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Are you into foul goop that has the mouthfeel of wallpaper paste? Well, you are in the seriously WRONG place for that nastiness. But, if you are in the market for the perfect vegan brown gravy recipe that's ready in under 25 minutes and doesn't require any costly or hard-to-find ingredients, this recipe is going to blow your gosh darned mind and make you cry tears of joy.
Recipe tips tailored to what matters most to you:
Swap in gluten-free all-purpose flour 1:1, and skip blends heavy on rice flour, they make the gravy less smooth. And use tamari, not soy sauce.
Make a batch weeks ahead and freeze it for up to 3 months. Thaw it overnight, then reheat on the stovetop in about 5 minutes, whisking in stock if it thickened.
Boxed stock adds up fast, so build your 3 ¾ cups from bouillon or vegetable scraps you've been saving. The mushroom powder is optional, so don't go buy a jar.
The stock is already unsalted, so taste before you add more than the 5 teaspoons of tamari. Sliced fresh mushrooms in place of the powder work too.
Mushroom powder is optional and sliced fresh mushrooms do the same job. Tamari sits by the soy sauce, and poultry seasoning is a standard spice blend.
Make sure your roux turns a deep golden brown before adding liquid. Stir constantly to prevent burning and make sure an even color.
When adding vegetable stock to the roux, slowly pour it in with one hand while whisking continuously with the other hand to prevent lumps.
If the gravy gets too thick while simmering, gradually whisk in additional vegetable stock. For a thicker gravy, let it simmer a bit longer.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Whether you're looking for the perfect nectar to top your vegan mashed potatoes, garlic hasselback potatoes, or to slather all over maple-glazed vegan ham, vegan fried chicken, or this creepy, human-shaped tofu turkey, this gravy hits all the right notes every time. That's because it's been tirelessly tested and re-tested by a crew of over 400 recipe testers from all around the world. They love the heck out of it, and so will your family!
Ready to swim in glorious oceans of smooth brown gravy? This recipe is going to be your new go-to for every comfort-food meal that needs a little extra juicy something-something.
This gravy was amazing! I made it for thanksgiving and even the non-vegans loved it! For the optional add-ins I included the mushroom powder (first time I've used it). I also added some fresh herbs - sage and thyme. This will be my new go-to gravy recipe!
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰 Why this is the best vegan gravy recipe
- 🧄 Vegan Brown Gravy Ingredients
- 🤯Variations
- 📖 How to make this easy vegan gravy recipe
- 💡Serving Ideas
- 👉 Top Tips For Perfect Vegan Gravy
- 🤷♀️ Recipe FAQs
- ✌️Serve this vegan gravy with these:
- Super Fast Vegan Brown Gravy Recipe
🥰 Why this is the best vegan gravy recipe
✊ Vegan AF: Like all of my vegan Thanksgiving recipes, this gravy is made without harming a single animal. Heck, it's even safe for you to share with your doggo if you have leftovers for them to enjoy.
🙅♀️🌾 Easily made GF: If you hate gluten with all of your heart, you will be psyched that this recipe works fantastically with gluten-free flour in place of the wheat. It's voted most likely to become one of your fave gluten-free vegan recipes to rock during the holidays. No one will suspect it's missing something. 🤫
⏱️ Quick & Easy: This recipe hardly costs you more time than it takes to bring a pot of water up to a boil. Plus, unlike other gravy recipes, this one only uses eight ingredients (or less!), and no special cooking gear, so you won't need to hunt down anything obscure or costly.
Tested & Approved Worldwide: Like all of my vegan recipes, this gravy has been checked by a massive crew of recipe testers from all around the world. They nailed it, and loved it, and I am confident that you will too!
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🧄 Vegan Brown Gravy Ingredients
The Fat
A proper delicious gravy needs fat to not only make the roux perform nicely but also to carry the deep gravy flavors onto your anxiously awaiting tastebuds. I like making this recipe with vegan butter the most. Probably my top recommendations are Earth Balance buttery sticks (which are conveniently pre-measured), Melt, and the vegan butter from Trader Joe's which is nice and cheap. You can also use the butter I teach in my vegan dairy crash course.
Otherwise, any other plant-based oil will work, but I'd recommend either olive oil or refined coconut oil as the best substitutes.
All-Purpose Flour (or Gluten-Free Flour)
Flour serves as the thickening agent in this gravy, forming the base for a silky consistency. All-purpose flour is common in gravies, but if you're gluten-free, a 1:1 gluten-free flour blend works just as well. Just avoid using a GF flour blend that contains a lot of rice flour (or worse: brown rice flour) in it, as that will make the consistency a little less smooth.
Poultry Seasoning
Despite the name, poultry seasoning contains no animal products. If you can't find it, just mix together equal parts sage, thyme, garlic powder, onion powder, and ground rosemary, and use that in the recipe instead.
Unsalted Vegetable Broth
I wrote this vegetarian gravy recipe with unsalted stock because it allows you to control the saltiness to your taste more easily. If you can't find completely unsalted stock at your local grocery store, just cut back a little on the tamari, but beware that your gravy will have a slightly paler color. I like to make my own stock by just boiling carrots, onion, celery, garlic, and a couple of bay leaves and peppercorns until limp and lifeless, and then straining out and discarding the veggies.
Mushroom Powder (optional, but awesome)
Mushroom powder is made from finely ground dried shiitake mushrooms and sometimes porcini mushrooms too, and gives the gravy an extra layer of earthy, umami flavor. It's a great addition if you want a richer, more robust taste. If you don't have mushroom powder, you can substitute it with a dash of vegetarian oyster sauce, which I always keep on hand for making recipes like mie goreng and Lao papaya salad.
Another option is to add some sliced fresh mushrooms to the gravy once it's smoothly whisked together first.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Turkey Gravy
As is the goal with my vegan sausage gravy, sometimes you want to go for that meaty vibe in a gravy, right? Well, run a cup of my vegan chicken through a food processor until it's got the consistency of ground meat. Separately pan fry the seitan bits in olive oil until lightly browned, and fold those bits, along with a small spoonful of nutritional yeast, into the gravy before serving.
Onion Gravy
My onion gravy recipe has deeply caramelized onions and soft, jammy little pearl onions that are perfect for downing a cup of parsnip purée in, or pouring over a roasted cauliflower steak.
Mushroom Gravy
This quick, heavenly-smelling mushroom gravy comes together in under 20 minutes with simple ingredients. It's glorious to dip roasted parsnips or vegan drumsticks into.
📖 How to make this easy vegan gravy recipe
Nail this glorious brown goodness on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Kanga Roux Court:
In a medium saucepan, melt the vegan butter over medium heat. After 90 seconds, once the butter is melted, add the flour and stir constantly for about 5 minutes until the mixture turns a golden brown, creating a smooth roux.
Step Two
Stock Options:
If you're using mushroom powder, fresh rosemary, or minced garlic, add them now and stir to incorporate. Continue cooking for about 3 minutes over medium heat until the flavors are fully developed.
Step Three
Lock, Stock & Two Smoking Barrels:
Gradually whisk in the vegetable stock to the roux. Keep stirring to avoid lumps, and cook over medium heat for about 5 minutes until the mixture thickens to a gravy-like consistency.
Step Four
Mr. Whiskers:
Add the tamari, poultry seasoning, and black pepper. Stir well to blend in the seasonings, and let the gravy simmer for an additional 5 minutes over medium-low heat to get the consistency just right.
If the gravy is too thin, simply continue to simmer, whisking occasionally until it's to your liking. If the gravy is too thick, you can thin it by whisking in an extra splash of stock or plain water.
Step Five
The Niagara Falls of Gravy:
Once the gravy is at your desired thickness and flavor, remove it from heat and serve immediately over your favorite proteins (like the vegan corned beef pictured here, or some vegan schnitzel).
💡Serving Ideas
Looking for the perfect pairing for this vegan brown gravy? Uh, I gotchoo:
Pour this terrifyingly good gravy all-the-heck over slices of vegan shepherd's pie, or somer gorgeous vegan turkey. Or prepare to freak out the meat eaters around your holiday table with a festive tofu loaf that's shaped like a human baby, garnished with fresh herbs...
Start your Thanksgiving slowly with a bowl of roasted carrot lentil soup with some grilled vegan cornbread on the side.
Your holiday table is stupid and sad without at least one kind of stuffing. So, my suggestion is classic vegan stuffing or my cranberry-studded vegan cornbread stuffing recipe. The same could be said of mac n cheese honestly. So pick your weapon: vegan truffle mac and cheese, or vegan butternut squash mac and cheese.
Two tough decisions you will have to make are- candied yams or vegan sweet potato casserole? And do you wanna do the traditional vegan green bean casserole, or these slightly more grown-up Turkish green beans this year? I am asking for a friend. Why the heck don't we just make different versions of this meal all year round?
For dessert, round off your vegan Thanksgiving dinner with vegan apple pie, pumpkin flan, vegan pumpkin muffins, or vegan apple cider donuts.
👉 Top Tips For Perfect Vegan Gravy
- The Perfect Roux:
Make sure your roux turns a deep golden brown before adding liquid. This caramelization is key to developing a rich, complex flavor. Stir constantly to prevent burning and ensure an even color. - Whisk Vigorously:
When adding vegetable stock to the roux, slowly pour it in with one hand while whisking continuously with the other hand to prevent lumps. If that sounds crazy to you, have someone help you pour in the stock while you just focus on the whisking. This is an important step for smooth gravy. - Adjust Consistency with Confidence:
If the gravy gets too thick while simmering, gradually whisk in additional vegetable stock. For a thicker gravy, let it simmer a bit longer.
🤷♀️ Recipe FAQs
If you don't have tamari, regular soy sauce or Nama shoyu are both fine to use in its place. If you are gluten-free, use coconut aminos instead. Using dark soy sauce will give the gravy a prettier dark brown color without making it more salty.
Didja do a lousy job whisking? If lumps form, whisk together vigorously while heating, or blend the gravy either in a regular blender or with an immersion blender until smooth. Ensure you're whisking continuously when adding the liquid to prevent lumps.
❄️ Refrigeration:
Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before sealing and refrigerating.
🧊 Freezing:
To freeze, transfer the cooled gravy to a freezer-safe container. It can be frozen for up to 3 months. Leave some space at the top of the container for expansion. This is a great hack for getting some of your Christmas or Thanksgiving prep out of the way a couple of weeks in advance of the holiday.
🌡️ Thawing:
Thaw frozen gravy in the refrigerator overnight. For quicker thawing, place the container in a bowl of cold water, changing the water every thirty minutes until thawed.
🔥 Stovetop Reheating:
Reheat the gravy on medium heat in a saucepan, stirring frequently. If the gravy has thickened, whisk in a bit of vegetable stock until it reaches your desired consistency. Heat for about 5 minutes or until hot throughout.
⚡️ Microwave Reheating:
Transfer the gravy to a microwave-safe bowl. Heat on high for 1 to 2 minutes, stirring halfway through. If needed, add a splash of vegetable stock and stir to reach the desired consistency.
✌️Serve this vegan gravy with these:
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Super Fast Vegan Brown Gravy Recipe
Ingredients
- ½ cup vegan butter
- ½ cup all-purpose flour or gluten-free all-purpose flour
- 1 teaspoon poultry seasoning
- ½ teaspoon ground black pepper
- 3 ¾ cups unsalted vegetable stock
- 5 teaspoons tamari
Optional Additions:
- 2 teaspoons mushroom powder
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced garlic
Instructions
- Melt the vegan butter in a saucepan over medium-high heat. Once the butter is completely melted and bubbling, whisk in the flour, poultry seasoning, and pepper, and cook for 2-3 minutes, stirring constantly, until the roux is golden brown.
- If you are using any of the optional ingredients (mushroom powder, rosemary, or garlic), add them now and whisk for 30 seconds to distribute them evenly into the roux.
- Gradually pour in the vegetable stock while whisking to avoid lumps. Continue cooking over medium heat, stirring frequently, until the mixture begins to thicken.
- Stir in the tamari and reduce the heat to low. Let the gravy simmer until it reaches your desired consistency, stirring occasionally.
Notes
Make sure your roux reaches a deep golden brown before adding liquid. This step creates a rich flavor; stir constantly to avoid burning. 🎨 Whisk Mastery:
Pour vegetable stock into the roux slowly while whisking continuously to prevent lumps. Get help from someone who can pour in the stock while you whisk if it’s hard for you to do both at the same time. 🔧 Consistency Control:
If the gravy thickens too much, whisk in extra vegetable stock. For a thicker texture, let it simmer longer. ❄️ Freeze & Reheat Hack:
Save yourself stress the week of a holiday. Make a big batch of gravy and portion it and freeze it a couple of weeks ahead of time. Thaw overnight in the refrigerator. Reheat with a splash of water or stock to restore the ideal consistency.
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By submitting this form, you consent to receive emails from Cinnamon Snail.
Nick Nicholas says
Easy to make … my brother, the non-cook, made it for our Christmas dinner while I worked on other dishes. I botched the mashed potatoes by letting the cooked potatoes cool just a bit too long, but this brown gravy saved the day.
Linda Krehbiel says
Super Super good!
Kimbi Walton says
I was surprised at how quickly this down home gravy came together. Delicious on rice too!
Laura Good says
This gravy was amazing! I made it for thanksgiving and even the non-vegans loved it! For the optional add-ins I included the mushroom powder (first time I’ve used it). I also added some fresh herbs - sage and thyme. This will be my new go-to gravy recipe!
Sarah says
Definitely will be making again!
Celia Demon says
So easy - don't be intimidated by the roux, just whisk whisk whisk and take pot off the stove with you as you grab more ingredients. So good - lots of tasting as it cooked, feeling sad as I put this in the fridge for Thanksgiving tomorrow bc I could def just eat this like soup w no one watching
Nina says
This gravy is so fire. Made a batch with the garlic and porcini powder to freeze in advance of Thanksgiving and decided to make a second batch because it’s just too darn good.
Adam Sobel says
Love that you love it, Nina!
Pam says
Best gravy ever and it’s easy to make!
Kathleen says
This was delicious and easy to make. So tasty I had to have two bowlfuls of pot just so I could have more gravy.
hg says
Nice, easy, great tasting gravy. It's universal, and can be used on many dishes. For those of you who don' like mushrooms, this is a nice gravy alternative ( to the mushroom gravy).