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This easy vegan gravy needs just 5 budget-friendly pantry staples and 10 minutes: a bouillon cube (or vegetable broth), oil, onion, flour, and salt and pepper. It’s savory, smooth, and ready to pour over mashed potatoes, stuffing, and biscuits. Planning your menu? Find more ideas in my vegan Thanksgiving recipes.
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I’ve made this simple gravy for every Thanksgiving potluck for years, and it’s always a hit. It uses ingredients you probably already have: a bouillon cube or vegetable broth, a little onion, oil, and flour. No mushrooms, no fancy ingredients, no need to wait for drippings, and no big grocery bill. Proof that a holiday favorite can be simple and affordable!
If you love mushrooms, try my easy vegan mushroom gravy. For a quick, classic gravy that goes with everything, this is the one!
Quick Glance
- Recipe Name: Easy Vegan Gravy
- Why You’ll Love It: It’s easy, budget-friendly, and made with just 5 pantry staples in about 10 minutes.
- Time and Difficulty: 5 minutes of prep and 5 minutes of cooking, easy.
- Main Ingredients: Water and a vegetarian bouillon cube (or vegetable broth), vegetable oil, yellow onion, all-purpose flour, salt, and pepper.
- Method: Make a quick roux with sautéed onion, oil, and flour, then whisk in the broth until thick.
- Texture and Flavor: Smooth, savory, and rich, with a mellow onion flavor.
- Quick Tip: Whisk the broth in a little at a time to keep the gravy lump-free.
Table of Contents
What Makes This Gravy So Good
- Just 5 ingredients: A bouillon cube, oil, onion, flour, and salt and pepper (plus water). That’s it!
- Budget-friendly: Everything comes from your pantry, so there’s no special shopping trip.
- Ready in 10 minutes: Make it while the potatoes finish cooking.
- Beginner-friendly: One pot, a whisk, and a few simple steps.
- No mushrooms: A classic, savory gravy for anyone who isn’t a mushroom fan.
- Make-ahead friendly: It keeps in the fridge for up to a week.
Vegan Gravy Ingredients
This veggie gravy uses just a handful of simple ingredients. You’ll find the full amounts in the recipe card below.
- Water and a vegetarian bouillon cube: Together they make a quick, flavorful broth. You can use 2 cups of vegetable broth instead. I use Better Than Bouillon No Chicken Base (1 teaspoon per cup of water). For a darker gravy, use Better Than Bouillon No Beef Base.
- Vegetable oil: For sautéing the onion and making the roux. Vegan butter works too.
- Yellow onion: Adds a savory, slightly sweet flavor. Dice it finely.
- All-purpose flour: Thickens the gravy. See the FAQs for a gluten-free option.
- Salt and pepper: To taste. Bouillon is salty, so taste before you add salt.
Can You Make Gravy with Vegetable Broth?
Yes! Vegetable broth makes a delicious, savory gravy, and you don’t need any drippings. The flour cooked in oil (called a roux) thickens the broth, and the onion adds extra flavor. Store-bought broth, homemade broth, or a bouillon cube mixed with water all work. Better Than Bouillon No Chicken Base makes a golden gravy, and their No Beef Base makes a darker, brown gravy.
Easy Variations
The basic recipe is delicious just as it is. If you’d like to switch it up, here are a few optional ideas using what you probably have on hand:
- Richer flavor: Stir in 1 teaspoon of soy sauce or tamari and 1 Tablespoon of nutritional yeast.
- Darker gravy: Use Better Than Bouillon No Beef Base or add a splash of soy sauce.
- Smooth, without onion: Leave out the onion and whisk about ½ teaspoon of onion powder in with the flour.
- Herby: Add a pinch of dried thyme, sage, or poultry seasoning with the flour.
- Smoky: Add a pinch of smoked paprika.
- Chunky: Sauté diced mushrooms or minced celery with the onion.
- For a big crowd: The recipe makes 2 cups. Use the servings button in the recipe card to double it.
How to Make Easy Vegan Gravy
Here’s an overview with photos. You’ll find the detailed instructions in the recipe card below.
Step 1: Make the broth: Heat the water and bouillon in a pot or the microwave until the bouillon dissolves. Set it aside. (Skip this step if you’re using vegetable broth.)
Step 2: Sauté the onion: Heat the oil in a medium pot over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft and translucent.
Step 3: Make the roux: Lower the heat, sprinkle in the flour, and stir for about 1 minute, until it’s smooth and smells a little toasty.
Step 4: Whisk in the broth: Slowly pour in the broth, whisking the whole time. Add salt and pepper and simmer for 2 to 3 minutes, whisking, until it thickens.
PRO TIP: Want a silky smooth gravy? Blend it with an immersion blender or pour it through a fine-mesh strainer to remove the onion pieces.
Expert Tips
- Keep whisking: Whisking as you add the broth is the key to lump-free gravy.
- Give the onion time: Letting it soften fully adds the most flavor.
- Too thick? Whisk in a splash of broth or water.
- Too thin? Simmer it a few minutes longer, or whisk in a slurry of 1 teaspoon of cornstarch and 1 Tablespoon of cold water.
- Taste at the end: Bouillon varies in saltiness, so season after it thickens.
FAQs
Yes! Freeze it in an airtight container for up to 3 months, or in an ice cube tray for small portions. Thaw it in the fridge overnight and reheat it on the stove, whisking. If it’s too thick, whisk in a little broth or unsweetened plant-based milk.
It depends on your bouillon or broth. Better Than Bouillon No Chicken Base makes a golden gravy, and their No Beef Base makes a brown gravy. A splash of soy sauce also darkens it.
Yes. Use brown rice flour or a gluten-free 1-to-1 flour in place of the all-purpose flour, or thicken it with cornstarch. Check that your bouillon is gluten-free too.
The oil and flour cook together into a roux, which is what thickens the gravy and gives it a smooth, rich texture. Without it, the flour won’t thicken the broth the same way. Vegan butter works in place of the oil if you’d like.
Simmer it a few minutes longer, whisking, or stir in a slurry of 1 teaspoon of cornstarch mixed with 1 Tablespoon of cold water and simmer until thick. It also thickens as it cools.
Make Ahead, Storage, and Reheating
- Make ahead: Make it up to a week ahead and keep it covered in the fridge.
- Fridge: Store leftovers in an airtight container for up to 1 week. It will firm up as it cools.
- Reheat: Warm it on the stove over low heat, whisking, and add a splash of broth or water to loosen it.
Serving Suggestions
This gravy is perfect on anything you’d normally pour gravy over:
- Potatoes: Pour it over creamy vegan mashed potatoes, vegan mashed sweet potatoes, or vegan mashed cauliflower.
- Stuffing: Spoon it over the best vegan stuffing or easy mushroom stuffing.
- Biscuits: Make vegan biscuits and gravy with my quick and easy vegan biscuits.
- The main dish: Serve it with an easy lentil loaf or mini vegan pot pies.
- Fries: Use it as a dip for oven-baked fries.
More Vegan Thanksgiving Sides
Vegan Side Dishes
The Best Vegan Mashed Potatoes
Vegan Side Dishes
The Best Vegan Stuffing
Vegan Side Dishes
Vegan Green Bean Casserole
Vegan Lunches
Quick and Easy Vegan Biscuits
If you tried this easy vegan gravy or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Vegan Gravy (Made with Vegetable Broth)
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Video
Ingredients
- 2 cups (480 ml) water
- 2 teaspoons Better Than Bouillon No Chicken Base or 2 vegetarian bouillon cubes (or use 2 cups of vegetable broth in place of the water and bouillon)
- ¼ cup (60 ml) vegetable oil
- ¼ cup (40 g) yellow onion finely diced
- ¼ cup (32 g) all-purpose flour
- Salt and pepper to taste
Instructions
- Heat the water and bouillon in a small pot or in the microwave until the bouillon dissolves. Set the broth aside. If you’re using vegetable broth, skip this step.
- Heat the oil in a medium pot over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft and translucent.
- Lower the heat to medium-low, sprinkle in the flour, and stir for about 1 minute to make a smooth paste.
- Slowly pour in the broth, whisking the whole time so no lumps form.
- Add salt and pepper and simmer for 2 to 3 minutes, whisking, until the gravy thickens. Serve warm.
Notes
- Use 2 cups of vegetable broth in place of the water and bouillon. For a darker, brown gravy, use Better Than Bouillon No Beef Base.
- For a richer flavor, stir in 1 teaspoon of soy sauce or tamari (optional, so it’s not in the ingredient list).
- For a smoother gravy, blend it with an immersion blender or pour it through a fine-mesh strainer. Or leave out the onion and whisk about ½ teaspoon of onion powder in with the flour.
- To make it gluten-free, use brown rice flour or a gluten-free 1-to-1 flour, and check that your bouillon is gluten-free.
- Keep leftovers in the fridge for up to 1 week, or freeze for up to 3 months. Reheat on the stove, whisking in a splash of water or broth.
- Use the servings button above to double the recipe for a crowd.
What brand bouillon cube is in this recipe? Thanks! Can’t wait to try it!
Hi Emma! Thanks so much for your question, and sorry for the slow reply! I use Better Than Bouillon No Chicken Base, 1 teaspoon per cup of water. If you’d like a darker, brown gravy, their No Beef Base works great too. Any vegetarian or vegan bouillon cube will work, so use whatever you have. I hope you love it!
Why do I need to use oil?
If I don’t purée the cooked onion mixture will the gravy be lumpy?
You can try to subbing in veggie broth or using water instead but the flavor might vary. As for your question, you’re right! The texture won’t come out as smooth. Hope you enjoy it if you give it a go 🙂
Hi LouAnn! Just following up on Andrea’s reply. The oil and flour make a roux, which is what thickens the gravy, so I’d keep it in. The onion does give the gravy some texture, so it won’t be completely smooth. If you’d like a smooth gravy, leave out the onion and whisk about ½ teaspoon of onion powder in with the flour instead. Enjoy!
This gravy is so simple and easy to make!
A really savory and delicious gravy. It’s tasty on anything!
Loved this simple gravy … it was a perfect addition to our Thanksgiving table!
We’ve been enjoying it the past two years and it always hits the spot!!
Love how simple and easy this vegan gravy is!
Right?! Gotta love the easy recipes!
I love this gravy, it’s so easy and tasty!
Yessss – so easy and delicious!
Love this gravy in the mini pot pies recipe!
Sounds very good! Can it be made without the oil? Plant-based eating really doesn’t use oil.
Hi Karla! Thanks for asking. The oil and flour cook together into a roux, and that’s what thickens this gravy and makes it smooth, so I don’t recommend leaving it out of this one. If you’re looking for an oil-free option, my easy vegan mushroom gravy has a tip for sautéing the onion in broth instead: https://plantbasedonabudget.com/mushroom-gravy/ I hope that helps!