This easy vegan gravy is packed with rich, umami flavour, and it’s super simple to make. With 5 minutes of prep time and only 8 ingredients, it’s perfect for any holiday table. You’ll want to pour it on everything!
This is the traditional gravy flavour I remember falling in love with from my pre-vegan days, so if you’re looking for that creamy, smooth, umami-filled traditional gravy, this vegan gravy recipe is for you! Also, if you’re not a fan of mushrooms or mushroom gravy , you’ll for sure love this one. It still has tons of flavour, making it perfect for pairing with vegan mashed potatoes .
The Perfect Vegan Gravy Recipe is Easier Than You Think!
- The perfect texture . This gravy is smooth and rich, and thick enough to not run all over your plate without being so thick it’s gummy. You’re going to love it.
- A recipe for everyone . Despite being vegan, this gravy is one that everyone at the table will enjoy. That way, you can make just one gravy recipe for Thanksgiving!
- Full of savoury flavour . When you’re making gravy, you want it to give foods an instant flavour boost. This vegan gravy recipe delivers.
Notes on Ingredients
Scroll down to the recipe card below the post for the full printable recipe with amounts.
- Vegan butter or olive oil – Vegan butter will impart a richer flavour, but if it’s not something you buy regularly or keep on hand, by all means, use olive oil.
- Flour – Make your vegan gravy gluten-free by using your favorite gluten-free flour blend.
- Onion powder – This is important! It’s how you get so much flavour in this gravy without adding diced onions.
- Garlic powder – And this is the second addition that amps up the flavour.
- Vegetable broth – The third component of the flavour in this gravy is vegetable broth, which means you need to use a good one. I strongly recommend a homemade vegetable broth , but if you don’t have time, spring for a high-quality store-bought vegetable broth. You could also swap the vegetable broth for mushroom broth if you prefer the flavour.
- Soy sauce – Soy sauce adds that signature umami flavour to your gravy. Use Tamari for a gluten-free option.
How to Make Vegan Gravy
Make a roux.
- Make a roux. Melt vegan butter in a pan over medium heat, and whisk in the flour until it’s lump-free. Let the flour cook off for 2 minutes, or until it’s golden brown. This step removes the taste of raw flour from the gravy, so don’t skip it!
- Whisk in the broth. Next, stream in the broth with one hand while continuously whisking with the other. I usually pour in about a half cup at a time. Whisking is key to a smooth gravy without any lumps.
- Finish the gravy. Lastly, stir in the onion powder, garlic powder, soy sauce, and black pepper. Let the gravy simmer on low heat until it thickens. Season to taste with salt, then serve!
Can I Make This Gravy Gluten-Free?
Yes. To make gluten-free vegan gravy, you’ll need to use a gluten-free flour blend (like Bob’s Red Mill 1-to-1 gluten-free flour or similar). I don’t recommend using a substitute like almond flour or coconut flour . These don’t behave like wheat flour in gravy recipes and will impact the texture and flavour.
- Customize to your tastes. If you want a dark, thick gravy, you can let the gravy simmer for a longer time. Prefer a milder flavour? You might want to remove the gravy from the stovetop after only a minute or two of simmering.
- Make sure your spices are fresh. If you’ve had your onion powder and garlic powder in the pantry for a while, open up the bottles and take a whiff. Do they smell like onion and garlic, or do they have a musty, stale kind of smell? Just like herbs, these powders can lose their flavour over time. Make sure to replace old, stale spices with fresh ones.
- Sift the flour. As an extra step against clumping, you can sift the flour into the melted butter when making the roux.
- Whisk constantly. Pour the broth with one hand while whisking constantly with your other hand, so any lumps are broken up right away.
- What thickens gravy without flour? If you’d prefer to make this recipe without flour, an alternative is to thicken your veggie gravy with cornstarch. You’ll need less cornstarch than flour, about half the amount. Rather than adding it when you’d add the flour, I recommend whisking the cornstarch with a small amount of vegetable broth to make a slurry. Stir that in, then add the remaining broth while whisking.
Try These Variations
Here are some ideas for changing up your vegan gravy:
- Love mushrooms? Add them in, diced or sliced, to make a delicious mushroom gravy.
- Add minced celery, carrots, and onions for a chunkier gravy.
- Stir in dried or minced fresh herbs like thyme, rosemary, or sage.
- Season with smoked paprika for a smoky flavour.
What to Serve With Vegan Gravy
Any way you use traditional gravy, you can use this vegan recipe! Serve vegan gravy with mashed potatoes or mashed cauliflower . Pour it over meatless meatloaf or vegan turkey with a side of cranberry sauce at Thanksgiving, or make a plant-based version of biscuits and gravy for a cozy brunch. Don’t miss a scoop of vegan apple crisp for dessert!
How to Store and Reheat Leftovers
- Refrigerate. Store vegan gravy in the refrigerator for up to a week. You can reheat it on the stovetop over medium heat or warm it in the microwave.
- Freeze. Freeze gravy in an airtight container or freezer bag for up to three months. You can reheat it from frozen in the microwave or let it thaw in the refrigerator, then warm it in a saucepan on the stove or the microwave.
More Vegan Thanksgiving Recipes
- Tourtière
- Vegan Turkey
- Corn Soufflé
- Vegan Stuffing Recipe
- Vegan Pumpkin Pie (9 Ingredients)
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 ¼ cups Vegetable Broth , lightly coloured
- 2 teaspoons soy sauce
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- In a pan over medium heat, melt the vegan butter. Add the flour to the pan, and whisk vigorously with a whisk until the flour is fully incorporated with the butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.
- Slowly mix in the Vegetable Broth, whisking at the same time, until a smooth sauce is formed. Add in ½ cup at a time until fully incorporated.
- Add in the onion powder, garlic powder, soy sauce and black pepper. Mix, taste, and add salt to test.
- Allow the gravy to simmer for anywhere from 2 minutes up to even 8 minutes on low heat. The longer it simmers, the deeper the gravy colour will be!
- Remove the gravy from the heat and pour over your desired dish. I’m pouring it over mashed potatoes today! Enjoy!!
Notes
- Store vegan gravy in the refrigerator for up to a week. You can reheat it on the stovetop over medium heat or warm it in the microwave.
- Freeze gravy in an airtight container or freezer bag for up to three months. You can reheat it from frozen in the microwave or let it thaw in the refrigerator, then warm it in a saucepan on the stove or in the microwave.
Vegan Gravy
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 ¼ cups Vegetable Broth lightly coloured
- 2 teaspoons soy sauce
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- In a pan over medium heat, melt the vegan butter. Add the flour to the pan, and whisk vigorously with a whisk until the flour is fully incorporated with the butter with no lumps, forming a roux. Let it cook for about 2 minutes to remove any flour taste.
- Slowly mix in the Vegetable Broth, whisking at the same time, until a smooth sauce is formed. Add in ½ cup at a time until fully incorporated.
- Add in the onion powder, garlic powder, soy sauce and black pepper. Mix, taste, and add salt to test.
- Allow the gravy to simmer for anywhere from 2 minutes up to even 8 minutes on low heat. The longer it simmers, the deeper the gravy colour will be!
- Remove the gravy from the heat and pour over your desired dish. I’m pouring it over mashed potatoes today! Enjoy!!
Notes
- Store vegan gravy in the refrigerator for up to a week. You can reheat it on the stovetop over medium heat or warm it in the microwave.
- Freeze gravy in an airtight container or freezer bag for up to three months. You can reheat it from frozen in the microwave or let it thaw in the refrigerator, then warm it in a saucepan on the stove or in the microwave.
Nutrition
Vegan Gravy https://jessicainthekitchen.com/vegan-gravy/ October 6, 2021
This loaded Vegan Potato Salad is a phenomenal potato side dish that you’ll want to serve with everything! It’s creamy, has amazing texture, and is topped with divine homemade coconut bacon!
I’m just going to call it ahead of time: With one bite, you’re going to fall head-over-heels in love with this Vegan Potato Salad recipe! It has a beautiful mix of flavors and textures that all come together to create one of the best starch side dishes ever.
Now, usually potato salad is thought of as a summer potluck recipe – and it is – but you can eat it year-round, too! In fact, this creamy potato salad recipe will have a place of honor on our Thanksgiving table. Seriously! Mashed potatoes are a Thanksgiving classic, it’s true, but you won’t even miss them once you try your first forkful of these potatoes. So, consider forgoing tradition just this once! (Or you could make this the new tradition… just an idea. 🙂 )
Anyway, these tender potatoes are mixed in with tangy dijon mustard, diced red onion, paprika, and a number of other spices. As if all that wasn’t already divine, the cherry on top is the coconut bacon, which we’ll get to in a bit.
But, for now, start adding this vegan potato salad to the upcoming holiday menu plans and ready yourself for some rave reviews!
Why I Love This Recipe
Having a good potato salad recipe like this one on hand is essential for a couple of reasons. For one, it goes with just about every meal you can think of. For another, it takes about 20 minutes to prep.
Here are four more reasons as to why I love this recipe so much:
- It’s Easy to Make: Basically all you have to do is cook the potatoes, and then combine them with the other ingredients. Making the coconut bacon is also super easy – just combine the ingredients and bake. Simple!
- It’s Perfect for All Occasions: We like to serve this vegan potato salad during the holidays, but it’s also good for summer BBQs/potlucks, weeknight dinners, etc.
- It Has Coconut Bacon: In other words, it’s flavorful with a capital F! Friends, if you haven’t tried coconut bacon, you’re in for quite a treat. These salty, briny, and crunchy vegan bacon bits add a beautiful texture to the potato salad, and take it to a whole new level of delicious! I promise this bacon is such a keeper that you’ll be making it again and again.
Notes on Ingredients
Okay, it’s time to go grab all these ingredients, and get to making this beauty! Here’s what you’ll need to make vegan potato salad with coconut bacon:
For the Potato Salad
- Potatoes: You can use red or yellow potatoes, whichever you prefer.
- Onion: I like red onion in this salad for its slight spiciness.
- Mustard: Tangy dijon mustard adds some kick to these potatoes!
- Relish: I also like to mix in organic relish for added savory flavor.
- Spices/Seasoning: Add in paprika, garlic powder, sea salt, and ground black pepper.
- Mayonnaise: Vegan mayonnaise makes this potato salad perfectly creamy! We don’t add that much vegan mayo, but feel free to add the amount you desire.
For the Coconut Bacon
- Unsweetened Coconut Flakes: These will act as your “bacon bits.”
- Liquid Aminos : To help the coconut bacon achieve just the right amount of saltiness.
- Liquid Smoke : To add a little smoky flavor.
- Maple Syrup: For a little delicious, sugary sweetness!
- Smoked Paprika: For color. (I love adding smoked paprika because it adds a depth of flavor that I’m not used to in most potato salads.)
How to Make Vegan Potato Salad
As I mentioned earlier, making vegan potato salad is a breeze. Start by boiling the potatoes, then let them cool. Add in the onions, condiments, and spices, and finally, stir it all together – that’s it for the base of the potato salad. Honestly!!
Here are all of the steps in a little more detail:
Make the Salad
Cook the Potatoes: Bring a pot of well salted water to a low boil or a gentle simmer. Add in the potatoes and cook for about 8 to 12 minutes, then drain and rinse the potatoes and transfer them to a large bowl.
Add the Rest of the Ingredients: Once the potatoes have cooled, add all the other ingredients to it. Gently fold the salad to combine everything. Taste and adjust any ingredients best on your preferred taste.
Make the Vegan Bacon
Preheat the Oven to 350°F/175°C: Line a baking sheet with parchment paper or a silicone mat.
Combine the Bacon Ingredients: Place the coconut flakes in a large bowl. Mix together the liquid aminos, liquid smoke, maple syrup, and paprika, and pour this over the coconut flakes. Toss gently to combine until all the coconut flakes are coated.
Bake: Spread out evenly onto the baking sheet. Bake for 12 minutes. Remove from the oven and let the baking sheet cool completely. Add the coconut bacon to the potato salad right before serving – either on top, mixed in as a filling, or both. Serve and enjoy!
Tips for Success
This vegan potato salad has a little of everything! Sweetness, spiciness, saltiness, savoriness… am I forgetting other -nesses?
Regardless of how you choose to describe it, I’ve got some tips that make the cooking process for these potatoes even easier:
- How to Know When the Potatoes are Done: Boil the potatoes until they’re tender when pierced with a fork, but not too soft (if you cook them for too long, you’ll end up with mashed potatoes).
- Slice Your Potatoes Before Boiling: They cook faster this way, and you also don’t have to worry about smushing them while trying to slice them later.
- Can I Do More Add-Ins? Sure! If you feel like your potato salad needs something like chopped celery or corn, go for it!
- Adjust the Spices/Ingredients to Your Preferences: You might decide the salad needs a touch more paprika, a dash more of salt, etc. You can also add vegan mayo, or use less to start with, depending on how creamy you like your potato salad to be. Feel free to experiment!
Serving Suggestions
Okay… now that you’ve got some perfectly-seasoned potato salad, what should you serve it with?
My thoughts on the matter:
- Vegan Meatloaf: This is a great Thanksgiving main course for those on a vegan diet, and vegan potato salad goes perfectly with it! Other Thanksgiving sides could include cornbread stuffing and cranberry orange sauce .
- Burgers: These quinoa burgers are a delicious summer meal, and a side of potato salad is a lovely complement.
- Sandwiches: You could serve potato salad with any sandwich, really, but one of my favorites is this vegan BLT sandwich !
- Corn: If you’re looking for another side dish to go with your potatoes, try this grilled Mexican street corn !
How to Store Leftovers
Keep your leftover vegan potato salad in the fridge, in an airtight container, for 2-3 days. It makes a great light lunch, and you can add more veggies to make it more filling if you like.
Can I Freeze This?
It won’t taste quite like it did when you made it fresh, but yes, you can freeze this homemade potato salad. Save it in a tightly-sealed freezer bag or airtight container, and freeze for 1-2 months.
Ingredients
Loaded Vegan Potato Salad
- 2 lbs potatoes , cubed
- ½ medium red onion , 74g
- 2 tablespoons dijon mustard
- 3 tablespoons organic relish
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ to ½ cup vegan mayonnaise
Coconut Bacon
- 2 cups unsweetened coconut flakes – I use this brand
- 2 tablespoons liquid aminos
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- 1/4 tsp smoked paprika , for colour
Instructions
Loaded Vegan Potato Salad
- Bring a pot of well salted water to a low boil or a gentle simmer. Add in the potatoes and cook for about 8 to 12 minutes, until potatoes are tender when pierced with a fork but not too soft (else you’ll end up with mashed potatoes). Drain and rinse the potatoes and transfer them to a large bowl.
- Once the potatoes have cooled, add all the other ingredients to it. Gently fold to combine. Taste and adjust any ingredients best on your preferred taste.
Coconut Bacon
- Preheat your oven to 350 ° F/175 ° C . Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl place the coconut flakes.
- Mix together the liquid aminos, liquid smoke, maple syrup and paprika and pour over the coconut flakes. Toss gently to combine until all the coconut flakes are coated. Spread out evenly onto the baking sheet.
- Bake for 12 minutes. Remove from the oven and let cool completely.
Putting it all together
- Add the coconut bacon to the potato salad right before serving, either on top, to the filling, or both. Serve and enjoy!
Notes
- How to Know When the Potatoes are Done: Boil the potatoes until they’re tender when pierced with a fork, but not too soft (if you cook them for too long, you’ll end up with mashed potatoes).
- Slice Your Potatoes Before Boiling: They cook faster this way, and you also don’t have to worry about smushing them while trying to slice them later.
- Can I Do More Add-Ins? Sure! If you feel like your potato salad needs something like chopped celery or corn, go for it!
- Adjust the Spices/Ingredients to Your Preferences: You might decide the salad needs a touch more paprika, a dash more of salt, etc. You can also add vegan mayo, or use less to start with, depending on how creamy you like your potato salad to be. Feel free to experiment!
- Storage: Keep your leftover vegan potato salad in the fridge, in an airtight container, for 2-3 days.
More Thanksgiving Sides to Try
- Sweet Potato Casserole
- Vegan Mashed Potatoes
- Vegan Gravy
