This delicious vegan gravy is super simple, hearty and ready in 15 minutes. Perfect to pour over your vegan mashed potatoes or pretty much everything!
Thanksgiving is around the corner, so I’m going to share some vegan Thanksgiving recipes with you guys within the next few weeks, and there’s no better way to start than with a good vegan gravy recipe.
This gravy is the perfect sauce for any holiday like Thanksgiving or Christmas, but also for any special occasion meal. However, this stuff is SO good I could eat it every single day.
I’ve used extra virgin olive oil (any oil will do, though), vegetable stock and soy milk (any type of milk is okay) to make a delicious and super simple vegan gravy, which is ready in less than 15 minutes.
It’s a healthier and lighter alternative to the classic gravy, but it’s extremely tasty. I prefer to use garlic and onion powder to save some time, but please feel free to sautée some fresh garlic and onion until golden brown instead.
How to make vegan gravy – Step by step
- Add the oil to a saucepan and when it’s hot, whisk in the flour and cook over medium heat for 1-2 minutes, whisking frequently (photo 1).
- Add the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk again (photo 2).
- Add the tamari or soy sauce and whisk one more time (photo 3).
- Slowly whisk in the vegetable stock and the milk until no clumps remain (photo 4).
- Cook over medium heat for about 5 minutes or until thickens, whisking frequently (photo 5).
- Serve immediately with dishes like vegan mashed potatoes or vegan meatloaf (photo 6). Keep leftovers in a sealed container in the fridge for 3-4 days or in the freezer for about 3-4 months.
Pro tips
- Some recipes call for cornstarch (or any other starch), but I prefer to use flour as it’s less processed and this gravy is spectacular.
- If you don’t eat gluten, please feel free to use any GF flour you have on hand. I’ve made this recipe using brown rice flour and it works amazing, but any GF flour will do.
- If you don’t eat soy, don’t use soy milk (any unsweetened milk is okay) and add some salt to taste instead of the tamari or soy sauce.
- If you don’t eat oil, just use some water or vegetable stock instead to sautée the flour, or mix all the ingredients in the saucepan until well combined and cook until thickens.
- Feel free to add more or less liquid (vegetable stock or milk) if you prefer your gravy more or less thick than mine.
- Add any fresh or dried herbs or spices you want.
- Any type of oil will do.
- Use dark soy sauce if you want your gravy to have a darker color.
What is gravy good on?
I think gravy goes well with pretty much everything (I’m a huge sauce and gravy person myself), but it’s really delicious on mashed potatoes, fries, roasted potatoes, rice, vegan meatloaf or any meat alternatives like seitan, tofu or tempeh.
Fries and mashed potatoes are my favorite ones, but all of them are amazing!
Can you freeze gravy?
Yes! Just keep your leftovers in an airtight container in the freezer for 3-4 months. Thaw the frozen gravy in the fridge overnight, then reheat it in a saucepan over medium-low heat, whisking frequently to prevent lumps.
Can you reheat gravy?
Of course! Just transfer to a saucepan and cook over medium-low heat, whisking frequently to prevent lumps until it’s hot.
If your gravy is too thick, just add a little bit of liquid (stock, milk or both) and cook until it’s hot and also until it has the desired consistency.
You can also reheat it in the microwave. Just transfer the gravy to something shallow in depth that’s microwave safe, and use short 30-second bursts of heat, whisking or stirring in between, until your gravy is liquid and steaming.
Looking for more sauce recipes?
- Vegan Mayo
- 2-Minute Healthy Ketchup
- Healthy Barbecue Sauce
- Homemade Marinara Sauce
- Vegan Bolognese Sauce
Did you make this vegan gravy recipe?
Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Vegan Gravy
- Prep: 5 mins
- Cook: 10 mins
- Total: 15 mins
- 8 1x
- How To
- Vegan, American
Servings 8 1x
This delicious vegan gravy is super simple, hearty and ready in 15 minutes. Perfect to pour over your vegan mashed potatoes or pretty much everything!
Ingredients
- 2 tbsp extra virgin olive oil
- 1/4 cup flour (30 g), I used whole wheat flour, but see notes for a GF alternative
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/4 tsp ground black pepper
- 2 tbsp tamari or soy sauce
- 2 cups vegetable stock (500 ml)
- 1 cup unsweetened plant milk of your choice (250 ml), I used soy milk
Instructions
- Add the oil to a saucepan and when it’s hot, whisk in the flour and cook over medium heat for 1-2 minutes or until it starts to golden brown, whisking frequently.
- Add the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk again.
- Add the tamari or soy sauce and whisk one more time.
- Slowly whisk in the vegetable stock and the milk until no clumps remain.
- Cook over medium heat for about 5 minutes or until thickens, whisking frequently.
- Serve immediately with dishes like vegan mashed potatoes or vegan meatloaf. Keep leftovers in a sealed container in the fridge for 3-4 days or in the freezer for about 3-4 months. To reheat the gravy, just transfer to a saucepan and cook over medium-low heat until it’s hot, whisking frequently. If your gravy is too thick, just add a little bit of liquid.
Notes
- I’ve improved this gravy. The original recipe was made with 1 and 1/2 cups vegetable stock, 1/2 cup milk, 1 tbsp tamari or soy sauce and 1/8 tsp ground black pepper, just in case you prefer to make my previous recipe.
- Some recipes call for cornstarch (or any other starch), but I prefer to use flour as it’s less processed and this gravy is spectacular.
- If you don’t eat gluten, please feel free to use any GF flour you have on hand. I’ve made this recipe using brown rice flour and it works amazing, but any GF flour will do.
- If you don’t eat soy, don’t use soy milk (any unsweetened milk is okay) and add some salt to taste instead of the tamari or soy sauce.
- If you don’t eat oil, just use some water or vegetable stock instead to sautée the flour, or mix all the ingredients in the saucepan until well combined and cook until thickens.
- Feel free to add more or less liquid (vegetable stock or milk) if you prefer your gravy more or less thick than mine.
- Add any fresh or dried herbs or spices you want.
- Any type of oil will do.
- Use dark soy sauce if you want your gravy to have a darker color.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 63
- Sugar: 1 g
- Sodium: 396 mg
- Fat: 4.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 4.6 g
- Fiber: 0.9 g
- Protein: 2.3 g
Update Notes: This post was originally published in November of 2017, but was republished with new photos, step by step instructions and tips in November of 2019.
This was very good. A lil too thin for my taste, if you like it super thick, add extra flour while you’re making the roux at the beginning (heating the butter).
Btw, mine never turned into a roux (it stayed clumpy until I added the milk), I would also suggest adding more butter.
Better than Bouillon made it just a lil too salty, use a lil less than you normally would or omit the soy sauce.
If you struggle with sweetness from the milk, slowly incorporate apple cider vinegar to taste. We used almond milk and it was fine though!
I’m saving this recipe! A brown gravy go to!
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Thanks for the advice 🙂 Have a nice day!
other than it being a lil too salty, this was wonderful! I’ll just use less soy sauce next time.
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Hi Anna! That’s good 🙂 I’m glad you enjoyed it!
So easy and delicious. I used coconut milk and added a tsp of mustard. Even my husband who is not vegan said it was absolutely one of the best gravies he has ever had. Winner!
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Sounds so good Natalie 🙂 I’m glad you and your husband liked it!
This is the best vegan gravy I’ve made! It is smooth and delicous. Thank you Iosune!
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Hi Christina! Thanks for your kind comment 🙂 Have a nice day!
I’ve been craving gravy and this hit the spot! My boyfriend is also vegan and he told me that he never used to like non vegan gravy all that much. But I made this recipe and he LOVED IT! It always warms my heart when I find vegan recipes that beat the original 😉 Its good being vegan!
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P.S. LOVE the font you used for your blog title!!
Thank you so much Isabelle! Have a nice day 🙂
Hi Isabelle! Thank you so much for your kind words 🙂 I’m so glad you and your boyfriend loved our vegan gravy!
i went to make some gardein turk’y cutlets but realized my gravy has been thrown out. this was a great quick recipe and totally saved my meal. will definitely be making this again. best vegan gravy i’ve tried
Hi! So glad you liked it 🙂 Thanks for your comment!
This was amazing. I have made several different kinds of vegan gravy, this one is the best by far. I am going to try this recipe again make it thicker and add vegan sausage, for biscuits and gravy.
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Hi! That sounds so good 🙂 Have a nice day!
I love this, it has a lovely taste. Thank you
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Hi Linda, so glad you liked it 🙂 Have a nice day!
Best gravy I’ve tried since being vegan!! 10/10 thank you
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Hi Amy. So glad you loved it!
Delicious!!! I added mushrooms and onions amazing!!!
Hi Nicola!! That sounds great!! Thank you 🙂
The BEST gravy recipe.. used it to make biscuits and gravy and oh boy was my fiancé a happy man! LOL thank you Iosune!
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Hi Brook!!! I am so glad you both enjoyed the recipe! 🙂
I’ve made this gravy a few times now – it’s simply delicious and so easy to make – I’m not vegan but my daughter is – we all love it.
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Hi Denise! I’m so glad you guys loved it 🙂
This recipe is great without any milk at all. Thanks!
Hi! So glad you liked it 🙂
WOW! This was super tasty! At first I was skeptical because the gravy I’m used to is much thicker but holy smokes this gravy was incredible! I made it to have with christmas dinner and I purposely ate too much just so that I could get more of that gravy. Thank you so much for sharing. Will 100% be making it again
★★★★★
Hi Anika! So glad you liked it 🙂
Hi Iosune! Thank you for sharing this recipe with us. I’m about to make it tonight to go with a Field Roast Celebration Roast. Just thought I’d mention that one instance of “powder” is typoed (showing as “podwer”). Happy holidays!
Hi Rikki! You’re so welcome 🙂 Thanks a lot, it was a mistake. Happt holidays!
Soooooooo ooooo good. I subbed ground sage in place of thyme bc I didn’t have dried thyme and twas amazing!!! I used Bob’s Red Mill 1-to-1 gluten free baking flour. So so so good. Thank you for this awesome vegan gravy recipe!!! I finally have my yummy go-to gravy!
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Hi Morgan! You’re so welcome 🙂 So glad you enjoyed it so much!
Delicious and so easy! I made this last night and it was a total hit. Thanks!
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Hi Cogey! So glad you enjoyed it so much 😉
This gravy is absolutely incredible! I just made it so that I can have some gravy on my mashed spuds for thanksgiving tomorrow night, and I literally want to eat a bowl of this gravy alone. It is so delicious. It almost has a turkey gravy kind of taste to it, it’s not a dead ringer, but it is so good holy shit bless you!
★★★★★
Hi Lin! Thanks a lot 🙂 So glad you liked it! Happy Thanksgiving 🙂
Very good, will definitely make this again.
Hi Diane! So glad you liked it 🙂
Just stumbled across your blog and I luv it 😉 I’m not sure why the ingredients are missing on this recipe though :/ Thank you!
Hi Tammara! It was a mistake, sorry for the inconvenience and thanks a lot for your comment 🙂
Super easy … and tastes like gravy! Great stuff. Didn’t have the same herbs so I just used other ones.
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Hi Natasha! Thanks a lot 🙂 So glad you liked it!
Delicious recipe!
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Hi Sarah! Thank you so much 😉
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!
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!!!
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!
This looks so good! I will try this weekend…thanks
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Hi Karyn! Thanks a lot 😀 Hope you like it!