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–+ servings
pouring vegetarian gravy over mashed potatoes in a white bowl
Prep: 5 minutes
Cook: 15 minutes
Total: 19 minutes

Easy Vegetarian Gravy Recipe

Vegetarians and vegans, rejoice! This vegetarian gravy with easy vegan gravy option is exactly what you've been missing on Thanksgiving. It's so easy to whip up a batch. Just keep those saucy carnivorous mitts away from the gravy boat - meat eaters may prefer it over their own.
Yield: 6

Ingredients

  • 5 tablespoons butter*
  • 1/2 cup finely diced yellow onion
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon Tamari or soy sauce optional
  • 1/4 teaspoon kosher salt + more to taste**
  • 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

  • In a medium saucepan over low heat, melt the butter.
  • Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
  • Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
  • Gradually stir in the vegetable broth, Tamari or soy sauce if using, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
  • Taste and add more salt and pepper until the vegetarian gravy is to your liking.

Notes

Storage Info

Refrigerator: Store any leftover gravy in an airtight container in the fridge for up to 5 days. Reheat in a small pan over the stove, splashing in more broth to thicken if needed.
Freezer: You can also freeze this gravy, which is so nice for prepping ahead. Let it cool, then transfer to an airtight container or freezer bag. Freeze for up to 1 month. Allow to thaw overnight in the fridge then reheat gently over the stove. Mix it well to allow for any separation and add a splash or two of broth until it's the thickness you desire.

*Vegan option:

Substitute Earth Balance, Melt, or another vegan butter for the butter. I also like to use half olive oil and half Earth Balance. I don't recommend 100% olive oil - I've tested this vegetarian gravy recipe that way and it just didn't taste great. One reader reported using coconut oil with success.

Gluten-Free Option:

Readers have reported luck with using 1-to-1 gluten-free flour in place of the all-purpose flour. One reader specifically mentioned Bob's Red Mill brand. Another reader uses almond flour with success. You'll also want to use Tamari instead of the soy sauce, which has gluten, or leave that out.

Flavor Variations

    • Herby vegetarian gravy: Add fresh herbs (sage, thyme, parsley, rosemary, or another favorite) with the broth. One reader reports that she uses a whole onion and also adds both sage and thyme and her guests thought it was better than turkey gravy. Another reader reports adding poultry seasoning, which would be perfect to add with the onions to help "awaken" the spices for max flavor.
    • Add nutritional yeast: Some readers have reported adding nutritional yeast for added "umami" flavor. I suggest about a tablespoon.
    • Smoky vegetarian gravy: Add a couple of drops of liquid smoke or 1/4 teaspoon of smoked paprika.
    • Vegetarian gravy with garlic: Finely mince a clove of garlic and add it to the onion in the last minute or to of sauteing. 
    • Vegetarian white gravy: Substitute milk (or unsweetened plant-based milk of your choice, oat would be excellent) for some or all of the broth.

Recipe updates:

11/25/2025: I've changed "salt and pepper to taste" to include suggested quantities to start with (1/4 teaspoon salt and 1/8 teaspoon pepper). I usually use about 1/2 to 3/4 teaspoon salt per batch, but with the variations in saltiness of broth and Tamari/soy sauce, I like to suggest starting out with a smaller amount then adding more until it's to your liking. 
11/17/2015: I've recently started adding a splash of Tamari to the mix, and I really like the additional flavor (and color) it adds! So I thought I'd revise the recipe to include that option.
11/13/2019: I've simplified the recipe by changing the instructions a bit. Before, I suggested sautéing the onion then removing them and setting them aside. The removal was to help keep the onions from getting too brown once they were cooked with the flour. I've since learned that simply sweating the onions and not letting them brown while cooking them means they don't overcook during the remainder of the process - so no need for removing them. Much simpler!

Nutrition Facts

Calories: 115kcal, Carbohydrates: 6g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 252mg, Potassium: 26mg, Fiber: 1g, Sugar: 1g, Vitamin A: 292IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg