Vegan Gravy

Why You’ll Love This Vegan Gravy Recipe

• The perfect texture. This gravy is smooth and rich, and thick enough to not run all over your plate without being so thick it’s gummy. You’re going to love it!
• A recipe for everyone. Despite being vegan, this gravy is one everyone at the table will enjoy. That way, you can make just one gravy recipe for Thanksgiving!
• Full of savoury flavour. When you’re making gravy, you want it to give foods an instant flavour boost. This vegan gravy recipe delivers!

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 flavour, 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 flavour in this gravy without adding diced onions.
• Garlic powder⁣ – And this is the second addition that amps up the flavour.
• Vegetable broth – The third component of the flavour in this gravy is vegetable broth, which means you need to use a good one. I strongly recommend a homemade vegetable 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 flavour to your gravy. Use Tamari for a gluten-free option.
• Ground black pepper⁣
• Salt 

• 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

• Customize to your tastes. If you want a dark, thick gravy, you can let the gravy simmer for a longer time. Prefer a milder flavour? 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 flavour 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!

Variations

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 flavour, 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 flavour.

How to Store and Reheat Leftovers

• Refrigerate: 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: 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.