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. Thanks for your wonderful review and feedback, Susan! I’m glad you loved the gravy! Happy cooking!

    1. You can freeze it, but it might be an odd texture once thawed. I’d warm it up on the stove and use an immersion blender (or regular blender) to make it smooth again after freezing.

  1. This gravy is hands-down AMAZING. I hate to mess with greatness but Iโ€™m out of all-purpose flour and would like to make this for dinner tonight. Would white whole wheat, almond flour, or oat flour possibly work?

  2. Love this gravy!! I add a few other ingredients such as rosemary, steak spice blend, and a small amount of miso paste. Delicious! How long does it keep in the fridge though??

  3. I love how quickly this gravy comes together. I put everything in a cold pan and then heated it up. I had no lumps or problems with the texture. Thanks Nora!

  4. My go to! Iโ€™ve made it several times. And tonight I tried it with mushroom gravy because thatโ€™s all I had and it was delish!

    1. Awesome! I’m so thrilled you are loving the gravy! Thanks for your wonderful review and feedback!

  5. I love this gravy! I have tried to make a lot of vegan crafts and never really liked the taste but this is delicious. Thank you for giving me gravy back.

    1. You are welcome, Billie! I’m so thrilled you love it! Thanks for your awesome review and feedback! Yay to the gravy!

  6. I changed two things to fit my lifestyle and what I have on hand. I changed Dijon Mustard to regular mustard and brown rice four to oat flour as my thickening agent. I thought it still tasted great. P.S. I’m 80 years old.

    1. Hi Bernard. I’m glad you loved the gravy! Thanks for sharing your cooking experience and wonderful review!

  7. So good, even my non vegan husband commented on how good it was! I put all of the ingredients into a jar with a lid and shook it until combined, then poured it into a saucepan to cook and it came out perfectly, no lumps ๐Ÿ™‚

      1. The quickest gravy made from scratch, delicious as well! I stayed true to the recipe, but added mushrooms – sliced and pan fried prior.
        Thanks for the great recipe ๐Ÿ˜€

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