This easy plant-based gravy recipe is ready in under 10 minutes and only requires one pan to make! I created the easiest plant-based gravy for your mashed potatoes, stuffing or next holiday meal.
Can you eat gravy on a plant based diet? Traditionally, gravy is made using drippings from the turkey to make, which means it's not plant based. However, this easy recipe makes the easiest plant-based gravy.
How to Make Plant-Based Gravy
It's really to make an easy plant-based gravy. There are some really great vegan beef broths on the market. In Canada, PC makes a good one and in the United States (and some places in Canada) you can get better than bouillon vegan beef broth. This recipe can be made with vegetable broth but I don't recommend it since the vegan beef flavour matches the taste of traditional gravy. The depth of flavor you receive from the vegan beef broth is much richer and deeper than a vegetable broth.
To make plant-based gravy:
- Start by heating a saucepan and melting the butter into it on medium heat.
- While butter melts create a slurry by mixing a bit of your broth with your potato starch to avoid clumping. Set aside.
- When butter is melted add garlic until fragrant (about 1 min)
- Mix in the rest of your ingredients except for the slurry. You don't want to add in the potato starch to early as the continued heat can breakdown the starch and make it not do it's job.
- Whisk frequently until it begins to boil.
- Whisk in potato starch slurry and reduce heat to simmer.
- Continue to whisk as it begins to thicken.
- Serve over your favourite potato recipe!
Recipes to top with the easiest plant-based gravy
- Plant-Based Mashed Potatoes
- Tater Tot Poutine
- Air Fryer Tater Tots
- Sweet Potato Fries
Kitchen Equipment I used for recipe:
- Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
- Super cheap but quality non-stick pan – A good non-stick pan will change your life and it doesn’t have to break the bank. I love this one because it’s made out of granite and is super durable!
Plant-Based Gravy
Ingredients
- 2.5 cups Vegan Beef Broth
- 2 tablespoon Plant-based Butter
- 2 tablespoon Potato Starch
- 1 tablespoon Tamari
- 1 tablespoon Garlic minced
- 2 teaspoon Onion powder
- 1 tablespoon Nutritional Yeast
Instructions
- Start by heating a saucepan and melting the plant based butter into it on medium heat.
- While butter melts create a slurry by mixing a bit of your broth with your potato starch to avoid clumping. Set aside.
- When your plant-based butter is melted add garlic until fragrant (about 1 min)
- Mix in the rest of your ingredients except for the slurry.
- Whisk frequently until it begins to boil.
- Whisk in potato starch slurry and reduce heat to simmer.
- Continue to whisk as it begins to thicken.
- Serve over your favourite potato recipe!
If you try this recipe, please leave it a 5-star review in the comments section below! I’d love to hear from you! You can rate it, comment about it, send us pictures about it on Instagram @RescueDogKitchen.
Nutrition Facts for Vegan Gravy
The nutrition information presented here is for all of the ingredients. I take all of the nutritional information from Cronometer a nutritional tracker website that provides you with a lot of great information, especially regarding micronutrients!
Nutrition Facts
5 servings per container
Serving Size1 g
- Amount Per ServingCalories77
- % Daily Value *
- Total Fat
4.5g
7%
- Sodium 612mg 26%
- Potassium 86mg 3%
- Total Carbohydrate
6g
2%
- Dietary Fiber 0.5g 2%
- Sugars 0.1g
- Protein 2g 4%
- Vitamin C 1%
- Calcium 2%
- Iron 5%
- Vitamin E 3%
- Thiamin 182%
- Riboflavin 128%
- Niacin 41%
- Vitamin B6 83%
- Vitamin B12 352%
- Folate 78%
- Pantothenic Acid 1%
- Phosphorus 1.5%
- Magnesium 1%
- Zinc 1%
- Selenium 1%
- Copper 2%
- Manganese 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sauces and dips in general aren't very nutritious. I try to limit them as much as possible because save for a few you're just adding extra calories and sodium to a meal (extra delicious calories albeit).
That being said this gravy gets a bit of a boost in a couple of areas because of the nutritional yeast we add-in. This easy vegan gravy recipe also has less than 100 calories per serving coming in at only 77, which puts it on the lighter side still so all in all, not a terrible choice.
Commonly asked Vegan Gravy Questions
How long does vegan gravy last in the fridge?
Generally about 5 days to a week.
Because there aren't a ton of additives to this recipe it holds for a while. Although the longer it sits the more it will set so when you go to reheat it for a meal you may have to mix in water so that it's not jelly-like.
Other recipes you might like:
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Ryan
Made this gravy for my mashed potato’s and oh boy is it good! I used the presidents choice no-beef broth (super affordable) and loved the flavour. Gonna freeze it in smaller containers to have whenever I need gravy. Any thoughts how long it could last in freezer?