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This vegetarian gravy is a great option for when you don’t want to wait for the turkey drippings, or if you’re avoiding meat. Rich, creamy, and full of umami flavor.
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One thing that always put a wrench in my Thanksgiving prep was making gravy. Who wants to wait for the turkey to be done to grab those drippings? Who wants to clean up the mess after spilling the drippings?
Enter mushroom gravy. Made with sautéed mushrooms and aromatics, it doesn’t skimp on the flavor.
Plus, without needing drippings, you can make it a day or two in advance of the big meal. And it makes a big batch, so you’ll have enough for everyone (or for all those delicious future leftovers).
If there’s never enough gravy for your family, you’ve got to give this vegetarian gravy a try!
Key ingredients for vegetarian gravy
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
Use cremini or baby bella mushrooms for this dish. They’re mild in flavor, so they won’t overpower the other ingredients in the gravy.
Use vegetable broth, not water here. I usually grab a lower-sodium version so the salt can be adjusted to taste.
The unexpected ingredients? Soy sauce and balsamic vinegar. These help give the gravy a more complex, balanced flavor. If you don’t have soy sauce, a good substitute is Maggi seasoning.
How to make this recipe
You’ll need a large saucepan or dutch oven for this recipe. Melt the butter in the pot over medium heat. Once melted, add the mushrooms and onion and stir to coat with the butter.
Cook for 8-10 minutes, stirring every few minutes. Once the mushrooms have released their moisture and everything is deeply browned, stir in the garlic and thyme and cook for 1 minute.
Sprinkle on the flour and cook for 2 minutes while stirring. We’re toasting the flour here to develop flavor.
Slowly pour in the vegetable broth while whisking, making sure to scrape up any stuck bits from the bottom of the pot This is fond and has lots of flavor, so we want to incorporated it into the gravy!
Stir in the soy sauce, balsamic vinegar, salt, and pepper. Bring to a simmer and cook for 8-10 minutes. It should be visibly thickened at this point.
Carefully transfer the gravy to a blender * and blend until completely smooth. Make sure to vent the lid first! You can also blend it in the pan with an immersion blender *, but watch out for splatters.
For an ultra-smooth gravy, press it through a sieve or chinois strainer.
Pour the gravy back into the pan (if you’ve used a blender) and cook over low heat for just a couple of minutes. If the gravy is too thick, whisk in additional vegetable broth until it reaches your desired consistency.
Recipe tips
When prepping the mushrooms, be gentle! Don’t put them under running water or they may soak up extra water. Instead, wipe them with a paper towel or vegetable brush.
Note that as with all gravies, this vegetarian gravy will continue to thicken as it sits and cools. I recommend adding a little extra broth to account for this, especially if you’re not serving it immediately.
You can make this ahead of time and store in the refrigerator or freezer. Reheat low and slow on the stove, whisking in additional broth as needed to thin.
Serving suggestions
This vegetarian gravy is a great option whether you eat meat or not! Serve it over garlic mashed potatoes, a vegan roast, or your Thanksgiving turkey.
You can also use it for the base of pot pies or casseroles. Since it’s mushroom based, it’s wonderful as the sauce for beef stroganoff!
This homemade gravy recipe is the perfect option for a flavorful, make-ahead sauce. Add it to your dinner or holiday table!
Vegetarian Mushroom Gravy
Ingredients
- 3 tablespoons unsalted butter
- 8 ounces cremini or baby bella mushrooms, coarsely chopped
- 1 small or half large yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons all-purpose flour
- 2 1/2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Directions
- Melt the butter in a large saucepan or dutch oven over medium heat. Add the mushrooms and onion and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and the mixture is deeply browned.3 tablespoons unsalted butter, 8 ounces cremini or baby bella mushrooms, 1 small or half large yellow onion
- Add the garlic and thyme and cook for 1 minute, stirring frequently.2 cloves garlic, 1 teaspoon fresh thyme leaves
- Sprinkle the flour over the mushroom mixture and cook for 2 minutes, stirring constantly, until the flour is lightly toasted.3 tablespoons all-purpose flour *
- Gradually whisk in the vegetable broth, scraping the bottom of the pan to loosen any browned bits. Add the soy sauce, balsamic vinegar, salt, and pepper.2 1/2 cups vegetable broth, 1 tablespoon soy sauce, 1 teaspoon balsamic vinegar, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- Bring the gravy to a simmer and cook for 8-10 minutes, whisking frequently, until thickened.
- Transfer the gravy to a blender and blend on high speed until completely smooth. Alternatively, blend directly in the saucepan with an immersion blender.
- Return the gravy to the saucepan and cook over low heat for 2-3 minutes, stirring occasionally. If the gravy is thicker than desired, whisk in a little additional vegetable broth. Taste and adjust the seasoning as needed.
Notes
- Makes about 3 cups.
- Gravy will thicken more as it cools; add enough broth so that it just coats the back of a spoon.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
