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Vegan gravy on mashed potatoes

Easy Vegan Gravy

An incredibly easy vegan gravy made in just 10 minutes. So rich, savory, and flavorful. (Plus made without butter or oil!)
AuthorKaitlin - The Garden Grazer
Prep Time:2 minutes
Cook Time:8 minutes
Total Time:10 minutes
CourseSauce
CuisineGluten-Free Option, Oil-Free, Vegan
Servings8 (1/3-cup servings)

Ingredients

  • 2 1/2 cups vegetable broth
  • 1/4 cup all-purpose flour* (gluten-free if desired)
  • 3 Tbsp. nutritional yeast
  • 2 Tbsp. tamari or soy sauce
  • 1 tsp. Dijon mustard
  • 1 tsp. onion powder
  • 1 tsp. garlic powder

Herb variation (optional):

  • Add about 1/2 tsp. poultry seasoning, rosemary, oregano, thyme, sage, or fresh chives

Instructions

  • Add all ingredients to a medium pot over medium-high heat.
  • Immediately whisk well to combine, making sure all flour clumps are dissolved.
  • Bring to a light simmer, whisking often until gravy is thick and smooth. (It can thicken fast so keep an eye on it!)
  • Taste and adjust flavors if desired, or add salt/pepper.

Notes

*Flour: I use Bob's Red Mill gluten-free flour. You could substitute oat flour, although this doesn't thicken up quite as much in my experience.
Thickness: Use 2 cups broth for extra-thick gravy, or 3 cups broth for thinner gravy. (I like it at about 2 1/2 cups.)
For gluten-free: Use a gluten-free flour and tamari.
Double or triple the recipe as needed. This yields 8 small (1/3 cup) servings.

Nutrition Per Serving (Estimate)

Calories: 32 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 74 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 157 IU | Vitamin C: 1 mg | Calcium: 5 mg | Iron: 1 mg