My favourite part of Thanksgiving is the sides; you can keep your turkey. For Thanksgiving our family usually roasts either a Quorn Turk’y (vegetarian), or a Field Roast en Croûte (vegan) to bring along with us. We find that even non-vegetarians like these options as well, and they’re great if you’re trying to reduce your meat consumption. To go along with these, I always make this vegan gravy – which is delicious pretty much poured over anything.
For this recipe, I used Better than Bouillon’s ‘No Chicken’ and their ‘Roasted Vegetable’ (1 cup of each), which gave the gravy a really rich ‘meaty’ flavour. I keep these in my fridge at all times, and I much prefer them to buying prepared broth – they last longer, there’s less waste, and I can adjust the strength as needed. You can just use vegetable broth if it’s all you have on hand, and it’ll still be delicious – I just find the ‘No Chicken’ broth gives it a little bit of a more poultry flavour. I usually use a ‘poultry seasoning’ blend of herbs for this, but if you don’t have that on hand you can make your own using equal parts dried marjoram (or oregano), thyme, sage, and rosemary.
This recipe can also easily be adapted for a gluten-free diet: simply substitute brown rice flour in place of the wheat flour in your roux, and ensure your tamari is gluten-free. Easy!
Vegan ‘Turkey’ Gravy
Equipment
- Medium saucepan
- Whisk
Ingredients
- 3 Tbsp vegan butter
- ¼ cup flour (for gluten free: brown rice flour) (32g)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- 1 tsp poultry seasoning (or fines herbes) (or ¼ tsp each marjoram, thyme, sage, rosemary)
- 2 Tbsp soy sauce or gluten-free tamari
- 2 cups vegetable or 'no chicken' stock (500ml)
- 1 cup non-dairy milk (I used full fat oat milk) (250ml)
Instructions
Make the Roux:
- In your saucepan over medium heat, add your vegan butter and heat until melted. Add your flour and use your whisk to combine. Cook this mixture, stirring frequently, until it turns a slightly golden colour.
Make the Gravy:
- Reduce heat to low and add the garlic and onion powders, ground black pepper, as well as the poultry seasoning / fines herbes. Add your soy sauce and vegetable stock and stir to combine (the mixture will bubble vigorously upon adding liquid).
- Once combined, add your milk and stir, returning the heat to medium-low, until thickened to your desired consistency (it should, at a minimum, coat the back of a spoon). Serve immediately. It can be reheated by adding a little broth to the saucepan with the cooled gravy until it warms and becomes pourable.
This was a very spot on recipe. I had to use what I had on hand which meant I substituted 2 cups broth with 2 cups water and 2 tbsp. Nutritional yeast, and some salt. I also did not have marjoram so I used 1/4 tsp. Oregano. I used store bought almond milk and earth balance margarine. I really enjoyed this recipe.
So if I use the better than bouillon, is it one cup of each and that replaces the 2 cups of vegetable stock? Do I do one cup of each and some water as well?
Hi Kari, you can use two cups (500ml) of broth in total (either vegetable, ‘no chicken’, or a combination of the two), no extra water is needed.
Delicious! Used this recipe for Thanksgiving today. It’s still thickening but the flavor is AMAZING.
I am currently pregnant and due with my baby 6 days after Thanksgiving. My oldest daughter is a bit of a picky eater (she’s 7) and she LOVES this gravy. I want to make sure we have it for Thanksgiving even if I’m not around to make it. Have you tried making it ahead of time then freezing it for reuse later?
Thanks
My daughter was so picky at that age, too! I’m so glad that she enjoys it. I’ve never tried freezing it, but I believe it may separate if frozen and defrosted – though I’m assuming a quick reheat and whisk in a pan should revive it. Let me know if you try it!
This looks great! Thank you! How long does it keep in the fridge?
Hi Lisa! I’d say it can be safely stored in the fridge for up to a week.
Just tried this.. Gorgeous.. can you freeze it?
Hi Debra,
I’ve never tried freezing it, but I believe it may separate if frozen and defrosted – though I’m assuming a quick reheat and whisk in a pan should revive it. Let me know if you try it!
I baked a chickpea/ seitan “turkey” yesterday and am looking forward to hot chickpea/seitan sandwiches with gravy.
What I love about the internet is how easy it is to find wonderful recipes. Thank you ?
That sounds delicious! I’m a big fan of both chickpeas and seitan myself.
This recipe is great!! Tastes fresh and the flavor is awesome. Using it to top my homemade seitan roast.
Exactly what I wanted. It is really easy and tastes great. Only thing I am unsure about is how thick is “thickens”? What consistency can I expect it to become?
Thanks for a spot-on recipe!
Hi Liesl! Thank you for the feedback – it should thicken to coat the back of a spoon, but really you can allow it to thicken to your personal preference when it comes to gravy! Some like it a bit thicker than others.
This is my. go-to “turkey” gravy. It is absolutely delicious and perfect for my Lentil “Wellington” recipe for Thanksgiving, plus stuffing and mashed potatoes. I use this recipe year round. I’ve tried many different recipes for “turkey” gravy and this one is the absolute best, bar non. Thanks!
One person in our family is Vegan so a few years ago I would make this delicious recipe and also have original gravy. Everyone loved the Vegan gravy better so now this is the only recipe I use. Thanks!
This is the absolute BEST “turkey” gravy, bar none. And I have tried a few. It has been my go-to for over a year now, and it never disappoints. Thanks so much for this recipe!
The BEST vegan “turkey” gravy and the only one I use, bar none. Thanks so much for this recipe!!