This easy vegan gravy is rich, savory, incredibly versatile, and ready in just 20 minutes. The perfect finishing touch for cozy dinners and holiday meals.
Delicious poured over vegan lentil meatloaf, easy vegan mashed potatoes , and served with vegan cheesy potato casserole.
One thing I love about this recipe is how easily it adapts to different tastes and occasions. For a heartier version, I add sautéed mushrooms and garlic, which brings a wonderful depth of flavor.
I typically use olive or avocado oil for a lighter taste in everyday meals. However, during the holidays, I opt for vegan butter to add a richer dimension to the gravy and often serve it with this vegan stuffing recipe.
Whether you’ve been vegan for years or just exploring some plant-based options, this recipe is one you’ll want to try!
In the kitchen tips
- For a thicker gravy, use a bit more flour, or for a thinner gravy, add more liquid. Adjust gradually to reach your desired consistency.
- If you use mushrooms and garlic, you can leave them diced as is, blend the gravy in the blender, or use an immersion blender for a smooth gravy.
- Be careful not to burn the garlic while sautéing. Burnt garlic can add bitterness to your gravy.
- Store leftover gravy in an airtight container in the refrigerator. It can also be frozen — just thaw and reheat, adding water if needed to adjust consistency.
- When reheating, do so gently on the stove, stirring frequently to prevent separation.
For delicious sweet pairings, try my vegan chocolate mug cake, vegan spiced pumpkin mug cake, or this vegan pumpkin pie recipe.
FAQ
Yes, use a gluten-free flour blend instead of all-purpose flour.
Store in the fridge for up to 4 days.
Yes, it freezes well for up to 3 months.
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Best Easy Vegan Gravy
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Ingredients
- 2 tablespoon olive oil or vegan butter, plus an additional 1 tablespoon if sautéing mushrooms and garlic
- ¼ cup all-purpose flour
- 2 cups vegetable broth, or 2 cups water with 1 vegan bouillon cube
- 2 cloves garlic, minced
- 3 mushrooms, sliced
- ¼ teaspoon sage
- ½ teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast
- ½ teaspoon maple syrup
- ½ tablespoon Tamari, or soy sauce
- Freshly ground pepper, about 20 turns
- Sautéed diced mushrooms, and chopped garlic (optional)
- Fresh chopped parsley to garnish, optional
- A splash of balsamic vinegar for an added depth of flavor, optional
Instructions
- Sauté Mushrooms & Garlic (Optional): Heat 1 tablespoon olive oil or vegan butter in a pan over medium heat. Add the sliced mushrooms and sauté until golden. Add minced garlic and sauté for another 1-2 minutes, then remove from the pan and set aside.
- Make the Gravy: In the same pan, heat the remaining 2 tablespoons olive oil (or vegan butter, or avocado oil) over medium-high heat. Whisk in the flour, stirring continuously to create a roux (a thickening base for the gravy). Gradually whisk in the vegetable broth (or the water and bouillon cube mixture) to avoid lumps.
- Add Seasonings: Stir in the tamari (or soy sauce), maple syrup, nutritional yeast, sage, thyme, garlic powder, and onion powder. Let the gravy simmer, stirring occasionally, until it thickens and just begins to bubble.
- Add Sautéed Mushrooms (Optional): If you made the sautéed mushrooms and garlic in Step 1, add them back into the gravy. Stir to combine and heat through.
- Finish & Serve: Season with freshly ground pepper and garnish with fresh parsley (optional). Serve hot over mashed potatoes, this vegan meatloaf recipe, or any of your favorite dishes.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This gravy is one I come back to again and again. easy, delicious, and always a hit!