Vegetarian gravy is a rich, savory sauce that offers all the comforting flavors of traditional gravy without any meat-based ingredients. It’s perfect for those following a vegetarian or plant-based diet, but delicious enough for everyone to enjoy. The key to a great vegetarian gravy is creating depth of flavor from vegetable stock, herbs, and seasonings, combined with a roux (flour and butter) to achieve that smooth, thick consistency.
To make vegetarian gravy, start by creating a roux by cooking flour and butter (or olive oil for a dairy-free version) in a saucepan until it forms a golden paste. Then, gradually whisk in vegetable broth or stock, stirring constantly to avoid lumps. Add in your choice of seasonings- soy sauce or tamari for umami, garlic powder, onion powder, and a pinch of thyme or sage for an earthy, herby flavor. A splash of nutritional yeast can also be added for a cheesy depth, while a bit of black pepper or chili flakes can give it a mild kick.
Simmer the gravy for a few minutes to let the flavors meld together and allow it to thicken. If the gravy gets too thick, simply add more vegetable stock until you reach the desired consistency. For extra richness, you can stir in a little plant-based milk, such as almond or homemade oat milk, toward the end of cooking.
This vegetarian gravy is perfect over mashed potatoes, roasted vegetables, or even a meatless loaf or nut roast. It’s also a great topping for veggie-friendly stuffing, biscuits, or even as a dip for fries. Whether you’re making a full vegetarian feast or just looking for a delicious, plant-based alternative, this gravy is sure to be a hit.
Ingredients
- 2 tablespoons butter or a plant-based alternative
- 2 tablespoons all-purpose flour use gluten-free if needed
- 2 cups vegetable broth low-sodium preferred
- 1 teaspoon soy sauce or tamari for gluten-free
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper freshly ground
- to taste salt
Instructions
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook, stirring constantly, for about 1 minute.
- Gradually whisk in the vegetable broth, ensuring there are no lumps.
- Add the soy sauce, onion powder, garlic powder, and black pepper.
- Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
- Season with salt to taste and adjust other seasonings if necessary.
- Serve warm over your favorite dishes.
Nutrition
This gravy is sooo good! I didn’t think vegetarian could taste this good. My family loved it!
I’m so glad to hear that! Who knew veggie gravy could be this amazing? Will definitely try it out!
Vegetarian gravy? Sounds weird. Can it really be that good? I mean, it’s just gravy, right?
Not bad, but felt like I was missing something. Maybe more spices?
I think adding some herbs like thyme or rosemary could really jazz it up!
Gravy was good, but next time I’ll try some garlic salt, I bet it will spice it up!
Perfect for Thanksgiving! I used it on mashed potatoes, yum!
Yuk! This tastes weird. I wouldn’t recommend. Just stick to real gravy!
I followed the recipe but it turned out too thick and kinda bland. Might try adding more spices next time. Not sure if I’ll make it again.
I had the same problem! Adding more spices really helped when I made it again. Just experiment a bit!
Why would you make gravy vegetarian? Gravy should have meat! I think I’ll stick with traditional recipes.
Easy to make, but mine turned out too runny. I guess I added too much broth. Will try again!
It was ok, but I’ve had better gravies. Kind of bland for my taste.
This is a cool recipe! Even my picky brother ate it and asked for more! Thank you!
That’s awesome! I’m glad to hear it! Gravy can be a game changer for picky eaters. 🥳
This gravy is amazing! I used it over mashed potatoes and it was a hit at dinner. Totally recommend!
I don’t have soy sauce, can I just use more broth instead? 🤔
Veggie gravy? Really? Who would eat that? Meat is better.
I actually think veggie gravy can be really flavorful! Just need to spice it up a bit. 🤷♀️
Meat is the best but I’m curious about this recipe. Can it really taste good without it? 🤔
I used a vegan butter and it was so good, I can’t stop making it!
I was skeptical at first, I mean how can vegetarian gravy taste good? But it really does!
Idk, how can it be real gravy without meat? Just sounds weird to me. I’ll stick to my beef gravy, thanks.
Glad to hear you liked it! I was worried it won’t be flavorful enough, but now I gotta try it!
This gravy is amazing! I used it on mashed potatoes and it was a hit!
Simple and quick! Perfect for my weeknight dinners. Thanks!
This gravy is amazing! I made it for my family and they loved it.
Gravy without meat? 😂 No thanks, I’m not convinced. But my wife loved it!
I was skeptical at first too, but honestly, this gravy is better than I expected! You should give it a try, it might surprise you.
Meatless gravy? Sounds like a scam 😂. But hey, if your wife liked it, maybe I should reconsider!
Why do ppl always add soy sauce? I feel like it ruins gravy.
This gravy goes well with everything! Even on rice.
Not sure if it was supposed to taste this bland. I added more spices but it didn’t help. 🤷♂️
I had the same problem! Maybe it just needs more seasoning? I threw in some thyme and it tasted way better! 🍃
Bland? Really? I thought it was fine. Maybe different brands of broth make a difference? I don’t know. 🤔
So simple but soooo good! I added some mushrooms and it was delish!
Easy to make! I used coconut oil instead of butter, and it worked fine.
Is this really vegetarian? Like, where’s the meat? LOL
I dunno, maybe I did something wrong but it was kinda bland?
This recipe was super easy to make! Love the flavor!
Gravy?? More like a sad sauce. Never again! #disappointed
Totally gonna try this, but do you think it would taste good on pizza?
I added mushrooms to this and it was the best ever! 🌟
Tried this and it turned out kinda thin. Not sure what I did wrong… maybe too much broth?
Quick and easy! Perfect for a busy weeknight.
Instructions were easy to follow but I messed up the whisking part.
Good but why is it called gravy if there’s no meat? 🤷♂️
My fam loved it! I served it with mashed potatoes, and it was a hit!
Kinda tasted funny. Maybe the broth was off, idk. Could use some tweaking.
Waste of flour. Did not thicken for me at all, just soupy.
Sorry to hear that! Maybe your flour wasn’t mixed well with the butter? A good whisk can help with lumps!
I found it thickened just fine for me. Maybe try cooking it longer next time? Just saying!
I never thought I could make gravy without meat. This is a game changer! Thank you!
Too salty for my taste. I will skip the soy sauce next time.
Easy and tasty, but we added mushrooms for extra flavor. Yum!!
I don’t like vegan food. This just tasted like brown water to me.
I get that not everyone likes vegan stuff, but this gravy is really versatile! Have you tried it with mashed potatoes? It helps a lot!
It was too salty for my taste. I’d recommend cutting back on the soy sauce.
This gravy is amazing! So easy to make and full of flavor. I used vegan butter and loved it!
I tried this recipe too and it was great! I used regular butter but still turned out awesome!
Not so good. It was kinda bland and didn’t thickin well.
I totally agree, it could use more spices! Maybe add some rosemary or thyme next time?
I dunno, I thought it was fine. Maybe you just didn’t let it simmer long enough.
Y’all this is just like the real thing! My meat-eatin’ family loved it!
That’s awesome to hear! I can’t wait to try it for my family too. Thanks for sharing!
Really? Do you think it tastes like real gravy? I’m skeptical about vegetarian stuff sometimes.
Great gravy but too salty for my taste. I think I added too much salt. 🤔
I used coconut flour instead, it was a disaster LOL! Don’t recommend.
I’ve heard coconut flour can be tricky! Stick to the all-purpose for a smoother gravy. 😅
Didn’t have onion powder so I used a whole onion. Still turned out yummy!
Vegetarian?? Can you actually make gravy without meat? This is odd…
I dunno, but I made this and it tasted way too salty. Used low-sodium broth too. Weird.
Not a big fan of the flavors. It was okay but lacked something. Maybe more spices?
Didn’t thickens like I expected. Maybe I did something wrong? 🤔
I followed the recipe but it came out too thick. What did I do wrong? 😩
Maybe you added too much flour? It can happen. Just try adding more broth next time!
This gravy is the bomb! So tasty and easy to make. Will definitely make it again.
Loved this! I added mushrooms and it gave it an extra kick! 🍄
Gravy good! Yum!
I have my doubts… can this really be as good as traditional gravy? Seems too simple.
I was skeptical too, but this gravy is actually really tasty! It’s surprisingly good on mashed potatoes.
I tried it and it tasted weird… more like soup than gravy. Maybe I’m doing it wrong?
I think it might be the broth you used? Some brands can taste really different. Try another one and see if that helps! 🥣
Ehh, it was okay. I’ve had better gravies that aren’t vegetarian. Just not my taste.
I think vegetarian gravy can taste great! Maybe just a different recipe fits your preferences better? I love this one for mashed potatoes!
This gravy is a game changer for my mashed potatoes! So easy to make!
My kids loved it! I served it with mashed potatoes and they couldn’t get enough.
That’s awesome! I’m glad your kids enjoyed it. Mashed potatoes sound like a perfect pairing.
This gravy was super easy to make! Perfect for my vegetarian family dinner!
Not bad, but it could use more flavor. I felt like it was missing something. Maybe more spices?
Honestly… I was skeptical, but it worked. I didn’t have tamari so I used regular soy sauce and it was salty, so go easy on the salt at the end.
Wow! So good! I even used almond flour cause that’s all I had and it was still great!
Almond flour is an interesting choice! I never thought to try that. Glad it worked out for you!
Honestly, this is just a roux with spices. Like, yeah it works, but calling it “vegetarian gravy” feels a bit fancy lol.
Isn’t gravy just supposed to be made with meat? Not sure I get the veggie thing.
Actually, gravy can be made with all sorts of ingredients! Veggie gravy is really tasty too!
Meat gravy is the best gravy. This veggie stuff sounds weird. How can it taste good? 🤔
Pretty solid gravy base. I had a couple lumps at first but whisking harder fixed it. Next time I’ll warm the broth a bit like my grandma says.
Glad it worked out! Warming the broth first totally helps prevent lumps—my gravy always goes smoother that way too.
I tried it but I don’t think vegetable broth is good for gravy. Needs meat or something to taste right. Disappointed.
I get what you mean! I love gravy with meat too, but you can spice up veggie gravy with more seasonings. Just take some time to experiment!
Vegetable broth can be tasty for gravy! Maybe you just didn’t season it enough. Give it another shot, it could surprise ya!
Did anyone else find 2 tbsp flour wasn’t enough? Mine stayed thin even after 10 minutes. Might need more flour or longer simmer.
Gravy from plants? Is that even real gravy? Can’t imagine this being good honestly…
I thought the soy sauce made it taste weird. Can I leave it out and still have good gravy?
I tried this recipe, but it turned out too salty. Maybe I added too much salt. 😅
Delicious! 😋 Gonna make this for Thanksgiving and impress my whole family!
Impressing family is great and all, but I doubt they’ll be thrilled with veggie gravy. Just saying! 🤷♂️
That sounds amazing! I’m sure your family will love it! 🥳
Could use more garlic… like a whole clove. The garlic powder is fine but feels muted.
Totally get that—garlic powder can be pretty subtle. Next time I’d add a minced fresh clove (or 2) right after the flour cooks so it blooms in the fat, then simmer as usual.
Made this for my mashed potatoes and it was pretty good. I think I whisked a little too slow though—there were a couple lumps, but they mostly went away once I kept stirring. Next time I’ll be more patient with the broth.
I got clumps even though I was whisking… maybe my broth was too cold? Still edible, just a bit grainy.
I have no idea what I did wrong, but mine came out like sludge. What is flour supposed to do again?
Best gravy ever!!! ⭐️⭐️⭐️⭐️⭐️
Best ever? I dunno… I’ve had better from a can. Just sayin’!
Totally agree! This gravy is a game changer! I use it on everything now. 😍
This gravy is amazing! I love how easy it was to make. Perfect for my vegetarian Thanksgiving!
Gravy without meat? Not for me! But I guess vegetarians might like it.
This is the best gravy recipe! Super easy and delicious. I used it on mashed potatoes, yum!
Best gravy? Really? I dunno, I tried making mine with mushroom stock and didn’t know about the soy sauce part… guess that’s why it didn’t taste as good.
I’m glad you loved it! Gravy really does make mashed potatoes shine. Do you think it would work with some roasted veggies too?
So simple and honestly way better than I expected. It thickened nicely in the 7 minutes and tasted “real” without any weird aftertaste. I used low-sodium broth and still had to add a tiny pinch of salt at the end.
Yes! Same experience here—mine thickened right around 7 minutes and didn’t get that “saucy” weird aftertaste I’ve had with other gravies. I love that it’s basically foolproof.
Yummy! But I forgot the soy sauce 😅 still tasted good tho!
Soy sauce in gravy feels weird to me but I tried it. It tastes like gravy, not like soy sauce, so I’m converted.
Delicious. 10/10 would pour over mashed potatoes again. Super simple too!
Just made it! Easy peasy and delicious. My non-veggie friends loved it too!
This sounds amazing! I’m glad it worked out for you. Gonna try it with my mashed potatoes.
I dunno, gravy without meat? How can that be good? Sounds weird if you ask me.
Gravy?? more like a sauce. It’s not thick like real gravy would be lol.
Not gonna lie, I forgot the onion powder at first 😅. Even without it, it tasted like “gravy,” just not as rounded. Will make again.
Made this for my mashed potatoes and it was so silky. The soy sauce note is perfect—didn’t taste “soy” at all. Will definitely repeat.
Huh, I tried a version once and it definitely tasted a bit “soy” to me. Maybe I used too much tamari or my broth was salty. How much salt did you add at the end?
I love that you didn’t taste the soy at all—totally my experience too. I use low-sodium broth and tamari, and it really just boosts everything. Will be making this again!
Is soy sauce gluten free? I thought it wasn’t… can I use something else?
Idk, isn’t all soy sauce bad? I just use vinegar instead. 🤷♂️
Soy sauce usually has gluten, but there are gluten-free options like tamari! 😊 Never fear, just read the label.
This gravy is shockingly good for something so simple. The 5–7 minutes thickening time really nailed it for me.
Pretty solid basic gravy. I used gluten-free flour and it worked, but I had to whisk more vigorously to prevent lumps. Would make again for sure.
Glad it worked for you! I’ve always found whisking a bit more pays off when using GF flour—totally makes sense. Thanks for the tip!
I question using soy sauce in gravy, that’s just odd. Gravy should be beefy not salty.
Pretty solid basic gravy. Next time I’ll add a pinch of smoked paprika for more depth, but the flavor is good as-is.
Wow, super easy. The whisking part is key—when I didn’t whisk for like 20 seconds, I got a little lump. Luckily I whisked it out. Great taste!
Yes!! Those little lumps are 100% whisking-related. Glad you got them out—gravy is all about that smooth texture.
Super simple and quick! Perfect for lazy nights. I used olive oil instead of butter, still good!
I used plant-based butter and gluten-free flour (Bob’s Red Mill). Worked, but I had to add extra broth to loosen it. Still a win.
Interesting—so it thicken less with GF flour? I might try adding cornstarch next time instead, unless you like the flavor better this way. Either way, nice save.
Glad it worked! Gluten-free flours can be thirsty—adding a bit more broth makes total sense. I usually whisk a little longer in step 2 too.
Easy peasy.
Right?! It’s seriously easy—whisking the flour properly is the only real step. 😊
I was skeptical at first, but it actually tastes pretty good. Might try adding some mushrooms next time.
meh
Honestly? It’s okay. Kinda bland until I added extra pepper and a little more soy sauce. Still saved my dinner though.
Easy recipe, only one pot, and it thickened nicely in 6 minutes. I’m giving it a thumbs up for weeknight dinners.
Sounds good, but 6 minutes seems a bit optimistic for me. I’ve had flour take longer to lose the raw taste. Still gonna try though—one pot is a win.
Yes! I love a one-pot gravy that doesn’t take forever. Mine also thickened fast once I kept whisking—great for weeknights. 👍
My family loved this! I added some herbs for extra flavor and it was a hit!
Gravy? More like a soup. It didn’t thicken for me at all. What did I do wrong? 🤔
It sounds like you might not have cooked it long enough! The gravy needs time to thicken. Maybe give it a few more minutes next time? 😊
You probably didn’t whisk it enough or you might’ve added too much broth. If it’s too soupy, you can try adding more flour to thicken it up. Just a thought!
This is comfort food in 10 minutes. I’m not even vegetarian and I loved it on roasted veggies. Simple, no fancy stuff.
Agree—this feels super comforting and way easier than I expected. I made it on roasted potatoes and it actually turned out silky, not lumpy. 👍
Good flavor, but it needs more salt than the recipe “to taste” suggests. I might be using low-sodium broth so I adjusted a lot.
Totally agree—“to taste” is doing a lot of work here. Low-sodium broth really changes everything, and it makes sense you had to boost the salt.
This turned out silky and not too salty. I used tamari and it tasted super savory—great over mashed potatoes.
I’m skeptical about the soy sauce amount. 1 teaspoon feels like not enough to bring flavor, but maybe it depends on the broth. I ended up adding extra pepper and a bit more tamari. Still, it worked and wasn’t watery.
Totally get the skepticism—1 tsp sounds tiny. But if the broth is flavorful (or you simmer it long enough), it makes sense. Glad you adjusted and it came out right!
Why does it take so long to thicken? Had to add cornstarch to speed it up.
I found it thickens pretty quick for me! Maybe your heat was too low or something? Just a thought.
I don’t know about this… Never heard of gravy that ain’t meat-based. Not sure I’ll try it.
I followed it exactly and it thickened, but the flavor was kinda flat. Next time I’ll add a splash of Worcestershire (or mushroom umami) since I’m not fully veggie-only.
I followed the steps exactly and it still ended up a little bland. Maybe I needed more pepper/soy sauce? Also, I’m not sure “to taste salt” really covers it—had to keep tweaking.
Yummy, but I’d recommend using more garlic powder to kick it up a notch.
This recipe is an abomination! Gravy should have meat in it, not this vegetable nonsense!
Not bad but I think it needs more seasoning. Maybe some herbs or something?
I agree! A little rosemary or thyme could take it to the next level.
I was a bit skeptical at first, but this turned out really nice! Who knew vegetarian gravy could taste so good?
Super simple to make! I used cornstarch instead of flour. It was still thick. Yum!
Came out too thick for me—like paste. I think I cooked the roux a minute too long. Would reduce flour next time.
Not bad, but I expected more depth. The soy sauce helps, though—next time I’ll add a pinch of thyme or a tiny bit of smoked paprika.
Is it a must to use butter? I’m dairy free and used olive oil. Still worked fine!
Totally agree! Olive oil works great. Butter’s not the only option!
I followed it and it thickened too fast—maybe my heat was higher than medium. Still tasty, just more paste-like.
I liked it, but my kids turned their noses up. Maybe for more adult meals?
Five minutes and boom—thick! I’m surprised. My family gobbled it up over mashed potatoes. Would make again for sure.
Pretty solid base gravy. Took me a couple extra minutes to thicken, but I think my heat was too low. Next time I’ll whisk a bit longer after adding the broth to avoid tiny lumps.
I was worried about lumps, but whisking gradually worked like a charm. Took about 6 minutes to thicken.
Yes!! The gradual whisking step is the key—did the same and it turned out silky. Mine thickened in about the same time too.
Pretty solid for a vegetarian gravy base. I did find it needed a bit more salt than expected, but that’s probably my broth. No lumps even though I was nervous.
This is the best vegetarian gravy I’ve ever made! So rich and flavorful. Love it!
This turned out silky and not too heavy. I added a splash more broth near the end since it thickened faster than I expected, but the flavor was great—especially the garlic/onion powder combo.
Glad it worked for you! I’ve had that “thickens faster than expected” thing happen too—extra broth at the end saves the day. The onion/garlic powder combo really does make it taste richer.
Bland!
Maybe try addin some herbs or spice if it was bland? Cinnamon could work somehow?!
Tasty!
Glad you liked it! This gravy is a game changer!
Came out a bit thin for my taste, so I simmered 10 minutes instead. Still flavorful though—nice peppery finish.
I followed it exactly and still got lumps 😩. I think I didn’t whisk fast enough when I poured in the broth. Otherwise flavor was okay.
Eh. Mine got thick but clumpy—maybe I didn’t whisk fast enough. Also, I accidentally used regular soy sauce and then wondered why it was salty lol. Still, would try again.
Oof, I’ve had the clumpy stage too 😅 Whisking hard at the start after adding flour usually saves it—like really keep it moving while the broth goes in slowly.
“Vegetarian” but still salty… classic mistake 😜 If you sub regular soy sauce, yeah it’s gonna be way too much. Next time go low-sodium or start with half the soy and add salt later.
This veggie gravy is sooo good! Perfect for my mashed potatoes.
I dunno… isn’t gravy supposed to have meat? This seems weird for me.
I totally agree! This gravy takes mashed potatoes to another level. Yummy! 😋
Yummy and simple! Your instructions made it foolproof! Will definitely make this again!
I followed it exactly and got no lumps, which never happens for me. That alone deserves 5 stars.
Seriously?? No lumps for you is like wizard-level gravy skills 😄 I swear mine turns into flour rocks every time. What broth brand did you use?
I’ve never had luck with gravy either, but this sounds pretty foolproof—whisking constantly and cooking the flour first is key. Gonna try it next time!
I tried plant-based butter and it separated a little. Maybe my butter brand was weird, but the texture wasn’t super smooth.
Great recipe but adding a little nutritional yeast made it extra tasty!
I was skeptical about using only powders, but wow. The soy sauce/tamari really gives it depth. Mine needed a bit more black pepper though.
Not sure what I did wrong, but it tasted weirdly flat. I’ll try again with homemade veg broth instead of store-bought.
Great easy recipe. Five stars, no notes.
So simple—made this with GF flour and it still turned out smooth. Thanks for the easy steps!
Huh, I tried it but mine never really thickened… maybe I cooked the flour less? Tastes good though. 3 outta 5.
Simple and actually flavorful. I added a splash more broth at the end because mine thickened faster than expected, but that fixed it right away.
Yes! That thickening faster thing happens sometimes—good call adding broth at the end. Mine did the same when I used a slightly thicker broth. Love how simple this is.
Wont thicken for me? I followed the steps but after 10 mins it was still thin. Maybe my flour was too old or my heat was too low. I think I messed up and added broth all at once lol.
Ugh, I’ve been there 😅 If it was still thin after 10 mins, it might be because the flour didn’t fully cook into a roux. Next time, cook the flour in the butter closer to 2 minutes (still whisking) before adding broth.
Maybe the heat was too low, but also if you added broth all at once, lumps can stay and the thickening won’t develop the same. I’d try simmering harder for a few more minutes while whisking occasionally.
Not gonna lie, I think the onion + garlic powders are too subtle. I added a pinch of smoked paprika and it instantly made it taste more like real gravy. Without that, it’s kinda flat.
“Bring to a simmer for 5-7 minutes” is key. I rushed the simmer and it stayed thin. When I actually let it go, texture was great.
This turned out way better than I expected—smooth, rich, and it tastes like it “belongs” on mashed potatoes. I did 2% less salt since my broth was already flavorful.
Ugh i forgot the flour at first lol (panics). Restarted and it came out decent. Definitely make a roux step or it won’t thicken.
Wait—so you HAVE to cook the flour first? I usually just dump it in with broth and stir… maybe that’s why mine is runny lol. Gonna try the roux step next time.
Omg same 😅 I’ve totally done the “forgot the flour” thing before. Glad it worked out though—roux is the whole game for thickness.
My family says it tastes like “real gravy” which is a win. I served it with biscuits and it disappeared fast.
This turned out silky and actually tasted like “real” gravy. I used tamari and it was great. Only tweak: I added a tiny pinch of smoked paprika at the end.
I tried this tonight and mine was tasty but a little too thick after simmering—probably cooked it too long. Next time I’ll start with slightly less flour or add broth at the end. Still, “real gravy” vibes!
Yes! That’s exactly what I’m chasing with gravy—smooth and actually savory. Love the tamari swap and that smoked paprika tweak sounds amazing.