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Privacy Policy and Terms of Service apply. This delicious vegan gravy is super simple, hearty and ready in 15 minutes. Perfect to pour over your vegan mashed potatoes or pretty much everything! This gravy is the perfect sauce for any holiday like Thanksgiving or Christmas, but also for any special occasion meal. However, this stuff is SO good I could eat it every single day. It’s a healthier and lighter alternative to the classic gravy, but it’s extremely tasty.
I prefer to use garlic and onion powder to save some time, but please feel free to sautée some fresh garlic and onion until golden brown instead. Keep leftovers in a sealed container in the fridge for 3-4 days or in the freezer for about 3-4 months. I prefer to use flour as it’s less processed and this gravy is spectacular. If you don’t eat gluten, please feel free to use any GF flour you have on hand. I’ve made this recipe using brown rice flour and it works amazing, but any GF flour will do.
If you don’t eat oil, just use some water or vegetable stock instead to sautée the flour, or mix all the ingredients in the saucepan until well combined and cook until thickens. Add any fresh or dried herbs or spices you want. Any type of oil will do. Use dark soy sauce if you want your gravy to have a darker color.
Fries and mashed potatoes are my favorite ones, but all of them are amazing! Just keep your leftovers in an airtight container in the freezer for 3-4 months. Thaw the frozen gravy in the fridge overnight, then reheat it in a saucepan over medium-low heat, whisking frequently to prevent lumps. Just transfer to a saucepan and cook over medium-low heat, whisking frequently to prevent lumps until it’s hot. You can also reheat it in the microwave. Just transfer the gravy to something shallow in depth that’s microwave safe, and use short 30-second bursts of heat, whisking or stirring in between, until your gravy is liquid and steaming. Add the tamari or soy sauce and whisk one more time.
Slowly whisk in the vegetable stock and the milk until no clumps remain. Cook over medium heat for about 5 minutes or until thickens, whisking frequently. Serve immediately with dishes like vegan mashed potatoes or vegan meatloaf. To reheat the gravy, just transfer to a saucepan and cook over medium-low heat until it’s hot, whisking frequently. 8 tsp ground black pepper, just in case you prefer to make my previous recipe.
Update Notes: This post was originally published in November of 2017, but was republished with new photos, step by step instructions and tips in November of 2019. Find me on Twitter, Instagram, and Pinterest. Delish with our prime rib and German noodles for Christmas dinner. OMG this is one of the best gravies I’ve ever had I stayed true to the recipe and it was perfect for me.