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 (393 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!

 

 

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Comments

  1. Had a vegan friend over for thanksgiving and so made everything but the turkey vegan. As it turns out, my partner much prefers this gravy to the traditional/meaty stuff too! Thanks so much for the great recipe. I’ll make it again for sure!

  2. This gravy is AMAZING. This was my first time making gravy and I can’t believe I’ve missed out on it my entire life. Will be smothering every meal in this deliciousness from now on.

    1. Hi Rosie. How wonderful you loved the gravy! Thanks for you wonderful review and comments! Gravy is great! Happy cooking!

  3. I made this (double recipe) for Thanksgiving. My only addition was 8 oz of finely chopped (in my food processor) mushrooms which I then cooked until most of the liquid evaporated. All agree it is absolutely delicious!

  4. Hello, can the Dijon mustard be omitted or substituted with regular mustard ? I don’t want to go to the store, again.
    Thanks

  5. This is a great recipe that Nora presents to us. It makes incredibly delicious gravy to use on potatoes and other items. You will not be disappointed.

      1. It did! This is the easiest gravy I ever made and the most delicious!!! Could I demonstrate it on my YouTube channel and link to your blog here, giving you ful credit of course! Thank you, AJ

  6. Trying to see if I can sub the all purpose flour? I know you said brown rice flour. I have bobs red mill 1 to 1 baking flour as well as chickpea flour. Would either of these work?

  7. Read the label on your soy sauce, could contain eggs, milk, and anchovies. Anchovies are not vegetarian, milk and eggs are not vegan. There may be a vegan or vegetarian version out there.

  8. This definitely tastes better with some broths more than others, but I’ve been making this a few years now and Nora’s description is spot on – emergency gravy! It’s ready almost as fast as the leftover mashed potatoes and stuffing can be reheated. Beautiful! Using more of a chik’in type broth rather than a vegetable-y veg broth gets closer to from scratch takes too long mushroom-y gravy. If you’re wanting a little more umami, adding a smidge of Trader Joe’s umami seasoning can be tasty.

    1. Hi Dahlia. I’m glad you are enjoying the gravy! Thanks for taking time to share your great tips and review! Wishing you happy cooking!

  9. I left out the flour – didn’t have vegging broth – and it still came out absolutely yum! You have made things so much more appealing food wise, I can put this on all kinds of yummy vegan dishes. Thank you so much!

    1. You are welcome, Rita! I’m so glad you are loving my recipes, our food is more fun when it’s appealing! I appreciate your fantastic review and feedback!

  10. Absolutely love it! I haven’t had gravy since I started my journey and this recipe made me really happy. Thank you!

  11. Thanks so much for this easy recipe !
    I used it for vegan meatloaf and mash potatoes turned out great 👍

      1. WOW! No roux, no lumps, no stress at all! Perfect quick gravy, and the recipe is even easy to memorize. It’s perfect—thank you!

  12. So glad I came across this recipe, it was very tasty and delicious. I would definitely share it with a family member or friend, vegan friendly, Thank you for sharing. Will definitely use this recipe again and again

    1. Hi Emma. Yes, it can be frozen. It will need to be whisked well or even blended to make it smooth again after freezing though.

    2. Wow! I’m not even a gravy lover but made for my husband, who was all in from the look of it. He loved it and I tried it and then decided I might be a gravy lover after all. Thank you for your work on your recipes! Made it as recipe was written and it was perfect!

      1. Hi Bonnie! I sure appreciate your positive feedback and review! Thanks for taking time to share them! Happy cooking!

  13. You’re a fantastic chef! Never disappointed. I added safe to “match” my vegan sausage. Delicious over roasted potatoes. So glad I have leftover for tomorrow!

  14. Thank you so much for this recipe I love mashed potatoes and gravy I’ve been trying to stay on a Whole plant based diet but it’s been hard finding something to put on my potatoes besides butter that’s not really healthy for you I’ve tried other gravies just don’t taste great to me and it was so easy to make it was so Delicious !

  15. So easy and delicious! This gravy was thick, creamy and had great flavour. I used a (vegan chicken) flavoured boullion & added a pinch of rosemary as well. Thank you Nora!! This is going to be the recipe I’ll be using from now on!

    1. You are so welcome, Sarah! I’m thrilled you loved the gravy! Our favorite for gravy occasions! I appreciate your amazing review and feedback! Thank you!

  16. Just went wfpb, no oil. We have tried several gravies to test before the holidays, and now we can finally stop testing!!! This is perfectly delicious!!! Thank you!!!

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