Easy Vegan Brown Gravy in 10-Minutes!
Making gravy doesn’t get any simpler than this Vegan Brown Gravy in only 10 minutes. Spoon 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. It is perfect for serving over these dairy-free mashed potatoes and alongside our healthy vegan meatloaf.
We have another delicious simple and creamy vegan gravy on this website that is delicious served with mashed potatoes, biscuits, and our crispy baked tofu.
Reasons you will love this gravy
- Rich and Flavorful: This quick and easy vegan brown gravy delivers a deep, savory flavor that enhances any dish, from these healthy mashed potatoes to my oil-free roasted vegetables.
- Fast Preparation: Ready in just minutes, this vegan brown gravy is perfect for busy weeknights or last-minute meal additions.
- Versatile: Ideal for a variety of dishes, this gravy pairs well with everything from comfort foods to hearty plant-based meals, making it a versatile staple in your kitchen.
Ingredients you will need
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.
- Vegetable stock- We even have a recipe to make homemade veggie stock from scraps if you want to give it a try. Of course, you can always purchase some already made at the grocery store.
- Soy sauce- For those who want a gluten-free option, try tamari or amino acids.
- Vegan Worcestershire sauce- Some stores carry this or simply order it online.
- Thickener- Most of the time I use arrowroot powder or potato starch for thickening gravies and sauces because they tend not to leave clumps. Cornstarch will work too.
- Maple syrup- This adds a slight sweetness that is needed for a smooth flavor.
- Spices- Onion powder, garlic powder, smoked paprika, basil, salt, and pepper.
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!
How to make vegan brown gravy
Preparing this gravy is one of the easiest things you’ll ever do. The whole thing is finished in under 10 minutes.
STEP #1: Mix all the ingredients, except the thickener and water, in a saucepan and allow to simmer for about 5 minutes.
STEP #2: In a separate bowl, whisk together the thickener and water.
STEP #3: After the 5 minutes of simmering, whisk the thickener into the pot with the other ingredients to the desired thickness, and you’re done.
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.
Ways to serve gravy
The uses for this gravy are endless. Pour it over your favorite dishes including mashed potatoes, Mushroom Seitan Roast, pasta, biscuits, and so many others.
It’s considered a condiment at my house and has even been used for dipping air fryer French fries into. Our very favorite way to serve it is over mashed potatoes.
Frequently Asked Questions
Yes, vegan brown gravy can be made gluten-free by using a gluten-free flour blend, arrowroot powder, or cornstarch as a thickening agent. Additionally, ensure all other ingredients, such as soy sauce or tamari, are certified gluten-free.
Store vegan brown gravy in an airtight container in the refrigerator for up to 3-4 days.
Reheat it on the stovetop over low heat, stirring occasionally, until warmed through. If the gravy becomes too thick, add a splash of vegetable broth to reach the desired consistency.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Easy Vegan Brown Gravy
Ingredients
- 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
Instructions
- In a medium saucepan, bring all ingredients EXCEPT thickener and water 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!
Video
Notes
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Loved this gravy! Even my husband loved it and he’s not vegan. Thank you so much. And yes it does reheat the next day quite well. … just added a little more vegetable broth.
Easy to make and tastes great. Thanks
Made this last night! I eyeballed it, as I needed less than a third if the finished quantity— it was ridiculously good. I used to love steak tips + Mccormick brown gravy, and since Beyond Meat put out a steak tips, I’ve been happily working my way through gravy recipes.
It was SO good.
Hi Shay- YAY! I’m so glad that you liked it!
Can almond or coconut flour be used as thickeners?
Hi Jackie- I haven’t tried either one of those before, so I can’t say for sure, but I would think it should be fine.
I’m making this tonight , love the flavours!! Definitely cut the braggs amino’s to 2 tblsp, perfect for me😊Will be saving this recipe, Thankyou
Hiya – sorry please could tell me proportions for this gravy? I’m no chef and don’t know where to start on how much of each ingredient! Thanks
Hi Lou- There is a recipe card at the bottom of the page with the ingredients, measurements, and instructions. There’s even a print button. Just click the ‘Jump to Recipe’ button at the top of the page, and it will scroll you down to it.
this sounds so yummy! i have to admit though that I like my gravy a bit cream-y still lol . wondering if you have tried this and then stirred the thickener in unsweetened plant milk?
Hi Jen- I haven’t tried that but would love to hear how it comes out if you give it a try. I also have another gravy recipe that it might work with as well. https://eatplant-based.com/golden-vegan-gravy/
Do you think fresh chopped sage would work with this flavor profie? If so, how much? I have some in the fridge I would love to use up. Also, do you think it would work to add 1/2 a cup of plant milk to make it creamier?
Hi Amelia- I think freshly chopped sage would be great in this recipe. As far as how much, it would really depend on how much you like sage. My husband isn’t a big fan of it, so I tend to be conservative with it. Maybe, try about 1/2 tsp to start off and add more to suit your taste preference. I think 1/2 cup of plant milk would be just fine too, though you might need to add about 1/2 tsp extra of thickener.
I’m batch cooking for the week and I just made your vegan meat loaf. Yum! I also made this gravy and it’s delicious too! I used arrowroot starch. Can I reheat this gravy over the meat loaf and mashed potatoes?
Hi Kimberly- I’m so glad that you are enjoying the recipes! The gravy reheats pretty well. You might have to add a little veggie broth or water to keep the consistency, but it should be just as good as fresh.
Can I freeze the gravy.
Hi Debbie- I’m really not sure about that. I would think that when you try to reheat it, it would begin thickening up again because the thickener is still in there. Personally, I wouldn’t try to freeze it, but if you give it a try let us know.
Terri, thank you for this delicious recipe. I loved it so much I will make this all the time. my husband said, you are amazing, so again thank you.
Hi Linda- Ha! I love it! I’m so glad that you and your husband enjoyed the gravy. Simple and tasty are always a good thing in my book. 😀
I love this gravy, but found it a tad salty (used the old potato trick to remove some). Think next time I may cut the soy sauce in half (can’t find a low salt variety in my tiny town). I also “water fried” half an onion (chopped) and cooked it in the broth.
So glad to hear that you liked the gravy. Halving the soy sauce sounds like a good option, or even doing half soy sauce and half water to make up the difference. Love the addition of onions in the broth. Great idea!
You may want to try brown rice flour for thickening with no lumps.
Would tapioca starch work?
Yes, I think tapioca starch should work just fine as a thickener in this gravy. Enjoy!
@Jenn,
Hi, i live in Australia and always use an Australian brand of arrowroot….McKenzie’s, and under the work Arrowroot it has (Tapioca Flour), so it’s the same really 😊