This is THE BEST Vegan Gravy Recipe out there, it’s made with simple ingredients and takes just 10 minutes to make!! You’re going to adore this vibrant golden gravy and the rich umami flavor so much, this delicious recipe will be your “go to” from now on. I’ve been making this easy vegan gravy for years with rave reviews….even from meat eaters.
Yes, this vegan and gluten-free gravy is a healthier version than traditional Thanksgiving gravy…but sources (any/all guests that have ever been at my Thanksgiving table) tell me that it’s also THE BEST GRAVY EVER! With all the flavor and texture you’d expect from Traditional Turkey Gravy….but made without animal products.
I make this easy vegan gravy year round, not just for a holiday meal. Hubby adores golden gravy spooned over vegan mashed potatoes, and vegan meatballs served with vegan dinner rolls, (aka: biscuits and gravy), poured over roasted broccoli, and as an incredible addition to a whole roasted cauliflower. The ingredients are always available and the delicious results are consistently tasty.
Why save something so delicious for just one day a year? If you haven’t made cauliflower steaks and drizzled this vegan gravy over them have you even been living?
Why you’ll love this recipe
- Easy: 10 minutes…9 ingredients (including salt and pepper) is all you need.
- Delish: Super tasty!! Everyone will love it….and you can use it on all the things.
- No special skills or tools necessary. A small saucepan and a whisk is all you need.
- Meal prep and freezer friendly. If you’re going to use this for Thanksgiving Gravy, then definitely make it ahead and freeze it!
- You don’t need to wait on a turkey to come out of the oven to make it. SERIOUSLY…make the gravy when it works well for YOU!
- Super satisfying umami flavor.
- A lot of vegan gravy recipes use liquid aminos or soy sauce, but I find the miso paste gives this vegan recipe a subtle poultry-like flavor that goes a long way to making this taste like there’s actual turkey broth in it.
Ingredients and Substitutions:
- Vegetable broth: It’s easy to make homemade vegan stock and the best way to control the ingredients in this recipe. If you don’t have time to make your own, look for a box that has vegetables, the least amount of salt and preferably no heavily processed vegetable oils.
- Olive oil: You can make this using just veggie broth in place of the olive oil….but I found it to be a bit creamier and had a richer texture and taste with the small amount of olive oil included in the recipe.
- Flour: I used King Arthur Measure for Measure Gluten-free Flour. This is the perfect recipe for a gluten-free flour blend, but any all purpose flour, but any all purpose flour (including whole wheat flour, spelt, and oat flour—the only others I tried) will work. Use what you have and what works well for your dietary needs.
- Arrowroot powder: Traditional gravy recipes use cornstarch as a thickener. I prefer arrowroot. It is extracted from the root vegetable without high heat or chemicals, and it’s a non GMO crop. It’s easy to find in most grocery stores in the aisle where flour is sold. It’s grain-free, easy to digest and contains fiber.
- Miso paste: The not so secret ingredient! It’s my favorite way to add depth of flavor and umami satisfaction to vegan dishes that would otherwise call for meat products. It’s superb in my vegan yellow split pea soup! I used mellow light miso. If you don’t eat soy, you can find miso that is made from fermented rice or chickpeas.
- Onion and garlic powder: Make sure to use onion powder not onion salt. Same for the garlic.
- Fresh Herbs: If you don’t have fresh herbs, use 1 teaspoon dried herbs. An assortment of parsley, sage, rosemary and thyme gives the most authentic gravy flavoring. Poultry seasoning is a good substitute.
How to make The BEST Vegan Gravy:
Step 1: mix together the flour, onion powder, garlic powder, salt, white pepper and finely chopped fresh herbs.
Step 2: Heat olive oil over medium heat. Whisk in the flour mixture to make a roux. Keep whisking, as it turns into a thick paste and the raw taste of the flour cooks off.
What is a roux? Flour and fat cooked together and used to thicken sauces.
Step 3: Turn the heat down to medium-low and whisk in vegetable broth ½ cup at a time. Keep whisking as it will reduce the chance of lumps.
Step 4: When you’re down to the last ½ cup of broth, dilute the miso paste and arrowroot powder into that ½ cup before adding it to the gravy on the stove. Don’t skip the miso. It adds tons of flavor!
Step 5: Pour in the miso mixture and whisk some more. Continue to cook over low heat for 2 minutes as the gravy thickens.
Debra’s Pro Tips
- You don’t need to wait for a special occasion like Thanksgiving dinner to make this simple vegan gravy recipe. A good gravy recipe is the easy way to turn ordinary recipes into delicious meals.
- Whisking continuously is how you get gravy without any lumps. Pay extra attention to the first step, making a roux…and then slowly add the stock, whisking until gravy is uniform in consistency in between each addition.
- If you’re looking for super duper smooth gravy, use an immersion blender while the gravy is still in the pot.
- Keep the heat on medium-low as you whisk in the stock. Adjust to lower if you’re not able to keep the consistency uniform.
- Use the last addition of vegetable stock to make a slurry with the arrowroot and to incorporate the miso paste…BEFORE you add it to the gravy mixture.
- If you’re making this for Thanksgiving, you don’t have to wait until the last minute. Make it fresh while other things are in the oven and leave it in the pot to gently reheat when it’s time to eat. Or make it the day or two before when you have more time. Better yet, make it way in advance and freeze.
- Double the recipe! Leftovers always taste best when smothered in this delicious vegan gravy.
- Last year I dropped off jars of this healthy vegan gravy to friends who didn’t host the Thanksgiving meal…they said it was the perfect sauce for all the leftovers. Don’t forget, sharing is caring!
Meal Prep and Storage
- Serve: Hot gravy tastes best. If you don’t have a gravy boat, serve it in a small pitcher. Serve over veggies, potatoes, vegan biscuits, or rice.
- Prep ahead: Make the full recipe, turn off the heat and let sit in the pot, covered, on the stove for up to 2 hours. Or refrigerate until ready to use.
- Store: Let gravy cool to room temperature before pouring into an airtight container. Gravy will stay good in the fridge for up to a week, freezer for 3 months in airtight containers. Wide mouth mason jars are a good choice.
- Freeze: Extra bonus: Leftover gravy freezes beautifully. Make sure to allow for gravy to expand when frozen. Allow 1-2″ of extra space if using glass jars. Use silicone molds to freeze in 1 cup increments and then transfer into freezer safe zip top bags. Frozen gravy can go straight into the pot on the stove to reheat.
- Reheat: Reheat on the stovetop over low heat. Gravy will thicken when refrigerated and will thin out as it heats up. If it’s still thicker than desired, thin with 1-2 Tablespoons of veggie broth whisked in. You can also smother leftovers with gravy and then heat it all together in the oven.
Vegan Gravy FAQs
Yes. Make sure gravy is completely cool before storing in airtight container. Leave a bit of extra space as the gravy will expand when it freezes. It will stay good in the freezer for 3 months.
Traditional gravy is made from meat drippings (fat), meat or poultry stock and flour. Vegetable gravy uses olive oil for the fat, flour and arrowroot powder as a thickener and vegetable stock. There are plenty of vegan umami flavor boosts to add for an authentic gravy taste. Miso paste, onion and garlic powder, fresh herbs are a few options.
Plan on ⅓ cup gravy per person, plus extra if you’re planning on using gravy with your leftovers. You can freeze any extra, so go ahead and make a double batch!
Whisking constantly when making the roux and then whisking with each addition of liquid is the best way to prevent lumps from forming in your gravy. Also, make sure you’re adding the stock in slowly, ¼ or ½ cup at a time, whisking with each addition to absorb the solids evenly. If you’re using a thickener like arrowroot powder or cornstarch, first whisk it with a bit of liquid before adding it to the gravy.
More Healthy Thanksgiving recipes you will adore:
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Vegan Gravy Recipe
- ¼ cup olive oil
- ¼ cup + 1 Tablespoon flour*
- 1 Tablespoon fresh herbs*
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon sea salt
- 2 cups Vegetable Broth
- 2 Tablespoons light miso paste
- 1 Tablespoon arrowroot powder
- In a small bowl, stir together flour, fresh herbs, onion powder, garlic powder, pepper and sea salt.
- MAKE A ROUX: Heat olive oil in a saucepan. Whisk in the flour mixture until a thick paste forms. Make sure there are no lumps and then let it cook for 1-2 minutes (over low heat) to remove the raw flour taste. It will be super pasty.
- Slowly add veggie stock ½ cup at a time into roux, whisking for uniform consistency after each addition.
- When you're down to the last ½ cup stock, whisk the miso paste and 1 Tablespoon arrowroot powder to the ½ cup stock before adding into the saucepan of gravy. Continue to whisk until everything is well incorporated. Allow gravy to cook over low heat for another 2 minutes as it thickens.
- Cool completely before storing in glass jar in the fridge for up to a week or freezer for 3 months*
- Reheat gently on the stove. Gravy will thicken up in the fridge, and will thin out as it heats back up. Add additional broth, 1-2 Tablespoons at time, if needed to result in desired thickness. Whisk occasionally as gravy heats to prevent lumps.