This easy vegan gravy is smooth, creamy and ready in under 10 minutes. Pour over cauliflower mash, stuffing, grilled portobellos and more!
I've been a vegetarian most of my life, so gravy was something I hadn't eaten much of until I really got into cooking. And wow, oh wow, was I sad I'd been missing out for so long! I am a firm believer that a good sauce can elevate almost any meal. So, why I hadn't dabbled in gravy yet is still a mystery. I suspect it is because gravy is usually associated with meat-heavy meals, but I've discovered its really good on...just about everything!
Ingredients in Vegan Gravy
The ingredients in vegan gluten free gravy are simple and likely ones that you already have at home.
- Vegetable broth - This will infuse flavor into your gravy. If you are watching your sodium intake make sure to use a low sodium broth.
- Onion and garlic powder - These powders add powerful flavor to the gravy.
- Nutritional yeast - Adds to the earthy flavor of the gravy.
- Tamari - This is gluten free soy sauce, you can also use coconut aminos or regular soy sauce.
- Gluten Free Flour - I use an all-purpose gluten free flour, but you could also use brown rice or oat flour.
- Optional Herbs - I love the flavor of ground sage and thyme in gravy, or get creative and play around with different herb combinations.
How Do You Make Vegan Gravy From Scratch?
I am a believer in simplicity. I like to develop recipes that are no-nonsense and approachable. This gravy is no exception to that rule. This vegan gravy has minimal ingredients and can be made in less than 10 minutes.
Start by adding all your ingredients to a medium saucepan. Whisk until thoroughly combined. If you have some lumps of flour, that is ok, just get it as smooth as possible. Next, whisking constantly, bring the gravy mixture to a boil and then reduce to a simmer. Continue whisking until the gravy mixture has thickened, about 2-3 minutes. If it isn't thick enough for your liking, add more flour a tablespoon at a time, cooking for 2-3 minutes between each addition. The more flour you add, the thicker it will get, so add it in small amounts.
Your gravy should be smooth and pourable at this point. If you are still finding lumps you can use an immersion or regular blender to smooth it out.
Recipe Questions & Answers
How do I make this grain free?
You can make this gravy grain free by using tapioca starch (or flour). Substitute 2 tablespoons of tapioca starch for the gluten free flour.
How do I make this soy free?
You can make this gravy soy free by using coconut aminos.
Is vegan gravy healthy?
Yes, omitting oil or butter from the recipe keeps it low in calories and fat. So, indulge in this oil free gravy and pour it over everything!
What should I pour the gravy on?
Everything! Okay, maybe not cake. But, its great on endless savory dishes. Try it on:
- Cauliflower mash
- Grilled Portobellos
- Wild Rice Stuffing
- Rice and Roasted Veggies
- Sweet potato fries
*If you made this recipe please leave me a comment below and let me know how it went! I'd love to hear from you!
Easy Vegan Gravy
- 2 cups vegetable broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons nutritional yeast,
- 1 tablespoon tamari or coconut aminos for soy free
- 2 tablespoons all-purpose gluten free flour*
- ½ teaspoon dried herbs such as sage, thyme or oregano (optional)
- Start by adding all your ingredients to a medium saucepan. Whisk until thoroughly combined. If you have some lumps of flour, that is ok, just get it as smooth as possible.
- Next, whisking constantly, bring the gravy mixture to a boil and then reduce to a simmer. Continue whisking until the gravy mixture has thickened, about 2-3 minutes. If it isn’t thick enough for your liking, add more flour a tablespoon at a time, cooking for 2-3 minutes between each addition. The more flour you add, the thicker it will get, so add it in small amounts.
- Your gravy should be smooth and pourable at this point. If you are still finding lumps you can use an immersion or regular blender to smooth it out. Enjoy!
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My wife and I are caretaking a remote fishing lodge in SW Alaska for eight months, and have a limited variety of foods and spices. Everything had to be flown in. Fortunately we had all of the ingredients to make your gravy. Just wanted to let you know that it is really, really good! We very much enjoy it and want to say thank you for sharing.
Glen and Laura
Hi Glen! I am so glad you enjoyed this and that you were able to find the ingredients. Thank you for stopping by and leaving a comment!
Very good. I only used 1 teaspoon of San-J tamari because I thought that a tablespoon might give it more of an Oriental flavor than I wanted for serving over Southern Cornbread Dressing. I used Bob's Red Mill 1-to-1 flour. For spices, used 1/8 teaspoon of ground (powdered) sage (because I had it). But if using rubbed sage, I would use 1/4 teaspoon. I also added 1/8 teaspoon of Mrs. Dash Table Blend (a little more would have been okay). For my broth, I used 1 cube of Edward & Sons Not Chick'n bouillon in 2 cups water. I will be making this often.