This easy plant-based gravy is perfect for mashed potatoes and more.
In the spring of 2021, I started a fully plant-based diet. I went through all kinds of food experiments, seeking to eliminate all animal products. When Thanksgiving rolled around, I came to a standstill. I wasn’t sure what to do. Giving up turkey was fine; I didn’t miss it that much. But gravy was a whole other story. What the heck was I going to smother my mashed potatoes in?
That’s when I discovered vegan gravy, and what a relief it was! I found this thick and rich sauce to be equally satisfying and perfect for more than just potatoes. I would drizzle vegan gravy on my whole plate—even the side salad. It has a beautiful balance of savory and umami flavors with a hint of sweetness.
If you think that vegan alternatives pale in comparison to the originals, prepare to have your mind blown. Vegan gravy is bursting with onion, garlic, nutritional yeast (which is salty and slightly cheesy), soy sauce, and Dijon mustard. This medley makes for a magnificent sauce that goes great on all kinds of dishes. Honestly, I hardly miss traditional gravy! It’s arguably much easier to make in a pinch, too.
The keys to velvety smooth vegan gravy
In this recipe, all-purpose flour acts as a thickener, bringing the vegan gravy to a satisfyingly smooth and creamy texture. But there are some tricks to keep in mind to ensure your gravy turns out just right. Throughout the recipe, make sure to whisk everything together thoroughly so that there are no lumps of flour or air bubbles. If you’d like it to be even smoother, blend the mixture with an immersion blender until it reaches your ideal texture. Taste-test so you can make sure it’s got that good mouthfeel, and enjoy!
How do I store leftovers?
Once cooled to room temperature, vegan gravy can be transferred to an airtight container. Refrigerate it for 3-5 days, or transfer it to a freezer-safe bag and freeze for up to 3 months. Make sure to label the bag so you can keep track of the time. When you’re ready, let it thaw in the fridge overnight. Warm on the stove over medium heat, stirring occasionally until it starts to simmer. Add more broth if needed to maintain the smooth, liquid texture.
Serving suggestions
Seeking to craft an entirely plant-based holiday meal? Serve your vegan gravy with Dairy-Free Mashed Potatoes, Vegan Meatloaf, Sautéed Broccolini, and a Vegan Salad. Alternatively, for a yummy lunch or dinner, pour vegan gravy over Cabbage And Noodles (with plant-based butter), Italian Rice (with olive oil instead of butter), or Roasted Brussels Sprouts And Sweet Potatoes (with maple syrup instead of honey). Believe it or not, there are tons of ways to enjoy a vegan meal—it’s all about staying creative!
Ingredients
- 2 cups low-sodium vegetable broth
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3 tablespoons nutritional yeast
- 2 1/2 teaspoons soy sauce
- 1/2 teaspoon Dijon mustard
- 4 1/2 tablespoons all-purpose flour
Instructions
- Place the vegetable broth, onion powder, garlic powder, nutritional yeast, soy sauce, Dijon mustard, and flour in a medium saucepan. Whisk well to combine the flour with the liquid.
- Bring the mixture to a boil over medium-high heat. Stir constantly as it simmers for 5-7 minutes until the gravy thickens.
- Remove the saucepan from heat. Taste the gravy and adjust seasonings if needed. Serve warm and store any leftovers in the fridge.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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