This quick and easy vegan gravy is made with just 6 (to 8) ingredients, without flour, and in under 10 minutes – perfect for serving over mashed potatoes, with a vegan roast, and as part of any vegan Thanksgiving/Christmas table!

With fall officially here and holidays like Thanksgiving and Christmas on the horizon, it’s time to start recipe testing for the holidays (is it just me that does that?!). So, if you want tons of Thanksgiving inspiration then keep an eye on this blog (or my Instagram) over the next few weeks, because I have lots to share! However, right now it’s time to focus on this 10-minute easy vegan gravy recipe!

My mouth is already watering in anticipation of the various meat-free “roasts” I’m going to enjoy before the end of the year. And what does every roast need? Well aside from crispy roasted potatoes or mashed potatoes (or sweet potato mash) and a moreish main like this mushroom wellington… Every roast needs a rich and creamy vegetarian/vegan gravy, of course, to tie it all together! And best of all, you can have it in just minutes with this quick and easy, inexpensive, vegan brown gravy recipe!

When it comes to gravy, the options are plentiful – though not as much for vegans (and gluten-free eaters). Whereas regular brown gravy uses meat drippings with flour, this vegan brown gravy omits all meaty/gluten-filled ingredients and, in the process, ditched any “roux-making” lengthy steps. The results are a quick vegan gravy that’s ready in under 10 minutes and practically effortless to make – yet still packed with flavor!

Whereas plenty of recipes will include lots of chopping of ingredients like onions, mushrooms, etc. This vegetarian gravy makes for the ultimate simple “base” recipe and only requires a little more effort than making a vegan gravy with gravy granules. The big difference is that this homemade version tastes so much better, and you can control the level of salt if it’s gluten-free and more!

In fact, it’s so simple – you could even get your kids involved in this recipe! And, if you’re looking for more meat-free Holiday recipes, you might also like this vegan stuffed butternut squash, or roasted carrots, homemade cranberry sauce, and – of course – a gluten-free vegan pumpkin pie!

The Ingredients

• Vegetable stock: I used homemade vegetable stock. If using store-bought, reduced-sodium is best for adjusting the amount to personal taste. Though you can use regular, if preferred. For a richer vegan brown gravy, you could use vegan beef-flavored broth.
• Soy sauce: use reduced sodium soy sauce if preferred OR coconut aminos/tamari if gluten-free. Note that dark soy sauce is best for a rich deep brown color.
• Mustard: I recommend using Dijon mustard, though regular yellow mustard will work in a pinch.
• Cornstarch: this is needed to thicken the gravy (and is naturally gluten-free). Alternatively, you could use brown rice flour or potato starch.
• Onion powder: I used homemade onion powder.
• Herbs: (optional) I like to use a handful of finely chopped fresh herbs like thyme or rosemary (or both). Dried will also work, but reduce the amount, to taste. Sage would also work.
• Nutritional yeast: (optional) this will help to naturally thicken the vegetarian gravy while also adding depth and slight nuttiness.
• Mushroom powder: (optional) this will provide extra umami and depth to the vegan brown gravy without making it taste mushroom-y. I use homemade dried mushroom powder.

Optional Add-ins

• Vegan Worcestershire sauce: just a splash of this will add further depth to the gravy.
• Marmite: alternatively, instead of the soy sauce, you could use marmite for the salty, savory flavor.
• Dried parsley: use instead of (or alongside) the other herbs. Add 1/2 tsp then increase, to taste.
• Garlic powder: just a pinch of garlic powder will add depth.
• Poultry seasoning: add a pinch (or more), to taste. And don’t worry, it may have poultry in the title, but it’s 100% vegan!
• Vegan butter: for a slightly creamier, richer vegan brown gravy you can add a tablespoon or so of your favorite vegan butter.
• Fresh onions: this will add time. However, you can substitute the onion powder for finely diced onion sauteed in a little oil/ butter until translucent/ lightly browned.
• White wine/Red wine: a large splash of vegan red wine added with the other ingredients can further help to add richness to the recipe.

How to Make Vegan Gravy

Not only is this vegetarian gravy incredibly quick and simple to make, but the entire process is made with just two steps.

Add all the ingredients to a medium saucepan and bring to a boil over medium to medium-high heat.

To avoid lumps you can make a cornstarch slurry with the starch and a little of the veg broth before adding it to the saucepan. Though I’ve found vigorous whisking will also work well.

Whisk the vegan gravy well for several minutes (5-7) until it thickens. Then give it a quick taste and adjust any of the seasonings to taste.

Then, remove the gravy from heat and serve with your meal of choice (I love serving this vegan gravy with mashed potatoes!)

How to Serve?

While you can enjoy the air fryer/ baked pita chips alone as a simple snack, my favorite way to enjoy them is with dips, including:

• Over creamy mashed potato or mashed sweet potatoes.
• Over this roasted cauliflower.
• With roasted potatoes.
• To serve over meatballs (and meatloaf).
• Serve as a side for any Sunday roast/Thanksgiving/Christmas table alongside some jalapeno cornbread.
• Poured over fries or poutine.
• Use it to make a simple vegetable and vegan sausage casserole.
• Pour over pies – including pastry pies and inside or over Shepherd’s pie.
• For vegan biscuits and gravy.

You can even use the leftovers to whisk into vegan mayonnaise to spread over Holiday-themed sandwiches and wraps!

How to Store

Storing: Store the vegan gravy in an airtight container in the fridge for up to a week.

Freeze: I prefer to make this vegetarian gravy fresh since it takes only minutes. However, if you do want to freeze it, freeze in an airtight container (or Ziplock/silicone bag) for up to three months.

Reheating: You can reheat the brown gravy either in the microwave or on the stovetop. You may need an extra splash of water or vegetable stock to bring it back to the correct consistency.

Recipe Notes and Top Tips

• Adjust the amount of mustard: while not a lot is used, some people are particularly sensitive to the pungent flavor of mustard. If you’re one of those. Feel free to add only half the amount recommended to begin with then increase, to taste.
• You can omit the herbs: I find them the “piece de resistance” in an already moreish recipe. However, for an even simpler recipe you can skip them entirely.
• If you want a richer brown color: you can use a little Kitchen Bouquet (great for picky eaters who expect rich brown gravy).
• Adjust the consistency: if you prefer a thicker gravy, add a little more cornstarch (make a slurry first). For a thinner sauce, add a little more water or vegetable stock.

More Homemade Vegan Sauce Recipes

• Vegan bechamel sauce (white sauce)
• Easy vegan Bolognese
• Creamy avocado pasta sauce
• Super creamy vegan mushroom sauce
• Roasted tomato pasta sauce
• Simple homemade chili sauce
• Roasted red pepper sauce

If you try this vegan gravy recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!