Easy Vegan Gravy

This Easy Homemade Vegan Gravy has changed my holidays for good! When I started eating plant-based, one of the foods that I missed the most was gravy. Gravy is an essential part of Thanksgiving meals. I’m sorry, but mashed potatoes without gravy…. what is the point?  After my first vegan Thanksgiving, I was determined to make my own. Turns out, it is much easier than I thought. This recipe tastes so much like traditional gravy, you could even fool your non-vegan friends!

This is a great base recipe for making any kind of gravy from scratch. Just swap the broth to make any variety you’d like – mushroom gravy, vegan “turkey” gravy, etc. It also serves as part of the filling for my Homemade Vegan Pot Pie and Vegan Mushroom Pot Pie. 

Looking to complete your Vegan Holiday Table? This gravy goes perfectly with my vegan mashed potatoes! Or check out these Maple Roasted Carrots, Garlic Roasted Asparagus, Maple Dijon Brussels Sprouts or Apple Walnut Stuffed Acorn Squash. 

Why You’ll Love this  Recipe

• Simple ingredients – You only need 4 ingredients this recipe, and they are all pantry staples, so you probably already have them in your kitchen! This recipe uses a blend of dried herbs, but feel free to swap out any of them for fresh herbs if you can get your hands on them!
• Quick – This quick recipe goes from pantry to plate in just 15 minutes. It really doesn’t get any easier. It is a great option when you have run out of leftover gravy and want to finish your Thanksgiving dinner leftovers!
• Customizable – Choose your favorite flavors every time or change it up to enhance your holiday dinner. Use a different broth or add different spices to put your own twist on this delicious vegan Thanksgiving gravy.
• Allergy-friendly – This gravy is free of most major allergens and is super easy to make gluten-free, too! It’s a great option for Thanksgiving dinner if your crowd has varied dietary restrictions. 

Ingredients

• Veggie stock or broth – I use standard vegetable broth, but you can choose a reduced sodium variety if you are looking to limit salt intake.
• Flour – I use all-purpose flour as my thickener. I have not tried this with a gluten-free flour blend yet, but you can swap for corn starch, potato starch, or arrowroot powder if you are looking for a gluten-free vegan gravy,
• Spices – I use a pre-mixed poultry seasoning as well as garlic powder and oregano. I find this combo to be the most reminiscent of the “real thing”. Poultry seasoning is usually a combination of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. So if you don’t have poultry seasoning on hand, feel free to make your own and adjust any flavors you choose.
• Salt –Just a bit of salt is necessary if you start with a reduced sodium vegetable broth and are looking for a more depth of flavor. Otherwise, you can omit it.
• Optional: Add a dash of dark soy sauce or tamari for heightened umami flavor. Add 1 tbsp vegan butter for a creamier flavor. 

How to Make Homemade Vegan Gravy

Start by pouring the vegetable stock into a cold saucepan. Add in the flour and mix fully. A very quick way to do this is to run your immersion blender for a few seconds.  If you wait to add the flour until after the stock is already hot, you will be left with major clumps that will require a strainer to remove. 

Next, bring the mixture to a boil. Mix in the rest of the ingredients (spices and salt) and reduce to a strong simmer over medium heat. Stir constantly using a whisk.

It is important to keep the heat on the higher side here as the mixture will not thicken if the heat is too low. Make sure to stir constantly as the gravy will stick to the bottom and burn if left unattended, even for short periods.

The gravy is usually the perfect thickness in about 10 minutes.

That’s it! Remove from heat and serve. Enjoy!

This gravy pairs perfectly with a variety of dishes like vegan stuffing, vegan biscuits, a plant-based roast, or even meat dishes if you prefer!

Variations

If you are looking for a meatier flavor, you can use a vegan chicken bouillon cube to make your broth. Or find one of the many brands of vegan chicken broth in a grocery store near you. There are also several variety of “not” beef and turkey broths out there. 

Add more spices to this gravy like onion powder, cumin, or black pepper to give it a twist.

Swap the veggie stock for mushroom broth or add powdered dried mushrooms for a delicious mushroom version of this healthy vegan gravy. 

How to Store

• Fridge: Store leftover gravy in an airtight container the fridge for up to a week.
• Reheat: The gravy will thicken further once cold, just reheat it in the microwave or on the stove prior to serving.
• Freeze: This gravy also freezes well for up to 6 months. Thaw fully before microwaving to reheat.

More Tips

• Not Vegan? Use any type of stock or broth of your choosing – chicken, beef, mushroom, etc. The recipe is exactly the same, just swap out the liquid you use. 
• Gluten Free? Use corn starch, arrowroot powder or potato starch instead of flour to make this recipe gluten-free.