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Vegan Turkey Gravy
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5 from 2 votes

Vegan 'Turkey' Gravy

This easy, savoury vegan gravy is the perfect addition to your Thanksgiving dinner.
Prep Time15 mins
Total Time15 mins
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.