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.
OMG this is one of the best gravies I’ve ever had I stayed true to the recipe and it was perfect for me. I made French Toast and Hash Browns this morning and the gravy went so well with both of them.
★★★★★
This gravy was great. Was skeptical about using coconut milk due to expected taste, but I didn’t detect any coconut. This is a keeper.
★★★★★
Hi Joyce! Thanks for your kind comment 🙂