Bryanna’s Vegan Brown Gravy is Fat-Free and Gluten-Free Optional


Chef Bryanna Clark Grogan makes holidays a breeze with her classic recipe collection in The (Almost) No-Fat Holiday Cookbook. It’s just one of her eight popular vegan cookbooks, and it’s been selling since 1995. Today we’re sharing one of Bryanna’s favorite holiday recipes, fat-free vegan brown gravy. It’s light, but rich, and the perfect addition to your dinner table at Thanksgiving, Christmas, or any night for that matter. And it’s not only dairy-free, but also gluten-free optional.

Bryanna is well known for her low-fat cooking, but you can add a little fat to this recipe if you’re craving a touch more richness. Simply whisk 1 to 4 tablespoons (up to 1/4 cup) of olive oil with the flour and yeast flakes as you toast them.

Vegan Brown Gravy Recipe that's also Fat-Free and optionally Gluten-Free

Special Diet Notes: Fat-Free Vegan Brown Gravy

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Vegan Brown Gravy (Fat-Free, Gluten-Free Option)
Prep time
Cook time
Total time
This recipe is reprinted with permissions from The Almost No-Fat Holiday Cookbook. Bryanna originally shared it with us back in 2006!
Recipe type: Sauce
Cuisine: American
Serves: 2 cups
  • 2½ cups water (or use 2 cups water + ½ cup dry sherry, port, Madeira, or Marsala)
  • 2 tablespoons soy sauce
  • ½ teaspoon salt
  • Few shakes of gravy browner (such as Kitchen Bouquet; optional)
  • ⅓ cup unbleached all-purpose flour (see Gluten-Free Option below)
  • ⅓ cup nutritional yeast flakes
  1. In a liquid measuring cup, whisk together the water or water-wine mixture, soy sauce, salt, and gravy browner, if using.
  2. In a heavy saucepan over high heat, whisk the flour and nutritional yeast together until it smells toasty.
  3. Remove the pan from the heat to gradually whisk in the liquid mixture until smooth.
  4. Return the pan to the high heat. Stir the gravy constantly until it thickens and comes to a boil.
  5. Reduce the heat to low and simmer for 2 to 5 minutes.
  6. If making ahead, let the gravy cool completely, cover and refrigerate. Reheat and whisk in a saucepan when ready to serve.
Gluten-Free Option: Substitute 2 tablespoons oat flour + ¼ cup chickpea flour for the all-purpose flour and use gluten-free tamari in place of the soy sauce.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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