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Vegetarian Gravy

Silky and sumptuous Vegetarian Gravy is easily made gluten-free as well as meat-free. Plus, you can prepare it ahead of time.

A pitcher of vegetarian gravy on a red napkin.

Why You’ll Love This Vegetarian Gravy Recipe

If you’re a vegetarian like me you’re probably on the hunt for a solid vegetarian gravy recipe to serve with or without turkey. This is a simple, reliable recipe that will please meat-eaters and non-meat-eaters alike. Here’s why you’ll love this vegetarian gravy:

  • So flavorful. A combination of onions, vegetable broth, and a hint of soy sauce makes this gravy gorgeously flavorful.
  • Easily made gluten-free. You can make this gravy gluten-free as well as vegetarian by using your favorite 1:1 all-purpose gluten-free flour or some gluten-free oat flour to make the roux.
  • Keeps well. I love making this gravy a day or two in advance of serving it, which saves me time on Thanksgiving (or at dinner time) when I’m focused on all of the other dishes.

What You’ll Need to Make Vegetarian Gravy

Just a few pantry staples are all you’ll need to make this delicious gravy! The full ingredient amounts and detailed instructions will be in the recipe card lower down.

  • Butter – Use unsalted butter or make this dairy-free by using olive oil
  • Onion – I use a yellow onion in this recipe but you could also use a white or red onion
  • Flour – All-purpose flour or sub gluten-free 1:1 all-purpose flour
  • Vegetable broth – Homemade, or choose a good-quality vegetable broth
  • Soy sauce
  • Salt and pepper

How to Make Vegetarian Gravy:

  1. Cook onions: Melt the butter, add the onions, and cook until they are translucent and soft.
  2. Make gravy: Stir in the flour and cook until thick, then pour in the broth.
  3. Finish: Stir in the soy sauce and salt and pepper to taste.
A pitcher of vegetarian gravy on a red napkin.

Tips and Variation Suggestions

This vegetarian gravy recipe comes together in just minutes and, bonus!, you won’t need to fuss with any pan drippings. Here are a few tips and variations you can try when making vegetarian gravy:

  • Make it dairy-free. I love the richness of butter in this gravy recipe but I also make it using olive oil and it’s just as deliciously smooth and creamy.
  • Make it gluten-free. Use gluten-free oat flour or a 1:1 gluten-free flour mix in place of the all-purpose flour to easily make this vegetarian gravy recipe gluten-free.
  • Add mushrooms. For an even deeper flavor, add 1 cup of chopped mushrooms to the pan when you are cooking the onions.
  • Add minced garlic. Likewise, you can add 2 cloves of minced garlic to the onions.

Serving Options

Vegetarian gravy is best served piping hot and drizzled over a big pile of fluffy mashed potatoes. It’s a necessary addition to a vegetarian Thanksgiving feast and is also perfect when served with the traditional roast turkey. You can use it in place of beef gravy when making roast beef, biscuits and gravy, or with any other meals that call for gravy.

How to Store and Reheat Leftovers

This is a wonderful recipe to make ahead and save for the big day. Here’s what to do with your vegetarian gravy:

  • Store – Store gravy in an airtight container – I like to use a glass jar with a tight-fitting lid – in the fridge for up to 5 days.
  • Reheat – Place the gravy in a pot over medium-low heat. Add a little broth or water to thin it out if necessary. Then reheat unit the gravy is bubbling and hot.

More Vegetarian Thanksgiving Recipes

A pitcher of vegetarian gravy on a red napkin.

Vegetarian Gravy

Nicole Spiridakis
Silky and sumptuous Vegetarian Gravy is easily made gluten-free as well as meat-free. Plus, you can prepare it ahead of time.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 2 cups
Calories 341 kcal


  • 5 tablespoons unsalted butter or olive oil
  • ½ cup finely diced yellow onion
  • ¼ cup all-purpose flour or gluten-free oat flour
  • 2 cups vegetable broth
  • 1 tablespoon soy or tamari sauce
  • Salt and pepper to taste


  • In a large heavy bottom saucepan, melt the butter over low heat. Add the onions and cook for about 10 minutes until they are translucent and soft.
  • Stir in the flour and cook, stirring, for about 3 minutes, until the roux thickens. Pour in the vegetable broth; stir to combine.
  • Stir in the soy or tamari, salt and pepper to taste.
  • May be made in advance and heated to serve; you may need to thin a bit with water or broth.


Calories: 341kcalCarbohydrates: 19gProtein: 3gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 1449mgPotassium: 103mgFiber: 1gSugar: 4gVitamin A: 1376IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!

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