This Vegan Gravy is the perfect plant-based version of the classic holiday sauce! Made with just a few simple ingredients, it's rich, savory, easy to make, and it's made without mushrooms. It's delicious over mashed potatoes or a vegan roast and a must-have for any holiday spread!
It comes together quickly, and the best part is you can make it a day ahead or freeze it to save time on the big day.
Once you try it, this savory gravy will quickly become a staple on your holiday table!
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Ingredient Notes
With just a few simple ingredients like vegetable broth, soy sauce, nutritional yeast, flour, and fresh herbs, this vegan gravy is perfect for cozy dinners or holiday gatherings!
Vegan Butter: Use vegan butter for the richest flavor.
Onion & Garlic: Simmer for depth of flavor, then strain for a smooth gravy. Chop them roughly since they'll be removed.
Flour: Whisk into the melted butter and cook for 1-2 minutes to eliminate raw flour taste before adding broth.
Nutritional Yeast: Adds savory depth and enhances the flavor. Don't skip if possible, it makes a noticeable difference.
Vegetable Broth: Since broth is the base, use one you genuinely like the flavor of. A reduced-sodium option gives you better control over salt levels.
See recipe card for quantities.
How to Make This Recipe
This brown vegan gravy is a must-have for any holiday table!
The full written recipe can be found in the recipe card below.
Step 1: Melt the vegan butter in a saucepan over medium-high heat. Add the thick-sliced onion and whole garlic cloves and sauté for 2-3 minutes.
Step 2: Sprinkle in the flour and stir until fully incorporated and no raw flour remains. Then, add the fresh herbs, nutritional yeast, and black pepper.
Step 3: Slowly pour in the vegetable broth and soy sauce while whisking to prevent lumps, then continue whisking until fully combined.
Step 4: Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the gravy has thickened.
Step 5: Use a slotted spoon or fine mesh strainer to remove the herbs, onion, and garlic from the gravy.
Note: Adjust seasoning gradually to avoid over-salting.
Substitutions & Variations
Make it gluten-free: Use cornstarch in place of flour. Stir 2 tablespoons into a bit of broth to make a slurry, whisk it into the pot, and finish the recipe as written. Be sure to use tamari instead of soy sauce too.
Don't be shy with the herbs! Use as much rosemary, sage, and thyme as you enjoy.
Serving Ideas
You can use this vegetarian gravy anywhere you'd use traditional gravy!
- Mashed potatoes: Pour this vegan gravy over a big scoop of creamy almond milk mashed potatoes.
- Serve over your Holiday main! It's delicious over vegan turkey (my favorite is the Gardein roast!) or a meatless lentil loaf.
- More sides that pair beautifully with this gravy include roasted vegetables, vegan stuffing, biscuits, and roasted potatoes.
Tips & Tricks
To keep your gravy lump-free, pour in the broth a little at a time, whisking well after each addition. And stirring occasionally while it simmers will help maintain a smooth texture!
Want a chunkier gravy? No worries! Dice the onion and garlic and leave them in there.
Taste before adding extra salt. Depending on the vegetable broth and soy sauce you use, you may not need any additional salt. I used low-sodium broth and added just a touch of kosher salt to enhance the flavor.
Nutritional yeast can sometimes leave a slightly flaky appearance in your gravy, but it won't affect the texture once cooked and stirred in. Use an immersion blender to pulse the gravy a few times until smooth, keeping all the savory flavor without any visible flakes.
Storage
Thanksgiving Day is busy enough, so take one thing off your plate by making this gravy ahead of time!
Store: After it cools, store it in the fridge in an airtight container or jar for up to 3 days.
Reheat: Simply reheat it on the stovetop until hot.
Freeze: The gravy freezes well for up to 3 months. Thaw overnight.
Frequently Asked Questions
It likely needs more time to simmer and reduce.
Gravy thickens as it cools. It's a simple fix of whisking in warm broth, a little at a time, until it reaches your desired consistency.
If it's too bland, you likely need a bigger pinch of salt, an additional splash of soy sauce, or nutritional yeast.
More Vegan Holiday Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Easy Vegan Gravy (No Mushrooms!)
Ingredients
- 2 tablespoons Vegan Butter
- ½ medium Yellow Onion cut into large chunks
- 3-5 whole Garlic Cloves
- ¼ cup All-Purpose Flour
- 1 Sprig Rosemary
- 2-3 Fresh Sage Leaves
- 1 Sprig Thyme optional
- 2 tablespoons Nutritional Yeast see note
- ¼ teaspoon Black Pepper to taste
- 3 cups Low-Sodium Vegetable Broth
- 1 tablespoon Low-Sodium Soy Sauce
- Pinch Kosher Salt if needed
Instructions
- Slice the yellow onion into thick wedges and peel the garlic cloves.
- Melt the vegan butter in a saucepan over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until fragrant.
- Sprinkle in the flour and stir until fully incorporated and no raw flour remains.
- Add the fresh herbs, nutritional yeast, and black pepper.
- Slowly pour in the vegetable broth and soy sauce while whisking to prevent lumps, then continue whisking until fully combined.
- Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the gravy has thickened.
- Use a slotted spoon or fine mesh strainer to remove the herbs, onion, and garlic from the gravy.
- Taste before adding extra salt. Depending on the vegetable broth and soy sauce you use, you may not need any additional salt. I used low-sodium broth and added just a touch of kosher salt to enhance the flavor.
- Serve over mashed potatoes and enjoy!
Notes
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Stacey says
Absolutely wonderful! So flavorful & easy. It's a Thanksgiving hit.
Liv says
Great to hear!! 🙂