Now tell me: have you ever made gravy before? Does it totally intimidate you? Not as intimidating as pie though, right? After having a go at gravy a couple times now, I was super happy to learn that it’s a total cinch to make.
The first time I messed with this recipe, I used too much flour and it was legit a solid once refrigerated. It was goop, not gravy. No goop allowed!
This does thicken up a lot more once it’s refrigerated, but the floury clumps I just can’t handle. So instead of whisking flour right into the pot and then having to subsequently whisk your arm off to avoid clumps, we’re mixing the flour with the broth and then pouring it into the pot. Genius!
Recipe tips and substitutions
This recipe makes about 2 cups of gravy,
Mushrooms: If you absolutely loathe mushrooms, I think you could omit them. That said, they definitely adds lots of umami flavor. There’s not a ton of shrooms here, so I’d consider blending the cooled gravy and you probably won’t even know they’re there!
Vegetable Broth: Vegetable broth is the base for flavor here, so use one you love! I’ve been really into bouillon lately—it’s just so easy to always have on hand and way more affordable than the cartons. Plus you can easily add more concentrated flavor if you want.
Flour: This is key for thickening the gravy. This recipe calls for a bit less than typical recipes because I hate when it gets all gelatinous and weird. That said, if you want it thicker, simply add more flour. All purpose, whole wheat, and gluten free all purpose work. Don’t use almond or coconut flour, those won’t thicken it!
Soy sauce: We’re talkin’ major umami flavor here, since there’s not meat involved. Nutritional yeast helps deepen the flavor, too! Tamari can easily be subbed for gluten free.
Garlic and onion powder: I went the easy route to avoid chopping, but you could definitely use fresh onion and garlic if you’d like.
Refrigerate: Gravy will last up to four days in the refrigerator. Simply reheat over the stovetop or in the microwave prior to serving/
Freeze: Yes, you can freeze this vegan gravy! Simply place any leftovers in an ice cube tray or freezer baggie and freeze for up to 4 months. You can thaw it overnight in the refrigerator the night before you plan to use it.
You can amp up everything with a drizzle of gravy, from potatoes and loaves to morning egg dishes! Gravy can also be used to thicken and boost the flavor of your favorite soup. Check out some of my absolute favorite Thanksgiving recipes below!
Please let me know how this vegan gravy recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.
Warm olive oil in a medium pot over medium heat. Once hot, add mushrooms. Cook, stirring often, for about 7 minutes, or until mushrooms are browning.
Meanwhile, whisk together broth and flour in a liquid measuring cup until no clumps remain. Pour into pot with mushrooms. Whisk in in soy sauce, nutritional yeast, rosemary, onion and garlic powder, and several grinds of pepper.
Bring to a gentle boil and then reduce heat to low and simmer for about 10-15 minutes, whisking often, until mixture has thickened. If you want a thicker gravy, you can whisk 1 tbsp flour with 1 tbsp water in a separate bowl and stir that into the gravy. Note that it will get much thicker as it cools. You can blend gravy in the blender once cooled if you prefer it to be smooth.
GLUTEN FREE: Use tamari instead of soy sauce and brown rice flour instead of all purpose flour.