Quick and Simple Vegan Gravy
This easy vegan gravy is rich, savory, and made with simple, plant-based ingredients, perfect for drizzling over mashed potatoes, veggies, or your favorite holiday dishes. Quick to make in less than 10 minutes and full of flavor, it’s the ideal addition to any meal!
Seven simple ingredients are all it takes to make this deliciously easy, oil-free vegan gravy recipe. It’s ready in less than 10 minutes to pour over roasted veggies, biscuits, and anything else you can think of.
I love gravy anytime and already have an easy vegan brown gravy recipe that is fabulous, but sometimes we like to have a golden more chicken-tasting gravy like my grandma used to make.
In my opinion, there is nothing better than a bowl full of dairy-free mashed potatoes or oil-free roasted vegetables with creamy gravy poured graciously all over the top, and this healthy gravy recipe is perfect for that and so much more.
Reasons you will love this gravy
- Simple, Whole-Food Ingredients: Made with wholesome, plant-based ingredients, this gravy is not only delicious but also packed with nutrients, making it a nutritious addition to any meal.
- Versatile and Flavorful: Whether served over mashed potatoes, veggies, or roasted dishes, this vegan gravy enhances a wide range of meals with its rich, umami-packed taste.
- Quick and Easy to Make: With just a few steps and no oil required, this gravy comes together in minutes, making it a hassle-free option for weeknight dinners or holiday feasts.
Ingredients you will need
- Nutritional yeast- This is a key ingredient in our vegan gravy because it imparts a rich, cheesy flavor that enhances the overall taste and its unique umami profile adds depth and complexity.
- Poultry seasoning- Adds a blend of aromatic herbs and spices to vegan gravy, mimicking the traditional flavors found in classic gravies. It enhances the savory depth of the gravy, providing a warm, comforting taste that pairs well with a variety of dishes.
- Soy sauce- Its fermented nature brings complexity to the gravy, while also helping to balance the sweetness of other ingredients, creating a well-rounded and savory sauce.
- Seasonings- Onion powder, garlic powder, and ground coriander round out the robust flavor of this gravy.
- Thickener- Cornstarch or arrowroot is used in vegan gravy as a natural thickening agent, providing a smooth and glossy texture without the need for fats or flour. Both options are gluten-free and dissolve easily in liquid, allowing for quick thickening that enhances the consistency of the gravy, making it perfect for drizzling over dishes without altering the flavor.
If you aren’t already familiar with poultry seasoning, do not panic. Poultry seasoning does not contain any poultry. It’s simply dry herbs that are commonly used to season chicken like sage, thyme, celery seed, etc. It’s an amazing secret ingredient that can be used in many other recipes to add that chicken flavor. We even have a homemade recipe for poultry seasoning that is perfect for this recipe if you would like to give it a try.
How to make vegan gravy
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Whisk together the water and 7 simple ingredients in a microwave-safe bowl, and place in the microwave for about 2 minutes, stirring at the halfway mark.
One of the ingredients needs to be a thickener, and you can use flour, cornstarch, or arrowroot powder. Personally, I like to use arrowroot powder because it doesn’t clump nearly as much and it’s so easy to use, but you can use any type preferred.
STEP #2: The gravy will thicken as it heats. If it doesn’t get as thick as you would like, add 30 seconds to the microwave time. And, if it gets too thick, add a tablespoon of water and whisk together well.
It is really easy to adjust to the consistency desired. Just remember that it will continue to thicken for up to about one minute after cooking.
Frequently Asked Questions
Yes! To make it gluten-free, use tamari instead of soy sauce and choose cornstarch or arrowroot as your thickening agent instead of flour.
Absolutely! But, I recommend trying as written before making any adjustments. You can enhance the flavor of your vegan gravy by adding herbs like thyme or rosemary, spices like smoked paprika, or a splash of vegan Worcestershire sauce for extra depth.
his gravy is perfect for drizzling over my vegan mashed potatoes, these roasted oil-free veggies, or your favorite holiday dishes like my vegan roast. We have a delicious crispy baked tofu main dish that this gravy was originally created for.
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; just reheat it gently on the stovetop when ready to use.
Recipes That Could Use Some Vegan Gravy
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!
Simple and Quick Vegan Gravy
Ingredients
- 1.25 cup water
- 3 tablespoons low-sodium soy sauce tamari for gluten-free
- 3 tablespoons nutritional yeast flakes
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch or arrowroot powder
Instructions
- Whisk together the water and 7 simple ingredients in a microwave-safe bowl, and place in the microwave for about 2-minutes, stirring at the halfway mark.
- One of the ingredients needs to be a thickener of some sort, and you can use flour, cornstarch, or arrowroot powder. Personally, I like to use arrowroot powder because it doesn’t clump nearly as much and it’s so easy to use, but you can use any type preferred.
- The gravy will thicken as it heats. If it doesn’t get as thick as you would like, add 30 seconds to the microwave time. And, if it gets too thick, add a tablespoon of water and whisk together well.
- It is really easy to adjust to the consistency desired. Just remember that it will continue to thicken for up to about one minute after cooking.
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…
Just made this with low expectations, from previous recipes, and am just THRILLED with the result! Thank you so much, Terri!
In case anyone else doesn’t have poultry seasoning on hand…I did not, but had all the individual ground spices, (Marjoram, rosemary, sage, thyme, nutmeg & pepper) so made some up.
Terri, I have also taken the eCornell ‘Plant Based Nutrition’ course and am impressed to see how far you have taken your commitment to this major life change as a result. Thank you for sharing your creativity and positive energy! 💕
Carol- YAY! I’m so glad that it exceeded your expectations. That’s aways a great thing! Thank you for the information to help others that don’t have poultry seasoning on hand. Making homemade poultry seasoning is super simple and you can make as little or as much as needed. Your encouraging words are so much appreciated! ♥
Love this! My husband(carnivore) even likes this and he doesn’t like anything I make!
WooHoo! That’s awesome! I love hearing that he like it. It’s great on mashed potatoes and so many other dishes.
So good so easy! WOW!
Thank you
Love your new format
Sitting around the table with friends or family is my favorite thing to do!
You feel like family in my house!
Charlene
Charlene- I’m so glad you liked it. I love how easy it is. The newsletters have become my new joy, and I’m thrilled that you’re enjoying them. Thank you for subscribing and being so kind.
Just made the gravy – so easy and delicious! I used WW flour and had to add a little more. Also used Braggs instead of soy sauce so used a little less because it tends to be salty. This is a keeper, thank you!
I have 2 questions:
1. I don’t care to microwave. Can I make this on the stove top?
2. Would blending all of the ingredients in a nutrabullet before heating help eliminate lumps?
Thank you in advance!
Hi Anne- This can easily be made on the stovetop. Just heat it in a saucepan, and it will thicken right up. Blending before heating would be just fine. Enjoy!
This gravy is FABULOUS! So quick and easy to make. I ate almost half the batch just ladling it in with a spoon. 😁 Five stars!!
Hi Shawn- Thank you so much for a great review! 😀
Love this! I have never been a fan of gravy, eating thick congealed fat sauce has always been disgusting to me. This has a tone of flavor and is a great comfort food that even my carnivorous husband likes. Thank you!
Thx, Terri! I’m taking it to the beach ; ‘Just add water! “
Thank you for the recipe. I have a question about the directions. You’ve said to combine the 7 ingredients. I count8 ingredients. Is that a typo or should I NOT add the arrowroot or flour at the beginning?
Hi Janet- The water plus the 7 other ingredients are all added together. I’ll make that more clear in the instructions. Hope you enjoy the gravy!