This vegan, gluten free gravy is ready almost instantly because it can be made entirely from simple ingredients you’ll already have. It also requires no chopping.
I made it my mission to develop an instant gravy recipe that I could throw together just before I served up a meal. I finally achieved my goal and created this delicious gravy.
I was never a fan of traditional gravy and always preferred instant gravy for some reason.
This easy vegan gravy is pretty much instant. You add a few pantry ingredients together and pour on boiling water, and your gravy is ready in a flash.
I also love this recipe because it is under 50 calories per serving, and for that reason I eat this gravy every week. You don’t have to wait until the holiday season to make this recipe.
This gravy is so delicious and goes with so many things, especially vegan pies, vegetables and potatoes.
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe and all recipes on my website are suitable for the special diets, vegan, plant based, gluten free, dairy free, egg free, free from refined sugar, and vegetarian
- This recipe contains 49 calories per serving
- This is the best vegan gravy because it takes just 3 minutes of active preparation time so it’s easy to make just before you serve up your dinner.
- This recipe is made extra tasty by the addition of my homemade vegan sausage seasoning which is the secret ingredient. I also give you some great substitutions for this.
- I have simplified this recipe by limiting the number of ingredients and using everyday ingredients such as gluten free flour and vegan butter.
- Gluten-free flour: This recipe should work well with any flour except nut and coconut flours.
- Vegetable stock powder: You can replace it with a different stock powder or stock cube of your choice.
- Sausage seasoning: If you don’t want to make my homemade seasoning, you can use the following seasonings instead: ½ teaspoon sage, ½ teaspoon onion powder, ½ teaspoon garlic powder, and a pinch of black pepper
- Vegan butter: You can replace the butter for any butter of your choice or use olive oil or a different oil such as coconut oil. Oil won’t be as tasty but will still work.
- Tamari: Replace this with sea salt or vegan Worcestershire sauce. If you’re not gluten free you can use soy sauce.
- Water: Replace this with vegetable broth
How This Recipe Fits In The Plant Plate System
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe adds flavor to any dish. It falls under the “Taste” category on the Plant Based Plate and is not a complete meal.
The diagram below helps you visually see how this element features on a Plant-Based Plate.
Here are the main kitchen equipment tools I have used to create this recipe.
I highly suggest you use a non-stick pan for the vegetable and sauce part of this recipe. In a non-stick pan, this recipe cooks like a dream, with minimal stirring needed.
You can get the large pan that I use by clicking here. Please note, I bought the largest size.
You can get the 10-piece cookware set that I have by clicking here. Please note, this set contains a smaller version of the large deep pan that I bought separately.
How To Make This Recipe
- Melt the butter in a pan.
- Mix the flour, salt, stock and seasoning together in a bowl and whisk in with the melted butter.
- Add water and whisk well.
- Lastly add the tamari.
Ways To Use This Recipe
Here are some of my favorite dishes to serve with this gravy:
- Easy Vegan Black Bean Meatballs 3 Ways
- Easy Vegan Meatloaf With Mushrooms And Oats
- Air Fryer Mashed Potatoes
- Vegan Meatloaf With Gravy And Mash
- Easy Boiled Baby Potatoes
- For Christmas Dinner
- For Thanksgiving Dinner
- Serve with vegan biscuits
For more options, see all of my best vegan, gluten-free carbs side dishes.
What Can I Use To Thicken Gravy That Is Gluten-Free?
The thickening agent in gluten-free gravy is the gluten-free flour. If you find your gravy is too watery, add more flour and mix it thoroughly. Cornflour, can also be used but you will need to make a paste of water and cornflour before you add it to the gravy. Arrowroot powder or arrowroot starch can also be used to thicken gravy.
How To Store Leftovers
This recipe keeps for up to 4 days in the fridge in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
More Tasty Sauces Recipes
This recipe is part of my vegan sauces series.
If you’re looking for some more recipes that will go well with this gravy, check out some of my other recipes:
- Easy Skin On Boiled Potato (Vegan, Gluten Free)
- Crispy Homemade Baked French Fries (Oven & Air Fryer)
- Most Crispy Vegan Jacket Potato (British Baked Without Foil)
You can see all of my carboydrate side dishes here.
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Quick Gluten Free Vegan Gravy Recipe
- 3 Tablespoons Gluten-Free Flour Or Gluten Free All Purpose Flour
- 2 Teaspoons Of My Homemade Vegetable Stock Powder Or 2 Teaspoons Bouillon Powder Or 1 Stock Cube
- 1 Teaspoon Of My Homemade Sausage Seasoning Or ½ Teaspoon Sage, ½ Teaspoon Onion Powder, ½ Teaspoon Garlic Powder, And A Pinch Of Black Pepper
- 1 Tablespoon (15g) Vegan Butter
- 1 Cup Boiling Water
- 1 Tablespoon Tamari
- Melt the butter in a pan over a low to medium heat.
- Mix the flour, salt, stock, and seasoning together in a small bowl.
- Add the flour mixture into the pan and whisk until it incorporates.
- Add half of the boiling water to the pan and whisk it constantly. Then pour the other half of the water in and whisk until smooth. Bring the heat to a gentle boil.
- Finally, mix in the tamari.
- This gravy is pretty thick so if you like it thinner, add 1 tablespoon of hot water at a time until it reaches your desired consistency.
Now it’s your turn to make magic with food.