If you’ve ever sat at the holiday table with plain mashed potatoes, watching everyone else drown theirs in rich gravy, I know how you feel. That was me for years—just salt, pepper, and a polite smile while my carnivore friends enjoyed their saucy piles of potatoes.
But not anymore. This easy vegetarian gravy changed things completely for me. It’s so good that even the meat-eaters in my family have asked to pass the “vegetarian” gravy instead of the turkey one.
It’s rich, savory, and comforting in all the right ways—and best of all, it’s made with just a few simple ingredients you likely have on hand. Perfect for making holiday dinners or Sunday lunches feel complete.
My Story: How This Gravy Became a Must-Have
Years ago, I spent my first vegetarian Thanksgiving just scooping dry mashed potatoes onto my plate. Not the best memory.
But then one year, my aunt, who is an amazing home cook, surprised me with my own little pot of vegetarian gravy. She just did a basic butter-flour roux with veggie stock, but it was eye-opening.
That moment got me thinking: why can’t gravy be just as rich and delicious without meat?
So I started experimenting. I realized the real trick is in the roux—a bit of patience cooking it to a nutty perfection—and layering flavors with onions, a good broth, and just enough seasoning to make it sing.
Now, this gravy is on our table every single year, and honestly? Even the carnivores love it.
Why You’ll Want This Gravy on Your Table
This is the gravy I rely on for all my big meals.
- It uses pantry staples I always have lying around.
- Takes about 20 minutes, and most of that is just letting the onions soften.
- It’s adaptable—easily vegan or gluten-free.
- It’s rich and savory with a deep, homemade taste that bottled gravies just can’t match.
It’s the kind of recipe you’ll end up memorizing because you’ll make it so often. I’ve whipped it up on the fly for holiday dinners, Sunday roast potatoes, even over veggie burgers when I’m feeling indulgent.
What Makes Roux So Important?
If you’ve never made a roux before, don’t worry—it’s just cooking flour with fat. Sounds basic, but it’s the backbone of a good gravy.
That short bit of cooking does two things:
- Gets rid of that raw flour taste (no one wants gluey gravy).
- Adds a rich, nutty flavor that builds depth.
It’s not hard at all. You just have to give it a few minutes and stir. I promise it’s worth it. Whenever I’ve tried skipping it, I’ve regretted it.
Ingredients I Always Use (and Why)
I’ve kept this simple so you can make it anytime without fancy shopping trips.
- Butter – Adds richness and forms the base of the roux. For vegan, just use a good vegan butter or even half olive oil and half vegan butter.
- Onion – The real secret to big flavor. I always dice it small so it melts into the gravy. I’ve tried skipping fresh onion and using powder in a pinch—it works, but fresh is better.
- Flour – Just regular all-purpose. It’s what thickens the gravy. I’ve had readers tell me they use gluten-free blends with success.
- Vegetable Broth – The quality here matters. I try to use low-sodium so I can salt to taste. Homemade broth is amazing if you have it.
- Soy Sauce – This was a late addition for me, but wow does it deepen the flavor. Just a splash gives it that savory, rounded taste.
- Salt and Pepper – Don’t be shy. Good gravy is well-seasoned.
How I Make It at Home
I keep this method easy and approachable, even on busy holidays.
- Cook the Onion Low and Slow
- I melt butter in a saucepan and add the onion. Low heat, gentle cooking. You want it translucent and soft, not browned. This brings out the sweetness without burning.
- Make the Roux
- Sprinkle in the flour and stir constantly for about 3 minutes. The mixture will look like a paste. That’s good—it’s the flavor foundation.
- Add the Broth Gradually
- I pour the vegetable broth in slowly, whisking as I go to avoid lumps. Once all the broth is in, I let it simmer until thick and glossy.
- Season to Taste
- I add soy sauce for color and umami, then adjust salt and pepper. Sometimes I add a pinch more soy if it needs a boost.
Tips I’ve Learned Over the Years
- Finely chop the onion for smoother gravy. I don’t mind a few bits, but if you want restaurant-smooth gravy, chop small or even blend it at the end.
- Don’t rush the onions. The biggest mistake is cranking the heat. Slow cooking gives the best flavor.
- Whisk constantly once the broth goes in. It avoids lumps and makes it velvety.
- Taste and adjust. My veggie broth changes salt levels from brand to brand. I always taste before serving and adjust if needed.
Variations I Love to Make
This gravy is a blank canvas, and I love changing it up based on what I’m cooking.
- Herb Gravy: Add fresh thyme, rosemary, or sage with the onions. It makes the kitchen smell incredible.
- Garlic Version: Mince a clove or two of garlic and cook with the onions for extra depth.
- Smoky Gravy: A drop or two of liquid smoke adds that slow-roasted flavor.
- Nutritional Yeast: A tablespoon stirred in gives an extra savory, cheesy note that’s great on mashed potatoes.
- White Gravy: Swap in unsweetened plant milk (like oat milk) for some or all of the broth for a creamier style.
Vegan and Gluten-Free Adjustments
Making this vegan is easy. I just switch butter for vegan butter or a mix of olive oil and vegan butter. 100% olive oil alone tastes flat to me, but a mix works beautifully.
For gluten-free friends, I’ve used 1-to-1 gluten-free flour blends without any trouble. Tamari stands in for soy sauce if avoiding gluten.
How I Store and Freeze It
One of my favorite parts about this recipe? It freezes so well.
Whenever I make a big batch for a holiday, I stash some in the freezer for later. Just cool it, put it in a freezer-safe container or bag, and freeze for up to a month.
When it’s time to use it again, I thaw it overnight in the fridge and warm it gently on the stove. It might separate a bit at first, but a good stir brings it right back together. If it’s too thick, I add a splash of broth until it’s just right.
How I Love Serving It
This gravy is a staple for our holiday meals—ladled over mashed potatoes, stuffing, roasted root vegetables.
But I don’t save it just for special occasions. I’ve poured it over biscuits for breakfast, spooned it onto veggie burgers, and even served it with rice and roasted mushrooms for a quick dinner.
It’s one of those recipes that turns a plain meal into something cozy and satisfying.
If you’ve been looking for a vegetarian gravy that everyone at the table will actually want, I think you’ll really love this one. Give it a try, make it your own, and let me know what variations you come up with. There’s always room for another good gravy recipe in the family.
Vegetarian Gravy
This rich and savory vegetarian gravy is your go-to for Thanksgiving and beyond.
Ingredients
- 5 tablespoons butter (or vegan butter)
- ½ cup finely diced yellow onion
- ¼ teaspoon freshly ground black pepper
- 2 cups low-sodium vegetable broth
- ¼ cup all-purpose flour
- 1 tablespoon Tamari or soy sauce (optional)
- Salt, to taste
Instructions
- Melt the butter in a medium saucepan over low heat. Add the onion along with a pinch of salt, and cook gently, stirring occasionally, for about 8–10 minutes until the onion becomes soft and translucent—avoid letting it brown.
- Increase the heat to medium and sprinkle in the flour. Stir well and cook for about 3 minutes to form a smooth roux, stirring often so it doesn’t stick.
- Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Continue stirring over medium heat until the mixture thickens into a smooth gravy, about 3–4 minutes.
- If using, stir in Tamari or soy sauce for added depth and color. Season to taste with more salt and black pepper. Serve warm.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 121Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 538mgCarbohydrates 7gFiber 1gSugar 1gProtein 2g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
