Vegan Gravy

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This easy vegan gravy is made in less than 15 minutes and boasts rich, complex, and savory flavors. It’s a match made in heaven for creamy mashed potatoes, buttermilk biscuits, vegan fried chicken, and more. No mushrooms, no complicated instructions — just a no-fuss recipe!

❤️ Why you’ll love this recipe

• Quick: This vegan brown gravy is ready in just 10-15 minutes from start to finish!
• Simple ingredients: Less than 10 simple ingredients form the base of this sauce. Sure, you can get fancy and add more, but it’s perfect as-is!
• Budget-friendly: This recipe will set you back about the same amount as a package of gravy, and we all know how those taste in comparison to homemade.
• Versatile: Gravy isn’t just for mashed potatoes, people! Try it on rice, vegetables, seitan chicken, and so much more.

If you love vegan gravy, you should really check out some more of our popular sauces like San Marzano tomato sauce, mole poblano, creamy balsamic dressing, and vegan sausage gravy.

😎 It’s all vegan gravy, baby

We can all agree that it’s not a holiday spread without some gravy on the table, right?! But, being a vegan at the family get-together can be tricky! Most of the meal is centered around animal products, including gravy.

That’s where this vegan brown gravy comes in handy. It’s still just as savory, creamy, and flavorful as traditional recipes, but it doesn’t include any meat or dairy. Now, that is a win-win!

The base of the gravy starts with a vegan butter and flour roux. Next comes big, bold flavors with seasonings like onion, garlic, tamari, miso paste, and “no chicken” broth.

Customize it as much or as little as you’d like based on what you have lying around or what you’ll be serving it with. Either way, once you realize how easy and delicious this recipe is, you won’t miss the old style one bit!

📜 History

Gravy, in some form or another, has been around since before the Middle Ages. The name is supposedly derived from “gravé,” which is French in origin.

In fact, gravy recipes can be found in many medieval French cookery books. But, it wasn’t until the 17th century that gravy and other sauces took off in French cuisine. From there, cultures from around the world began serving gravy as a way to extend the life of and add moisture to dry foods.

By the Victorian era, people were beginning to experiment with different spices and roux to thicken the sauce. Today, gravy can be found in all sorts of preparations from brown gravy to sawmill gravy, and even chocolate gravy!

🌱 Is gravy vegan?

Typically, gravy is made with popular holiday ingredients like turkey drippings, dairy-based butter, and turkey or chicken stock.

To make vegan brown gravy, simply swap out butter or drippings for dairy-free butter like Earth Balance, Miyokos, or Melt. Instead of turkey or chicken stock, add ”no chicken” broth!

🛒 Ingredients & substitutions

• Vegan butter: To form the roux, we prefer vegan butter. You can replace it with olive oil or another vegetable oil if you’d like.
• All-purpose flour: The second component of the roux! Flour adds color and flavor, and it thickens the gravy. For a gluten-free option, use a cornstarch slurry (2 parts water and 1 part cornstarch).
• White miso paste: We love adding a spoonful of white miso paste for an ultra-savory, umami-rich gravy. You can use a darker miso paste, but your gravy will have a stronger miso flavor and turn out slightly darker.
• Broth: If you have some available, we prefer to use ”no chicken” broth or bouillon. But, vegetable broth works well too!
• Onion, garlic: You can never go wrong with a simple addition of onion and garlic powder for hearty, savory, and full-bodied flavors. Feel free to add to or replace the seasonings with thyme, rosemary, or sage.
• Tamari: Imparts additional savory, umami elements and deepens the color of this vegan brown gravy. Alternatively, use soy sauce or liquid aminos.
• Salt, pepper: Since there are already salty ingredients like miso, tamari, and broth, start small with the salt! Cracked black pepper adds a slight kick.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan gravy

Step 1: Start the roux

Heat a high-walled sauté pan or skillet over medium, then melt the vegan butter. Sprinkle the flour into the pan while whisking vigorously until no flour clumps remain.

Step 2: Mix in the miso

Continue whisking the roux for another 5-6 minutes, or until it appears light blonde in color. Then, mix in the miso paste.⁣

Step 3: Add broth & seasonings

Slowly pour in the broth, continually whisking, until fully incorporated and smooth. Season the gravy with onion powder, garlic powder, soy sauce, and black pepper, stirring until well combined. Taste and add salt to your liking.⁣

Step 4: Let it simmer

Turn the heat down to low and let the gravy simmer for an additional 3-8 minutes, depending on how thick and dark you prefer it to be.⁣ Remove from the heat and serve warm. Happy eating!

If you have questions about making vegan gravy, check out our FAQs or leave a comment down below!

🥔 What to serve vegan gravy with

This vegan gravy is worthy enough of being eaten by the spoonful (we won’t judge), but why not try it on top of some dishes like these:

• Red skin mashed potatoes or mashed cauliflower
• Vegan meatloaf
• Vegan buttermilk biscuits
• Potato wedges
• Vegan chicken or vegan fried chicken
• Vegan cornbread
• Green beans or zucchini

Essentially, use this vegan brown gravy the same way you would a traditional gravy! It adds an incredible amount of flavor and moisture to anything it’s paired with.

🌡️ Storage & reheating

Whether you’re making it ahead or storing leftover vegan gravy, here are a few tips to ensure it lasts as long as possible:

• Fridge: Once cooled, transfer it to an airtight container and keep it in the refrigerator for up to 4-5 days. 
• Freezer: In a freezer-safe bag, jar, or container, this vegan gravy will keep up to 3 months in the freezer.
• Thaw: When you’re ready to serve gravy again, thaw it in the fridge overnight.
• Reheating: Reheat on the stovetop over medium-low, and whisk frequently until warm. You can thin it out with a few tablespoons of “no chicken” broth or water.

♻️ Variations

• Fat: For a true gravy, you really do need fat. If you don’t have vegan butter, swap in olive oil or flavorless coconut oil. You can make this oil-free, but it will affect the overall flavor.
• Gluten-free: Try making a roux with your favorite gluten-free flour blend. Alternatively, use a cornstarch slurry to thicken the gravy. Combine 2 parts water with 1 part cornstarch, and add the slurry towards the end of simmering.
• Seasonings: Impart unique flavors with herbs and spices like rosemary, thyme, sage, paprika, cayenne, red pepper flakes, or grainy mustard.
• Mushrooms: Make a heartier gravy with a base of mushrooms. Thinly slice or dice brown mushrooms, then sauté them with garlic and onion. You can also use mushroom stock or powder if you don’t have fresh mushrooms on hand!
• Vegetables: Add more vegetables to the gravy with a simple mirepoix (onions, celery, and carrots).

🧑‍🍳 Top tips

• Consistency: Adjust the consistency to be thicker or thinner, depending on your preferences. As it’s simmering, add liquid for a thinner gravy. For a thicker gravy, add a cornstarch slurry. Just note, it will thicken as it cooks and when it starts to cool.
• Roux: Keep an eye on the color of the roux, and continue whisking as it’s easy to burn. For a milder flavor, use a blonde roux. For a deeper flavor, use a brown or dark roux by whisking it for a longer period of time.
• Fresh powders: To impart the right flavor, make sure your onion and garlic powder are fresh or have been properly stored. These two seasonings help round out the savory and umami flavors that gravy is known for.
• Add salt last: Since this recipe includes tamari, miso paste, and broth, we suggest tasting and adding salt gradually.

💬 FAQ

🍴 More sauce recipes

If you enjoyed this vegan brown gravy recipe, be sure to check out some more rich and flavorful sauces like these:

• Vegan tartar sauce: Chunky, zesty sauce perfect for dipping vegan fish in.
• Adobo sauce: A bold and spicy marinade that can be used to flavor protein, vegetables, and more.
• Mango chamoy: Chamoy with a fruit-forward kick!
• Vegan pesto: Basil pesto loaded with cashew parmesan.