A quick and easy vegan gluten-free gravy made with no mushrooms. It's the best allergen-friendly gravy, made with simple ingredients.
Gravy is a must for every holiday season. Typically, gravy is made with a meat-based stock (or drippings from cooked meat). We are using a vegetable stock instead, making it a suitable choice for vegans and vegetarians.
To keep the gravy gluten-free, we are swapping out all-purpose flour with chickpea flour.
Our last adjustment keeps the gravy dairy-free; we are using vegan butter instead of milk or cream.
The flavors come from sautéed onions, garlic, a splash of liquid aminos (gluten-free soy sauce), and a combination of herbs. It's incredibly delicious and comes together quickly.
Easy vegan gravy ingredients
- Yellow onion is a key ingredient in this onion gravy recipe. I prefer yellow onion for gravy recipes, but white onion, red onion, or shallots will also work.
- Salted vegan butter: I love using Miyoko's oat milk butter. It provides a rich and creamy flavor that oil does not. It's also vital in making a roux that will thicken when mixed with the rest of the gravy ingredients. Olive oil (or other oils) will not yield the same results so I do not recommend substituting it.
- Fresh garlic: adds savory flavors that pair well with the umami notes from the liquid aminos.
- Chickpea flour: used to help thicken the gravy. It does not alter the taste of the gravy. I promise the gravy will not taste like chickpeas at all. Do not substitute with arrowroot starch or gluten-free all-purpose flour. I've tried this recipe many times and using either of these results in a very thick and goopy gravy. Quinoa flour or brown rice flour may work as a replacement, but I haven't tried these so let me know how it goes if you do!
- Low sodium vegetable broth: used instead of a meat-based stock.
- Liquid aminos: to keep the gravy gluten-free we are using liquid aminos instead of soy sauce. Use coconut aminos for a slightly sweeter taste. Tamari can also be used, adjust salt as needed (tamari has a higher level of salt compared to liquid aminos).
- Spices & herbs: thyme, oregano, black pepper, and salt provide the gravy with that crave-worthy flavor that all good gravy has. Dried or fresh herbs both work feel free to adjust as needed. Onion powder, garlic powder, or a dash of poultry seasoning can be added to the gravy for additional flavor as well.
How to make vegan gluten-free gravy
- Sauté butter and onion in a medium saucepan or skillet. Once golden, add minced garlic and sauté for another minute.
- Add flour, broth, liquid aminos, seasonings and whisk well. Continue to whisk over medium heat for another 3-5 minutes.
- Remove from heat and add to a high-speed blender (or use an immersion blender) for 10 seconds (or until smooth).
- Drizzle over mashed potatoes or whatever else your heart desires and enjoy.
What to eat gravy with
This delicious gravy recipe is a great addition to your holiday dinner. Here are some of my favorite things to add gravy to:
- Gluten-free vegan biscuits
- Smashed potatoes
- Vegan mashed cauliflower
- Crispy tofu or vegan roast
- Easy crispy roasted potatoes
- Baked potatoes
- Drizzle over a fall grain bowl for an extra cozy & filling dish
- Roasted vegetables or sheet pan dinners
- Vegan meatloaf or lentil loaf
Let me know your favorite items to pour gravy on in the comments below!
Serving & storage tips
- Serve warm/hot. For best results, serve the gravy immediately after making (or reheating). Add a splash of water as needed to help thin the gravy if it begins to thicken.
- Make it easy to grab and pour. Add the gravy to your favorite gravy boat, creamer, measuring glass, or small pitcher and place on the table for guests to serve themselves. Everyone has different preferences for how much gravy they want and what items the gravy goes on so this is the easiest way to do it.
- Large groups. If you're hosting a large amount of people, place a few serving cups/pitchers along the table.
- Label. Make sure to explicitly label the vegan gluten-free gravy if you're hosting lots of different eaters or have multiple variations of gravy happening.
- Storage. Store leftovers in an airtight container for up to a week or so in the fridge. It will thicken as it sits. Add a splash of water to thin, mix well, and reheat as desired (microwave or saucepan).
Easy Vegan Gluten-Free Gravy Recipe (No Mushrooms)
- 10" skillet (or sauce pan of choice)
- ½ medium sized yellow onion, thinly sliced
- 1 tablespoon vegan butter I used Miyoko's oat milk butter
- 3 cloves garlic, minced
- 2 tablespoons chickpea flour
- 1 cup low sodium vegetable broth
- 1 tablespoon liquid aminos
- ½ teaspoon thyme
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Sauté onion and garlic: Add onion and butter to a warm skillet and sauté for 5-7 minutes, or until translucent & golden. Add garlic and sauté for another minute, then add chickpea flour and stir to combine.
- Whisk together: Add broth and whisk well, add all other ingredients and continue to whisk. Let simmer for 3-5 minutes (continuing to stir/whisk) then transfer to a blender and blend for 10-15 seconds (or until smooth). *this is a fuss-free gravy so don't worry about making a smooth roux, the blender will do the hard part!
If you made this homemade gravy, please leave a star rating below and let me know what you used it on. I can't wait to hear from you - cheers!