Get ready to rock your holiday table with this Easy Vegan Gravy! It's ready in less than 15 minutes, rich, hearty, flavorful, and perfect over vegan mashed potatoes, and more. Let the feast begin!
This is the perfect side for Thanksgiving, Christmas, or any special occasion. However, this stuff tastes so good, I could eat it every single day, and it goes well with plenty of savory recipes.
Whether it's served over some Vegan Mashed Potatoes, paired with Vegan Meatloaf, or drizzled over Vegan Biscuits, this versatile sauce is a must-try that will make all your dishes even tastier!
Looking for more vegan Thanksgiving recipes to add to your menu? Don't miss my Vegan Cornbread, Vegan Mac and Cheese, and Vegan Sweet Potato Casserole recipes. They'll add flavor to your holiday table!
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🌟 Why you'll love this recipe
- Minimal Ingredients: Made with just a few ingredients you probably already have in your refrigerator and pantry.
- Quick and Budget-Friendly: Ready in less than 15 minutes and budget-friendly.
- Effortless Preparation: An easier version that doesn’t require chopping veggies, just garlic and onion powder.
- Healthy and Flavorful: A healthier and lighter alternative to classic gravy, yet incredibly creamy and bursting with flavor.
- Improving Your Classics: The perfect complement to comfort food favorites like mashed potatoes, meatloaf, or biscuits, that adds a touch of warmth and nostalgia.
🧾 Ingredient notes
Vegan Butter: It adds a rich and creamy texture to the gravy. You can substitute vegan butter with extra virgin olive oil or coconut oil for a different taste.
All-purpose Flour: It's used to thicken the gravy. If you're looking for alternatives, consider using a gluten-free flour blend, cornstarch, or potato starch as gluten-free options.
For a whole-grain twist, whole wheat flour can also be used to thicken the gravy.
Garlic Powder: You can substitute garlic powder with 2 cloves of minced fresh garlic for a more intense garlic flavor. Adjust the quantity to your taste preference.
Onion Powder: You can substitute onion powder with ½ diced onion or 1-2 diced shallots.
Herbs: Dried rosemary and thyme lend a delightful herbal aroma and flavor to the gravy.
However, feel free to get creative by experimenting with other dried herbs such as sage, oregano, or marjoram to customize the flavor to your liking.
Soy Sauce: It adds a savory, salty, and umami-rich element to the gravy.
Tamari or coconut aminos, both of which are gluten-free, can be used as a substitute for soy sauce. Additionally, coconut aminos is not only gluten-free but also soy-free.
Vegetable Stock: I prefer using vegetable stock because it's healthier, cost-effective, and readily available.
However, you can explore various vegan stock options that mimic chicken or beef flavors to suit your recipe preferences.
Unsweetened Non-Dairy Milk: This ingredient provides creaminess to the gravy, and you can use any type.
Soy Milk is my preferred choice, but alternatives like Coconut Milk, Almond Milk, or Cashew Milk work just as well.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Vegan Gravy: Kick up the heat by adding a pinch of red pepper flakes or a dash of hot sauce to your gravy, creating a delightful spicy version.
- Nutty Vegan Gravy: Introduce a nutty richness by incorporating a tablespoon of Almond Butter or Cashew Butter into the gravy, giving it a unique twist.
- Maple-Dijon Vegan Gravy: Balance the flavors with a combination of 2 tablespoons of maple syrup and 1 tablespoon of Dijon mustard, creating a sweet and tangy gravy that pairs wonderfully with savory dishes.
- Umami-Packed Vegan Gravy: Boost the umami factor by adding a splash of Vegan Worcestershire Sauce and a pinch of nutritional yeast to your gravy, intensifying its depth of flavor.
- Vegan Mushroom Gravy: This creamy, flavorful delight is a breeze to whip up, requiring just 9 simple ingredients and a mere 30 minutes of your time.
🔪 Instructions
Step 1. Place the vegan butter in a saucepan and heat it until it's hot and melted. Then, whisk in the flour.
Step 2. Cook over medium heat, whisking frequently, for 1-2 minutes or until it begins to take on a golden brown color.
Step 3. Add the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk them into the mixture.
Step 4. Pour in the soy sauce and give it one more whisk.
Step 5. Gradually whisk in the vegetable stock and milk until the mixture is smooth without any lumps.
Step 6. Bring the mixture to a boil, then reduce the heat to medium and continue cooking for approximately 5 minutes or until it thickens, making sure to whisk frequently.
💭 Expert tips
- Check Your Spices and Herbs: Ensure your spices and herbs are fresh for the best flavor. Make sure they haven't lost their aroma or developed a musty smell.
- Customize Consistency: Control gravy thickness by altering liquid amounts and simmering time. Longer simmering for thickness, shorter for a thinner consistency.
- Thinning Thick Gravy: If your gravy becomes too thick, whisk in a little more stock until it reaches your desired consistency. Taste and adjust the seasoning accordingly.
- Fixing Thin Gravy: Make a roux (1 tablespoon of vegan butter cooked with 1 tablespoon of flour) in a skillet. Gradually whisk this roux into the gravy until it thickens to your liking.
- Strain if Necessary: If you prefer a silky-smooth texture, strain the gravy through a fine-mesh sieve or cheesecloth to remove any remaining lumps or herb bits.
❓Recipe FAQs
It can typically last in the refrigerator for about 3 to 4 days when stored properly in an airtight container.
It's important to refrigerate it promptly after it has cooled down to room temperature. If you have any doubts about its freshness or safety, it's best to discard it.
When reheating, ensure it reaches a safe internal temperature before serving.
Yes, you can freeze it to extend its shelf life. After cooling to room temperature, portion it into containers or bags, leaving room for expansion.
Label with the freezing date, and store flat in the freezer. It can typically be frozen for approximately 2 to 3 months to maintain its optimal quality.
After that time, it may still be safe to eat, but the quality could gradually deteriorate. Therefore, it is advisable to consume it within that timeframe for the best taste and texture.
To use, thaw in the fridge and reheat until hot.
To reheat vegan gravy leftovers, you can use the stovetop or the microwave.
Stovetop: Reheat it over medium-low heat, whisking frequently to prevent lumps until it's hot. Add some water or vegetable stock if needed.
Microwave: Transfer it into a microwave-safe container and use short 30-second bursts of heat, whisking or stirring in between, until your gravy is liquid and steaming.
Make sure it reaches a safe temperature before serving. Enjoy!
Absolutely, creating a gluten-free version is possible.
Just substitute the regular flour with a gluten-free flour blend, cornstarch, or potato starch and ensure your choice of soy sauce is gluten-free, or opt for tamari.
Vegan gravy is a versatile sauce that pairs wonderfully with various dishes.
It's a classic match for creamy Vegan Mashed Potatoes, perfect for holiday feasts with vegan roasts, and adds moisture and flavor to Vegan Meatloaf.
Try it on Vegan Biscuits, poutine, or breakfast stuff.
It's like the secret sauce that makes hot sandwiches and grain bowls taste awesome. So, yeah, vegan gravy takes your plant-based meals to a whole new level. It's a must for any vegan kitchen!
🍁 Other delicious vegan Thanksgiving recipes
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Gravy
Ingredients
- ¼ cup vegan butter, or extra virgin olive oil
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 tablespoons soy sauce
- 2 cups vegetable stock
- 1 cup unsweetened non-dairy milk, I used soy milk
Instructions
- Place the vegan butter in a saucepan and heat it until it's hot and melted. Then, whisk in the flour.
- Cook over medium heat, whisking frequently, for 1-2 minutes or until it begins to take on a golden brown color.
- Add the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk them into the mixture.
- Pour in the soy sauce and give it one more whisk.
- Gradually whisk in the vegetable stock and milk until the mixture is smooth without any lumps.
- Bring the mixture to a boil, then reduce the heat to medium and continue cooking for approximately 5 minutes or until it thickens, making sure to whisk frequently.
- Enjoy over vegan mashed potatoes, with vegan meatloaf, or in vegan biscuits and gravy.
Video
Notes
- Check Your Spices and Herbs: Ensure your spices and herbs are fresh for the best flavor. Make sure they haven't lost their aroma or developed a musty smell.
- Customize Consistency: Control gravy thickness by altering liquid amounts and simmering time. Longer simmering for thickness, shorter for a thinner consistency.
- Thinning Thick Gravy: If your gravy becomes too thick, whisk in a little more stock until it reaches your desired consistency. Taste and adjust the seasoning accordingly.
- Fixing Thin Gravy: Make a roux (1 tablespoon of vegan butter cooked with 1 tablespoon of flour) in a skillet. Gradually whisk this roux into the gravy until it thickens to your liking.
- Strain if Necessary: If you prefer a silky-smooth texture, strain the gravy through a fine-mesh sieve or cheesecloth to remove any remaining lumps or herb bits.
Eva says
Delicious! I like that there attention l aren't any mushrooms because my daughter doesn't like them. This is just divine!
Iosune Robles says
Thank you so much, Eva. I’m really happy to hear you and your daughter enjoyed it!
Sal says
Easy and delicious!
Iosune says
Hi Sal! So glad you liked it 🙂
Brianne says
Delicious!! I chose this recipe because the ingredients are all things I already had on hand, and it absolutely did not disappoint.
Iosune says
Hi Brianne! SO glad you enjoyed it 🙂
ml says
I did add a bit of flour to thicken a bit, but great recipe. Thank you.
Iosune says
Hi ML! So glad you liked it 🙂
Nancy says
This recipe was phenomenal! I didn’t have garlic powder so I left it out. But it got raves all around!
Iosune says
Hi Nancy! Thank you so much 🙂 So glad you enjoyed it!
Marie says
By far the best gravy I have ever had vegan or not! We made the recipe as is using Miyoko butter and Unsweetened almond milk. My 10 year old made this is accidentally doubled the milk so we made a second batch sans milk and added them together. The second half of the batch we ran out of vegetable brought so made broth using not chick'n bouillon cubes we had on hand. This gravy was so good I could eat it with a spoon and my vegan husband agrees!
Iosune says
Hi Marie! I'm so happy to hear that 🙂 So glad you and your family enjoyed it!
Jasper Valery says
Badly needed a thickening agent, so I looked into corn starch, but didn't have any. I did have vegetarian Jiffy corn muffin mix, added about 1/6th cup. Absolutely superb.
Adriana @ Simple Vegan Blog says
Hi Jasper! So glad you liked it 🙂
Louise says
Finally a veg gravy without msg! Actually tastes really good too and not complicated
Iosune says
Hi Louise! SO glad you liked it 🙂
Esiuol says
This recipe has soy sauce which has msg, and msg is unjustly maligned, anyway.
Iosune says
Hi Esioul! The soy sauce I used hasn't msg 🙂