There’s something magical about a really good gravy. It pulls the whole plate together and makes every side taste ten times better (especially at Thanksgiving!). This savory vegan gravy is a classic brown gravy built on browned onions, a buttery roux, and umami-rich add-ins. Pour it over my Vegan Mashed Potatoes or Classic Vegan Stuffing and no one at the table will guess it’s vegan!
The Best Vegan Gravy Overview
- 📝 Recipe Name: The Best Vegan Gravy
- 🕒 Ready In: 25 minutes (5 minutes prep, 20 minutes cook)
- 🍽️ Serves: 10 (about 2.5 cups total)
- 🌱 Main Ingredients: Vegan butter, yellow onion, flour, beef-style bouillon, soy sauce, nutritional yeast, balsamic vinegar
- 📖 Dietary Info: 100% vegan, dairy-free, nut-free
- 😍 Why You’ll Love It: Rich, deeply savory flavor in about 25 minutes, and you can make it days ahead of the holiday.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“Made this for Thanksgiving… was delicious! Even the meat eaters enjoyed it!” — Emily ⭐⭐⭐⭐⭐
Table of Contents
Why This Gravy Works
If you want a vegan gravy that’s bold, savory, and tastes like it simmered all afternoon (even though it didn’t), this one’s a total winner:
- Rich, deep flavor. Browning the onions adds a ton of natural sweetness and umami, and the bouillon, soy sauce, and nutritional yeast layer in that classic “roasty” gravy vibe.
- Quick to make. You only need about 25 minutes from start to finish, so it’s easy to slot into your holiday cooking or whip up on a regular weeknight.
- Simple ingredients. Most of the items are pantry staples you can find in every grocery store. Plus, the recipe works with or without wine and nutritional yeast.
- Smooth and reliable. The roux ensures a silky, lump-free texture every time – no last-minute gravy panic.
Key Ingredients
- Vegan butter. This is the base of your gravy and helps the onions soften and brown. Any neutral, meltable vegan butter works well here.
- Yellow onion. Finely diced so it melts into the gravy and adds a deep, savory foundation. Browning it properly makes all the difference.
- Dry wine (optional). A splash of red or white helps deglaze the pot and adds depth. Red gives a richer color; white keeps the gravy lighter. Water works too if you prefer it alcohol-free.
- All-purpose flour. Forms the roux and gives your gravy that classic silky thickness.
- Cool water. Helps the roux blend smoothly without clumping.
- Beef-style bouillon. This is where the rich, “holiday gravy” flavor really comes from. Better Than Bouillon No-Beef or Edward & Sons cubes are great options.
- Soy sauce. Brings savory umami and deepens the color.
- Onion powder & garlic powder. Reinforce the flavor and round everything out.
- Nutritional yeast (optional). Adds a subtle, savory nuttiness that really boosts the flavor, but the gravy will still taste great without it.
- Balsamic vinegar. Just a small splash to brighten and balance the richness.
- Black pepper. Freshly cracked is ideal for a warm, peppery finish.
Find all measurements in the recipe card below.
Substitutions and Additions
- No wine. Deglaze with a splash of water or extra broth instead.
- No beef-style bouillon. Mushroom broth is a great swap that still packs in umami flavor. Or use regular veggie broth and boost the savory flavor with an extra tablespoon of soy sauce or 2 teaspoons of white miso.
- Bouillon cubes or paste. Better Than Bouillon No-Beef paste and Edward & Sons cubes are my favorites. If using the cubes, dissolve them in hot water first.
- Gluten-free. Swap the flour for a gluten-free flour blend, or use cornstarch as the thickener. Use tamari instead of soy sauce.
- Add mushrooms or extra garlic. Sauté them with the onions before adding the flour. Mushrooms make it richer, and garlic makes it punchier.
- Feeding a crowd. The recipe doubles easily! Just keep whisking so it stays smooth.
How to Make Vegan Gravy
Step 1 – Brown the onions. Start by slowly cooking the onions in vegan butter in a medium saucepan until they’re soft, golden, and full of flavor.
Step 2 – Build the roux. Stir in the flour to form a smooth paste – this is what gives the gravy its body.
Step 3 – Deglaze. Add a splash of wine (or water) to lift all those tasty browned bits from the bottom of the pot.
Step 4 – Add the liquids + seasonings. Whisk in water, bouillon, soy sauce, spices, and nutritional yeast, then bring everything to a gentle simmer.
Step 5 – Simmer to thicken. Let the gravy bubble away until it reaches your ideal consistency, then season to taste and serve warm.
Sarah’s Tips for a Foolproof Gravy
Even the best vegan gravy can have a hiccup or two – here’s how to handle the most common issues without stress:
- Gravy too thin: Simmer it a little longer to reduce, or mix 1 teaspoon of flour or cornstarch with a splash of water and whisk it in to thicken.
- Gravy too thick: Whisk in a bit more water or plant milk, a tablespoon at a time, until it reaches the perfect pourable consistency.
- Lumpy gravy: Grab a whisk or an immersion blender and blend until smooth. Make sure you add liquid gradually next time to prevent lumps from forming.
- Flavor feels flat: Add a splash of soy sauce, balsamic vinegar, or a pinch of nutritional yeast to boost depth and umami. Taste as you go!
- Too salty: Stir in extra water or unsalted broth to balance, and adjust seasonings afterwards.
- Burnt-on bits stuck to the pot: Don’t panic – pour in a little water or wine and scrape gently with a wooden spoon; those browned bits actually add flavor if you reincorporate them.
Make Ahead & Storage
This gravy is a lifesaver when you want Thanksgiving to feel a little less chaotic. Cook it completely, let it cool, then store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. If freezing, leave a little room at the top, since it expands as it freezes. Thaw frozen gravy overnight in the fridge.
To reheat, arm the gravy in a pot over low heat, whisking occasionally until smooth and steamy. If it’s thicker than you remember (it usually is after chilling), whisk in a splash of water, broth, or even a bit more soy sauce for extra savory flavor.
What to Serve With Vegan Gravy
This easy vegan brown gravy is the kind of sauce that immediately pulls your whole plate together – it’s rich, cozy, and works with pretty much everything on a holiday table.
Spoon it generously over your favorite Thanksgiving sides like Vegan Green Bean Casserole or dunk some warm Vegan Dinner Rolls.
And outside of Thanksgiving? It’s perfect for quick weeknight comfort: think roasted vegetables, plant-based meatloaf, or simple crispy potatoes. It’s one of those recipes you’ll want to keep in your back pocket.
Vegan Gravy FAQs
My recipe is made with vegan butter, browned onions and flour for the roux, then water, beef-style bouillon, soy sauce, nutritional yeast and a splash of balsamic vinegar for deep, savory flavor.
Use mushroom broth or regular vegetable broth plus an extra tablespoon of soy sauce or 2 teaspoons of white miso. This gives you tons of umami without using bouillon.
Yes! Better Than Bouillon No-Beef paste is my absolutely go-to for this recipe.
Totally! For a gluten-free option, swap the regular flour for a gluten-free blend or use cornstarch as your thickener. Whisk it well and it still comes out super smooth.
Yep! It actually gets even better once it’s had a moment to chill. Make it a day or two in advance, store it in the fridge, then reheat gently on the stove with a splash of water or stock to loosen it back up. Refer to the make-ahead section.
More Vegan Thanksgiving Recipes
- Vegan Chicken Pot Pie – Cozy, golden, and packed with veggies in a silky, savory sauce. Perfect for a main or hearty side.
- Vegan Scalloped Potatoes – Thinly sliced potatoes baked in a rich, creamy sauce that’s perfectly indulgent and comforting.
- Classic Vegan Stuffing – Packed with savory herbs and buttery flavor that’ll disappear fast at the table.
- Vegan Green Bean Casserole – Tender green beans smothered in creamy mushroom sauce, topped with golden, crispy onions. A classic everyone will love.
For more great holiday ideas, check out all of our vegan Thanksgiving recipes! There, you’ll find everything you need to have a holiday feast that’s 100% plant-based and unbeatably delicious.
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
Vegan Gravy
Video
Ingredients
- 4 tablespoons vegan butter
- 1 small yellow onion finely diced
- 1/4 cup dry red or white wine optional
- 1/2 cup all-purpose flour
- 3 cups cool water
- 2 teaspoons beef-style bouillon paste or 1 beef bouillon cube
- 1 tablespoon soy sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast (optional but recommended)
- 1 ½ teaspoons balsamic vinegar
- black pepper to preference
Instructions
- Brown the onions: In a pot, heat vegan butter over medium heat. Add diced onions and sauté for 8-10 minutes, until onions are very tender and lightly browned. (Add more time if needed to achieve the right color. Deglaze the pan as needed with a splash of water.)
- Form a roux: Sprinkle the flour over the onions and stir to coat so that the flour forms a paste. Cook, stirring constantly, for about a minute.
- Deglaze: Add a splash of dry wine (or water) to deglaze, scraping up any browned bits. Allow this to simmer for 2-3 minutes, till most of the liquid has evaporated.
- Make the gravy: Add in the cool water, whisking vigorously to break up any clumps of roux. Add the beef bouillon cube or paste, followed by soy sauce, (optional) nutritional yeast, onion powder, garlic powder, balsamic vinegar, and black pepper to taste. Bring the mixture up to a boil, then reduce heat to medium-low and allow it to simmer until slightly thickened.
- Cool and serve: The gravy may seem a little thin initially, but it will continue to thicken when removed from the heat. Transfer to your gravy boat or serving bowl and enjoy!
Notes
Nutrition
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
No holiday meal is complete without gravy and I just can’t get enough of this recipe. It’s super easy, quick, and really ties the whole plate together!
Thank you! I will try it this week for me and my partner 🙂 but I’m pretty sure we’ll love it ❤️👌
Best gravy ever and so easy! Highly recommend
Made this for Thanksgiving with a “chicken” bullion , was delicious! Even the meat eaters enjoyed it!(:
Amazing to hear!
Holy crap, never made this type of gravy, it’s soooo good!
Didn’t have the beef bouillon so I used a mushroom bouillon and white wine for the deglaze, will a million percent make it like that again!