Best Easy Vegan Gravy

Transform your dishes with this rich and easy vegan gravy. Sage and thyme offer a flavorful touch that is nutritious and delicious.

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Sauces, Topping

Cuisine: American

Servings:

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

Get Recipe Ingredients

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.