Quick Easy Brown Vegan Gravy

5 from 8 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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!

Vegan gravy over mashed potatoes

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!

Vegan gravy in a pot

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!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!

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.
Ingredients for vegan gravy

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.

Steps for preparing vegan gravy

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:

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

Vegan gravy and mashed potatoes

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.
Mashed potatoes and vegan gravy in a bowl

More Homemade Vegan Sauce Recipes

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!

10-Minute Quick Easy Brown Vegan Gravy (Without Flour | GF)

5 from 8 votes
By: Samira
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!
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 5

Ingredients 
 

  • 3 cups vegetable stock or beef-flavored veg broth
  • 1 tsp onion powder
  • 1.5 Tbsp soy sauce or coconut aminos/ tamari if gluten-free
  • 1/2 tsp mustard Dijon is best. Yellow will work
  • 1/3 cup cornstarch
  • 1/4 tsp black pepper
  • 2 Tbsp nutritional yeast optional
  • 1/2 tsp mushroom powder optional
  • handful fresh herbs thyme or rosemary (or a combination of the two) – optional

This will yield about 2.5 cups of gravy.

Read the Recipe Notes below for optional add-ins!

Instructions 

  • 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.
  • Remove the gravy from heat and serve with your meal of choice (I love serving this vegan gravy with mashed potatoes!).

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 gravy fresh since it takes only minutes. However, if you do want to freeze it, then freeze it 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.

Notes

  • Adjust the amount of mustard: while not overly mustard, 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.
  • 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.
 
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 the other herbs.
  • Garlic powder: just a pinch.
  • 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.
 
Check the blog post for lots of serving suggestions!
Course: Side
Cuisine: American
Freezer friendly: 3 Months
Shelf life: 1 Week

Nutrition

Serving: 0.5 cup, Calories: 57kcal, Carbohydrates: 12g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 872mg, Potassium: 85mg, Fiber: 1g, Sugar: 1g, Vitamin A: 301IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 8 votes (7 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. Michelle says:

    5 stars
    I’ve used this recipe with vegan loco moco, mashed potatoes, and added some oat milk to make a creamy stroganoff style. SO delicious. I’ve been using this recipe for the past year. Thank you!

    1. Support @ Alphafoodie says:

      So happy you like the recipes, Michelle. Thanks for sharing!