microwave.
Enjoy friends! If you make this vegan gravy, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Gravy
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 ¼ cups Vegetable Broth lightly coloured
- 2 teaspoons soy sauce
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- In a pan over medium heat, melt the vegan butter. Add the flour to the pan, and whisk vigorously with a whisk until the flour is fully incorporated with the butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.
- Slowly mix in the Vegetable Broth, whisking at the same time, until a smooth sauce is formed. Add in ½ cup at a time until fully incorporated.
- Add in the onion powder, garlic powder, soy sauce and black pepper. Mix, taste, and add salt to test.
- Allow the gravy to simmer for anywhere from 2 minutes up to even 8 minutes on low heat. The longer it simmers, the deeper the gravy colour will be!
- Remove the gravy from the heat and pour over your desired dish. I’m pouring it over mashed potatoes today! Enjoy!!
Notes
Tips for Success
Although this is an easy vegan gravy, there are still a few tricks to getting it to turn out perfect.- Customize to your tastes. If you want a dark, thick gravy, you can let the gravy simmer for a longer time. Prefer a milder flavor? You might want to remove the gravy from the stovetop after only a minute or two of simmering.
- Make sure your onion powder and garlic powder are fresh. If you’ve had them in the pantry for a while, check to make sure they pass the smell test. Open up the bottles and take a whiff. Do they smell like onion and garlic, or do they have a musty, stale kind of smell? Just like herbs, these powders can lose their flavor over time.
- Making it gluten free. Use a gluten free flour blend, not something like almond flour or coconut flour, which don’t behave like wheat flour in a recipe like this.
- Store vegan gravy in the refrigerator for up to a week. You can reheat it on the stovetop over medium heat or warm it in the microwave.
- Freeze gravy in an airtight container or freezer bag for up to three months. You can reheat it from frozen in the microwave or let it thaw in the refrigerator, then warm it in a saucepan on the stove or in the microwave.
Nutrition
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