Mix up a batch of this easy Vegan Country Gravy Mix and have luscious vegan country gravy in minutes. So delicious poured over your breakfast potatoes or tofu scramble! Or mix some vegan sausage into the gravy and pour over some biscuits. It would even be tasty over some mashed potatoes. You’re going to love just how simple this is!
On weekends my husband and I like to spend a little more time cooking a nice breakfast (or usually, by the time we take care of the pets, make the coffee, and get everything prepared, it’s more of a brunch). Sometimes it’s pancakes or french toast. But at least once a week, we love to make my tofu scramble with some oil-free hash browns or roasted potatoes.
I’m a sauce person. How about you? I’m all about the flavor! And gravies and sauces are a perfect way to up the flavor with our foods. This Easy Vegan Country Gravy Mix makes a perfect gravy for my breakfast potatoes and tofu scramble. And it’s so quick and easy!
By making this mix, you can have breakfast gravy in minutes! Just mix it with your favorite plant based milk and heat until it boils and thickens. Easy peasy! The recipe makes enough mix to make six batches of gravy. And you can easily double or even triple the mix recipe. What a great time saving make ahead recipe!
Why you’ll love this country gravy recipe:
- It’s vegan and oil free!
- You can make it with simple ingredients you have in your pantry.
- Mixes up in minutes!
- It’s perfect for vegan biscuits and gravy.
- You can make a double or triple batch and store it in your cupboard or pantry.
- It’s absolutely delicious!
Ingredients in this white gravy recipe
- Whole wheat pastry flour – I’ve also made this recipe with all purpose flour and with whole wheat flour.
- Corn Starch – this can be substituted with arrowroot powder if you are sensitive to corn
- Nutritional yeast
- Rubbed sage
- Onion Powder
- Garlic Powder
- Poultry Seasoning
- Black Pepper
Can I make this recipe gluten free?
I haven’t tested this recipe with gluten free flour, but I’m sure it would also work nicely with a 1-to-1 gluten free flour blend like this one from Bob’s Red Mill.
How to make this easy vegan country gravy mix
Simply mix all the ingredients together in a medium sized bowl. Then transfer the mix to a jar, label it, and store it in your cupboard.
Using the mix to make country gravy
When you want to make the gravy, mix together 1/3 cup of mix with 2 cups of your favorite plant based milk. I find it easiest to mix together if I place the gravy mix in the bowl or pot first and gradually stir in the milk a bit at a time.
I usually heat this in the microwave on 80% power, stirring every 30 seconds until it is thick. The gravy can also be cooked over medium heat on the stove, stirring constantly until it is thickened.
How long does this gravy mix last?
Stored in an air tight container, this mix will last for several months.
The prepared gravy will last for up to 5 days in an air tight container in the refrigerator.
How to reheat this gravy
This country gravy thickens a bit in the refrigerator. Reheat it in the microwave or in a small pot on the stove. If it is still to thick after reheating it, add a little non-dairy milk to thin it out.
In addition to topping your favorite savory breakfast dishes, this also makes a perfect white gravy for vegan biscuits and gravy.
Just make up a batch of my Oil-Free Vegan Biscuits and my Vegan Breakfast Sausage Links. Dice the sausage, or grind it up in a food processor and add it to the cooked gravy. Pour the sausage gravy over the biscuits for the ultimate comfort food breakfast, Biscuits & Gravy!
You’re going to absolutely love how easy and delicious this is! So good, you just might be caught licking the bowl.
SERVE THIS COUNTRY GRAVY WITH:
- Tofu Scramble
- Oil Free Hash Browns
- Vegan Breakfast Hash
- Vegan Breakfast Sausage Links
- Oil-free Vegan Biscuits
- Vegan Breakfast Casserole
- Vegan Garlic Mashed Potatoes
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Vegan Country Gravy Mix
- 1 cup whole wheat pasty flour all purpose flour or whole wheat flour will also work
- ¼ cup nutritional yeast flakes
- 2 tablespoons corn starch
- 1 tablespoon rubbed sage
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons poultry seasoning
- 2 teaspoons salt
- 2 teaspoons finely ground black pepper
- Mix all the ingredients together in a medium bowl until thoroughly combines
- Store the gravy mix in an airtight container such as a glass jar.
- To make a batch of gravy, stir 1/3 cup of the mix into 2 cups of unsweetened soy milk. Heat in a saucepan over medium heat, stirring continuously, until the gravy comes to a boil and is thickened.
- Alternatively, the gravy can be cooked in the microwave on medium high heat, stirring every 30 seconds until it is thickened.
Nutrition calculation are approximate.
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38 thoughts on “Easy Vegan Country Gravy Mix”
Love this Gravy mix recipe, easy and VERY delicious!!! I went Vegan today and had it earlier this afternoon over a Biscuit along with a Just Egg Cheeze Omelette.
Definitely my go-to Gravy now, thank you VERY much for posting your recipe and Happy New Year!!!
Congratulations on going vegan! I’m so glad you like this recipe as much as we do. Happy New Year and Happy Veganuary!
Any idea of how long this keeps on the shelf? And I should assume darkness and cool room temperature is best for storage?
It should keep for at least 6 months. I store mine in a closed canning jar in the cupboard.
This recipe is so good. Thanks for the recipe.
I’m glad you enjoyed it!
I made this with mashed potatoes and and the chiknless patties from Aldi. So yummy. Now I just need a good wfpbno biscuit recipe. Thank you!
I’m so glad you liked it! I do have a biscuit recipe on the site.
I was really excited to try this recipe over some vegan “chicken fried steak” and homemade mashed potatoes. However, the only non dairy milk I had on hand was barley milk, and I left out the cornstarch. So I’m not sure if it was the missing cornstarch or the barley milk, but the gravy was chunky and gloppy 😕
I’ve never used barley milk, so I can’t say how it would work in this recipe. If the gravy isn’t stirred constantly on the stove top (or very frequently when cooking in the microwave), it will come out lumpy and gloppy. Since I don’t know how you cooked it, I’m not really sure where it went wrong.
This is BY FAR my favorite WFPBNO gravy recipe! I share the link to this probably at least once a week. Everyone absolutely loves it and it’s been a staple in my home for over six months! It’s perfect to top oil free hashbrowns with. YUM!
Thank you so much! I”m happy to hear that. It’s one of my favorites, too. We have it with hashbrowns almost every weekend.
Thanks so much for this recipe! I come from a Southern family and am just switching over to a completely vegan and oil free diet. I’ve been vegetarian for a few years but when I decided to go vegan I was resigned to never have some of my childhood favorites. I’m glad that I found someone to show me how to make them vegan, oil free, and whole food based!
You’re so welcome! I’m happy to hear that you’re enjoying my recipes!
Made this with King Arthur measure for measure gluten free flour and the texture was spot on. Added about a tablespoon miyoko’s butter. However I thought it was really bland, so I added about 25% more of every spice. After that, it was good. Thanks for the springboard.
I found this recipe while visiting family and saved it so I could use it once home. I replaced the poultry seasoning with Italian seasoning, lessened the salt to just one teaspoon, added a teaspoon of fennel seeds and an extra teaspoon of nutritional yeast, and then used my Bullet to grind and fully blend everything. I used original unsweetened almond milk, cooked it on 3, whisked it every 6-7 minutes for about 30 minutes, and added about 1/2 cup of vegan shredded cheddar cheese during the last 10 minutes so I could use it more like a dip since all I had in the house were pretzel twists! It was delicious. I am going to try it the same way as a topper for grits next. Thanks for posting this.
I am really loving that this is vegan! It’s so tasty.
hi all just made my first batch of the gravy…..looks great & now to mix with Almond Soy milk and pour over fake chicken patties….
Sounds great! I hope you enjoyed it!
I love this mix!! I also add some diced cooked mushrooms to the gravy.
My husband also loves to add mushrooms!
Delicious! I couldn’t find a premade vegan country gravy mix and worried maybe that was because it couldn’t be done well, but not at all! This was delicious, especially cooked up with some vegan sausage on biscuits. Great for taking backpacking too and mixing up with hot water.
Great to know that it works well with water! And mixing it with vegan sausage over biscuits is one of my favorite ways to enjoy this! Thanks for your review!
I made this according to the recipe with cashew milk it is delicious! Served it over chicken fried tofu triangles. Do you think this would work with cup4cup gluten free flour?
Chicken fried tofu triangles with this gravy sounds so yummy! Yes, I definitely think the gluten free flour would work in this recipe!
Can I just use water?
I don’t think you’d get the creamy result, but give it a try and see what happens.
I have prepared from the mix with almost all water and just a dash of oat milk when out camping and it turned out really tasty still!
Good to know! Thanks for sharing your results!
Do you think miso paste would work instead of salt? Trying to be no sodium. More salt free recipes would be excellent. Thank you.
I think it would work well if you add it when you prepare the gravy. I wouldn’t add it to the mix.
Miso has a ton of sodium FYI.
Would brown rice flour work
….. for gluten free?
Yes, it definitely would! I hope you enjoy it!
Can’t wait to try this recipe. In winter I like to prepare warm comfort food and you can’t top mash potatoes with gravy.
I hope you enjoy it as much as I do!
Would almond milk work in place of soy milk?
Yes! Any non-dairy milk should work.