How to make a quick and easy homemade vegetarian gravy recipe that takes just 6 ingredients and 10 minutes to make. A must-have for your plant-based holiday or Thanksgiving spread!
This recipe was originally published in 2019, but has since been updated.
Alright, whoever is for officially changing the name from "turkey day" to "all the sides day" say I.
There's no I in turkey, but there is definitely one in sIdes. Meet me by the stuffing and mashed squash.
What makes this vegetarian gravy delicious and healthy
- vegetable broth
- salted butter
- all-purpose flour
- soy sauce
- salt and pepper
- dried thyme
How to Make this Vegetarian Gravy
Start by heating 2 cups of vegetable broth or stock in a microwave-safe bowl for 2 minutes, until warmed through. You can also heat it in a small stockpot set over medium-high heat. If you want your gravy on the thicker side, use 1 ½ cups of broth instead.
In a separate saucepan set at medium heat, melt 2 tablespoons of salted butter. Whisk in 2 tablespoons of all-purpose flour, whisking constantly. Continue cooking, stirring occasionally for 2 minutes, until mixture turns a golden color.
Whisk in the vegetable broth, whisking constantly. Bring gravy to a boil, then reduce to a simmer, and continue cooking until gravy is thickened. Stir in 1 ½ teaspoons of soy sauce, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon dried thyme before transferring to a serving dish.
- Make this gravy ahead, and store in the refrigerator for up to 3 days. Reheat over low in a small saucepan until heated through.
- If you want a thicker gravy, use 1 ½ cups of vegetable broth instead.
- Freeze leftovers in a resealable container with a tight-fitting lid for up to 2 months.
Is this gluten-free?
As is, this gravy is not gluten-free. You can make a gluten-free version, by swapping the flour for a gluten-free all-purpose flour, and the soy sauce for tamari.
What if I want it thicker?
You can start by using ½ cup less broth. If it still isn't thick enough, continue cooking over low heat uncovered until reduced.
How long does this keep?
You can make the gravy up to 3 days in advance, and store any leftovers in the refrigerator for up to 1 week. You could also alternatively freeze leftovers, and store in the refrigerator for up to 2 months.
Money Saving Tips for this Vegetarian Gravy Recipe:
Buy stock in carton. Save money and waste at the same time by buying stock in the carton rather than in cans. You can also save up your veggie scraps and make your own too!
Freeze butter. Butter always has a tendency to go on sale during the holidays. Make the most of it by buying an extra package, and sticking it in your freezer to have on hand.