The Ultimate Vegan Gravy for Thanksgiving

3 Tbsp Barlean’s Butter Flavored Coconut Oil

1/2 finely chopped onion

2 minced garlic gloves

 3 Tbsp flour (use coconut flour for gluten free)

2 Tbsp Tamari or Bragg’s Aminos

1 cup water

Salt and pepper


4 oz sliced mushrooms + 1 tsp Barlean’s Butter Flavored Coconut Oil

Fresh rosemary, sage and/or thyme


Vegan Gravy Update 2

As the only non-meat-eating member of my family, I bring a batch of this with me to every Thanksgiving dinner. It's so delicious that there's always a handful of people (meat eaters) who choose this gravy over the standard meat-based version. It's quick, easy, and uses ingredients you probably already have in your kitchen. You can add a little fresh rosemary, sage and/or thyme for an extra boost of holiday flavor. Enjoy!


  1. Put coconut oil in a saucepan and sauté the onions and garlic over med-high heat.
  2. Reduce heat back to medium after onions and garlic have become golden brown.
  3. Make a roux by gradually adding the flour, while continuously stirring to avoid lumps.
  4. Still stirring, add Tamari or Bragg’s Aminos and water to the mixture.
  5. Add salt and pepper to taste.
  6. Once the gravy has reached desired thickness, turn off the stove and you are done!


Optional: Add Sautéed Mushrooms

Put 4 oz of sliced mushrooms in a small sauté pan along with 1 tsp Barlean’s Butter Flavored Coconut Oil. Sauté over low-medium heat until golden brown. Stir finished mushrooms slowly into the gravy.

Click here to download PDF of recipe.