Make this easy Vegan Gravy in just 10 minutes with 5 simple pantry ingredients! It's perfect for your Thanksgiving mashed potatoes, drizzled on vegetables, biscuits or mushrooms or used to add a deep flavor to your vegan dinner recipes and side dishes.
Vegan Gravy adds something so special to whatever food you put it on.
The herbs and deep flavor turn any food into a comfort food.
This vegetarian gravy will quickly become a favorite to make for your holidays or even just for simple weeknight meals.
Nobody wants plain mashed potatoes. Oh no.
You want to smother them in this super quick and easy gravy! You'll thank me for it.
This is THE easy vegan gravy recipe that you need to have up your sleeve for emergency gravy moments.
Yeah, we all have those. Right?
Slather this vegetarian gravy on your potatoes, drizzle it over a lentil loaf.
Pour it onto mini chestnut loaves for Christmas or heck, you could make your own vegan poutine.
So. Many. Uses.
Why You'll Love This Recipe
It’s made with just 5 simple ingredients.
You can make it in 10 minutes or less.
Inexpensive to make.
You can control the salt by using low sodium vegetable stock.
Great for flavoring your favorite foods.
You can use your favorite herbs to customize to your taste.
It can easily be made gluten free.
Can be made ahead of time.
It’s made with vegetable stock making it completely vegan and vegetarian.
Ingredients & Tools
Oil or Vegan Butter: This gives the gravy a rich flavor.
All Purpose Flour: This will ensure the gravy gets thickened.
Vegetable Stock: You’ll need a vegetable stock or broth to add flavor. You can make it yourself or purchase it.
Fresh Sage Leaves: This will give the gravy a bright fresh flavor. Substitute dried or other herbs.
Salt & Pepper: Balances the flavor of the gravy. Adjust as necessary.
How to make vegan gravy
Are you ready to be astounded by just how easy it is to make homemade vegan gravy from scratch? Read on! I've given step by step photos so you have perfect results every time.
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the oil in a pan, then stir in the flour and cook for 2 minutes, stirring.
Gradually stir in the stock, whisking to combine.
Crush the sage leaves in your hand (to release the flavor and aroma) then add them to the pan and bring to a boil.
Reduce the heat and simmer for 5 minutes, whisking regularly. The sage gravy will thicken further as it cools slightly.
Remove the sage leaves, taste and season with salt and pepper.
Tip: If your stock is salty, you might not need to add any salt.
Make sure your flour is cooked into the oil or butter to ensure it doesn’t clump up.
Gravy may seem too watery at first but it does thicken as it cools.
If you use a store bought vegetable stock, be mindful of how much salt is in it. Taste as you go to control the salt level.
Keep the pan with low heat to make sure the gravv doesn’t burn.
If you don’t have fresh herbs on hand, use dried and strain out if necessary.
Try it with this Mushroom Wellington.
Drizzle on top of these Portobello Mushroom Steaks.
Pour on top of these Vegan Garlic Mashed Potatoes.
Use it to dip these Roasted Potato Peelings With Rosemary.
Toss into this Mushroom Pasta with Butternut Squash and Sage
Change up the flavor of this vegan gravy by adding different herbs such as rosemary, basil, or thyme.
You could use mushroom stock instead of vegetable stock for a mushroom flavor.
Use a vegan butter substitute instead of oil for a more classic flavor.
Add a pinch of cayenne pepper for a slight kick of spice.
To Make Gluten-Free: To make this vegan gravy gluten-free, you’ll need to use an all-purpose gluten-free flour blend instead of wheat flour. You could also use arrowroot starch or tapioca starch.
To Make It Vegan: The ingredients in this recipe are naturally vegan, just make sure you are using a vegan butter substitute if you choose not to use oil. Otherwise, it will be a vegetarian gravy recipe.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Freezing: You can freeze your cooked gravy in an airtight container or bag for up to 4 months. Thaw in the fridge overnight and reheat. If some moisture is lost, whisk in some more vegetable stock or water.
Storing: Store your gravy in an airtight container or jar for up to one week. This makes it the best make-ahead vegan gravy.
Is store-bought gravy vegan? Some can be, but be sure to check your labels as most can contain dairy ingredients. They also will most likely contain gluten ingredients. Making your own with this recipe is vegan.
Is gravy bad for you? Gravy can be unhealthy depending on the ingredients used in making it. This is why it’s best to make your own gravy from scratch.
What’s the best way to reheat gravy? Add your cold gravy to a skillet over medium-low heat and warm through. If it needs more liquid, use some vegetable stock, mushroom stock or water until it reaches desired consistency. You’ll also need to check the seasoning to see if adding more salt or pepper is necessary.
Can you make gravy without flour? Gravy can be made without flour. Replace it with tapioca starch, cornstarch or arrowroot starch. This may change the consistency slightly depending on which you use.
Easy Vegan Gravy
- 1 tablespoon oil or vegan butter
- 1 ½ tablespoons all-purpose flour (plain flour)
- 2 cups (475ml) vegetable stock/broth
- 5 sage leaves or a sprig of rosemary or thyme
- Salt and pepper
- Heat the oil in a pan, then stir in the flour and cook for 2 minutes, stirring.
- Gradually stir in the stock, whisking to combine.
- Crush the sage leaves in your hand (to release the flavor and aroma) then add them to the pan and bring to a boil.
- Reduce the heat and simmer for 5 minutes, whisking regularly. The sage gravy will thicken further as it cools slightly.
- Remove the sage leaves, taste and season with salt and pepper. If your stock is salty, you might not need to add any salt.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.