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
4.98 stars (348 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 mins
Total: 5 mins
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!

 

 

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Comments

  1. OMG, this is awesome! So easy and delicious. Used it on mashed potatoes, but will be trying fries or wedges next. Thanks!

    1. These sound like delicious ways to eat gravy! I’m so glad you are loving it! Thank you for sharing your feedback!

  2. AMAZING. DELICIOUS. ADDICTING! And soooooo simple & easy to make!!! I’ve made this several times now and am always craving more. 

    Thank you for this perfect recipe!!!!!

  3. Excellent gravy!! So quick and delicious. I love gravy, I put it with almost everything. I usually use powder because it’s fast and I’m lazy but this recipe will definitely be my go to!! 

    I added a splash of vegan Worcestershire sauce and it was sooo good 

    1. I’m so glad you love the gravy, Jasmin! Thanks for using my recipe, and for sharing your review and feedback!

  4. My go to vegan gravy recipe. I slow cook onions before adding the other ingredients for a delicious onion gravy! 

    1. Your onion addition sounds really good! Thank you for sharing your feedback and idea! I’m glad you are loving the gravy! Happy cooking!

  5. This is probably the best gravy I have ever tasted, yummy, so quick and simple to make too, thank you it was delicious!!!!X

  6. I love this!!! It’s so easy and so yummy!  I make it so much I think I just might have the recipe memorized?  really, anything I make from Nora cooks it’s awesome! 

    1. Thank you for your kind words, Becky! I’m so glad that you are loving the gravy! I appreciate your taking time to share your wonderful review and comments!

  7. Hi, do you know if this gravy keeps well? Will it be as good if I make beforehand, store in fridge and heat up when I need?

    1. 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. Hope this helps!

    1. If it was a little chunky, use a whisk to really get it smooth, or even an immersion blender to make it really smooth. Hope that helps!

    1. I made the GF version of this gravy and omitted the onion powder because of my dietary requires.

      The flavour way amazing!

      However brown rice flour wasn’t a good gluten free sub, the rice semi cooked and gave it a weird gluggy, not quite gritty texture. I’m going to keep making the gravy but use tapioca starch or cornflour to thicken. 

      All in all it’s great gravy though.

  8. Absolutely wonderful. Made a vegetarian Christmas dinner for the family this year but couldn’t go without gravy. This recipe worked as a perfect substitute — the whole family loved it!

    1. I make it with just water in place of the broth because the soy sauce and onion salt make it plenty salty enough for my palate. So I suggest you give that a go and then adjust the seasoning at the end if you need to.

  9. The flavor and texture is fantastic, but oh my goodness – it’s so salty it’s literally inedible. I have no idea where I’m going wrong. My Better Than Bouillon is the reduced sodium kind, as is my tamari sauce. I’m so confused! This is the second time I’ve made it and it still comes out like I’ve dumped a half a cup of salt in it. I’ll have to try something else I suppose.

    1. Try using McCormick bouillon cubes. They aren’t salty at all and come in ‘beef’ ‘chicken’ and vegetable flavour, all of which are vegetarian. You can get usually it on amazon and it works great in this and every other recipe that needs bouillon. Hope this helps!

    2. I make it with just water in place of the broth because the soy sauce and onion salt make it plenty salty enough for my palate. So I suggest you give that a go and then adjust the seasoning at the end if you need to.

  10. Wow so easy and delicious. Somehow, I knew this was going to be amazing before I made it because all of your recipes are. It’s so tasty and easy. As are your other recipes!
    Just made your vegan pie crust, the best pie crust ever… and filled it with apples, blackberries and blueberries! A big hit in our family.
    Anyway, love this gravy!

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