Do you have 5 minutes? Then you can make this Easy Vegan Gravy! Made with just 6 ingredients, this gravy is ridiculously easy to make. Your mashed potatoes are begging for it!

easy vegan gravy over mashed potatoes

Is there much better than a big ol’ bowl of mashed potatoes, just smothered in gravy? I dare say there isn’t.

Your mashed potatoes are in need of this delicious EASY vegan gravy, and the best news is they can have it in just 5 minutes!!!

So many vegan gravy recipes out there are rather complicated, with their chopped onions and mushrooms… I don’t know about you, but usually by the time I think about wanting gravy, I’m ready to eat, so I wanted to create a super easy & quick recipe for all my emergency gravy needs!

easy vegan gravy in a ladle

This easy vegan gravy will come in handy on Thanksgiving, Christmas, and any other holiday! Even if the other recipes you make are complicated, at least this one is not.

Here are a few other recipes that go well with easy vegan gravy: Try it on top of:

The Best Vegan Meatloaf (just leave off the ketchup topping)

Vegan Mashed Potatoes, of course!

Oven Roasted Potato Wedges (fries and gravy, yes please!)

Vegan Meatballs

I think you are going to love this Easy Vegan Gravy. It’s:

Ridiculously easy to make

Inexpensive to make

Savory and so flavorful!

Creamy and smooth

Kid-friendly

easy vegan gravy over mashed potatoes close up

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!

easy vegan gravy over mashed potatoes
4.97 stars (397 ratings)

Easy Vegan Gravy

This Vegan Gravy is so incredibly easy to make. It's the perfect addition to mashed potatoes and only takes 5 minutes!
Cook: 5 minutes
Total: 5 minutes
Servings: 8 servings

Ingredients 
 

  • 2 cups vegetable broth
  • 3/4 teaspoon onion powder
  • 3 tablespoons nutritional yeast
  • 1 tablespoon soy sauce (or use tamari for gluten free)
  • 1/2 teaspoon dijon mustard
  • 1/4 cup all purpose flour (or use brown rice flour for gluten free)

Instructions 

  • Add all ingredients to a medium sized pot and bring to a boil.
  • Whisk over medium-high heat for a couple of minutes, until the gravy thickens.
  • Serve with mashed potatoes! This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve.

Video

Nutrition

Serving: 1serving | Calories: 30kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , , , , ,

you may also like:

Comments

  1. This gravy is amazing and so easy to make. We’re used to using Bisto (UK) but I’ve moved us onto this (we have a lot of gravy). My 14 year old daughter requests this version now instead of Bisto because both herself and her dad love it. I know exactly what’s in it and there’s no greasy film on your lips after eating it. It’s a keeper!

    1. Hi Lindsey. It sure is a good thing to know what’s in what we eat! I’m so excited you guys are loving the gravy! Thanks for your wonderful review and feedback! Happy cooking to you!

  2. Amazing!! So easy, for the clumps I just whisked aggressively from start to finish and it worked out almost perfect.

  3. I didn’t have the dijon mustard, so I omitted it. But the rest was done exactly according to the recipe. It was delicious and this is now how I’ll always make gravy.

    1. I’m thrilled you loved the gravy and it is your new go to! Thanks for your wonderful feedback and review!

  4. Love this quick, easy, and flavorful gravy! I use it with the vegan meatballs from IKEA and serve with mashed potatoes, peas and lingonberry jam and it is so yummy! Thanks for the recipe

    1. Hi Jackie. You are welcome, and I love this serving suggestion! Thank you for sharing your fabulous review and feedback!

  5. Honestly, not that great of a gravy in my opinion. Just throwing flour and broth together will just result in a clumpy mess. There is a reason why you slowly add liquid to something like a béchamel. Besides that, if you really like the taste of nutritional yeast, go for it. We are not the biggest fan of the taste, and therefore only used 2 spoons, but it basically still tasted like nothing else.

    1. Sorry you didn’t enjoy the gravy. It’s a favorite for my family and many others judging by the comments, but it’s not for everyone, I get that.

  6. This gravy is one of my most favorite things – it’s SO delicious, I could eat it on its own straight from the pot. I love it with airfried chips/fries, or for a real comfort food I make poutine – chips topped with melted (vegan) cheese and gravy.

    1. Hi Karen. Great ideas for the gravy! I’m thrilled you are loving it! Thanks for sharing your stellar review and feedback! Happy cooking!

        1. You can, yes. It will be kinda lumpy though when you reheat it. I would either put it in a blender to smooth or use an immersion blender.

  7. Been vegan for nearly 10 years and finally found this recipe! What a game changer. Hands down the best and easiest vegan gravy recipe out there. Thank you!

    1. You are welcome, Lee! I’m so glad you love the gravy! Thanks for your fabulous review and feedback!

  8. I was looking for a vegan gravy and this is perfect. I substituted the flour for oat flour and omitted the Dijon mustard. So delicious and super easy to make since I already had all the ingredients. Thank you so much!

    1. You can freeze it, but it will not be super smooth after freezing. I’d probably blend it after it thaws, or use an immersion blender to get it smooth again.

  9. I have been looking for a gravy recipe like this for so long now! The second I read the ingredients I realized I had everything on hand and got up and made it. I didn’t have any russet potatoes to make mashed potatoes but I did have tater tots and this was awesome over the top of them! I tasted it before adding the flour and thought yep this tastes exactly like the gravy I’ve been wanting! But then I realized I hadn’t added the Dijon mustard so I added it at the end and it changed the flavor. So I may leave that out in the future. It was still good but to me anytime Dijon is in a recipe it overpowers everything else. I have a really awesome vegan mayo recipe that I have to leave it out of as well when I want to make certain dishes because it dominates with the flavor. So it tastes great either way! Thank you so much for another awesome recipe! ❤️

  10. I absolutely love this gravy and have made it several times. I ran out of vegetable broth, so I used some mushroom broth from a carton. I had some Trader Joe’s Mushroom Umami Seasoning and sprinkled in maybe 1/2 tsp. or so. Since I LOVE T-day stuffing (veganized of course), I sprinkled in a little parsley, sage, rosemary and thyme. Oh my goodness!! It smells and tastes wonderful. SO good over mashed potatoes or brown rice. I love knowing I am never more than 5 minutes away from devouring GRAVY!

    1. Your gravy sounds amazing! I’m so thrilled you are loving the recipe! Thanks for sharing your fabulous review! Wishing you happy cooking!

  11. The first words out of my husband’s mouth were WOW, remarkable! He’s never been a fan of the vegan gravies I’ve tried… making it was soooo easy. And we both agreed it was the best gravy we ever had! I’m so sorry I hadn’t tried it sooner!!! Thank you Nora

  12. Delicious! Served this at Christmas lunch and it was a hit with both vegans and non-vegans at the table. Blitzed it in a small blender to make it super smooth.

  13. Tastes great! Only issue is my flour left a bunch of little clumps that wouldn’t dissolve so I had to strain the gravy into a container. I mixed everything on the stove and the flour was last so maybe that was the issue? Do you mix them all before putting them on the heat?

    1. I don’t mix them before turning the heat on, but I do whisk very well to get it smooth. An immersion blender works well if you come across chunks, or you can always throw it in a blender, but I’ve never had to do either of those.

    2. I’m surprised that she didn’t suggest this in the recipe that you should always make a slurry first. I used a half a cup of the veggie broth and put it into my four cup measuring cup with all of the flour and mixed it with a fork until smooth. Then heat up all your other ingredients in the pot and while whisking constantly add the slurry to the pot. This is a sure guarantee for the smoothest gravy you will ever get. I’ve been doing my gravies like this for years. It’s basically a standard procedure to have smooth gravy with no clumps.

      1. Thanks for this tip! I’ll try it next time. The gravy tastes fantastic, but it’s always so lumpy if I throw everything together into the pot.

      1. I used a little coconut amninos in place of the yeast. For me it works great. Otherewise love the recipe

  14. I made this today to serve with tofu steaks, it’s delicious! I increased the onion powder and dijon mustard to 1 teaspoon. I will be making this for Christmas to serve with Bean Wellington!

    1. That sounds really tasty, Carina! I’m thrilled you loved the gravy and thank you so much for your wonderful feedback and review!

    1. You can use any sort of vegetable based broth you can find. Or you could make your own, but that would be quite time consuming. There are many recipes online for homemade vegetable broth.

      1. honstly you can just substitute water in a pinch. There’s really not much difference. Or if you have any bouillion cubes, just disolve them in water.

  15. This was great! I had some extra Morning Star Farms crumbles lying around and turned this into a vegan stroganoff.

  16. This is the best gravy I have ever had let alone best vegan gravy! It tastes like chicken gravy and goes well with a vegan chrissy roast with roast veggies!

  17. This is my go-to recipe for gravy every time. I see you say it lasts up to a week but ours never lasts more than 2 days! 😂

    1. Hi Christina. I relate to the not lasting part! Thanks for sharing your wonderful comments! How awesome that you love the gravy!

  18. The BEST…and the easiest! I made the Best fried chicken and the BEST mashed potatoes. I’m living in heaven! Thank you Nora, you are the BEST!

    1. You are welcome, Susan! I appreciate you and your kind and encouraging words! Thank you for taking time to share you awesome review and feedback!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.