Making gravy doesn’t get any simpler than this Vegan Brown Gravy in only 10-minutes. Ladle it over mashed potatoes, mushroom roast, pasta, biscuits, and everything else you can think of.
Who doesn’t love savory warm brown gravy? I sure do, and this recipe is so simple ANYONE can make it.
You’ll love this vegan gravy because it’s…
- Simple to make
- Requires only 10-minutes
- Fabulous on mashed potatoes
- So delicious!
This gravy tastes like the stuff I grew up eating on mashed potatoes as a kid in the Carolinas, but it happens to be vegan and has zero artery-clogging saturated animal fat.
Seriously, to me, the most important part of serving mashed potatoes is the gravy. It has to be smooth and savory to suit my tastes.
This recipe is so savory, and it only requires a few ingredients to make. Even though it takes less than 10 minutes to prepare, it tastes like it was marinated all day.
Ingredients in vegan gravy
- vegetable stock
- soy sauce
- vegan Worcestershire sauce
- cornstarch or another thickener
- maple syrup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Vegan Worcestershire sauce may sound difficult to find because most brands have anchovies in them. However, I have found that one of our local grocery store’s off-brands is actually anchovy-free and very inexpensive, so check the no-name brands at your store. You might just find a great inconspicuous vegan deal!
Thickener options for vegan gravy
There are many different thickeners that can be used in vegan gravy, and I’ve tried quite a few. To be honest, there’s not a huge difference in quality or taste. One thing I have found though is that cornstarch clumps more than others.
Most of the time I use arrowroot powder or potato starch for thickening gravies and sauces, because they tend not to leave clumps. Do you know how sometimes gravy can be clumpy? Though it doesn’t affect the flavor, it’s not very eye-appealing.
I find both arrowroot powder and potato starch at my local Asian grocery store at unbelievably reasonable prices. If you haven’t checked out Asian grocery stores in your area for spices and other vegan food items, you should.
Making brown gravy
Preparing this gravy is one of the easiest things you’ll ever do. The whole thing is finished in under 10-minutes.
Mix all the ingredients, except the thickener and water, in a saucepan and allow to simmer for about 5-minutes.
In a separate bowl, whisk together the thickener and water.
After the 5-minutes of simmering, simply whisk the thickener into the pot with the other ingredients to desired thickness, and you’re done.
One thing worth noting is that once you have poured the thickener into the pot with the rest of the simmering ingredients, it will begin to thicken immediately.
If left on the heat, it will continue to thicken and may get thicker than you would like. If that does happen, simply add more broth or water to the pot, and whisk to thin out. Just remember to remove it from the heat quickly.
The uses for this gravy are endless. Pour it over your favorite dishes including mashed potatoes, mushroom roast, pasta, biscuits, and so many others.
It’s considered a condiment at my house and has even been used for dipping baked French fries into. Our very favorite way to serve it is over mashed potatoes.
Mushroom seitan roast with gravy
If you are planning a special event or for the holidays, this gravy goes so well with Mushroom Seitan Roast. I make it for Thanksgiving and/or Christmas, and it really is a show-stopper with family and friends. The article also recommends some great side dishes and desserts.
Other recipes for the holidays
- Garlic Mashed Potatoes
- Golden Vegan Gravy That Tastes Like Chicken
- 20 Vegan Holiday Recipes
- No-Meat Loaf
- Broccoli Salad
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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- 3 cups vegetable stock
- 1/3 cup soy sauce, low sodium, or amino acids
- 1 tablespoon vegan worcestershire sauce
- 1 teaspoon maple syrup, optional
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon basil
- 1 teaspoon parsley
- 1.5 teaspoon smoked paprika
- pinch pepper
- 5+ tablespoons thickener, cornstarch, arrowroot, potato starch
- 1/2 cup water
In a medium-sized pot, add all ingredients except thickener and water.
- In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
- In a separate small bowl, whisk together the thickener of your choice and water.
- After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
- As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
- The gravy is ready to be poured over any and everything!
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 15Total Fat: 0.1gCarbohydrates: 2.9gFiber: .4gProtein: .9g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.