This super simple vegan gravy recipe is rich, flavorful, and tastes like the real thing! It’s the perfect accompaniment to your mashed potatoes, and a must on your holiday table!
The weather has begun to cool, and the feel of autumn is in the air. This time of year I start craving comfort food, like vegan mashed potatoes and gravy!
My family is all too happy to oblige my obsession, especially my husband!
I’m getting an early start on my holiday meal planning, and this recipe is definitely making the cut for our Vegan Thanksgiving Meal Plan! I’ll also include my vegan cornbread dressing, and vegan sweet potato casserole! This gravy is also delicious serves with my vegan dairy-free biscuits for a special comfort food breakfast!
Honestly, I don’t think it could be Thanksgiving without a side of gravy!
I can envision my mom leaning over the stove top whisking together a gravy using the juices from the turkey by adding a little cornstarch.
This recipe is authentic, yet super simple, and plant-based! While it includes a good number of ingredients, I guarantee, if you’re a vegan, you likely have all of these ingredients in your fridge and pantry already.
Who has time to run to the grocery store when a craving for gravy is impending?!
Why you’ll love this Vegan Gravy…
- Perfect for Thanksgiving or Christmas
- Smooth and flavorful
- Tastes authentic
- Omnivore approved!
- Savory comfort food at its best!
- Shallots have a more delicate flavor than onion, but both will work.
- Garlic adds loads of flavor.
- Vegan Butter is used to sauté the onion and garlic, and gives this recipe a luscious creaminess. If you want to skip the butter, sauté the onion and garlic in vegetable broth.
- Tahini is often used in hummus, but it’s also perfect for this recipe. It is made from ground sesame seeds. It has an ultra creamy texture that gives this sauce what it needs to thicken up without the need for flour or cornstarch.
- Soy Sauce is used for a touch of saltiness.
- Maple Syrup adds a touch of sweetness.
- Vegetable Broth helps thin out the gravy.
- Vegan Worcestershire Sauce gives it that savory authentic flavor.
- Thyme is a seasonal herb perfect for the holidays. It has a a subtle flavor, and originates from the mint family. I used dried thyme in this recipe.
- Rosemary is another seasonal herb, that brings out the flavors of the gravy.
- Nutmeg is used in its ground form, and rounds out the seasoning.
For complete directions and quantities scroll to the bottom of the post to the recipe card.
Tools and Equipment
- Small saucepan to combine the ingredients.
- Whisk to combine the ingredients together.
- Gravy boat for serving.
How to Make Vegan Gravy – Step by Step
Step 1: Finely chop scallion and garlic. Add vegan butter to saucepan on medium heat. Allow butter to melt. Add scallions and garlic. Sauté for 3-5 minutes or until soft.
Step 2: Add tahini, soy sauce, maple syrup, vegetable broth, and spices. Whisk together to combine.
Step 3: Bring to a boil, whisking consistently so it doesn’t burn. Remove from heat. If gravy is too thick add a touch more vegetable broth until desired consistency is reached. Serve warm!
Top Tips for Making the Best Vegan Gravy
- Whisk your ingredients together, and remove from heat when it starts to bubble.
- Gravy will thicken as it sits. If you like a thinner consistency, whisk in a touch more vegetable broth until you reach your desired consistency.
- If you have fresh herbs, you can use those in place of the dried herbs, but you will want to double the amount you use. Instead of ½ tsp of dried thyme, use 1 tsp of fresh thyme. Fresh herbs are less fragrant than dried.
- Make in advance and freeze. If your Thanksgiving day is packed with making other recipes, you can make this recipe in advance and either freeze or refrigerate it. Then reheat when you’re ready to serve dinner!
How to Serve and Keep
There are so many ways to serve your vegan gravy! As mentioned above, mashed potatoes are a classic. You could also serve this recipe with my chickpea meatballs, meatless meatloaf, or as a dip for air fryer potato wedges!
When ready to store and keep, transfer to an air tight container, and place in the refrigerator for up to 4 days.
How to Reheat
When you’re ready to reheat your gravy, transfer it to a saucepan. If gravy is too thick, whisk in some vegetable stock. It will thicken as it cools in the fridge, but will melt back down when reheated.
Can you freeze vegan gravy?
Yes, you can freeze this recipe! Transfer to an air tight container. Label with the date and contents. When ready to serve, transfer to the refrigerator to defrost, then follow reheating instructions above.
If you don’t have time to defrost, no worries! Simply transfer the contents to the stovetop and allow it to defrost and reheat. This will just take a little extra time.
Keep in freezer for 2-3 months.
Check out these other must try vegan Thanksgiving and holiday recipes!
- Vegan Cranberry Sauce
- Vegan Potato Casserole
- Gluten-Free Vegan Pumpkin Pie Bars
- Pumpkin Risotto
- Vegan Pumpkin Pie by Food with Feeling
If you’ve tried this vegan gravy, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
- ¼ cup shallots finely chopped
- 3 cloves garlic minced
- ¼ cup vegan butter
- ½ tsp thyme dried
- ½ tsp rosemary dried
- ⅔ cups tahini
- ½ cup soy sauce
- ¼ cup maple syrup
- ¼ cup vegetable broth
- 2 tbsp vegan worcestershire sauce
- Finely chop scallion and garlic. Add vegan butter to saucepan on medium heat. Allow butter to melt. Add scallions and garlic. Sauté for 3-5 minutes or until soft.Top Tips for Making the Best Vegan Gravy
- Add tahini, soy sauce, maple syrup, vegetable broth, and spices. Whisk together to combine.
- Bring to a boil, whisking consistently so it doesn't burn. Remove from heat. If gravy is too thick add a touch more vegetable broth until desired consistency is reached. Serve warm!
- Store in an air tight container in the refrigerator for 3-4 days.
- Freeze for up to 2-3 months.