Last Updated on November 15, 2023
Making Vegan Gravy is much easier than you imagine. This Vegan Gravy (gluten-free) is super simple, super delicious, and you can pour it over literally Everything!
This is a really simple recipe for how to make quick gravy using store-bought vegetable broth. It takes less than 5 minutes from start to finish. All you need is an immersed blender, a saucepan, and eight everyday ingredients.
Pour this gravy all over Holiday Vegan Roast (gluten-free), Vegan Baked Potato, Balsamic-glazed Brussels Sprouts, and Vegan Scalloped Potatoes.
Gluten-Free Vegan Gravy
Gravy is a sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients. Gravy is commonly served with biscuits, roasts, mashed potatoes, rice, noodles, and chips.
For this gluten-free vegan gravy, I cut out fat( oil-free) and use cornstarch slurry to thicken the sauce at the end.
Ingredients for Gluten-Free Vegan Gravy
For this recipe, you need an immersed blender to make the job easy.
This vegan gravy is rich, flavorful, and easy to make. Be sure to taste and adjust any of the seasonings as you see fit! However, this gravy is pretty thick, if you like to thin it down, just add more vegetable broth to reach your desired consistency.
- Vegetable Broth(low-sodium)– we use low-sodium vegetable broth as we gonna add our seasonings later.
- Seasonings– Garlic powder, Onion Powder, Mustard Powder (or you can use Dijon mustard), Gluten-Free Light Soy Sauce (or Tamari), Balsamic Vinegar.
- Cornstarch Slurry– Cornstarch (corn flour) and water
How to make
The reason why I used an immersed blender rather than a whisk is that it makes the gravy fast and lump-free guaranteed.
- Add all ingredients to a medium-sized saucepan.
- Use an immersed blender to blitz everything together to ensure there are no visible lumps, then put the lid on and bring it to a boil on medium heat. ( leave the blender on the side for later use)
- Meanwhile, mix cornstarch and water by using a fork in a small bowl.
- Once the liquid starts boiling, turn the heat to low then stick the immersed blender back in on a low speed. Slowly pour the cornstarch slurry into the liquid and move the blender stick around. Once the liquid is thickened, give it a taste to see if seasoned enough, then turn the heat off and serve.
Frequently Asked Questions
You can freeze it for sure if you like, let it cool completely before freezing, and then freeze it in a freezer-safe air-tight container.
Vegan gravy will keep in a sealed container in the fridge for up to 3 days, or in the freezer for about 2-3 months.
Yes, you can. This recipe is a very basic vegan gravy. You can sautee some sliced mushrooms or add cracked black pepper or ground pepper to make it into a various gravy.
Hope you enjoy my version of quick and easy vegan gluten-free gravy, don’t forget to give me some feedback!
More Holiday Vegan Recipes
Vegan Gravy (Gluten-Free)
Equipment
Ingredients
- 2 cup Vegetable Broth low-sodium
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Mustard Powder or Dijon mustard
- 1 Tbsp Light Soy Sauce Gluten-Free or Tamari
- ¼ cup Nutritional Yeast
- 1 tsp Balsamic Vinegar
Cornstarch Slurry
- ¼ cup Cornstarch or corn flour
- ¼ cup Water
Instructions
- Add all ingredients to a medium-sized saucepan.
- Use an immersed blender to blitz everything together to ensure there are no visible lumps, then put the lid on and bring it to a boil on medium heat. ( leave the blender on the side for later use)
- Meanwhile, mix cornstarch and water together by using a fork in a small bowl.
- Once the liquid start boiling, turn the heat to low then stick the immersed blender back in on a low speed. Slowly pour the cornstarch slurry into the liquid and move the blender stick around. Once the liquid is thickened, give it a taste to see if seasoned enough, then turn the heat off and serve.