Savory Vegan Gravy Recipe for Rich, Homemade Flavor

While mushroom, onion, or red wine gravies each have their place, this simple brown vegan gravy is a dependable choice for any meal. No chopping is required and it’s easy to make with common plant-based ingredients.

Ingredients you need

Ingredient notes and substitutions

Flour – This recipe uses a simple roux to thicken the gravy. All-purpose flour works best; for a gluten-free version use an all-purpose gluten-free blend or thicken with a cornstarch slurry.

Butter – Use vegan butter (stick or spreadable) for a richer flavor. Olive oil can be substituted if preferred.

Broth – Vegetable broth forms the base. Use your favorite brand or mix vegan bouillon with water. Mushroom broth adds a deeper, earthier flavor.

Spices – Onion powder, garlic powder, dried thyme, and black pepper season the gravy.

Soy sauce – Soy sauce provides umami and depth. Swap for tamari, liquid aminos, or coconut aminos if needed, but don’t skip it entirely.

Nutritional yeast – Adds a savory, nutty note (more umami than cheesy in this context). If omitted, taste and add a little extra soy sauce or salt as needed.

Salt – Salt is optional because soy sauce, vegan butter, and broth often contain salt. If you use low-sodium ingredients, add salt to taste.

1. Make the roux: Melt vegan butter in a saucepan over medium-low heat. Add flour and whisk until a smooth paste forms. Cook 1–2 minutes, stirring constantly to remove the raw flour taste (see image 1).

2. Stir in the soy sauce and dry spices, whisking to combine (image 2).

3. Add 3–4 tablespoons of the broth while whisking until the mixture is completely smooth. Removing lumps at this stage is essential (image 3).

4. Add the nutritional yeast and the remaining broth. Whisk well and bring to a low boil, then reduce to a simmer. Whisk frequently and simmer 8–10 minutes until the gravy reduces and thickens to your desired consistency (image 4).

Storage and freezing

Fridge: Store in an airtight container for 4–5 days.

Freezer: Cool completely, then transfer to a freezer-safe container or bag. It keeps up to 3 months. For easy portions, freeze in ice cube trays and transfer cubes to a bag—add a cube to soups, stews, or pasta while cooking for extra flavor.

Reheat: From the fridge, reheat gently on the stove or in the microwave, whisking and adding a splash of broth or water if needed. From frozen, thaw in the fridge overnight before reheating.

Serving suggestions

Use this gravy anywhere you’d use traditional gravy: over mashed potatoes, stuffing, green bean casserole, roasted carrots, vegan chicken cutlets, vegan turkey, meatloaf, or a lentil shepherd’s pie. It pairs well with many classic comfort dishes and holiday favorites.

Pro tips and tricks

• Cook the roux 1–2 minutes to remove raw flour flavor.

• Whisk the roux with a few tablespoons of broth until completely smooth before adding the rest of the liquid to avoid lumps.

• Don’t omit the soy sauce (or tamari/liquid aminos); it gives essential savory umami that makes the gravy taste like traditional gravy.

• For gluten-free gravy, use a gluten-free all-purpose flour blend and gluten-free tamari or liquid aminos. Avoid single-ingredient flours like almond or coconut flour for thickening.

• Yield: about 1 ¾ cups, roughly 8 servings (about 3 tablespoons each). Reduce simmer time to thicken further or double the recipe for larger crowds.

FAQs

More vegan sauces

• Vegan Ranch Dressing
• Easy Peanut Sauce
• Easy Vegan Cheese Sauce
• Spicy Marinara Sauce
• Chipotle Crema
• Spiced Orange Cranberry Sauce

I hope you enjoy this recipe. If you try it, please leave feedback and a rating. For more easy family-friendly recipes, explore plant-based cookbooks and collections that fit your needs.