Trust me when I say, this Vegan Gravy will be the showstopper at any feast. It’s rich and delicious, packed with umami flavors that even meat eaters will love!
No one will believe this gravy is actually vegan! You can serve it at Thanksgiving, Christmas lunch and over the holidays or simply with your weekly Sunday roast dinner.
It will really take any meal to the next level and everyone will be begging you for the recipe! I love it poured over dishes like my Cauliflower Steaks , Crispy Roast Potatoes, Parmesan Potatoes and of course a classic mash potatoes.
You also don't need to be vegan to love this easy vegan gravy recipe. It has a rich depth of flavor from the sauteed mushrooms and vegetables which are simmered to perfection in the yummiest broth.
It's not only delicious but it's also super healthy too, especially when compared to traditional gravy recipes.
Some of my other favorite recipes to serve at your next feast are my Parmesan Carrots and easy Focaccia.
Table of Contents
Why you'll love this recipe
- Delicious. This vegan gravy packed with a rich umami flavor that elevates every bite to any dish!
- Healthier Twist. Guilt-free indulgence as this vegan gravy is super healthy and nutritious including a range of vegetables. It's also lower in calories and saturated fat compared to traditional meat gravies such as turkey gravy
- Versatile. Pair it with roast potatoes or mashed potatoes and other vegetables and proteins
- Easy. Made with simple ingredients you might have hanging around in your kitchen! It's also an easy to follow recipe so it doesn't complicate your busy Thanksgiving or Sunday roast
Ingredients to make Vegan Gravy
- Mushrooms are the base of this gravy recipe. Mushrooms have the perfect umami flavor which add to the earthiness of this delicious vegan mushroom gravy. I love using cremini mushrooms also known as Swiss brown mushrooms but white button mushrooms can also be used. Shiitake mushrooms or porcini mushrooms can be used but bear in mind, they have a much much stronger and deeper flavor
- Onion and Garlic are sautéed to provide depth and sweetness to your gravy. Fresh are best but you can use onion powder and garlic powder if needed
- Carrots and Celery are sautéed, similar to a sofritto which is the base of many Italian sauces and recipes. They're added for their sweetness and earthiness
- Herbs. I love using fresh herbs especially rosemary. I have however used dried thyme which I find has a deeper flavor but fresh thyme also works great. Sage or bay leaves can also be added as a substitute
- All purpose flour is sautéed with the vegetables to thicken the gravy. You can also substitute with whole wheat flour or gluten-free flour for any intolerances
- Soy sauce enhances the savory taste and adds a touch of richness. I have used dark soy sauce which is deeper in color which will make your gravy also darker in color. Tamari can be used if you are gluten-free
- Vegetable broth is the liquid base. I always use organic salt reduced vegetable broth. You can also use a stock cube with water if this is what you have on hand
- Extra virgin olive oil is always my preference for most recipes, especially when sautéing vegetables. Vegan butter is also an option if you prefer
How to make Vegan Gravy
Make this easy Vegan Gravy in no time at all that will impress everyone. Here are my simple steps below.
- Roughly dice all of the vegetables and garlic into small cubes
- Sauté onions in olive oil over a medium heat until translucent. Then add mushrooms and garlic
- Once browned add carrots, celery, rosemary and thyme. Season and sauté for a few minutes
- Add flour and stir until well combined
- Pour in vegetable stock and dark soy sauce. Simmer on a low heat with the lid on for 15-20 minutes
- Allow to slightly cool then using a blender, blend until smooth. Give it a taste and season as required. Enjoy!
Tips and Tricks
- Simmer low and slow to perfection. This will intensify its depth of flavor
- I prefer to use dark soy sauce which has a much darker and richer texture which will therefore give you a darker color gravy. Vegan worcestershire sauce is also a popular substitute
- Make ahead of time and reduce the stress on your feast day! Just reheat and serve when ready
- Blend the gravy using either an immersion blender or standard blender to create a velvety consistency
- If you prefer a thicker gravy consistency, you can simply add a cornstarch slurry. This is a mixture of 2 teaspoons cornstarch and 2 tablespoons of water whisked together and added to the gravy
What to serve with Vegan Gravy
You can serve this vegan gravy with so many dishes and proteins! Here are some of my favorites:
- Cauliflower steaks
- Crispy roasted potatoes
- Parmesan potatoes
- Sauteed mushrooms and onions
- Sweet potato slices
- Oven roasted vegetables
- Mashed potatoes
Storage, Freezing and Reheating
- Store leftovers of the vegan gravy in an airtight container in the fridge for 3-4 days
- I prefer to reheat in a small saucepan on the stovetop for a few minutes until heated through. You can also reheat in the microwave
- You can also freeze this vegan gravy! I love to freeze any leftovers or better yet, make a double batch and freeze the rest. Store in an airtight container in the freezer for up to 3 months. I find it's best when eaten within a month. Thaw overnight in the fridge or slowly thaw in a saucepan over the stovetop
Yes, there are plenty of vegan gravy options to make and buy. Always make sure to read any packaging if using store-bought gravy
In this recipe I have used a base of sautéed mushrooms and onions with vegetables, broth, herbs and dark soy sauce
Yes of course! You can either make this gravy ahead and store in the fridge for 3 days, or better yet freeze for a month. Thaw and reheat on the stovetop for the perfect taste
More Easy Sauces
- Gyoza Dipping Sauce
- Caesar Salad Dressing
- Miso Dressing
- Peanut Sauce
- Italian Tomato Sauce (Sugo)
- Vegan Tzatziki
- How to Make Pesto
- Persian Cucumber Yogurt Dip
More Vegan Recipes
- Vegan Fried Chicken
- Chickpea Tuna
- Cauliflower Steaks
- Creamy Peanut Noodles
- Healthy Banana Bread
- Spaghetti Alla Puttanesca
- Chickpea Avocado Salad
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Vegan Gravy photo on Instagram so I can share the love!
Vegan Gravy (Super Easy)
- 5 cremini mushrooms (Swiss brown mushrooms)
- ½ brown onion
- 2 garlic cloves
- 1 medium carrot
- 1 celery stick
- 1 sprig fresh rosemary leaves (approx 2 teaspoons)
- ½ teaspoons dried thyme leaves
- 2 tablespoons all purpose flour
- 3 cups vegetable broth
- 1 ½ tablespoons dark soy sauce
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
- Roughly dice all of the vegetables and garlic into small cubes. In a small pot or saucepan, saute the onions in olive oil over a medium heat until translucent
- Add the diced mushrooms and garlic then once browned add the carrots, celery, rosemary and thyme. Season well with salt and black pepper and saute for a few minutes
- Add the flour and stir until well combined. Pour in the vegetable stock and dark soy sauce, then simmer on a low heat with the lid on for 15-20 minutes
- Once the vegetables have softened, allow to slightly cool then using an immersion blender or blender, blend until smooth. Give it a taste and season if needed.Pour back into the pot to keep warm or serve in your gravy boat and enjoy your delicious Vegan Gravy!
- If you prefer a thicker gravy, make a cornstarch slurry by adding 2 teaspoons cornstarch and 2 tablespoons of water to a small bowl. Whisk then add to the gravy and stir together for a few minutes so it thickens. I personally prefer the gravy as is without it