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    Easy vegan turkey gravy

    Published: Nov 10, 2021 · Modified: May 4, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Easy vegan turkey gravy. Gravy boat on table by napkin.

    This super easy vegan gravy is great for holidays like Thanksgiving and Christmas. But there’s no reason to wait for a special occasion in November or December!

    It’s simple enough for any day of the week, any time of year, thanks to pantry-friendly ingredients. Ready in just 10 minutes!

    Serve it over mashed potatoes, stuffing, or vegan holiday roast.

    Gravy boat pouring easy vegan gravy over bowl of mashed potatoes.

    By its very nature, gravy is something that most people don’t eat all on its own. It’s a complement to other dishes.

    So that means that whenever I’m making gravy, I’m also making a lot of other stuff to go with it.

    That’s why I like it best when gravy is easy and fast.

    No chopping required.

    Just some stirring.

    Ten minutes later, you’re there.

    (A lot of vegan holiday roasts come with a pouch of frozen gravy. But this homemade variety is so much more delicious & full-flavored without much more effort.)

    This no fuss vegan gravy recipe is ready in just 10 minutes. It’s perfect for holidays but effortless enough for a weeknight meal.

    It’s a standard brown gravy that works well with a variety of dishes. And it’s always a crowd-pleaser!

    And of course, even though it has “turkey” in the name, there are no animals in this recipe. However, this gravy has all of the flavors you’ve come to expect at the fall holidays.

    Step by step instructions

    Labeled ingredients for vegan turkey gravy.

    Here are the ingredients you will need for this vegan gravy.

    Collage with steps of how to make easy vegan gravy.

    1. Melt vegan butter in a skillet.

    2. Add flour and combine. Let the flour soak up the butter and get a little toasty.

    3. Add water + Better Than Bouillon no chicken base to the skillet. Whisk to combine & remove any lumps. (If your whisk isn’t doing the trick, try a fork.) Bring to a boil.

    4. Once it’s smooth, add the following:

    • Dried herbs de Provence
    • Dried thyme
    • Pepper
    • Tamari soy sauce
    • Nutritional yeast flakes

    Reduce heat to a simmer. Keep stirring until it has thickened & reached a gravy consistency.

    Taste for salt. If it needs more salt, add a pinch. If it’s too salty, add a splash of almond milk (or other non-dairy milk) & combine.

    Gravy over bowl of mashed potatoes by gravy boat and greens on table.

    Make it your own

    You can easily adjust this dressing to make it your own by varying the ingredients, making substitutions, or omissions.

    • Instead of water + bouillon, use vegetable broth or vegetable stock.
    • Replace herbs de Provence or thyme with a pinch of dried rosemary, marjoram, poultry seasoning, or rubbed sage.
    • Add other seasonings like granulated onion, granulated garlic, vegan Worcestershire sauce, or a splash of wine.
    • Nutritional yeast adds umami to the gravy. But if you don’t have it, you can easily omit it.
    • Tamari adds umami and a lovely brown color to the gravy. But if you’d prefer to keep the gravy soy-free or want a white gravy, omit it. Add more salt, if necessary.
    • For meaty texture, stir in a handful of chopped seitan chicken when the gravy is ready.

    Hot open faced sandwich on plate with kale.

    Ways to use it

    This full-flavored gravy is a terrific addition to your vegan Thanksgiving spread. Pour it over any of the following:

    • Hot open faced sandwich (above)
    • Vegan mashed potatoes
    • Vegan fried chicken drumsticks
    • Baked fries for vegan poutine
    • Vegan stuffing
    • Stuffing muffins
    • Browned slices of seitan chicken

    Use it as a dipping sauce for:

    • Thanksgiving leftovers sandwich
    • Thanksgiving kebabs
    • Vegan chick’n strips

    How to store and reheat

    Keep any leftover gravy in a covered container in the refrigerator. It will last up to five days.

    When you’re ready to enjoy it, reheat the gravy in the microwave, stopping a couple of times to stir for even reheating. Or reheat the gravy in a small pot on the stove.

    The gravy will thicken in the refrigerator. However, as it reheats, it should return to its previous viscosity.

    If it’s too thick for you, simply add a splash of water, non-dairy milk, or broth until it’s just right.

    Can I freeze it?

    Yes!

    This easy vegan gravy freezes beautifully. Put cooled gravy into a freezer proof container or freezer bag if you prefer to lay it flat. Once frozen, it lasts 4 to 6 months.

    When you’re ready to use it, move it to the refrigerator to thaw. Then reheat on the stove or in the microwave.

    In a hurry? If the frozen gravy is in a microwave-safe container like Pyrex, you can thaw it in the microwave using the defrost function.

    Gravy boat by mashed potatoes and greens.

    Gravy boat on table by mashed potatoes and greens.

    Easy vegan turkey gravy

    This pantry-friendly gravy is great for holidays like Thanksgiving or Christmas. But it's simple enough, you can easily make it for a weekday dinner. It's delicious over a pile of mashed potatoes, or serve with vegan chick'n strips for dunking.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: christmas recipe, holidays, thanksgiving recipe
    Prep Time: 3 minutes
    Cook Time: 7 minutes
    Total Time: 10 minutes
    Servings: 6 people
    Calories: 45kcal
    Author: Cadry Nelson

    Ingredients

    • 1 ½ teaspoons Better Than Bouillon no chicken base
    • 2 cups water
    • 2 Tablespoons non-dairy butter
    • 2 Tablespoons all-purpose flour
    • Generous pinch dried thyme
    • Generous pinch herbs de Provence
    • Generous dash ground pepper
    • 2 teaspoons nutritional yeast flakes
    • 2 teaspoons tamari
    • 2 Tablespoons non-dairy milk optional
    • Salt to taste

    Instructions

    • In a bowl, combine water with Better Than Bouillon no chicken base. Stir to incorporate. (It's okay if it doesn't dissolve completely.) Then set aside.
    • Bring a skillet to a medium heat with non-dairy butter. Once the butter has melted, add flour to the skillet.
    • Use a spatula to fully combine the melted butter with the flour and cook for a minute or so.
    • Add the water bouillon mixture to the skillet. Whisk until smooth, and bring it to a boil.
    • Add a generous pinch of dried thyme, herbs de Provence, ground pepper, nutritional yeast flakes, and tamari.
    • Reduce the heat to a low simmer, and keep whisking the gravy constantly while it thickens and condenses.
      This isn't an overly thick gravy. If you let it condense too much, it will be too salty. So keep an eye on it getting to your preferred viscosity.
    • Once it has thickened, taste for salt.
      If it's too salty, add non-dairy milk and stir to combine. Cook for thirty seconds to a minute more.
      If it's not salty enough, add salt to taste.
    • Remove from heat and set aside. It will continue to thicken as it cools.

    Notes

    Substitution ideas
    If you'd prefer, you can use vegetable broth or stock instead of water + bouillon.
    Herbs de Provence or thyme can be replaced with a pinch of dried rosemary, marjoram, poultry seasoning, or rubbed sage. (Don't go too heavy on the sage. It can overwhelm.)
    If you don't have nutritional yeast, it can be omitted.
    For a soy free gravy, omit the tamari. Note that the gravy won't be as brown in color.
    How to store and freeze leftovers
    Store leftovers in a covered container in the refrigerator for up to 5 days. Reheat in a pot on the stove or in the microwave.
    To freeze, put cold gravy into a freezer-safe container or bag. It will keep in the freezer for 4 to 6 months.
    When you're ready to use it, thaw in the refrigerator or use the defrost setting on the microwave. (If defrosting in the microwave, be sure to use a microwave-safe container.)
    Stir frequently for even reheating. If it's too thick, add a splash of water, broth, or non-dairy milk.

    Nutrition

    Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 42mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    Reader Interactions

    Comments

    1. David

      November 11, 2021 at 6:55 am

      5 stars
      Yum – fantastic! This is so easy and delicious.

      Reply
      • Cadry Nelson

        November 14, 2021 at 6:57 am

        I’m so glad you enjoyed it!

        Reply
    2. Shell

      November 11, 2021 at 3:41 pm

      5 stars
      Such an easy way to make gravy for the holidays…..or anytime! Delicious, too!

      Reply
      • Cadry Nelson

        November 14, 2021 at 6:57 am

        That’s great to hear. Thanks, Shell!

        Reply
    3. Daveigh Jones

      November 25, 2021 at 10:09 pm

      5 stars
      The aroma, the appearance, and most of all, the FLAVOR were knocked out of the ballpark! Thank you, Cadry! This is definitely being added to my rotation!

      Reply
      • Cadry Nelson

        December 02, 2021 at 1:13 pm

        Thank you, Daveigh! I’m delighted you enjoyed it!

        Reply
    4. Amanda

      January 09, 2022 at 3:50 pm

      5 stars
      This is a GREAT recipe! I used it tonight and made my husband do a taste test of this recipe versus a vegan packet gravy that you add water to, that I picked up at the store. Well, let me tell you…it really wasn’t even a competition- this was hands down the winner! Saved and definitely making again!

      Reply
      • Cadry Nelson

        January 12, 2022 at 7:47 am

        I’m so glad that you & your husband enjoyed the gravy, Amanda! Thanks for the great feedback!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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    Easy weeknight meals

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