Can I make this gravy gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend (avoid almond or coconut flour) and use tamari instead of soy sauce if needed.

Can I skip the nutritional yeast?

You can, but it adds umami and depth. If you omit it, add a splash of soy sauce or a teaspoon of miso paste to boost flavor.

Can I use vegetable broth instead of water?

Absolutely! Using broth will enhance the richness and give a deeper color. Just be sure to reduce soy sauce as the gravy will taste too salty.

How do I adjust the thickness?

For thinner gravy, whisk in a bit of water or broth. For thicker gravy, simmer for a few more minutes.

Can I make this gravy ahead of time?

Yes! It stores well in the fridge for up to 5 days and reheats beautifully. It also freezes for up to 3 months.

Vegan Gravy

Name: Vegan Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon rubbed sage; 1/4 cup nutritional yeast; 1/2 cup all purpose flour*; 2 cups water; 1/4 cup soy sauce or tamari*; salt and pepper to taste

Vegan Gravy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savory vegan gravy - comes together in 15 minutes!

Author: Lyndsey Hiltner
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 Servings 1x
Category: Sides
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon rubbed sage

1/4 cup nutritional yeast

1/2 cup all purpose flour*

2 cups water

1/4 cup soy sauce or tamari*

salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Sauté: Heat olive oil in a saucepan over medium. Add the onions to the pot and cook for 4-5 minuted or until soft. Add in the garlic, thyme, and sage and cook for another minute. Sprinkle over the nutritional yeast and flour and stir into the onions.
Simmer: Pour the water and soy sauce into the pot slowly, whisking continuously to prevent clumps. Reduce heat slightly and continue to simmer while whisking until you achieve your desired gravy consistency. Season with salt and pepper to taste.
Blend: Remove gravy from heat and allow to cool slightly. Transfer to a high speed blender and blend until completely smooth. Allow steam to release periodically to prevent a gravy explosion. Return gravy to saucepan and place back on the stove to heat through. Serve.

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Notes

*Gravy will keep in an airtight container in the refrigerator for 3-4 day or can be frozen for up to 1 month.

*To make this recipe gluten-free, swap out the all purpose flour for gluten-free all purpose flour and use tamari instead of soy sauce.

*Due to the flour, the gravy gets very thick when chilled. Reheat leftovers in a small pot or saucepan on the stove over medium-low heat. Add a splash of water to thin and whisk well.

*Nutrition facts are estimations.

Nutrition

Serving Size: 1/4 cup
Calories: 77k
Sugar: 1.4g
Sodium: 380mg
Fat: 4.4g
Saturated Fat: 0.6g
Unsaturated Fat: 3.8g
Trans Fat: 0g
Carbohydrates: 7.1g
Fiber: 1.3g
Protein: 2.3g
Cholesterol: 0mg

Find it online: https://censoredbaker.com/vegan-gravy/