This Easy Vegan Gravy Recipe uses simple ingredients and comes together in about 10 minutes. The golden color and deep umami flavor make it an instant favorite — I’ve served this to guests for years and often hear it called the best gravy ever, even from meat eaters.
This vegan and gluten-free gravy is lighter than traditional Thanksgiving gravy but still delivers the flavor and texture you expect from a rich pan gravy—without animal products. It’s versatile year-round. My partner loves it spooned over mashed potatoes, poured on vegan meatballs and dinner rolls, drizzled over roasted broccoli, or served with a roasted whole cauliflower. The ingredients are everyday pantry staples and the results are reliably delicious.
Why you’ll love this recipe
- Fast: Ready in about 10 minutes using nine simple ingredients (including salt and pepper).
- Delicious: Rich, savory, and full of umami—great on potatoes, vegetables, rolls, grains and more.
- Requires no special equipment beyond a small saucepan and a whisk.
- Make ahead and freeze: This gravy stores well and is perfect for holiday prep.
- Flexible timing: You don’t need to wait for the main dish—make it whenever it’s convenient.
- Miso paste adds a subtle poultry-like depth that helps mimic traditional turkey gravy flavors without animal products.
Ingredients and Substitutions
- Vegetable broth: Homemade stock gives the best flavor control, but any low-sodium vegetable broth works.
- Olive oil: A small amount adds richness and a silkier texture; you can omit it and use broth only for a lighter version.
- Flour: Any all-purpose flour works. For gluten-free, use a 1:1 gluten-free blend.
- Arrowroot powder: A preferred thickener in this recipe for a glossy finish. Cornstarch will also thicken but yields a different texture.
- Miso paste: The key umami ingredient. Light (mellow) miso is recommended. If you avoid soy, seek rice- or chickpea-based miso varieties.
- Fresh herbs: A mix of parsley, sage, rosemary and thyme is ideal. If using dried, use about 1 teaspoon total.
How to make Vegan Gravy
Step 1: In a small bowl, stir together the flour, onion powder, garlic powder, salt, white pepper and finely chopped fresh herbs.
Step 2: Heat the olive oil in a small saucepan over medium heat. Whisk in the flour and herb mixture to form a roux (a thick paste). Keep whisking so the flour cooks and no raw flour flavor remains.
A roux is flour and fat cooked together to thicken sauces.
Step 3: Reduce heat to medium-low. Gradually whisk in the vegetable broth, ½ cup at a time, whisking until the gravy is smooth and uniform between additions. This prevents lumps.
Step 4: In the last ½ cup of broth, dissolve the miso paste and arrowroot powder, then whisk that mixture into the pan. Miso adds essential depth—don’t skip it.
Step 5: Cook over low heat for another 2 minutes until the gravy thickens. Taste and adjust seasoning if needed.
Debra’s Pro Tips
- Estimate about ⅓ cup of gravy per person, and make a little extra if you can.
- Whisk continuously while adding stock for a lump-free result. Slow, steady whisking during the roux stage is key.
- For an ultra-smooth gravy, blend briefly with an immersion blender while still in the pot.
- Keep heat at medium-low; lower the heat if the gravy starts to clump or bubble too vigorously.
- Create the final slurry (arrowroot + miso) in the last ½ cup of stock before adding to the pan for best incorporation.
- This gravy reheats and freezes well—make it ahead and rewarm gently when needed.
- Leftovers taste fantastic smothered over vegetables, bowls, or sandwiches.
Meal Prep and Storage
- Serve: Hot is best. Use a small pitcher or gravy boat, and pour over potatoes, vegetables, biscuits, rice or grains.
- Prep ahead: You can make the gravy, keep it covered on the stove for up to 2 hours, or refrigerate until needed.
- Store: Cool to room temperature, then store in an airtight container in the fridge for up to one week, or freeze for up to three months. Leave room for expansion if using glass jars.
- Freeze: Freeze in portioned containers or silicone molds for 1-cup servings, then transfer to freezer bags for convenience.
- Reheat: Rewarm gently on the stovetop over low heat, whisking occasionally. If too thick after chilling, thin with 1–2 tablespoons of vegetable broth at a time until you reach the desired consistency.
More Healthy Thanksgiving recipes
-
Homemade Vegan Dinner Rolls
-
Gluten-free Cornbread Stuffing
-
Easy Green Beans with Almonds
-
Cranberry Chia Jam (no refined sugar)
If you make this recipe, please consider leaving a rating and comment where you found it and sharing a photo on social media. Tag the cook so others can find the recipe and your helpful tips.
📖 Recipe
Vegan Gravy Recipe
Equipment
- Balloon whisk
- Measuring cups and spoons
- Small saucepan (2–3 quart)
Ingredients
- ¼ cup olive oil
- ¼ cup + 1 Tablespoon flour*
- 1 Tablespoon fresh herbs* (or 1 teaspoon dried)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon sea salt (adjust to taste)
- 2 cups vegetable broth
- 2 Tablespoons light miso paste
- 1 Tablespoon arrowroot powder
Instructions
- In a small bowl, combine the flour, fresh herbs, onion powder, garlic powder, white pepper and sea salt.
- Make a roux: heat the olive oil in a saucepan, then whisk in the flour mixture until a thick paste forms. Cook 1–2 minutes over low heat to remove raw flour flavor.
- Slowly add the vegetable broth, ½ cup at a time, whisking until smooth after each addition.
- In the final ½ cup of broth, dissolve the miso paste and arrowroot powder. Whisk this mixture into the gravy and cook over low heat for 2 minutes until thickened.
- Cool completely before storing. Reheat gently on the stovetop, thinning with additional broth if necessary, 1–2 tablespoons at a time.
Notes
Flour: Use whatever flour suits your needs. A 1:1 gluten-free blend works well for gluten-free cooking.
Fresh herbs: If fresh aren’t available, use 1 teaspoon dried. Parsley, sage, thyme and rosemary give the most authentic gravy profile.
Vegetable broth: If using store-bought broth that’s salted, omit or reduce added salt and taste before adjusting.
Freezing: Make sure the gravy is completely cool before freezing. Leave headspace in glass jars to allow for expansion, or freeze in molds and transfer to freezer bags for easy portions.
Nutrition (approx.)
Nutrition is an estimate and will vary depending on specific ingredients used.