Rating: 4.71 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a creamy and thick vegan brown gravy which is excellent with the vegan 'meat' loaf, vegan mashed potatoes, or vegan biscuits. This gravy is so yummy, any meat-eater would enjoy it.

Recipe Summary test

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and the mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until the mixture thickens, about 5 minutes more. Add yeast and black pepper; stir.

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Nutrition Facts

250 calories; protein 8.6g; carbohydrates 18.1g; fat 16.4g; sodium 846.4mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
01/17/2017
My fiancé is stubborn with my new vegan diet. I asked him to make this recipe to accompany dinner, since I wasn't feeling well. He moaned and complained that it looked weird, etc. It practically started a fight. We sit down to eat, take a bite, and HOLY MOLY were we both blown away at how delicious this was! Unprovoked, he expressed his delight over this gravy. We couldn't tell the difference between this and animal product derived gravy. Super delicious, I highly recommend it! We used vegetable oil and soy sauce in place of the canola oil and tamarind sauce. Read More
(18)

Most helpful critical review

Rating: 3 stars
11/21/2018
I made this twice. The first time I followed the recipe exactly. The oil taste was so strong that I threw the whole batch out. I tried it again using 1/4 butter in place of the oil. I also added a bit of salt. That was a lot better but still not what I would call good. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/17/2017
My fiancé is stubborn with my new vegan diet. I asked him to make this recipe to accompany dinner, since I wasn't feeling well. He moaned and complained that it looked weird, etc. It practically started a fight. We sit down to eat, take a bite, and HOLY MOLY were we both blown away at how delicious this was! Unprovoked, he expressed his delight over this gravy. We couldn't tell the difference between this and animal product derived gravy. Super delicious, I highly recommend it! We used vegetable oil and soy sauce in place of the canola oil and tamarind sauce. Read More
(18)
Rating: 5 stars
12/28/2016
I made this a few times this holiday season. Like many recipes (other than baking) I fiddled with the ingredients a bit. For our Mushroom wellington I chose to make it more savory with veg broth and sage/thyme. I changed some of the spices up for our gardein roast and and used rosemary and a tad of nutmeg. For biscuits and gravy I used chikin broth and a bit (lot) of pepper. a touch of fennel and mushrooms and it was on point. I went so far as to make this for a work party and nobody bitched that it was vegan. Win Read More
(6)
Rating: 5 stars
11/25/2017
I give this five stars as a basic gravy recipe. Instead of the oil I used Earth Balance butter. I sauteed crimini mushrooms in the butter added the rest of the ingredients. i used Hemp Milk instead of soy because it's thicker than soy and good for cooking. Great recipe that you can switch up if needed. Read More
(5)
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Rating: 5 stars
04/12/2019
This. Is some of the best gravy I have had in my entire life. I was fairly skeptical at first but as soon as I took a bite of it (I made it with a recipe on here for vegan mashed potatoes) I was sold. It’s rare for a recipe on here to be perfect as written but this one definitely is. Excellent recipe thank you so much for sharing! Read More
(2)
Rating: 5 stars
03/12/2019
Sensational. Flavorful. Phenomenal. I did add 8T cornstarch because I love thick gravy. Would absolutely make again. Read More
(1)
Rating: 3 stars
11/21/2018
I made this twice. The first time I followed the recipe exactly. The oil taste was so strong that I threw the whole batch out. I tried it again using 1/4 butter in place of the oil. I also added a bit of salt. That was a lot better but still not what I would call good. Read More
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Rating: 5 stars
11/27/2020
I've been making this gravy for years and my family loves it. I have added sauteed mushrooms to it to switch it up. Great tasting basic gravy. Read More
Rating: 5 stars
11/24/2021
Wow this was GOOOOD! I just finished making it for my annual vegan thanksgiving lunch tomorrow. I know this gravy will be a hit. I added some more herbs (thyme, rosemary, and sage), a few drops of liquid smoke, and a 1/2 tsp of truffle sauce. But even on its own, it was simply delicious and super easy to make. I was cleaning the saucepan with pieces of sourdough bread. Yeah. It was THAT good. Read More
Rating: 4 stars
12/23/2019
I made it with almond milk because that is what I had. I also used Italian spice mix with ground sage. I would not make it the way stated by adding the flour into the oil mixture. I will make it again like regular gravy by dissolving the flour in the liquid first. (broth and milk) Read More