Amazing Vegan Gravy

Amazing Vegan Gravy is the vegetarian gravy recipe you’ve been waiting for! Made with nutritional yeast and marmite for a ton of flavour, this vegan brown gravy is perfect with mashed potatoes, poutine, or as part of your Thanksgiving table. This healthy gravy recipe is made from scratch and it’s super simple! 

A plate of mashed potatoes topped with vegan gravy with a gravy boat in the background

Are you guys ready to take a trip to gravy town? Because that is where we are going today. Allllllll aboard!!!

Is vegan gravy a misnomer? I don’t care if it is! I googled “what is gravy” and came away with a wealth of information my friends.

I read that technically gravy is made from the juices collected from cooking meat, with wine or milk or other liquids added in. We’re skipping the meat juice today, obviously, but if this Amazing Vegan Gravy is wrong, I don’t want to be right!

Why would you need vegan gravy? Well, first of all, because it’s delicious. It’s the perfect thing to smother your mashed potatoes with.

Looking for a vegan brown sauce to serve with your Vegan Lentil Loaf? This is the one!

Would you like to dunk your Crispy Potato Wedges in amazing vegan gravy? Of course you would.

And you guys, do I even need to point out that fries + vegetarian gravy + cheese curds = VEGETARIAN POUTINE?!!!

You know what to do with that information. I’ll just sit here and wait for the high fives to come rolling in. 

You can also use vegan gravy as a delicious sauce to top meal bowls any old time the craving strikes. 

There’s a whole world of gravies out there to meet your gravy-craving needs, but today we’re making vegan brown gravy. This is a thickened gravy which we’ll be starting with a roux.

It’s easy, and I’ll walk you through it step by step. You guys are going to love this!

vegetable broth, nutritional yeast, marmite, olive oil, flour, thyme, and black pepper on a grey background

What do I need to make vegan brown gravy?

I made a lot of vegetarian gravy recipes in order to crack the code for the perfect vegan gravy, and here it is. Time to gather up your gravy-making ingredients! Here’s what you need:

  • Olive oil –-> skip the good stuff and go with your basic cooking oil today.
  • Flour –-> I’m using all-purpose but we’ll discuss options below
  • Nutritional yeast –->this is the magic vegan pixie dust that’ll give your gravy that je ne sais quoi.
  • Vegetable broth –-> no “meat juice” needed here!
  • Marmite –-> this adds a punch of flavour and gives the vegan gravy a nice brown colour.
  • Thyme –-> Just in time!
  • Black pepper –-> to round things out.

How do I make this vegan gravy?

photo collage of a roux being made in a metal saucepan

Friends, this recipe is quick and easy.

Step 1: (above) You’re going to grab your favourite saucepan, and heat the olive oil to a nice shimmer over medium-high heat.

Step 2: (above) Add the flour, and cook, whisking constantly, for 1-2 minutes, until the flour is starting to get a nice toasty smell to it.

Step 3: (above) Now add the nutritional yeast and continue to whisk for a couple of minutes more.

The mixture will be quite thick at this point (see below) but will smooth out once you start adding broth. 

photo collage of gravy being made with a roux

Step 4: (above) Add 1/2 cup of the vegetable broth, and whisk it into the flour mixture until there are no lumps.

Step 5: (above) Add the remaining broth, and whisk until smooth.

photo collage of vegan gravy being made in a saucepan

Step 6: (above) Reduce the heat and simmer the gravy, whisking more or less constantly, until it begins to thicken.

Step 7: (above) Now add the Marmite – just a teaspoon at this point – whisk to combine, and then taste and season your gravy. Add salt and pepper, and perhaps a bit more Marmite.

Step 8: Transfer to a gravy boat or whatever you’re serving from, and serve this gravy hot!

overhead photo of vegan gravy in a yellow gravy boat

Can vegan gravy be made gluten-free?

I have’t personally tried this recipe with a gluten-free flour, but I’m confident that it would work out with an all-purpose gluten-free flour blend in place of the regular flour.

Can this gravy be made in advance?

Yes! You can make it, keep it in the fridge for up to 5 days, and re-heat it when you’re ready to serve. It will thicken as it cools and will thin out again when you reheat it.

How do you reheat vegan gravy?

I’ve used both the microwave and the stovetop to reheat this gravy.

Can I freeze this gravy?

Yes! Pour it off into a container and throw it in the freezer. Thaw and re-heat when you’re ready to use.

What if I don’t have Marmite?

You can replace the marmite with an equivalent amount of dark soy sauce. But Marmite is delicious and you should have it in your life!

What if I don’t have nutritional yeast?

The nooch is super important for this recipe, so there isn’t a substitute. Go out and get yourself some, it’s bonkers good on popcorn!

overhead photo of mashed potatoes topped with vegan gravy on a blue plate

Hey Nutrition Lady, what the heck is nutritional yeast?

Also commonly referred to as food yeast, Engevita yeast, Red Star yeast, nooch, or vegetarian pixie dust, nutritional yeast is a dehydrated, inactive form of yeast –  it won’t make bread rise. The yeast is grown on enriched molasses, and is an excellent source of B vitamins and protein.

It is important to note that not all nutritional yeast contains vitamin B12. Only nooch that has been fortified contains this all important vitamin, so if you’re relying on nutritional yeast for your B12 intake, be sure to check the label.

Nutritional yeast has a distinct cheese-like flavour. It can be enjoyed sprinkled on popcorn or salads, added to gravies, salad dressing, soups, casseroles, dips, and sauces. Nutritional yeast can be found at many health food stores, and can be found packaged under various brand names, and is also often found in dry bulk food sections of grocery stores.

Small amounts of nutritional yeast can be stored at room temperature in a closed container. Larger amounts should be stored in the refrigerator or freezer in a sealed package.

vegan gravy in a yellow gravy boat with a plate of mashed potatoes and gravy in the background

More recipes like this:

Homemade Pumpkin Puree
Vegan Lentil Loaf
Hasselback Butternut Squash
Miso Maple Roasted Brussels Sprouts
Naturally Sweetened Pumpkin Pie

a blue plate of mashed potatoes topped with vegan gravy
4.86 from 7 votes
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Amazing Vegan Gravy

Amazing Vegan Gravy is the vegetarian gravy recipe you've been waiting for! Made with nutritional yeast and marmite for a ton of flavour, this vegan brown gravy is perfect with mashed potatoes, poutine, or as part of your Thanksgiving table. This healthy gravy recipe is made from scratch and it's super simple!

Course Sauces
Cuisine American
Keyword Gravy, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10
Calories 75 kcal
Author Katie Trant

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 1/4 cup flour I used whole wheat pastry flour, but all purpose or a gluten-free flour is fine too
  • 3 Tbsp nutritional yeast
  • 2 cups good quality vegetable broth hot
  • 1-2 tsp Marmite
  • 1/2 tsp dried thyme
  • freshly cracked black pepper

Instructions

  1. Heat the olive oil in a sauce pan over medium-high heat.
  2. When the oil begins to shimmer, whisk in the flour. Whisk constantly for about 1-2 minutes until the flour begins to smell a bit nutty.
  3. Add the nutritional yeast and continue to whisk for one more minute.
  4. Add 1/2 cup of the broth and whisk into the flour mixture so that it is smooth and there are no lumps.
  5. Add the remaining broth.
  6. Simmer the gravy, whisking constantly, until it begins to thicken and is bubbling. This could take about 5 minutes.
  7. Reduce the heat to low, and whisk in the dried thyme, some freshly cracked black pepper, and 1 tsp of Marmite.
  8. Taste your gravy and decide whether you want to add a bit more Marmite, and adjust the seasonings as necessary.
  9. Transfer to a gravy boat, and serve hot!

Recipe Notes

  • Nutrition values are an estimate only. 
  • Can this gravy be made gluten-free? I have't personally tried this recipe with a gluten-free flour, but I'm confident that it would work out with an all-purpose gluten-free flour blend in place of the regular flour. 
  • Can this gravy be made in advance? Yes! You can make it, keep it in the fridge for up to 5 days, and re-heat it when you're ready to serve. It will thicken as it cools and will thin out again when you reheat it. 
  • How do you reheat this gravy? I've used both the microwave and the stovetop to reheat this gravy. 
  • Can I freeze this gravy? Yes! Pour it off into a container and throw it in the freezer. Thaw and re-heat when you're ready to use. 
  • What if I don't have Marmite? As stated above, you can replace the marmite with an equivalent amount of dark soy sauce. But Marmite is delicious and you should have it in your life! 
  • What if I don't have nutritional yeast? The nooch is super important for this recipe, so there isn't a substitute. Go out and get yourself some, it's bonkers good on popcorn!
Nutrition Facts
Amazing Vegan Gravy
Amount Per Serving
Calories 75 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 257mg11%
Potassium 72mg2%
Carbohydrates 5g2%
Protein 1g2%
Vitamin A 125IU3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published November 10, 2014. It was retested, re-photographed, and most recently updated on October 9, 2019.

As an Amazon associate I earn from qualifying purchases. 



 

Comments

  1. Sylvie says

    I’m a fan of veg/vegan gravies but this one is the easiest ever!! I made it tonight for my family, and my 3yr old asked wide-eyed “mama, where did you get this SAUCE??!!” He liked it. A lot. And so did the rest of us! Yum.
    Funny, I didn’t see the ingredient measurements so I winged it. It might not have been exactly like yours, but it was def delish. So the recipe is flexible too – bonus. 👌

  2. Hayden says

    Hi there

    Just wanted to say that I made this and it’s amazing! Thank you for your gravy sorcery!
    It freezes well, a quick blast in the microwave and I’m in gravy heaven.

    Cheers Hayden
    NZ

  3. Vegan Imp says

    Perfect gravy! This is my first year cooking a vegan Thanksgiving and I was worried bout the gravy with no meat or dairy. Your recipe looked too simple to be truly excellent, but your simple gravy is rich, grandma-traditional tasting, and inspired. Having no Marmite, I substituted red miso, and this was gravy to charm and fool all the carnivores present! And it takes 5 minutes to make, and reheats beautifully. Thank you, thank you! I will use this gravy so often.

    • Katie Trant says

      So glad to hear that the gravy worked out for you. It’s definitely my favourite recipe, though it’s been years since I’ve had the real deal. Good to know that miso can be used in place of the Marmite!

  4. Deena Kakaya says

    ah, it is Marmite! That picture is so not telling Katie. So, can you actually taste the marmite? very clever idea my friend x

    • Katie Trant says

      I know, I’m kind of a freak in the vegetarian world as a mushroom hater. I always believed I’d develop a taste for mushrooms as I got older, much like broccoli and red wine. But nope. And I’ve put genuine effort into trying to like them. I’ve tried different types, I’ve tried them prepared in different ways. It turns out I can handle some of the funkier types; I like enoki mushrooms, I like that crunchy brown fungus that is in a lot of Asian soups, and teeny tiny baby chantarelles. But in general I just plain old don’t like them, which is the bane of my existence as a vegetarian as many restaurants will have one veggie item and it often features mushrooms.

      • Linda @ Veganosity says

        I totally get it Katie. When I actually think about what a mushroom is, it kind of creeps me out too, so I just don’t think about it because I do like them. Although, I don’t like raw mushrooms, they must be cooked for me to eat them.

      • Garrett Michael Hayes says

        I didn’t even know that hating mushrooms was LEGAL for vegetarians until my sister revealed her own dislike of them.

  5. Alissa says

    I bought a container of Marmite a while back for a veggie burger recipe. It gave the veggie burgers an amazing, savory flavor, but since then I’ve been at a bit of a loss as to what to do with it. This is perfect! I’ll give it a try for Thanksgiving this year.

    • Katie Trant says

      I developed a taste for Marmite back when I lived in New Zealand, so every once in a while I’ll have a slice of hot buttery toast with a super thin layer of marmite on it. Sooo good! But a jar does last me forever. Great idea to add it into veggie burgers as well! I’ll definitely give that a try.

  6. [email protected] says

    I’m definitely trying this, Katie. I am in the Marmite camp (phew – we can still be friends!) and am overly fond of nooch so putting the two together in gravy is only sensible, right? This also looks a perfect way for folk who need a low fibre diet to get a healthy food-moistening option for their meals. I shall try it soon!

    • Katie Trant says

      Yay for Marmite! Though I must warn you my allegiance is to the Kiwi Marmite. The British stuff is ok, but the stuff from New Zealand is thicker and blacker. Don’t even get me started on Vegemite! Good news for low fiber diets too, I didn’t consider that! Perhaps for those folks sticking with all purpose flour is the best option for the thickener.

      • Caroline @ Shrinking Single says

        My tastebuds aren’t up to distinguising different marmites. I lived in Namibia for a while and my friend there swore the marmite was completely different to British marmite. But I am all for the marmite, yegemite, promite and pretty much any other mite.

        • Katie Trant says

          I one time did a blind taste test between British Marmite, Kiwi Marmite, and Vegemite and pretty much nailed it! I’ll eat the others in a pinch, but Kiwi Marmite is my one true love.

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