Simple vegan gravy ready in just 15 minutes. It’s also gluten-free, low in fat and only requires 9 ingredients. It’s great with vegan mashed potatoes.
We’re going to share some vegan Thanksgiving recipes during the next weeks and there’s not better way to start than with a gravy recipe. Oh my god! This stuff is really good. It’s not a sauce I ate when I was a kid as it’s not popular in my country, but I’ve always been so into sauces and vegan mashed potatoes with gravy is one of the best things I’ve ever tried.
Our recipe is plant-based, gluten-free, low in fat and much simpler than the traditional one, but it also tastes amazing. You can make gravy in advance and then reheat it adding some liquid, but as this one is ready in just 15 minutes, you can also make it just before serving. You choose!
OUR LATEST VIDEOSGravy is also delicious with roasted potatoes, rice, tofu, tempeh, seitan or vegan meatloaf, or any plant-based version of any classic Thanksgiving recipe you like (there’s always a vegan alternative, trust me).
If you like our simple vegan gravy, check out these recipes: vegan mayonnaise, 2-minute healthy ketchup, fat-free vegan cheese sauce, homemade enchilada sauce and oil-free vegan yogurt sauce.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Simple Vegan Gravy
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8
Simple vegan gravy ready in just 15 minutes. It’s also gluten-free, low in fat and only requires 9 ingredients. It’s great with vegan mashed potatoes.
Ingredients
- 1 and 1/2 cups vegetable stock (375 ml)
- 1/2 cup unsweetened plant milk of your choice (125 ml), we used soy milk
- 1/4 cup flour, we used brown rice flour (40 g)
- 1 tbsp tamari or soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/8 tsp ground black pepper
Instructions
- Add all the ingredients to a saucepan and stir until well combined.
- Bring to a boil and cook over medium-high heat until the sauce thickens, stirring frequently.
- Then cook over medium heat for 5 minutes, stirring often.
- Keep the gravy in a sealed container in the fridge for 3 to 4 days. It thickens in the fridge, so add additional liquid stock or milk when you reheat it.
- This simple vegan gravy is great with vegan mashed potatoes and our vegan meatloaf.
Notes
- Feel free to use any herbs or spices you like.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 32
- Sugar: 1.2 g
- Sodium: 241 mg
- Fat: 0.4g
- Saturated Fat: 0.1 g
- Carbohydrates: 5.8 g
- Fiber: 0.4 g
- Protein: 1.2 g
This looks so good! I will try this weekend…thanks
★★★★
Hi Karyn! Thanks a lot 😀 Hope you like it!
Do you have to put it in the fridge, or can you use it after cooking it?
Hi Julia! You can use it after cooking it 🙂 If you reheat it, you’ll need to add some milk or broth. Hope you like it!
Thank you for the delicious gravy recipe! We’re adding it to our vegan Thanksgiving meaI tomorrow. I know everyone will enjoy it!
Hi Sally! You’re so welcome 🙂 Happy Thanksgiving!!!
This recipe is awesome! I was looking for a simple vegan gravy with basic ingredients – this is it and so yummy! Thanks!
Hi Deirdre! Thanks a lot 😀 SO glad you liked it!