With the holidays coming up, mashed potatoes are a must for most. This easy vegan gravy recipe is the best way to ensure everyone gathered around your table can enjoy it without missing those savory flavors. Personally, I’ve never been a big gravy person. However, this gravy is delicious and the perfect topping for my vegan mashed potatoes.
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Table of Contents
Why You’ll Love This Recipe
My vegan brown gravy recipe really dials up those nostalgic vibes. It’s creamy and flavorful while being completely meatless. If you have any meat-eaters joining your feast, they’ll be hard-pressed to tell the difference when they taste this vegan version!
Is Gravy Vegan?
Traditionally, gravy is not vegan in any variety, whether brown or white. Brown gravy uses meat-based broth and meat drippings added to flour to thicken it, while white gravy uses butter and meat drippings mixed with the flour to create a roux, then incorporates cow’s milk or cream as the liquid. My vegan brown gravy recipe skips the meat-based ingredients and uses vegetable broth, vegan butter, and flour, along with aromatics and seasonings, to recreate the flavors in a vegan-friendly way.
Ingredients + Substitutions
It doesn’t take much to make vegan gravy, though missing an ingredient could throw the whole thing off. Here’s how to make it happen with what you have on hand!
- Veggie broth: This recipe uses low-sodium veggie broth. However, reduced-sodium Better Than Bouillon Vegetable Base is a great alternative.
- Soy sauce: If you don’t have soy sauce on hand, coconut aminos or tamari will work in a pinch.
- Flour: I used all-purpose flour because that is what I have on hand. I would just use whatever type of flour you have in your pantry.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Easy Vegan Gravy
You’ll have wholesome, made-from-scratch, vegan-friendly gravy to serve in no time by following these simple steps!
- Add butter to saucepan. Once it starts to melt, add in onion, garlic, and sweat for 10 minutes, stirring occasionally until soft and translucent.
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- Add in veggie broth, nutritional yeast, soy sauce, flour, and black pepper, and simmer on low. Simmer for 10-15 minutes, whisking occasionally as it thickens. (For extra-smooth gravy, use an immersion blender to blend for 30-60 seconds.)
- If needed, add salt and serve over vegan mashed potatoes.
Servings Ideas
Use my recipe for vegan gravy to serve with my almond milk mashed potatoes. Don’t forget to roll out a full spread of delights this holiday – my recipes can help you fill up your table. Try my whipped sweet potatoes, cranberries and green beans, and roasted carrots and sweet potatoes. For dessert, make my eggless pumpkin pie, and serve refreshments, everyone can enjoy this pumpkin lemonade or cranberry lemonade.
For more seasonal recipes, check out this guide for the best vegan Christmas recipes.
Storage Tips
Vegan gravy stores much like traditional gravy. You’ll need to let it cool first, then put it in an airtight container. In the fridge, it’s best to use it within 5 days, though if you freeze it, it will be good for up to 3 months.
FAQ
No, gravy is not vegan unless you make it using vegan ingredients.
Vegan gravy is made from vegan butter, vegetable broth, flour, and a variety of aromatics and seasonings that give it a savory flavor.
The secret lies in sweating the onions and garlic first to release the umami flavors. This replicates the richness of meat, giving it the same appeal as traditional meat-based gravies without the meat.
Gravy should be thick but not so much so that it won’t pour. If yours seems stuck, try whisking in a little liquid at a time, such as more vegetable broth, until the consistency loosens.
More Vegan Holiday Recipes
If you tried this Easy Vegan Gravy Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Easy Vegan Gravy
Equipment
Ingredients
- 1 tablespoon vegan butter
- 1 small yellow onion, diced (or half of a medium onion)
- 1 clove garlic, minced
- 2 cups low-sodium vegetable broth, or water + 2 teaspoons reduced-sodium Better Than Bouillon Vegetable Base
- 1 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- Salt, to taste
Instructions
- Add butter to saucepan. Once it starts to melt, add in onion, garlic, and sweat for 10 minutes, stirring occasionally until soft and translucent.
- Add in veggie broth, nutritional yeast, soy sauce, flour, and black pepper, and simmer on low. Simmer for 10-15 minutes, whisking occasionally as it thickens. (For extra-smooth gravy, use an immersion blender to blend for 30-60 seconds.)
- If needed, add salt and serve over vegan mashed potatoes.
Notes
Vegan gravy stores much like traditional gravy. You’ll need to let it cool first, then put it in an airtight container in the fridge. It’s best to use it within 5 days, though if you freeze it, it will be good for up to 3 months.
I love how easy this recipe is!
Yay! Glad you liked it.