Easy Vegan Gravy

5 from 1 vote

Rich, savory vegan brown gravy made with pantry staples in 15 minutes. No mushrooms or drippings needed, and it's perfect for Thanksgiving, Christmas, and every mashed potato night.

Prep Time5

Cook Time10

Total Time15

Course: Dip and Spread, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 134kcal

Author: Toni

Equipment

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.

Nutrition