This Easy and Simple Vegan Gravy recipe is the vegetarian gravy 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, vegetarian poutine, or as part of your Thanksgiving table. This healthy gravy recipe is made from scratch and it's super simple!
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Are you guys ready to take a trip to gravy town? Because that is where we are going today. Allllllll aboard!!!
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?!!!
Honestly this is the best vegan gravy recipe - it's every bit as good as a traditional gravy recipe, and I'm so excited to share it with you today.
Table of contents
Why this recipe works
I made a LOT of vegetarian gravy recipes in order to crack the code for the perfect vegan gravy, and here it is.
There’s a whole world of gravies out there to meet your gravy-craving needs, but today we’re making vegan brown gravy. No onions, no mushrooms, just one heck of a delicious vegan recipe.
This recipe is:
- Super easy
- Very simple
- Made with easy to find ingredients
- Can be made ahead
- Is freezer friendly
- Totally delicious!
It’s easy, and I’ll walk you through it step by step. You guys are going to love this easy vegan gravy!
What do I need to make this recipe?
Time to gather up your gravy-making ingredients! Here’s what you need for this vegetarian gravy recipe:
- Olive oil –-> Skip the good stuff and go with your basic cooking oil today.
- Flour –-> I’m using all purpose flour, but you could sub in your favourite gluten free flour blend.
- Nutritional yeast –-> This is the magic vegan pixie dust that’ll give your gravy that je ne sais quoi.
- Vegetable broth –-> Homemade or store bought are both fine.
- Marmite –-> This is the secret ingredient that adds a punch of flavour and gives the vegan gravy a nice brown colour.
- Thyme –-> Just in time!
- Black pepper –-> To round things out.
As far as equipment goes, all you really need to make this easy vegan gravy recipe is a saucepan and a whisk to stir the gravy together.
In this recipe I'm using my favourite All Clad Saucier.
How to Make Vegan Gravy
Friends, this vegetarian gravy recipe is quick and easy. Let's walk through it step by step.
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.
Step 4: (above) Add ½ cup of the vegetable broth, and whisk it into the flour mixture until there are no lumps or clumps.
Step 5: (above) Add the remaining broth, and whisk until smooth.
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. It should be savory and delicious at this point.
Step 8: Transfer to a gravy boat or whatever you're serving from, and serve this vegan gravy recipe hot!
Pro tips / recipe notes
I haven'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.
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.
I've used both the microwave and the stovetop to reheat this gravy, and both work just fine.
Yes! Pour it off into a container and throw it in the freezer. Thaw and re-heat when you're ready to use. Leftovers also re-heat brilliantly.
Your vegan gravy will last for up to a week if kept in the fridge in an airtight container. If you freeze your gravy, it'll be good for 3-6 months in the freezer.
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!
The nutritional yeast is super important for this recipe, so there isn't a substitute. Go out and get yourself some, it's super good on popcorn!
By default, this vegan gravy recipe is already vegetarian! But if you're not vegan, you could make the roux using butter instead of olive oil for a slightly richer flavoured vegetarian gravy.
If you want to make more or less gravy, simply adjust the number of servings in the recipe card at the end of the post. It'll automatically adjust the quantities for you, so you can make the right amount of gravy for your needs.
What 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. The yeast is grown on enriched molasses, and is an excellent source of B vitamins and protein.
Nutritional yeast has a distinct cheese-like flavour. It can be sprinkled on popcorn or salads, added to gravies, salad dressing, soups (it's the magic ingredient in this Vegetarian Dumpling Soup), casseroles, dips,and sauces.
Nutritional yeast can be found at many health food stores, and is also often found in dry bulk food sections of grocery stores.
Amazing Vegan Gravy Recipe
- Heat the olive oil in a sauce pan over medium-high heat.3 Tablespoon extra virgin olive oil
- 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.¼ cup flour
- Add the nutritional yeast and continue to whisk for one more minute.3 Tablespoon nutritional yeast
- Add ½ cup of the broth and whisk into the flour mixture so that it is smooth and there are no lumps.2 cups good quality vegetable broth
- Add the remaining broth.
- Simmer the gravy, whisking constantly, until it begins to thicken and is bubbling. This could take about 5 minutes.
- Reduce the heat to low, and whisk in the dried thyme, some freshly cracked black pepper, and 1 teaspoon of Marmite.½ teaspoon dried thyme, freshly cracked black pepper, 1-2 teaspoons Marmite
- Taste your gravy and decide whether you want to add a bit more Marmite, and adjust the seasonings as necessary.
- Transfer to a gravy boat, and serve hot!
- 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!
This recipe was originally published November 10, 2014. It was retested, re-photographed, and most recently updated on October 9, 2019. Last edited and updated with video on Sept 25, 2022.