Delicious Vegetarian Gravy

"Honestly, this tastes better to me than the real thing. And, it is much better for you with less saturated fat and no cholesterol. The flavor will greatly depend on which broth or bouillon you use, so experiment a bit until you find one you like. It is great with mashed or roasted potatoes and goes well with a Tofurkey. This also works really well as a stew base--just add the cornstarch at the end when the veggies are cooked. It is very easy to prepare, and freezes perfectly, so we make huge batches so some is always ready. When you reheat from frozen, either run it through the blender or use a hand blender after thawing to regain a creamy consistency."
photo by Herb-Cat photo by Herb-Cat
photo by Herb-Cat
Ready In:




  • Whisk the margarine and flour together over low heat in a small saucepan for a few minutes until the flour is cooked and golden.
  • Add the water and bouillon or broth, tamari, thyme, and pepper. Bring to a boil while whisking often to keep it smooth.
  • Lower heat and simmer a minute or so.
  • Combine cornstarch and water and stir well to get rid of lumps. Whisking gravy briskly, pour into saucepan. Continue whisking until gravy returns to a boil and has thickened.

Questions & Replies

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  1. CanadianEmily
    Yummy! Great on vegetarian meatballs and mashed potatoes. It is almost like a chicken gravy.
  2. Food Snob in Israel
    Tasty tasty! My go to recipe!
  3. Ruhi L.
    This gravy is really good. It's simple but beautiful. I used vegan butter. I'm going to use it for the big christmas dinner tonight. Thank you!!
  4. Autumn Rose D.
    Wow! I was very hesitant about attempting another vegetarian gravy because other ones I made did not come out good, but I'm so glad I found this recipe! It came out amazing! I followed the recipe exactly except I added onion powder (didn't measure) and I used a little bit of left over potato cooking water and 1 tsp of 'better than buoullion' paste as part of the 2 cups of water. I used braggs liquid aminos soy sauce because I did not have tamari. I'm a transitioning vegan, still more vegetarian, so I did use real butter but next time I want to try a vegan butter. Very great recipe! Thank you xx This will definitely be my go to gravy recipe from now on.
  5. David O.
    I am compelled to submit a review as this simple recipe exceeded my expectations! I made it for a vegan family member for Thanksgiving dinner to serve with a quinoa veggie casserole and she loved it so much she took the remainder home with her. To make it vegan, I used Earth Balance vegan butter instead of marg. I subbed poultry seasoning for the thyme as that's what I season other poultry gravy with and used Bragg soy as I was out of Tamari. Skipped the bouillon cube as per the instructions as I used "Superior Touch Better than Bouillon" vegetable stock paste. (Increased the stock to 2 1/2 C out of personal preference for a thinner gravy) I wondered why two thickeners (the flour and the cornstarch) but I followed the instructions and it really works! Thanks for a terrific recipe that I know I'll make again and again :)


  1. Autumn Rose D.
    Onion powder
  2. David O.
    Subbed in vegan butter for the marg, poultry seasoning instead of thyme, increased stock to 2 1/2 C
  3. Lindsey A.
    This was amazingly good. I put it on the "Really Good Vegetarian Meatloaf (Really!)" by SaraFish. I actually HAD to make a substitution, which I don't like to do when I write a review, but I think I had similar results so I can still review. I substituted vegetarian oyster sauce (from Asian grocery stores, made with mushrooms and soy) for the tamari.


Stay-at home mom into crafting and cooking. I have been vegetarian since 2004, essentially vegan. One of my pet peeves about many vegetarian recipes is that they are smothered in cheese or rely heavily on faux meat, which is not very healthy. I am much more into healthier comfort vegetarian food, like lots of potatoes, vegetables, and grains.
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