Make the BEST vegan gravy recipe with just 7 ingredients in 15 minutes - this vegan brown gravy is savory, delicious, & perfect for Thanksgiving, Christmas, and more!
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Why You'll Love This Recipe
While traditional brown gravy is prepared non-vegan, it is actually so simple to achieve the same savory flavor in a 100% vegan gravy recipe that's quick, easy, and fuss-free. This roux-based brown vegan gravy uses vegan beef-flavored broth, soy sauce, and several seasonings for a deep, savory, umami-rich brown gravy without drippings, mushrooms, or onion. Plus, it's dairy-free, nut-free, vegan, and can be made gluten-free.
Whether you've run out of gravy granules or want to have more control over the saltiness/flavor, this inexpensive, simple vegan/vegetarian gravy is sure to impress and perfect during the holiday season, at vegan roast dinners, and with family favorites like this Beyond Meat meatloaf, potatoes (like this Instant Pot garlic mashed potatoes recipe), vegan biscuits, and more.
You might also enjoy my creamy vegan sausage gravy.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and their quantities.
- All-purpose flour: For gluten-free vegan gravy, use a GF All-purpose flour blend (like Bob's Red Mill/King Arthur's) or sub cornstarch, arrowroot, or potato starch (start with about 50% less than flour, then adjust).
Recipe Variations
While my recipe makes for a great basic vegan gravy recipe, there are plenty of ways to elevate it with other simple household ingredients.
- Dijon mustard: Just ¼-½ teaspoon for subtle depth.
- Nutritional yeast: 2-3 tablespoon adds nutty and 'cheesy' depth.
- Mushroom powder: For a more earthy flavor.
- Vegan butter: Stir in a little towards the end for silkiness.
- Vegan poultry seasoning: To substitute the salt & pepper. This works best with vegan chicken bouillon.
- Fresh herbs: A sprig of thyme, rosemary, or sage is delicious in vegan gravy.
- Onion: Sauté a finely diced onion until lightly caramelized before step 2.
How to Make Vegan Brown Gravy
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Heat the oil or vegan butter (until melted) in a saucepan over medium heat. Whisk in the flour to form a roux. Cook for 2-3 minutes until fragrant and golden.
Step 2: In a separate bowl, whisk the water, bouillon, soy sauce, onion powder, garlic powder, and black pepper. Slowly pour the liquid into the roux, whisking constantly to avoid lumps.
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Step 3: Add the bay leaf, bring to a simmer, reduce the heat to low, and cook for 5-7 minutes, whisking occasionally until thickened. Finally, remove the bay leaf, and taste and adjust the seasonings. Enjoy!
FAQs
Simply use an immersion blender or blender to pulse the mixture until smooth.
Sure - use all-purpose GF flour or starch (like cornstarch/potato starch). Also, use tamari/coconut aminos in place of soy sauce.
Pro Recipe Tips
- For thicker/thinner gravy: Adjust how much liquid you add. If it's too thin, simmer it longer (or add more thickener in a slurry - to avoid lumps).
- Taste and adjust: Make sure to try it at the end to adjust seasonings.
- To thicken with starch: Rather than creating a roux, combine the starch with a little water to create a slurry, and stir it into the simmering gravy.
Serving Suggestions
Some top pairings include:
- With vegan Beyond Meat meatloaf, vegan roasts, and other meat alternatives
- With vegan sausages and meatballs like these chili sauce and grape jelly meatballs (usually with creamy mashed potatoes)
- Over fries (like vegan poutine), air fryer potato wedges, a loaded mashed potato bowl, or even a baked potato
- For vegan biscuits and gravy
- Over pies - mini pot pies, large pies, vegan Shepherd's pie, etc.
- With vegan stuffing and garlic and herb oven roasted vegetables
Storage Information
Store: In an airtight container in the refrigerator for 4-5 days.
Freeze: In an airtight, freezer-safe container or freezer bag for 2-3 months. Thaw in the fridge overnight.
Reheat: In a saucepan on the stove over low heat. Stir/whisk frequently with a splash of extra water or broth if needed.
More Vegan Holiday Sides
If you tried this easy vegan 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!
Easy Vegan Gravy
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 2-3 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 5-7 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
- For thicker/thinner gravy: Adjust how much liquid you add. If it's too thin, simmer it longer (or add more thickener in a slurry - to avoid lumps).
- Taste and adjust: Make sure to try it at the end to adjust seasonings.
- To thicken with starch: Rather than creating a roux, combine the starch with a little water to create a slurry, and stir it into the simmering gravy.
Andrea says
Love how easy this gravy is to make!