Easy Vegan Gravy Recipe

This easy vegan gravy recipe is smooth, savory, and comes together in 15 minutes with simple pantry ingredients. Make it classic and creamy, or add sautéed mushrooms and garlic for a heartier variation.

Serve this gravy with easy vegan mashed potatoes , vegan lentil meatloaf, and vegan stuffing recipe.

One thing I love about this gravy is how easily it adapts to different meals. For a heartier version, I add sautéed mushrooms and garlic, which gives it an even deeper savory flavor.

For everyday meals, I usually use olive or avocado oil. During the holidays, I reach for vegan butter for a richer, more traditional gravy, especially when I’m serving it with my vegan cheesy hash brown casserole, milk-free mashed potatoes, or lentil loaf.

Both versions are simple, flavorful, and easy to make with ingredients I usually have on hand.

Ingredients & Substitutions

Here are the key ingredients you'll need to make this homemade vegan gravy.

• Vegan butter or oil: I like Earth Balance vegan butter for a richer, more traditional flavor. Avocado oil is mild and neutral. Olive oil works too, although its flavor may come through slightly more.
• All-purpose flour: Flour combines with the fat to form the roux that thickens the gravy. Spoon it into the measuring cup and level it rather than packing it down.
• Vegetable broth: I prefer water mixed with Not-Chick'n Bouillon, but a flavorful vegetable broth also works well.
• Tamari: Soy sauce also works, but taste before adding extra salt.
• Sage and thyme: Classic gravy herbs. If your broth is already strongly seasoned, start with slightly less and adjust after simmering.

See the recipe card for full ingredient list and exact amounts.

Optional Mushroom Gravy Variation

Mushrooms aren't necessary, but they make an excellent variation.

• Heat one tablespoon of vegan butter or oil in the saucepan. Add sliced or finely chopped mushrooms and cook until they release their moisture and begin to brown.
• Add minced garlic during the final 30–60 seconds. Transfer the mushrooms to a plate, then make the gravy in the same pan. Stir the mushrooms and garlic back in just before serving.
• Use about 4 ounces of mushrooms for a lighter variation or up to 8 ounces when you want the mushrooms to be more prominent. The important part is letting them brown. If the pan is crowded or the heat is too low, they will steam instead and will not develop the same concentrated flavor.

How to Make Vegan Gravy

Find the full measurements and instructions in the recipe card below.

Step 1: Whisk the flour into the melted vegan butter or oil and cook for about 1 minute.

Step 2: Gradually whisk in the vegetable broth until smooth.

Step 3: Add the tamari, nutritional yeast, maple syrup, garlic powder, onion powder, sage, thyme, and black pepper.

Step 4: Simmer until thickened, then stir in the sautéed mushrooms and garlic, if using.

Troubleshooting

• Too thick: Whisk in broth or water, 1 tablespoon at a time, until it reaches the consistency you want.
• Too thin: Simmer for another minute or two. If needed, whisk 1 teaspoon flour with 1 tablespoon cool broth, slowly whisk it into the gravy, and simmer for another 2–3 minutes.
• Lumpy: Whisk vigorously, use an immersion blender briefly, or strain through a fine-mesh sieve.
• Tastes flat: Add a little salt or tamari. A pinch of black pepper or up to ¼ teaspoon balsamic vinegar can add more depth.
• Too salty: Whisk in unsalted broth or water, then simmer briefly if the gravy becomes too thin.

Storage & Make-Ahead

• Refrigerate: Let the gravy cool and store it in an airtight container for up to 4 days.
• Reheat: Warm it gently in a saucepan over low to medium-low heat, whisking often. Add broth or water as needed to loosen the texture.
• Make ahead: Prepare the gravy 1–2 days before serving. It will thicken in the refrigerator, so plan to add a splash of liquid when reheating.
• Freeze: Freeze in a freezer-safe container for up to 2 months. Leave a little space at the top for expansion.
• After freezing: Thaw overnight in the refrigerator and reheat slowly while whisking. The texture may look separated at first but should smooth out as it warms.

Vegan Gravy FAQs