Vegan ‘Turkey’ Gravy

Vegan Turkey Gravy

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
Print Recipe
5 from 3 votes

Vegan ‘Turkey’ Gravy

This easy, savoury vegan gravy is the perfect addition to your Thanksgiving dinner.
Prep Time15 minutes
Total Time15 minutes
Course: Dinner, Sauce, Thanksgiving
Cuisine: American
Keyword: kosher, parve, thanksgiving, turkey gravy, vegan, vegan gravy, vegan thanksgiving
Servings: 6 people
Author: The Elegant Economist


  • Medium saucepan
  • Whisk


  • 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)


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. Serve immediately. It can be reheated by adding a little broth to the saucepan with the cooled gravy until it warms and becomes pourable.
November 20, 2019
November 25, 2019



  1. Reply

    Cynthia Brooks

    September 11, 2020

    5 stars
    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.

  2. Reply


    November 17, 2021

    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?

    • Reply


      December 7, 2021

      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.

  3. Reply


    November 25, 2022

    5 stars
    Delicious! Used this recipe for Thanksgiving today. It’s still thickening but the flavor is AMAZING.

  4. Reply


    September 21, 2023

    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?

    • Reply


      February 22, 2024

      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!

  5. Reply

    Lisa R.

    November 16, 2023

    This looks great! Thank you! How long does it keep in the fridge?

    • Reply


      February 22, 2024

      Hi Lisa! I’d say it can be safely stored in the fridge for up to a week.

  6. Reply


    December 14, 2023

    5 stars
    Just tried this.. Gorgeous.. can you freeze it?

    • Reply


      February 22, 2024

      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!

  7. Reply


    February 2, 2024

    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 😊

    • Reply


      February 22, 2024

      That sounds delicious! I’m a big fan of both chickpeas and seitan myself.


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