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Vegan Gluten Free Gravy for your Holidays Meals

ByMalika Updated on

This vegan gravy is rich, gluten-free, savory, and silky without using a lot of butter or dairy. It’s the perfect cozy sauce to pour over your vegan meatloaf, mashed potatoes, veggies, or any festive meal that needs a little warmth and comfort.

Creamy, golden brow vegan gravy in a glass jar

WHY I LOVE THIS RECIPE

I love tasty sauces that bring a meal together, especially for holiday plates. But most traditional gravies are loaded with butter, cream, or fat-heavy drippings, which don’t work for most macro goals.

So I wanted a vegan gravy that was:

A version from The Burger Dude inspired this recipe, but I adapted it to be lighter, dairy-free, and without Worcestershire (I personally don’t love that flavor).
Instead of Worcestershire, I use a simple combo of soy sauce + tomato paste to get the same umami depth.

If you are not careful, you will eat this gravy by the spoon! It’s THAT good.

WHY YOU'LL LOVE IT TOO

  • Silky and delicious. Perfect texture without dairy.
  • Super easy. Just whisk, simmer, adjust.
  • Low-fat, gluten-free, and macro-friendly. No heavy cream or butter.
  • Versatile. Drizzle on potatoes, veggies, vegan meatloaf, grains, tofu, anything.
  • Meal-prep ready. Stores well and reheats beautifully.
  • Family-friendly. Everyone loves a good gravy… vegan or not.

INGREDIENTS YOU'LL NEED

Here’s everything you need to make this savory gravy.
(See recipe card for exact quantities.)

ingredients put on the table to make the gluten free vegan gravy: soya sauce, kitchen bouquet, better than bouillon, vegan butter, gluten free flour and mushroom seasoning

HOW TO MAKE IT (STEP-BY-STEP)

You can jump to the recipe for the exact measurements; the section below is just an overview.

pot with melted butter and flour cooking together to make the roux for the gravy
  1. Make the roux: Melt the vegan butter in a pan over medium heat. Add the flour and whisk for 1–2 minutes until smooth and lightly golden.
tomato paste in a teaspoon ready to be added to a casserole that contains the butter and flour cooked
  1. Add the tomato paste: Add one teaspoon of tomato paste in the mix of butter and flour. Blend it well.
bowl of broth mixed ready to be added to the flour + butter + tomato paste in a casserole behind
  1. Add the broth: Slowly pour the broth mixture (1 tablespoon of BTB + soy sauce + the mushroom seasoning into 3 cups of water) in the pan, whisking constantly. Start with a small amount, whisk smooth, then keep adding little by little until fully combined.
full casserole of vegan gravy simmering and ready to be served
  1. Finish seasoning and serve: Add the kitchen bouquet, simmer for 3–5 minutes to thicken and deepen the flavor.. Cook it longer if you want a thicker gravy. Remember that it will also get thicker as it cools. Turn off the heat and set aside. You can pour the sauce into a mason jar for easier use.
A mason jar filled with rich brow gravy

STORAGE TIPS

  • Store leftover gravy in a mason jar.
  • Keep in the fridge for 3–5 days.
  • It thickens when cold, reheat with a splash of water to loosen.

For meal prep:
Drizzle a little gravy directly over your portions before storing them in containers. This way, the flavor soaks in, and your meals are ready to heat and enjoy as soon as you grab them throughout the week.

TIPS FOR MAKING IT REALLY GOOD

  • Don’t skip the roux. Whisking the flour into the butter creates a creamy texture.
  • Cook the butter and flour long enough for the roux to turn lightly golden. This step is the secret to getting that deep, nutty, restaurant-style gravy flavor.
  • Add broth slowly so the gravy stays smooth.
  • Simmer to develop flavor; even 3 minutes makes a difference.
  • Adjust consistency with broth until it feels silky and pourable.
  • Add that Kitchen Bouquet for that deep, rich gravy look.

FAQS

Can I make this without vegan butter?

I don’t recommend skipping the vegan butter. It’s what gives the gravy that silky, rich, “oh-my-gosh-this-is-so-good” flavor. I am working on a completely butter-free version using blended cauliflower, so stay tuned for that one.

Can I make it without soy sauce?

Use coconut aminos instead. It gives a slightly sweeter, milder flavor.

Can I freeze it?

Yes, absolutely. Vegan gravy freezes very well for several months.
Here’s what I recommend:
• Freeze it in portions instead of one big container.
This makes it much easier to reheat and use throughout the week or month.
Ice-cube–style silicone trays work perfectly for this, the frozen cubes pop out easily and thaw quickly.
(Here is an Amazon link for it.)
• When you’re ready to reheat:
– Place 1–2 cubes in a small bowl and microwave gently. Cover with a napkin to avoid splashing.
– Or warm it in a small saucepan over low heat, adding a splash of broth or water if it gets too thick.
• Bonus tip:
These frozen gravy cubes are amazing for flavor-boosting, quick meals.
You can melt one directly in a pan with sautéed veggies, tofu, or rice to add instant depth and richness to your dish.

YOUR TURN

I’d love to hear how this vegan gravy turns out for you. Did you pour it over my vegan meatloaf or mash? Add your own twist? Share in the comments. I read every message and love seeing your creations.

RECIPE CARD

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Creamy, golden brow vegan gravy in a glass jar

Vegan Gluten Free Gravy

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  • Author: Malika
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Diet: Vegan
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Description

This vegan gravy is rich, gluten-free, savory, and silky without using a lot of butter or dairy. It’s the perfect cozy sauce to pour over your vegan meatloaf, mashed potatoes, veggies, or any festive meal that needs a little warmth and comfort.

Ingredients

Units Scale

Instructions

1. Make the roux

Melt the vegan butter in a pan over medium heat. Add the flour and whisk for 1–2 minutes until smooth and lightly golden. This helps build that deep, nutty gravy flavor.

2. Add the tomato paste

Stir in 1 teaspoon of tomato paste and blend it well into the roux. This adds richness and depth.

3. Add the broth mixture

In a separate bowl, mix 3 cups hot water + 1 tablespoon BTB + 1 tablespoon soy sauce + 2 teaspoons mushroom seasoning until dissolved. Slowly pour this broth mixture into the pan, whisking constantly.
Start with a small amount, whisk smooth, then gradually add more until thoroughly combined.

4. Finish seasoning and serve

Add the Kitchen Bouquet, then simmer for 3–5 minutes to thicken and develop flavor.
Cook longer for a thicker gravy. Turn off the heat and set aside. Transfer to a mason jar for easy serving and storage.

Notes

One serving of this gravy equal 2 tablespoons.
This is my go-to vegan gravy for holidays, cozy meals, and meal prep bowls. It’s silky, savory, and so easy to make without the heaviness of traditional gravy. I love keeping a jar in the fridge to pour over mashed potatoes, veggies, or my vegan meatloaf all week long.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Cuisine: American

Nutrition

  • Calories: 45
  • Fat: 3.5
  • Carbohydrates: 4
  • Protein: 1

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