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!
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!
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!)
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
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
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
I served this gravy one year at Christmas. My mother-in-law, who was revered by our family for her classic Southern cooking (vegan and oil-free did not enter her mind, much less her kitchen), said it was the best gravy she had ever had. Later she called for the recipe, which she kept on her fridge and made several times in her last years. I don’t know how you could have a better endorsement for a gravy recipe. Thank you!
Thank you for your incredible comment and review! I am honored that your mother-in-law loved and used my recipe! Thank you for sharing this with me! I appreciate your support and wish you lots of happy cooking!
Someone help me out here. The nutritional information says this gravy has 1 gram of saturated per serving, but I surveyed all the ingredients and there’s pretty much ZERO fat per serving, saturated or otherwise. What gives?
Oh, you’re right, that was an error. I just re-ran the nutrition and doubled checked everything. Basically no fat!
I doubt I will ever buy any kind of gravy again – this is so easy and delicious! I hope everyone will give this recipe a try.
HAPPY NEW YEAR, KATHY!
In a few days, after I get my small amount of food stamps, I’ll head down the hill to grab those ingredients I need. SO looking forward to it!
It should not be this good for the effort that goes into it. I used King Arthur’s 1:1 GF flour, and Tamari instead of soy sauce because of the gluten in soy sauce.
Hi Rachel. One of my favorite things about this recipe, how easy it is! I’m so glad that you loved the gravy! Thank you for your stellar review! Happy cooking!
Nora your vegan gravy recipe is fantastic. I made this for Christmas dinner this year along side your vegan stuffing which is also fabulous. This was so easy to throw together and great flavor. Your recipes are never a disappointment. I always follow your recipes exactly how you have it posted and they turn out delicious every time! Thank you!
This is the third time I’ve made this delicious vegan gravy. My family just can’t get enough of it. It’s easy to make and we use it to go with our vegan loaf. It’s also good on green beans and And mashed potatoes.
Can this gravy be frozen from fresh made and used in a month from frozen.
Yes, it could. You may need to blend it to make it very smooth after freezing though.
We’ve had a vegetarian onion gravy that my daughter has lived since we became vegetarians. Last night, I thought I’d try your recipe because it’s just one step. Loved this one as well. Totally different profiles but fantastic. At first I thought it was a tad strong, (probably the bullion I used) BUT it was perfect on mashed potatoes.
Hi Tam. I’m so glad that you tried the gravy, and that you loved it! I appreciate your fantastic review and feedback!
I used finely ground almond flour and everyone raved about it! The gravy was a huge hit for vegans and meat-eaters alike!
Hi Susan. I’m glad that the gravy worked with almond flour! Thank you for sharing your great feedback!
Can this recipe be made without nutritional yeast? Or is the a substitute I can use?
Hi Loretta. You can make it without the nutritional yeast. The flavor should be still be great!
Haven’t made this yet, but planning to make it for Christmas dinner. Question can this be made ahead?
It’s really best served pretty soon after making it. Once you make it and refrigerate it, the gravy gets kinda thick. You could make it ahead of time, but I would suggest blending it in a blender and thinning with water or broth until it’s a better consistency.
Nora, you’re a genius! I just made lentil hash from your lentil loaf and stuffing recipes using this delicious gravy. Thank you for this simple and compassionate recipe!
Seriously how?! I’m new to veganism and that was amazing and easier than any gravy I made in the past.
This recipe couldn’t be easier and it tastes incredible! Thank you so much for sharing, this will become a permanent go-to in our vegan household.
Outstanding flavor! First time I ever made gravy. The short list of ingredients and your instructions made it very simple and easy to do.
Made this for Thanksgiving and it was so good! Very easy and quick. Thank you!
I made this last night (Thanksgiving) in a pinch and didn’t have Dijon mustard, I used just a small squeeze of yellow mustard, maybe a quarter teaspoon, and it worked perfectly! I’ve made this before, but never when I needed it like five minutes ago. It was PERFECT! Thank you!
Soooo…let’s just say it’s 10pm Christmas Eve, and someone were to only just now realize the forgot to buy Dijon mustard. What would you tell this poor, unfortunate soul?
Leave it out, no problem!
This gravy was delicious! Super easy to make as well.
Delicious gravy and super easy to make! Just my style, and I will definitely be making it again!
So easy and tasty! I had to make this GF for my aunt with Celiac’s, and veg-friendly for me. Made a couple of substitutions: my onion powder turned out to potentially have trace amounts of wheat, so I just sautéed some diced onion and used that instead. I used GF flour and because I didn’t have tamari (gosh darn, I thought I did!), I used vegan and GF Worcestershire sauce for umami. Came together beautifully and tastes great!
This vegan gravy is amazingly good, better than meat gravy which I used to love! And super easy to make. Thank you Nora
This is my go to gravy recipe. It is so easy and so so good!
I made this for a Friendsgiving and it was delicious! I added some cornstarch to thicken it a little bit, my friends loved it and were questioning if it was actually vegetarian haha
Delicious and super easy to make! I did a trial run today for Thanksgiving and I am definitely going to serve this to the non vegans as well. I added a little pepper but other than that I followed the recipe exactly. Thanks for another great recipe!
This is amazing! All the meat eaters in my family prefer this gravy to turkey gravy. Any suggestions on how to make it not lumpy? Sometimes it’s lumpy and sometimes not and I can’t figure out why. I whisk it the whole time and add the flour in slowly.
I’m glad you like it! It might be your flour, and just depend on the brand you use. I just whisk it up really good, but if needed you can use an immersion blender right in the pot, or even throw it in the blender to get it smooth.
Just made this for an early Thanksgiving celebration. The meal was almost 100% vegan, and my meat-eating cousin thought I’d made a meat gravy in addition to a vegan gravy — he was shocked when I said this was vegan! Haha. He and everyone else loved it. Shockingly simple to put together. For a group of 14, I recommend tripling the recipe so you’ll have leftovers.
Honestly wasn’t sure how such a simple recipe could be delicious – but it really is ! I made it using a mushroom stock cube and whizzed it up with the other ingredients in my vitamix before heating up on the stove (I always manage to make lumps no matter how careful I am otherwise). Shop bought gravy is a thing of the past for us – thank you Nora.