Do you have 5 minutes? Then you can make this Easy Vegan Gravy! Made with just 6 ingredients, this gravy is ridiculously easy to make. Your mashed potatoes are begging for it!

easy vegan gravy over mashed potatoes

Is there much better than a big ol’ bowl of mashed potatoes, just smothered in gravy? I dare say there isn’t.

Your mashed potatoes are in need of this delicious EASY vegan gravy, and the best news is they can have it in just 5 minutes!!!

So many vegan gravy recipes out there are rather complicated, with their chopped onions and mushrooms… I don’t know about you, but usually by the time I think about wanting gravy, I’m ready to eat, so I wanted to create a super easy & quick recipe for all my emergency gravy needs!

easy vegan gravy in a ladle

This easy vegan gravy will come in handy on Thanksgiving, Christmas, and any other holiday! Even if the other recipes you make are complicated, at least this one is not.

Here are a few other recipes that go well with easy vegan gravy: Try it on top of:

The Best Vegan Meatloaf (just leave off the ketchup topping)

Vegan Mashed Potatoes, of course!

Oven Roasted Potato Wedges (fries and gravy, yes please!)

Vegan Meatballs

I think you are going to love this Easy Vegan Gravy. It’s:

Ridiculously easy to make

Inexpensive to make

Savory and so flavorful!

Creamy and smooth

Kid-friendly

easy vegan gravy over mashed potatoes close up

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!

easy vegan gravy over mashed potatoes
4.97 stars (407 ratings)

Easy Vegan Gravy

This Vegan Gravy is so incredibly easy to make. It's the perfect addition to mashed potatoes and only takes 5 minutes!
Cook: 5 minutes
Total: 5 minutes
Servings: 8 servings

Ingredients 
 

  • 2 cups vegetable broth
  • 3/4 teaspoon onion powder
  • 3 tablespoons nutritional yeast
  • 1 tablespoon soy sauce (or use tamari for gluten free)
  • 1/2 teaspoon dijon mustard
  • 1/4 cup all purpose flour (or use brown rice flour for gluten free)

Instructions 

  • Add all ingredients to a medium sized pot and bring to a boil.
  • Whisk over medium-high heat for a couple of minutes, until the gravy thickens.
  • Serve with mashed potatoes! This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve.

Video

Nutrition

Serving: 1serving | Calories: 30kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

 

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Comments

  1. Wow – I just made this tonight – and it will be a STAPLE in our household!! I served it over pulled tofu nuggets and potatoes. And with a side of greens, it was a fabulous meal. THANKS!!

    1. I’m so glad you guys loved the gravy, and thrilled it will be a regular in your meal rotation! Thank you, Michelle, for sharing your review and comments!

  2. I have rarely found a recipe so simple and so delicious! With the added bonus of having easy to find – easy to work with – and probably in your pantry right now – ingredients. Thank you! I legitimately make this ALL THE TIME.

    1. Hi Angie. I love that you find this easy and delicious! Thank you for taking time to share you fun and great review!

  3. Sensational! I made it this evening and put it all over my steamed veg, totally transforming the taste of everything. I suffer from acid reflux LPR and this has transformed by meals. Thank you!

    1. Thank you for sharing your review, Geraint! I’m thrilled you love the gravy, and that it brings you great deliciousness!

  4. Most excellent recipe for Easy Vegan Gravy.  Very simple and easy to understand instructions and DELICIOUS!!!

  5. I make this all the time it’s delicious, I do add a bit of vegemite to mine if I want a darker gravy. Equally yum and a boost of B12.

  6. This is the best I had so far. It’s unbelievably good, easiest and the tastiest. My meat eater friends couldn’t believe it was vegan. They all asked for the recipe. Thanks Nora! 

  7. WRITE ON A POSTY NOTE AND STICK ON INSIDE CABINET DOOR NEAR OVEN!!! Trust me.

    No joke.  I never in a million year would have thought this recipe was going to be this easy and delicious.  I made two changes.  1.  My daughter (who is vegan) and myself (who is NOT vegan), both hate the taste of nutritional yeast. So… we kept it out.  And I added Thyme.  That was it. AMAZING.  I will NEVER EVER waste beautiful mushrooms again by putting them in gravy cuz this is SOOO good, written AS IS (minus nutritional yeast).  

    I put it on top of my luscious buttery vegan parsley mashed potatoes I make.  I ate 4 bowls!!! Laugh

    Was going to post picture, but can not figure out how. 

  8. This is SO good! We make it all the time and even non-vegans love it and can’t tell its vegan! Plus its so darn quick! Absolutely a go-to.

  9. Was in a pinch and found this – and it’s perfect! I had everything I needed and it really did take only 5 minutes.

    I was surprised at how good the flavor was with so few ingredients needed. Good quality broth prob goes a long way here.

  10. Made it and subbed yellow mustard for Dijon. The whole family loved it! Will be our go to recipe from now on. Thank you!

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