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This 5 ingredient vegan Brown Gravy is easy enough for a weeknight, but fit for a holiday dinner!
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Easy Vegan Brown Gravy
In the fall our meals tend to shift from summery salads to something a bit cozier. Maybe a bit carb-ier! And with busy school days and extracurriculars, meals often rely on something quick to make. Store bought protein. Quick air fryer veggies. And something to pull it all together. Enter…..my easy vegan brown gravy! This gravy is so quick to make, with pantry ingredients that I always have on hand. Pour it over your plate and enjoy!
How Do you Make Vegan Brown Gravy?
Brown Gravy usually uses beef stock for its base. To make a vegan brown gravy, it’s as easy as swapping the beef stock to a beefless stock. My favorite is Better Thank Bouillon No Beef. You can also use a vegan no chicken stock, or even a vegetable broth. The gravy is thickened with a roux made by cooking olive oil and flour into a thick paste, before whisking in the stock (see notes in the recipe card for a gluten free alternative). I give my gravy a pop of flavor with a spoon of dijon mustard and a fresh garlic clove. If I have fresh thyme in the fridge (and I almost always do because it lasts so long) I throw in a sprig of that as well! But the most important components are flour, olive oil, and beefless stock.
Weeknight Dinner
This vegan brown gravy is the tie that binds together an easy weeknight dinner. I love to make some quick mashed potatoes, frozen green beans, and some veggie nuggets for a yummy, cozy dinner. Our latest kick has been the vegan meatballs from Ikea (we are knee deep in another home renovation and have made *several* Ikea runs lately). They pair well with roasted potatoes and store bought lingonberry sauce (as shown in these pictures), tied together with easy vegan brown gravy! And this gravy is a great addition to a vegan burger patty served without a bun! Easy peasy!
Easy enough for a weeknight….but fit for the holidays!
While this easy vegan brown gravy is perfect for a quick weeknight meal, it also pairs beautifully with your Holiday spread! Your mashed potatoes will love it!
More Vegan Gravy Recipes You Will Love!
- Dairy Free Onion Gravy for the Holidays
- Vegan Red Wine Gravy
- Vegan Tofu Ham with Raisin Glaze
Cozy Dishes to Serve with Gravy!
- Vegan Classic Mashed Potatoes — Dairy Free!
- Air Fried Cauliflower
- Air Fryer Roasted Potatoes with Rosemary
- Easy Vegan Air Fryer Brussels Sprouts
- Instant Pot Mashed Potatoes with Fried Onions and Bacon
- Traditional Vegan Stuffing for the Holidays
- Green Beans with Garlic
Let’s Make Vegan Brown Gravy!
You’re just minutes away from this delicious vegan brown gravy! Leave a note in the comments below and let me know how you like it!
Print Recipe
Vegan Brown Gravy
This 5 ingredient vegan Brown Gravy is easy enough for a weeknight, but fit for a holiday dinner!
Prep Time1 minute min
Cook Time8 minutes mins
Course: Condiment, Entree
Cuisine: American
Keyword: Holidays
Servings: 8 servings
Author: Sarah
Ingredients
- 2 Tablespoons olive oil
- 1 clove garlic, minced
- 3 Tablespoons all purpose flour (see notes about making it gluten free)
- 1 teaspoon dijon mustard
- 2 cups vegan beef stock (I like Better than Bouillon)
- 1 sprig of fresh thyme (optional)
Instructions
In a small pot, heat the olive oil over medium low heat for about 30 seconds.
Add the minced garlic and stir quickly to let it brown just slightly, another minute more.
Add the flour and whisk together into a thick paste, allowing the raw flour to cook slightly.
Add mustard and whisk again—it will be very thick.
Whisking constantly, slowly pour the no beef stock into the pot, allowing it to combine with the roux (flour paste).
Place the sprig of fresh thyme into the gravy mix.
Bring to a simmer and then lower heat and allow to simmer until slightly thickened, about 5 more minutes.
Once it reaches your desired thickness remove from the heat and serve.
Notes
To make this gravy gluten free you will omit the flour and use cornstarch. However, the cooking procedure will be different.
- Heat the olive oil and garlic together.
- Add the mustard.
- Whisk in the no beef stock.
- In a separate cup, whisk together 1 Tablespoon corn starch with 2 Tablespoons cold water until no lumps remain.
- Pour the cornstarch slurry into the no beef stock mixture and whisk until full incorporated.
- Simmer until thickened slightly.
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