Rich, savory, and silky smooth, this vegan brown gravy comes together in about 15 minutes with pantry staples. No drippings, no mushrooms, and no gravy packet needed. It's the gravy I pour over mashed potatoes and stuffing every Thanksgiving and Christmas, and it's simple enough for any weeknight too.
Jump to:
Is brown gravy vegan? Most store-bought, restaurant, and homemade brown gravy is made with meat drippings or beef stock, so it usually isn't. This version gets its deep, savory flavor from a no-beef bouillon base, soy sauce, and a few spices instead. If you love mushrooms, try my vegan mushroom gravy, and for biscuits and gravy mornings, make my creamy vegan sausage gravy.
Why You'll Love This Recipe
- Ready in 15 minutes: It's quick enough to make while the potatoes boil.
- Pantry ingredients: Flour, oil, bouillon, soy sauce, and a few spices are all you need.
- No mushrooms or drippings: It has that classic savory brown gravy flavor without either one.
- Allergy friendly: It's dairy-free and nut-free, with an easy gluten-free option.
- Holiday helper: Make it a few days ahead and reheat it right before dinner.
Ingredients You'll Need
- Neutral oil: Helps form the roux that thickens the gravy. You can use melted vegan butter instead for a richer flavor.
- All-purpose flour: Cooking it in the oil gives the gravy its body and a toasty flavor. See the FAQs for a gluten-free swap.
- Water and bouillon base: I use Better Than Bouillon No-Beef base for that classic brown gravy color and taste. A vegetable broth concentrate works too, but your gravy will be lighter and more golden.
- Soy sauce: Adds color and a savory, umami flavor. Use tamari or coconut aminos to keep it gluten-free.
- Seasonings: Onion powder, garlic powder, black pepper, and a bay leaf build lots of flavor with very little work.
- Salt: Add it at the very end, if you need it at all.
Taste before you salt. Bouillon bases and soy sauce can be salty, and brands vary a lot, so taste the finished gravy before adding any extra salt.
Recipe Variations
- Vegan chicken gravy: Use a vegan chicken-flavored bouillon base and season with vegan poultry seasoning.
- Onion gravy: Saute a finely diced onion in the oil until lightly caramelized before adding the flour.
- Fresh herbs: Simmer a sprig of thyme, rosemary, or sage along with the bay leaf.
- Extra savory: Whisk in 2 to 3 Tablespoons of nutritional yeast or a pinch of mushroom powder.
- A little tang: Stir in ¼ to ½ teaspoon of Dijon mustard.
- Extra silky: Stir in a small pat of vegan butter at the end.
How to Make Vegan Brown Gravy
Step 1: Make the roux. Warm the oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, until golden and fragrant.
Step 2: Whisk in the broth. In a measuring cup, whisk together the water, bouillon base, soy sauce, onion powder, garlic powder, and black pepper. Slowly pour it into the roux, whisking constantly so no lumps form.
Step 3: Simmer. Add the bay leaf and bring the gravy to a simmer. Reduce the heat and simmer for 5 to 7 minutes, whisking occasionally, until thickened.
Step 4: Season and serve. Remove the bay leaf, then taste and add salt and pepper if needed. Serve hot.
The gravy keeps thickening as it cools, so take it off the heat when it's just a little thinner than you want it.
How to Thicken or Thin Vegan Gravy
Too thin: Let it simmer for a few more minutes. For a faster fix, whisk a little cornstarch into cold water to make a slurry, then whisk it into the simmering gravy.
Too thick: Whisk in a splash of water or vegetable broth until it's the way you like it.
Make Ahead for the Holidays
This gravy is perfect for making ahead, which frees up a burner on the big day. Make it up to 4 days early, let it cool, and refrigerate it in an airtight container. Rewarm it in a saucepan over low heat, whisking in a splash of water or broth to loosen it back up.
FAQs
Usually not. Traditional brown gravy is made with meat drippings or beef stock, and many gravy mixes contain meat or dairy ingredients. This recipe uses a no-beef bouillon base and soy sauce instead, so it's 100% vegan.
Use an immersion blender or a regular blender to blend it until smooth, or pour it through a fine mesh strainer. To prevent lumps, pour the liquid into the roux slowly and whisk the whole time.
Yes. Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour, and use tamari or coconut aminos instead of soy sauce. You can also skip the roux and thicken the gravy with a cornstarch, arrowroot, or potato starch slurry, starting with about half as much starch as flour. Check that your bouillon base is gluten-free, too.
Most of the salt comes from the bouillon and soy sauce, so a low-sodium bouillon base is the easiest fix, and always wait to add salt until the end. If your gravy is already too salty, whisk in a little more water, then thicken it with a small cornstarch slurry instead of simmering it down.
Plan on about ¼ to ⅓ cup per person. This recipe makes 5 servings, so double or triple it for a big holiday dinner.
Toni's Recipe Tips
- Cook the roux until golden: A couple of minutes of cooking takes away the raw flour taste and adds a nutty flavor.
- Pour slowly: Adding the liquid a little at a time while whisking is the secret to silky, lump-free gravy.
- Use a whisk, not a spoon: A whisk breaks up the flour much better.
- Taste at the end: Adjust the salt and pepper only after the gravy has thickened.
- Keep it warm: Leave it on the lowest heat with a lid on until dinner is ready, and whisk in a splash of water if it gets too thick.
What to Serve with Vegan Brown Gravy
Pour it over vegan garlic mashed potatoes or Instant Pot garlic mashed potatoes for the ultimate holiday side. It's also delicious with:
- Easy vegan stuffing
- Beyond Meat meatloaf or your favorite vegan roast
- Chili sauce and grape jelly meatballs
- Garlic herb roasted vegetables
- Vegan poutine or air fryer potato wedges
- A loaded mashed potato bowl
- Biscuits, baked potatoes, or a vegan chicken pot pie casserole
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Freeze: Freeze in an airtight, freezer-safe container or freezer bag for 2 to 3 months. Thaw in the refrigerator overnight.
Reheat: Warm in a saucepan over low heat, whisking often. Add a splash of water or broth if it's too thick.
If you tried this vegan brown gravy recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Vegan Side Dish Recipes
Easy Vegan Gravy
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you'll get great new recipes from me every week!
Equipment
- Medium Saucepan
Ingredients
- ¼ cup neutral oil
- ¼ cup all-purpose flour
- 2 cups water
- 1 tablespoon Better Than Bouillon No-Beef base (or vegetable broth concentrate)
- ½ tablespoon soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- In a medium saucepan over medium heat, warm the oil.
Add the flour and whisk constantly to form a roux. Cook for 2 to 3 minutes until golden and fragrant.- In a separate measuring cup or bowl, whisk together the water, bouillon base, soy sauce, onion powder, garlic powder, and black pepper.
- Slowly pour the liquid into the roux, whisking constantly to avoid lumps.
- Add the bay leaf and bring the mixture to a simmer.
- Reduce the heat and let the gravy simmer for 5 to 7 minutes, whisking occasionally, until thickened.
- Remove the bay leaf, taste, and adjust salt and pepper if needed.
- Serve hot over mashed potatoes, stuffing, or your favorite savory dish.
Notes
- Bouillon bases and soy sauce vary in saltiness, so taste the gravy before adding any salt.
- For thinner gravy, whisk in a splash of water or broth. For thicker gravy, simmer it a few minutes longer or whisk in a little cornstarch mixed with cold water.
- For gluten-free gravy, use a 1-to-1 gluten-free flour blend and tamari or coconut aminos instead of soy sauce.
- Make ahead: refrigerate in an airtight container for up to 4 days and rewarm over low heat with a splash of water.
Andrea says
Love how easy this gravy is to make!
Toni Okamoto says
Thank you so much, Andrea! I'm so glad you loved it!