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Guilt Free Vegan Gravy

This low fat, flavorful vegan gravy is a great compliment for savory dishes and potatoes. Honestly, we have been making it and using it for years, long before we went vegan. In fact, when we were mostly vegetarian, I would cook a turkey for the family on Thanksgiving and we used this gravy. My daughter recently told me that she never really liked turkey, but she ate it for the gravy!

Guilt-free Vegan Gravy takes even this plate of Gardein Holiday Roast, broccoli, and our Garlic Mashed Potatoes to another level!

Vegan Gravy That Goes with Everything

This vegan gravy is also very versatile. Sometimes we switch it up, adding sautéed mushrooms or dried shallots, but it really is wonderful just as is. We occasionally will make a meal out of baked potatoes and broccoli smothered in this gravy. It checks all the boxes for the comfort food quality of gravy, but it has almost no fat (just from the plant milk) and is cruelty-free.

This gravy is wonderful served with my easy Instant Pot Turk’y Style Seitan.

A Quick Cooking Tip About Sodium Content

A thought about vegetable broth: be aware of the sodium content. Many brands are loaded with salt. My absolute go-to is Vogue Cuisine brand Instant Vegebase. It is low sodium, non-GMO and MSG, and preservative-free. It is in an easily reconstituted powder form, reducing all the packaging that comes with cartons and cans. I use 1 tsp per cup of water.

Guilt-free vegan gravy and cranberry chutney in a serving set
Mmmm, Guilt-free Vegan Gravy, and our Cranberry Chutney are a winning combo!

This vegan gravy goes wonderfully with so many dishes and foods. Check out our Roasted Garlic Mashed Red Potatoes, for example, and don’t forget about pairing it with a serving of Cranberry & Pear Chutney for a special treat!

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Guilt Free Vegan Gravy

  • Author: Georgia @



  • 2 cups vegetable broth
  • 2 1/2 Tbs low sodium Tamari
  • 1 tsp dried thyme
  • 2 Tbs cornstarch, dissolved in 3 Tbs water
  • 1/4 cup plant-based milk
  • 1/2 tsp salt (omit if broth is high in sodium)
  • few grinds of black pepper


  1. Combine the broth, tamari, and thyme in a small sauce pan and bring to a boil.
  2. Reduce the heat and whisk in the cornstarch mixture and keep on a low boil, whisking until the gravy thickens. This takes about one minute.
  3. Whisk in the plant based milk and reduce the heat to low so that it doesn’t boil.


Recipe adapted from The Vegetarian Meat and Potatoes Cookbook by Robin Robertson


Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

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