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Photo of a small bowl with vegan mashed potatoes topped with some vegan gravy

Vegan Gravy

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 10 mins
  • Total: 15 mins
  • 8 1x
  • How to, Vegan Thanksgiving
  • American
  • Vegan

Servings 8 1x

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This delicious vegan gravy is super simple, hearty, and ready in 15 minutes. Perfect to pour over your vegan mashed potatoes!


  • 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


  1. 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. 
  2. Incorporate the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk again.
  3. Add the tamari or soy sauce and whisk one more time.
  4. Slowly whisk in the vegetable stock and the milk until no clumps remain.
  5. Cook over medium heat for about 5 minutes or until thickens, whisking frequently. 
  6. Serve your vegan gravy immediately with vegan mashed potatoes, vegan meatloaf, or make some vegan biscuits and gravy with it.
  7. Keep the leftovers in an airtight 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.


  • Some recipes call for cornstarch (or any other starch), but I prefer to use flour as it’s less processed and it still turns out spectacular.
  • If you’re gluten-free, please feel free to use any kind of GF flour you have on hand, like our gluten-free flour blend. I’ve also made this recipe using brown rice flour and it works amazing, but any GF flour will do.
  • Feel free to replace soy milk with any other kind of plant milk.
  • For a soy-free version of this vegan sauce, don’t use tamari or soy sauce and add more salt instead.
  • If you don’t consume oil, just use some water or vegetable stock instead to sautée the flour, or mix all the ingredients in a saucepan until well combined and cook until it thickens.
  • Feel free to add more or less liquid (vegetable broth or plant milk) if you want your gravy to be more or less thick than mine. 
  • Customize it with any dried herbs, fresh herbs, or spices you want.
  • If you love mushrooms, make sure to try this easy mushroom gravy. It’s out of this world!
  • Any type of oil will do.
  • Use dark soy sauce if you want your gravy to have a darker color.


  • 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