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The best quick and easy vegan gravy that you can make in just 5 minutes!
Gravy is one of those recipes that seems more complicated than it actually is. There are so many variations! The thickener to liquid ratio, what kind of thickener to use, what and how much seasoning to use, to make a roux or not, etc.
In actuality, gravy is pretty easy to make. This version uses flour as a thickener - but we actually are not making a roux. Because I love to add vegan butter to my mashed potatoes, I prefer to make my gravy without any butter or oil. Don't worry though, this gravy still turns out creamy and flavorful!
You only need a few simple ingredients to make the best vegan gravy.
- Vegetable stock: Grab some from the store or make your own. My favorite cheap way to achieve vegetable stock is by using vegetable bouillon paste-like Better Than Bouillon.
- Flour: All-purpose flour to thicken the gravy.
- Garlic: The recipe calls for fresh cloves, but you can also use 1 teaspoon of garlic powder.
- Onion powder
- Soy sauce: This helps give the gravy an umami flavor. See the section on substitutions if you cannot have soy.
- Sage & thyme: Classic savory spices.
- Vegetable bouillon: There are tons of vegetable bouillon options there! Two of my favorites: Not Chick'n Bouillon Cubes and the paste I linked above next to the vegetable stock bullet point. You can also use a teaspoon or two of Trader Joe's Vegan Chicken-less Seasoning Salt.
- Salt and pepper to taste
How to Make Vegan Gravy
This method could not be any easier! Simply throw all of the ingredients into a blender, blend until all ingredients are fully incorporated. I prefer to use a blender rather than whisking the flour in to make sure there will be absolutely NO clumps.
Pour the gravy into a medium-sized pot. Bring to a simmer on medium heat for a few minutes, until the gravy is warm and thick. Season with salt and pepper as needed. If you want a richer flavor, add some more soy sauce.
Substitutions & Adaptations
Can I Make This Recipe Gluten-Free?
Yes! Simply use a 1-to-1 gluten-free flour blend in place of the flour. Or, use 2 tablespoons of cornstarch.
How Can I Make This Gravy Soy-Free?
You can use coconut aminos instead of soy sauce. Or, simply leave it out and add a little more bouillon for additional flavor.
Can I Double This Recipe?
Feeding a crowd? I definitely recommend doubling or even tripling the recipe if you're servings more than 4 people. In the recipe card, click on the servings amount and adjust accordingly.
Make-Ahead and Storage Tips
Although this gravy is super quick and easy to make, you can make it ahead of time if needed. Simply store the gravy in the fridge, then heat it back up on the stove or in the microwave.
To store the leftovers, place the gravy in an airtight container in the fridge. It will last about 3 days. You can also freeze the gravy for up to 3 months.
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- 2 cups vegetable stock
- 3 tablespoons flour
- 2 cloves garlic
- 1 teaspoon onion powder
- 1 teaspoon soy sauce
- ¼ teaspoon sage
- ¼ teaspoon thyme
- 1 veggie bouillon cube
- Pepper to taste
- Salt to taste
- Put all of the ingredients in a blender. Blend until smooth.
- Pour into a medium pot. Heat on the stove on medium heat. Bring to a simmer.
- Let simmer for about 3 minutes, whisking frequently.