The easiest most savoury vegan gravy! A few pantry staples add a ton of flavour to this quick vegan gravy recipe. It’s:
Savoury
Salty
Golden
The perfect pourable consistency
Easy to make
With pantry staples
Ready in less than 15 minutes
What Makes This Vegan Gravy Savoury
I absolutely love that this easy vegan gravy recipe uses just a few of our pantry staples to add so much depth of flavour and savouriness.
- Miso Paste
- This soybean paste lasts for months in your fridge and can you can stir it into your broths and sauces. It adds a huge boost of salty, savoury flavour!
- Tamari or soy sauce.
- Tamari is a gluten-free soy sauce, richer in taste, and slightly less salty than traditional soy sauce. The tamari adds the deep golden colour to this gravy plus extra salty, savoury, depth of flavour.
- Worcestershire Sauce.
- Vegan worcestershire sauce can be a little tricky to find so if you don’t have it on hand you can add a dash more tamari or omit it all together. However, I love adding it into savoury recipes because its sweet and sour taste cuts into the deep salty flavour of the tamari adds another layer to the flavour.
If these ingredients are new to you, jump over to our Pantry & Freezer Tips page to see what we keep on hand to make our cooking tasty, thrifty, and convenient. Also make sure to Download our FREE pantry e-book when you subscribe to our blog for an easy to read pdf of our essentials PLUS some bonus recipes!
I always had so many bottles of different condiments accumulating in my fridge. Now I stock a short list, including these flavour boosters, that are versatile and cover all my flavour bases!
Gravy Without Turkey Drippings
Just like my favourite “cheesy” sauces, my Extra Creamy Bechamel and Speedy Queso, this easy vegan gravy starts with a “roux”.
- Butter and flour are mixed together to create a flavourful thickening agent.
- Our homemade broth is added to provide the bulk of the gravy. If you cook with lots of vegetables and aren’t making veggie broth from your leftover veggie scraps take a look at my post on how to make Nearly Free Vegetable Broth! Making my own broth saves a surprising amount of money and is always tasty!
- Instead of adding any salt to this recipe I add naturally salty flavour boosters; miso paste, tamari, and worcestershire sauce for all the flavour!
Recipe Cost
This easy and quick vegan gravy recipe yields 500ml or 2 cups of gravy and costs us approximately:
CAD $1.33 using our homemade veggie broth.
And $2.66 using store-bought broth.
Are you dreaming up some tasty meals you can pour this gravy over? Try it on our favourite Easy Vegan Mashed Potatoes With Roasted Garlic!
Print
Quick And Savoury Vegan Gravy
- Total Time: 15 minutes
- Yield: 500ml (2 cups) 1x
- Diet: Vegan
Description
Whisk up this quick vegan gravy recipe in minutes. Savoury, salty, one pot, and made with pantry friendly ingredients!
Ingredients
- 2 tablespoon vegan butter
- ¼ cup white all purpose flour
- 2 tsp miso paste (decrease by ½ teaspoon for a less salty gravy)
- 2 cups vegetable broth (homemade for extra savings)
- 1 tsp arrowroot starch (or cornstarch)
- 1 ½ tbsp tamari or soy sauce
- ½ tbsp vegan worcestershire sauce (or sub with extra tamari)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- In a small pot over low heat melt the vegan butter.
- Add the flour, 1 tablespoon at a time, whisking to combine with the butter. Cook for about 1 minute.
- Whisk in the miso paste. (The mixture will be lumpy but once you slowly add broth and whisk vigorously the mixture will smooth out).
- Slowly add the broth ¼ cup at a time, whisking vigorously to smoothly combine with the flour. Reserve the last ¼ cup of broth and whisk the starch into the broth until no clumps remain. Pour the last ¼ cup of broth with the dissolved starch into the gravy. (If you find that your heat was too high and some of the starch in the flour created clumps in your gravy don’t panic. Strain the gravy to remove the clumps and if you need to add more flour or starch just dissolve it first in a small amount of broth and then stir it in).
- Add the tamari and/or worcestershire and stir until the gravy has thickened (about 5-8 minutes).
- Enjoy over our Easy Vegan Mashed Potatoes With Roasted Garlic and store leftovers in the fridge for up to 3 days.
Notes
Approximate Cost: CAD $1.33 using our homemade veggie broth and $2.66 using store-bought broth.
If you forget to add the miso paste as I often do… dissolve the paste in a small dish with a touch of hot water or broth. Then stir the dissolved paste into the gravy. I always realize I haven’t added it once I go to add the tamari and worcestershire! Let me know in the comments if you did the same!
- Category: Sauces & Dips
- Method: Stovetop
- Cuisine: English
Nancy
I happened upon your you tube videos by chance and am so happy that I did. I find that quite a few videos are often silly and poorly executed. Yours was the opposite, very engaging and to the point. I was impressed. So, today I thought I would try something very easy as a test to see how you do with gravy. I loved it. The gravy came together quickly and turned out very tasty unlike others that I have tried. I look forward to trying many more of your recipes soon. You have convinced me that I won’t be disappointed. I don’t use oil so I left out the butter and it was still perfect.
Thank you for sharing.
Kathryn Alexandre
Thank you so much for trying this gravy Nancy. I’m so glad that you liked it and it’s helpful to know that it worked well for you without the butter. We’re so happy you found our YouTube channel and are looking forward to trying more recipes. I’m glad to know that you avoid oil (a lot of our audience does and I take that into consideration when creating new recipes). Keep us posted with how you like other recipes you try!
Nancy
Hi Kathryn,
I just wanted you to know that when I don’t add some sort of fat when making gravy, the next day I find that the gravy reverts back to being very thin, no longer thick. So I must use it the same day I made it. Fat and salt which I can no longer have 🙁 does play nice with so many recipes. Anyway I loved your gravy and will make it again. Thank you. Nancy
Kathryn Alexandre
I definitely know what you mean (my childhood memories of gravy were always of a very thin and fatty gravy!). I’ll try making it without the vegan butter next time I make this!