Ahhhh gravy. Where would we be without it? Gravy was like my number one comfort food growing up, so how on earth would I ever give it up switching to a plant-based diet? I didn’t – instead, I learned to make the absolute BEST VEGAN GRAVY ever and I swear it’s every bit as good.
Why would we ever need to give up gravy to begin with you ask? And what about those little envelopes of gravy mix in the store? Can’t we just use those?
Ummmm no.
I use to think the exact same thing when I first became Vegan, but have you ever looked at the ingredients in one of those little packets?
Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Wheat Starch, Salt, Beef Fat, Hydrolyzed Soy, Wheat, And Corn Protein, Onion, Caramel Color, Corn Syrup Solids, Sodium Caseinate (Milk), Spices (Including White Pepper), Garlic, Natural Flavor, Disodium Inosinate And Guanylate (Flavor Enhancers), Extractives Of Paprika, And Yeast Extract.
Doesn’t THAT sound yummy…..
Corn syrup solids? Flavor enhancers? Beef fat? Hydrolyzed Soy, Wheat, AND Corn Protein? Oh, and let’s not forget the TON of sodium……
Definitely not Vegan, and definitely NOT healthy either.
No worries, there IS a way to get your gravy fix, it only uses a few ingredients, it’s fat free, and it literally takes just minutes to whip up a batch.
Let me show you how to make some of the BEST Vegan Gravy you ever tasted!
Best Ever Fat Free Vegan Gravy
Best Ever Fat Free Vegan Gravy | Brand New Vegan
This is one of the easiest recipes ever – I promise.
Add ¼ cup of Whole Wheat Flour, 2 heaping tablespoons of Nutritional Yeast, 1 tsp onion powder, ½ tsp garlic powder, and ½ tsp black pepper to a small saucepan.
Whisk the dry ingredients together over med-low heat until they become toasty, no more than a few minutes.
Slowly add the veggie broth and whisk to remove any clumps.
Now add the soy sauce, mustard, and the optional kitchen bouquet and stir to combine.
Kitchen Bouquet is a browning sauce that you can find in your grocery next to the A1 and Worcestershire Sauce. It’s completely optional – but it does help add a bit of color to the gravy, however, it will not affect the flavor at all if you decide to leave it out.
Continue stirring over med-low heat until it’s bubbly and thickened.
That’s it! See I told you this was easy? Now go pour this amazing gravy over your mashed potatoes, biscuits, or anything else you can think of.
Oh and post those photos and comments! Show me how much you love this gravy! lol
Enjoy the recipe…. 🙂
An easy, rich vegan gravy mix that literally takes minutes to prepare. Low in fat and sodium, this will be your goto gravy mix from now on...
- 1/4 cup Whole Wheat Flour
- 2 Tbs Nutritional Yeast
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 2 cups Vegetable Broth low sodium
- 2 Tbs Soy Sauce low sodium
- 1/2 tsp Yellow Mustard
- 1/2 tsp Kitchen Bouquet optional
Toast dry ingredients over low heat until aromatic
Slowly add veggie broth, whisking to remove any clumps
Add soy sauce, mustard, and kitchen bouquet and stir to combine
Simmer on med-low heat until bubbly and thickened
Tips Are Always Welcome!
washbear
I’m having this over mashed potatoes right now– yum! It tastes like a beef gravy. I love that it is fat-free! Thank you!
Beckie Moon
Just wondering where you got your apron from
Chuck Underwood
It was a gift from a friend <3
Gary Aragon
Just search Amazon for: vegan cooking apron made by NVJUI JUFOPL
Michele Way
Best gravy ever! I’m finding excuses to pour it over anything and everything.
Ruta
low sodium soy sauce is still too high in sodium – I substituted low sodium worcestershire sauce…
bettyvegan
I’m pretty sure worcestershire sauce isn’t vegan. Unless you are specifically using a vegan brand such as Annies. Which of course you probably are.
Karen Ingles
A lot of dollar store brands don’t have anchovies in their Worcestershire sauce.
Tammy Travis
I keep homemade worcestshirr sauce in fridge. Very easy. Found it online
Karsten
I use Bragg’s aminos.
Karsten
Mark
This is an excellent gravy recipe. I steamed up some mushrooms and onions before making it and added them to the gravy. Good stuff.
Aleena
Yummy Addition! Thanks For This 💜
Cyn Alves
Thanks for the great idea!
adaprincess2
This never got thick for me for some reason & tasted like mustard. Went exactly by the recipe oh well I should stay out of the kitchen lol
Dee
Don’t say that! I always thought I was a terrible cook, but then I realized it was because I needed practice and that not every recipe is perfect for your preferred flavor profile. Now when I make something new, I go by the recipe as exactly as I can, then I ask my family, what did you like, what didn’t you like, and how could I change it to make it better for us. I find it takes 2-3 times to really get it right for me.
Renee Dean
I put less mustard but thought the same. I thought it tasted better before adding & will try that next time.
Lynn Carangelo
I am planning my WFPB menu to bring to mom’s for TG dinner because I am obviously not eating turkey lol…. I made this gravy last night for a trial run and I have to tell you it is soooooooooooo good I can eat it with a spoon right out of the pan!!!! The only thing I did different was to add 1/2 tsp of Bell’s poultry seasoning, I used mustard powder instead of prepared and cut the soy sauce in half. BANGING!!!!!! So super excited for my family to at least give it a try!!! Thank you Chuck~~~~ 🙂
Kiwifeijoa
What a no oil great recipe! Definitely trying that one. We always make our gravy brown by gently browning the dry flour in the bottom of the saucepan, then adding the other ingredients.
Marcie VanderEyk
OMG I can’t believe how good this actually is! I’ve been experimenting with vegan stuff and wanted to give this a try since Easter dinner is coming up and I love mashed potatoes and gravy. I have to admit I didn’t have too high hopes. So, I was pretty surprised at how thick it got and how perfect tasting it was! I’m bringing this to Easter dinner and I guarantee no one will have any idea it’s vegan. I literally want to spoonfill my mouth with it!
Diane Franks
Excuse my ignorance but how do you “toast” dry ingredients?
Chuck Underwood
Place the flour in a pan and heat until it smells like toast….
LeahStorm
What flour would you recommend as a sub for wheat if you wanted it gluten free?
Furthermore
That was my question also.
Denise McDowell
I used brown rice flour, and it turned out great!
Jessica Fry
I always use brown rice flour for gravy, and I’m not even GF. 😊
Farmer Lou Who
And it tastes good with the rice flour? I am gluten free and would like to try!
Ed
Brown rice flour or mochiko
Cherie
brown rice flour is my favorite, it doesn;t clump, very easy to work with. I grind my brown rice in my vitamix and keep it my fridge.
Jessica Sorenson
I made this recipe tonight. The only thing I change was using 1/4 tsp black pepper rather than 1/2 tsp. I love it!
Cathy
My husband says this gravy is THE BEST! Thank you! It is so easy too!
Janet M Ramski
I made this just a few minutes ago. It is REALLY GOOD!! I added a few fresh herbs, sage, thyme, rosemary, and a pinch of Mrs Dash no-salt seasoning, plus a few slices of portobello mushroom, chopped finely. And, since I had no veggie broth, I used the water I cooked my green beans in, and more plain water. It was excellent. I’m a retired chef, and very critical, but I would recommend this to anyone, vegan or SAD! Great job, Chuck!
Nina Brien
I love, love, LOVE this recipe! Even my devoutly carnivorous husband likes it. I can make mashed potatoes and gravy every other day and it doesn’t get old. This is my favorite site to find inspiration for recipes that will please my meat-eater. Thank you so much for sharing
Aubrey Neely
I love this recipe and it has become a family favorite! The only thing I changed is the amount of pepper (the first time I made it I had to throw it out and make it again because there was to much pepper) and also once I toast the dry ingredients I put all the ingredients in a blender and blend it and then put it back on the stove to thicken..the texture is SO MUCH BETTER!
Cathy
I agree to the blending, then stove to thicken. I did whisk the heck out of the mixture and still had bunches of tiny lumps. So into the Vitamix it went. Any suggestions how to avoid the lumps?
Matt
Add the flour to the cold vegetable broth before adding to the hot ingredients. The heat will make tiny dumplings (lumps) otherwise.
Benni
SOY SAUCE IS MSG!!!!!!
Deena Nixon
I get Kikkoman Less Sodium Soy Sauce, and it does NOT have MSG in it!
Elizabeth Cook Jones
Use coconut aminos and add some salt
Shelby Starr
Sorry, Soy sauce is not vegan
Deena Nixon
I get Kikkoman Less Sodium Soy Sauce, and it IS indeed Vegan!
Peggy Cullinan
Is this prepared yellow mustard or dry mustard powder? Thanks!
Chuck Underwood
Prepared yellow mustard.
Juniper
If you’re that worried about the soy sauce use liquid aminos by Bragg.
Zennifer
I might marry this gravy. My meat eating husband even likes it and may I add he doesn’t even like gravy that much; doesn’t eat it at Thanksgiving for example. But he likes this.
I make it without tamari, mustard or kitchen bouquet. I use about 1/4 tsp of dried rosemary, and sprinkle some salt on top of my food since I skipped the tamari.
Zennifer
As others noted, it was difficult to get smooth by adding liquid to the hot ingredients. I put the flour and liquid in my bullet blender till smooth, then return to the pan. Perfect! Best texture ever.
Tina
SOOOOOOOO goooood!
Jane Bowser
This gravy is awesome but I need nutritional yeast not fortified with B vitamins. I am super sensitive to the niacin flush and Bob’s Red Mill Nutritional Yeast has way more niacin than I can handle – I am hot and itchy for hours after each time I eat it. I cut out the nutritional yeast and no more hot and itchy flashes but it is not quite as good.
Kay
Try Foods Alive Non-Fortified Nutritional Yeast availability online from Vitacost.
Melinda McAllister
Was just as good as you said. I’m taking it to thanksgiving Thursday!!!
Tom Hardy's Proctologist
Dude, you aren’t wrong with that name. I’m not a big gravy fan, but this is AMAZING.
DeAnne
Once again fantastic as usual. However, I can’t make it without putting it in the vitamix to get out the lumps. What am I doing wrong? Is the broth supposed to be hot or cold?
Chuck Underwood
Cold both….I toast the flour, nooch, and spices for a minute or so and then pour in the cold broth…whisk. Never had a problem with lumps.
RoniF
I have to tell you…I made this for Thanksgiving dinner with my omnivorous family. It was SOOO good, I literally walked around the house and gave a spoonful to just about everyone there. Without exception, they said it tasted Just Like roast beef or venison gravy. Absolutely perfect.
I have used many of your recipes, some with my own tweaks of course, and will continue to do so. Thank you So Very Much, Chuck!
RoniF
Btw, I had no trouble with lumps. I just whisked the broth in a little at a time, getting it smooth before adding more each time. fwiw
~Roni
Jen
Love this gravy! Thank you as I’d been missing gravy or sometimes having the old greasy meat type. This is soo much better, no greasy feeling afterwards but with all the flavour. Thank you!
Den
hi how long does this keep in the fridge? excited to try it, it sound deliciuos 🙂
Chuck Underwood
3-5 days should be fine.
Lynn Carangelo
Hi Chuck!
This gravy is life changing and absolutely wonderful!!! I have made it several times now and I just love it! Thank you so much! Keep up the great work my friend.
Rex Hilsinger
Wow! Absolutely amazing recipe! Been a converted meat head for about 4 months and this really hit the spot. Thanks for the amazing recipes!
Joel Whitaker
I’m assuming this makes more than one serving. Anyone got any ideas how to extend its life beyond 3-5 days?
Haven’t tried it yet . . . so no rating.
Dick H.
Made this tonight and poured over my baked potato and it was delicious. . So good I’m going to put it on my hash browns in the morning.
Donna
This is the best gravy I have ever had. Seriously. It may end up being my dietary downfall. So good!
Hank
You weren’t kidding when you said this was the best gravy. It really is. Thanks for every Chuck!
BrooklynDiva
Ok- this gravy is really, really delicious! I just made it with some homemade mashed potatoes and it was amazing! I made my own brown rice flour because I didn’t have whole wheat but the gravy cake oit womderfully. Thank you for sharing such a gem!
Aleena
Yum! Way Better Than I Expected!
I Subbed The Whoke Wheat Flour For Unbleached I Had On Hand & Added Carmalized Onions.
So Good! Thank You!!!
Joy
I made this for the first time over the weekend. Amazing! Delicious! My non-vegan husband just kept talking about how good it is!
Mag
Found it a little too stong with the mustard taste and it was a bit “tangy” so i addes some lemon juice to cut down on the tangy taste. Workes great!
Andrea
This recipe caused me to go out and buy two 5 pound bags of potatoes !! Talk about comfort food. I added some dark miso paste because I was out of soy sauce. PERFECTION !! Thank you
Oluvia
I will admit I was skeptical, making a gravy without butter, but so good. I did however deviate. I used potato water to mix with my boullion, I used Marmite (it was all I had) and I added a teaspoon of poultry seasoning. I’n So excited to have found a fat free gravy.
Liz Eck
I’ve made this and is great, but today I only have whole wheat pastry flour. Any idea if that will work?
Robin
Hi. I want to try this recipe tonight, I only have iat flour & garbanzo bean flour on hand. Will either of these wirk?
Thank you
Chuck Underwood
I think so – many people have made this gluten free.
Alice
Can this be frozen? Thanks.
Hannah Kelly
Mine turned out gritty I think from the onion powder and garlic powder. Any recommendations on how to fix that for next time?
Chuck Underwood
I’ve never heard that one before. No idea.
Brendon
Try using an immersion blender (or a regular blender) to blend all the ingredients up before heating it.
Arlene
Genuinely the best gravy I’ve ever had.
Brendon
This is great. I used brown rice flour, only 1 TBsp of liquid aminos and 1 tsp of Better Than Bouillon organic vegetable, and no Kitchen Bouquet. Really has an authentic (beefy?) flavor. This is better than the other gravy I was making. No amino flavoring at all and no fat.
Kerryn House
This is the best gravy EVER. I use on top of everything for a wonderful sauce. I first made it with chicken fried tofu and mashed potatoes and then added it to crispy, oven baked, fate free French fries. The possibilities are endless and so is the flavour.
Karla Strauss
Just made a double batch to use in my Shepardless Pie. OMG is it ever good! I had a bowl of my cauliflower/potato mashies with gravy over it for my lunch! Pie is for supper. Can’t wait!!!
Karla Underwood
I will no longer be embarrassed to serve “Vegan” gravy to my guests — this is that good! I’m printing it out now to go in my “favorites” book. I used Amino liquids which was a little too salty — will try to reduce the sodium net time. Also added thyme, rosemary and sage. Best. Gravy. Ever!
Kellie
This is a great recipe. I adjusted it slightly; used 1/4 tsp dry mustard, 1 1/2 cups broth, a bit of oregano, poultry seasoning and it was excellent! Will definitely make it again…and again…and again.🥰
Melissa
This gravy is the best I have ever tried, including all my pre-vegan days! I made it EXACTLY as the recipe states & it’s incredible, I’m practically drooling imagining any other Ganges as it’s hard to believe it could get better!!
Kathy
I halved the recipe (it is just me and it keeps for 3-5 days) and used oat flour since that is what I had on hand. Quick easy and delicious!
Marie
Chuck, I still get meat ads in your posts. Today in your gravy post it’s Hillshire Farms Roasted Turkey. YUCK! Thought you’d want to know.
Liat
Hi, this gravy is great!! We love it! But I’m starting Mary’s mini tomorrow and looking for a gravy. Any ideas?
Thanks!
Margie Vail
Made this for the first time tonight. We used it as the gravy for a vegan pot pie recipe. It turned out delicious!! I did not use the mustard because I don’t like mustard, but it was very flavorful without. I used whole wheat flour and low sodium tamari.
Catherine S.
This is the best gravy recipe HANDS DOWN! I’m a new vegan and I can say this is the best I’ve ever had including when I wasn’t vegan! Thank you Chuck for this delicious recipe!
Maureen
This gravy was excellent. Made it yesterday for the 2 of us & had just enough for tonight’s dinner. Put it on mashed potatoes, mushrooms & carrots & cauliflower.. What a good looking plate of gravy. Thank you …And so easy to make. This is a keeper.
Félix R
Verrry good! You can’t tell that the gravy is fat free.
Melanie
Love this stuff. So quick and yummy. I use a 4 c measuring cup for the broth and pour the dry stuff into the measuring cup – whisk together and pour back to the pan. This has eliminated the lumps w/o getting the blender involved.
Melanie
Oh and five stars of course!
Shirley Wolff
This gravy is the BEST!!! Way to go, Chuck!!!
Gary Aragon
Just search Amazon for: vegan cooking apron made by NVJUI JUFOPL
Kathy Everett
Unless you live and shop in a back water region or bush (wish I could live there) or shop at a conventional Asian market, you can find Low Sodium, and/or Wheat Free, Vegan (generally true Soy Sauce and Tamari IS vegan) at almost any up to date grocery store.
I worked for a Macrobiotic Counselor chef in Washington, DC. We cooked with Soy Sauce, Tamari and SHYOU.
I had no idea what the real differences was in all of these soy condiments. so I poured them each into 3 monkey dishes.and took a straight up sip from each one. Soy Sauce was strong, heavier, saltier; the Tamari Sauce was lighter and not so heavy and the Shoyu was even more refined and delicate in flavor; it also comes in wheat free,low sodium. It is more expensive but I’ll trade a bag of cookies for it any day. My chef boss also confirmed my findings. Shoyu is top drawer. Shoyu ( I always get wheat free, low sodium) is more delicate, but still full bodied. Wholefoods or online will carry this; until of course people stop buying it or never ask for it.
Kathy E.
Maryland