Article
Opinion Vegan gravy you can buy in Australian supermarkets (and online)
Kitchen Tips
Author: Liv Published: November 28, 2023
Article updated November 25, 2024
Browse the best vegan instant gravy powders you can buy in Coles, Woolworths, IGA, and online in Australia. Affordable, delicious and 100% plant-based!
With so many amazing plant-based products available in stores (like these Christmas holiday roasts or these hearty chicken alternatives), it’s easy to cook up a super-satisfying, ‘meaty’ meat-free meal these days.
But no roast dinner, vegan or otherwise, would be complete without lashings of rich, savoury gravy!
Luckily, there are lots of vegan-friendly instant gravy powders and ready-made gravies to choose from in Australian supermarkets, as well as online from these vegan-friendly retailers.
Check out our list of plant-based gravies below.
**Indicates our top favourites, but we highly recommend trying out a few different brands to find out which ones float your gravy boat!
- Bisto Original Flavour Gravy Granules**
- Black & Gold Traditional Gravy Mix
- Essential Organic Onion Gravy Powder
- Gravox Supreme Gravy Mix
- Gravox Traditional Boxed Gravy Mix**
- Green’s Gravy Granules**
- MAGGI Classic Rich Gravy Mix
- MAGGI Gluten Free Supreme Gravy
- Marigold Vegetarian Organic Gravy Powder
- Massel Chicken Gravy
- Massel Rich Roast Gravy
- Massel Supreme Demi-Glace Gravy
- Massel Traditional Gravy
- Mingle Umami Mushroom Gravy Mix
- Mingle Roast Beef Gravy
- Orgran Vegetable Gravy Mix
- Suzy Spoon’s Miso & Mushroom Gravy Mix
- Woolworths Essentials Traditional Gravy Mix
Feeling inspired to make your own gravy from scratch? Try our recipe for an indulgent, red-wine infused mushroom gravy or this internet-favourite vegan gravy recipe by Nora Cooks.
And if you’re looking for other inspiration for a plant-based festive feast, check out these vegan Christmas roasts you can buy in stores too! 
Header image: © Jamie Oliver
Meet Liv!
Having grown up in a “meat and 3 veg” kind of household, Liv’s embarrassed to admit that she was a bit of a one-note chef until she began exploring the world of plant-based food. Vegan cooking has given her a whole new appreciation for the symphonies of flavours that simple, nourishing wholefood ingredients can create. (Even eggplant, once her greatest nemesis, is now — in a delicious, miso-glazed redemption arc — her all-time favourite veg.)
