Best Vegan Brown Gravy (Perfect for Holiday Dinners)

Intro

It’s been so difficult to create a brown gravy that replicates the richness of a meat-based gravy. After several iterations, we’ve come up with a vegan brown gravy that easily rivals, and might even top, the meat-based version. Whether you need a gravy for an average weeknight meal or you’re pouring it over mashed potatoes and a holiday roast, this is the recipe for you.

This gravy is a total holiday essential in our house. It’s the thing that pulls the whole table together at Thanksgiving, Christmas, and Easter, and honestly, it’s just as good for Friendsgiving, Sunday dinners, or any special occasion where the gravy boat is going around the table. A holiday meal doesn’t feel complete without a big pour of gravy over everything, and we wanted a vegan version that’s rich, savory, and deeply flavorful enough to be the star of your holiday spread.

We think this recipe goes fantastic with our Vegan Stuffed Roast and Mashed Potatoes, so go check those out for an amazing Thanksgiving, Christmas, or Easter meal.

Now let’s get into the nutrition.

Nutrition

Gravy isn’t really considered a health food, but you can feel much better about eating this one than meat-based gravies, and even some plant-based gravies out there. This recipe makes about 10 servings (¼ cup each). Each serving has 36 calories, 1.2g of protein, 3g of carbs, and 1.6g of fat. That’s 0.2g more protein and 1.4g less fat than most meat-based gravies, and because this recipe is completely plant-based, it has no cholesterol.

It also has notable amounts of all the B vitamins except B5, plus folate, and more iron and calcium than most meat-based brown gravies. That makes it an easy way to sneak a little extra nutrition onto the holiday table, even at Thanksgiving, Christmas, or Easter, when most of us aren’t exactly counting.

Now let’s talk about the ingredients that make this gravy different from all the other vegan brown gravies out there:

What You’ll Need

• Vegan butter: we like using our cashew-based vegan butter recipe because it’s lower in bad fats and higher in healthy fats, and it makes the gravy taste delicious. Store-bought vegan butter works too.
• Mushroom powder: we add over a tablespoon because it enhances the earthy, umami flavor of the gravy. You can use pretty much any mushroom powder you have on hand (see the tips below for our favorites).
• Nutritional yeast: like most of our recipes, we love it as an easy way to add B vitamins and a savory flavor.
• Soy sauce: adds even more depth of flavor. Use liquid aminos or tamari to keep it gluten-free.
• Poultry seasoning: gives it that classic holiday gravy flavor. You can make your own (see the FAQ).
• No-beef or vegetable broth and all-purpose flour: the base of the gravy. Use 2 tablespoons of cornstarch instead of flour for a gluten-free version.

Tips for Success

• When making your roux, add the liquid very slowly and stir until it’s fully absorbed before adding more. Since this recipe doesn’t use an even ratio of fat to flour, adding the broth slowly is the key to avoiding a lumpy gravy.
• We recommend shiitake or porcini mushroom powder (blends work well too). We find these have the most flavor and make the best-tasting gravy.
• The longer you simmer, the thicker it gets. If you like a thicker gravy for your holiday mashed potatoes, simmer it longer. If you like it thinner, simmer for less time. It’s all up to personal preference!

How to Store

This gravy is best the day it’s made, but leftovers keep in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months, just defrost it 24 hours in advance (or use the defrost setting on your microwave). To reheat, warm it in the microwave or on the stovetop with a splash more broth.

Frequently Asked Questions

Ready to give it a try? Here’s the full recipe: