This quick and easy homemade vegan brown gravy recipe can be made in minutes with just a few simple ingredients! All the savory comforting flavors of classic gravy that you love made without meat or dairy!
Brown gravy is traditionally made from beef drippings. That is what gives it the brown color and meaty flavor, however, it's easy to make it vegan by replicating the flavors with a beef-flavored vegan broth and some soy sauce to give it an extra savory flavor.
I use these flavors in my vegan beef, vegan ground beef crumbles, and vegan beef stew recipes too and it works perfectly.
This plant-based brown gravy is perfect to serve for holiday meals like Thanksgiving or Christmas. It's so easy to make, you can serve it with your savory weeknight meals, pour it over vegan biscuits, vegan meatloaf, or even French fries.
🧾 Ingredients and substitutions
- Broth - beef-flavored vegan broth works best. Not Beef brand makes a great one or you can just use standard vegetable broth if you can't find the beef-flavored variety.
- Soy Sauce - for more of a beefy savory flavor. You can also use Bragg's Liquid Aminos or Tamari to make it gluten-free.
- Flour or starch - to thicken the gravy. I prefer potato starch, but you can also use arrowroot or corn starch, or just plain white flour if you don't need it to be gluten-free.
- Nutritional Yeast - to give it a rich umami flavor. (optional)
- Herbs - for flavor. You can use fresh herbs like sage, oregano, and thyme if you would like. Italian herb mix also works well if you don't have individual herbs.
- Onion Powder - for flavor. You can also use garlic powder.
- Vegan Butter - (optional) for a more decadent gravy. You can also use coconut oil or any other neutral-flavored oil or simply omit it for oil-free gravy.
- Salt and Pepper - to taste, but the soy sauce should make the gravy salty enough.
🥄 How to make vegan brown gravy
Step 1 - Put all of the ingredients except for the vegan butter into a saucepan. (The broth should be cold or add cold water and a bouillon cube).
Step 2 - Whisk until the starch dissolves.
Step 3 - Turn on the stovetop to medium heat and frequently stir until it starts to boil.
Step 4 - Stir constantly for 30 seconds then turn off the heat.
Step 5 - Add the vegan butter or oil if you choose and stir until it's incorporated.
🍄 How to make mushroom brown gravy
If you want to turn this into a vegan mushroom gravy, saute sliced mushrooms of choice in a separate pan in a little olive oil. Sprinkle with a dash of salt and cook for about 5-7 minutes until tender, then pour the vegan gravy mixture over the mushrooms and stir well.
🥄 How to thicken gravy
You can use many things to thicken your gravy. All-purpose flour, cornstarch, potato starch, and arrowroot all work well. White flour is easy if you don't need it to be gluten-free.
Personally, I prefer to use potato starch. I feel that it gives it the best flavor and texture and it doesn't get gloppy and thick when it begins to cool as other methods do. I even prefer it over wheat flour for its great consistency and flavor!
See my post on vegan gravy for more gravy varieties or try my vegan chicken a la king.
🥡 How to store gravy
The brown gravy will keep well in an airtight container for up to 5 days in the fridge or store leftovers for up to 3 months in the freezer.
🍽️ What to serve with brown gravy
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan brown gravy recipe
Vegan Brown Gravy
- 2 cups Not beef broth or any other vegan broth
- 1 tablespoon soy sauce (or Bragg's Liquid Aminos or Tamari)
- 2 tablespoons potato starch or 1/4 cup flour
- 1 tablespoon nutritional yeast (optional but recommended for flavor)
- 1 teaspoons herbs of choice like oregano, thyme, sage, or Italian herbs
- 1/2 teaspoons onion powder
- 2 tablespoons vegan butter
- Put all of the ingredients except for the vegan butter into a saucepan. (The broth should be cold or add cold water and a bouillon cube).
- Stir until the starch dissolves.
- Turn on heat to medium and stir frequently until it starts to boil.
- Stir constantly for 30 seconds then turn off the heat.
- Add the vegan butter or oil if you choose and stir until it's incorporated.
- You can also use corn starch, arrowroot in equal part in place of the potato starch.
- You can also thicken the gravy with 1/4 cup of flour instead of the 2 tablespoons of potato starch.
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Continued gratitude for all that you share and a quick question- if this turns out more thin than desired, is it okay to just add more potato starch to thicken the next time we make it? Or perhaps add a slurry when this batch is cool and reheat? I also had this happen with the nacho cheese sauce where it became thin when it cooled. And I was wondering if I could just add a slurry with a bit more thickener and reheat. Peace
I'm so glad! 🙂
Sue Ruth says
I used potato starch, soy sauce, and added some tarragon. My husband and I loved it. Nice and thick with a lovely aroma. I found my gravy to use over the holidays! Thank you.
I'm so happy that you enjoyed the recipe! 🙂
We also used veg stock, and fresh herbs. IT WAS DEVINE. thank you so much 🙏
I'm so happy that you liked it, Aaron! 🙂
Can this gravy be frozen in small portions?
Yes, this gravy freezes well. Enjoy!
Jennifer Fredrickson says
Best vegan gravy I have ever made and soooo easy.
I'm so happy that you liked it! 🙂
Just a quick question, was this supposed to be a thin runny gravy? Bc it looked kinda thick in the pan right up until I added the butter. Just wondering if I’m used to super thick gravy or something else happened. Tasted great though!
It's not normally super thin. It is a little thinner when it's very hot and gets thicker when it cools down a little. Maybe you used 2 tsp of startch instead of 2 tbsp? I'm glad that you liked the flavor though!
María lisonbee says
My daughter volunteered the mashed potatoes and gravy for Thanksgiving. The gravy was delicious! I will be making it!
I'm so happy that you all liked it! 🙂
Perfect, and first time my boyfriend made it! We loved it, and I'm not a "gravy girl" - thank you so much!
Hi Sarah, I'm so happy that you guys liked it! 🙂
Paula Hodgins says
This gravy is devine, so so good. I've never made my own gravy, only used the packs that come with the Gardein roasts... wow, this is a keeper.
I'm so happy that you liked it, Paula! 🙂
Lorena Harrigan says
Simple & Delicious! I used Bare Bones broth and arrowroot flour instead of potato starch as recommended . Thank you ! I look forward to trying more of your recipes .
Happy Holidays !
You are very welcome, Lorena. I'm happy that you liked it! 🙂
This is so good!!!! I just made it with my own veg stock and used rice flour to thicken it and it was amazing!!! Thanks for your recipes, I really enjoy them:)
You're very welcome, Janet! I'm so happy that you like my recipes! 🙂
This was delicious and so easy to make. I made your mashed potatoes and poured this over top for an easy dinner. Thanks for the recipe.
I'm so happy that you liked it, Jill! 🙂