Easy Vegan Brown Gravy in 10-Minutes
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
- Flavorful
- Comforting
- Fresh
- 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
- spices
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 the 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.
Recipes that pair well with gravy
- Creamy Mashed Potatoes
- Cheesy Mashed Potatoes
- Vegan Roast
- Roasted Potatoes & Carrots
- Air Fryer Baked Potatoes
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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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…
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 😊
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!
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. 😀
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.
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.
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.
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/
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.
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
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.
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!
Easy to make and tastes great. Thanks