Okay, okay. I’ll stop myself. You don’t want an ode to mushroom gravy, do you? I get it. My inner poet will survive. But I’ll just mention that mushroom kinda rhymes with vavava-voom and that really coulda been something. 

So! Mushroom gravy! Friends, I have to say, I am pretty happy with this one. It’s thick and rich and chockfull of that umami flavor vegans clamor for. 

I am really in love with this one – as much as one can be in love with a gravy. Why? Here’s why. 

MUSHROOMS. Glorious glorious ‘shrooms. (Let it also be known that “‘shroom” and “BOOM” would have totally worked in a poem). 

I use cremini mushrooms here, otherwise known as baby bellas. They are the hearty heart of the situation. In this vegan mushroom gravy recipe, I saute them in vegan butter and olive oil with shallots until tender, then deglaze with a dash of sherry. YUMMM. 

Then, we stir in the flour and cook it for three minutes to get rid of any weird raw flour taste. (I use the same method as that in my first gravy recipe, this classic vegetarian gravy recipe, which is also so so good!)

Then, more flavor! Add vegetable broth, fresh glorious thyme, some soy sauce or Tamari, and cook to thicken. 

Yes. 

Yes yes. 

YES.

(This vegan mushroom gravy is glorious on my mashed-potato-stuffed vegan wellington!)

Another wonderful thing about this gravy recipe? You can make it now, cool it, and freeze it for the big day! It’s so easy to just warm up over the stove – add a bit of broth if it’s thickened up some. 

I love this gravy on mashed potatoes, wellington, or just with a spoon. Kidding about the spoon. But kinda not.

Mushroom and consume. Totally rhyme. 

How to wash mushrooms

Oh, I wanted to add a note on washing mushrooms. Have you ever heard that mushrooms soak up water like a sponge? Me too. Have you then wiped every mushroom individually with a damp paper towel? UGH, me too. Well, I read somewhere a year or two ago that it’s perfectly fine to give mushrooms a quick swirl in a bowl of water. I tried it, and I didn’t find my mushrooms had soaked up water like a sponge. So that’s how I wash my mushrooms. I place them in a bowl, give them a swish, drain, and do it again a couple more times until the water is fairly clean after the swish. 

I also conducted a super scientific study last time (not really). I weighed a big batch of cremini mushrooms before washing them. They were 2.1 pounds. Then I washed them using the easy bowl-of-water method – dunk, swish, drain, dunk, swish, drain. Then I weighed them again. Guess how much they weighed? 2.1 pounds. Hmmm. Maybe some mushrooms don’t soak up water after all? 

Of course, if you’re still doubtful, you can always wipe them down with a damp paper towel. 

Onward with the gravy recipe!

More Vegetarian & Vegan Gravy Recipes

• Vegetarian Onion Gravy
• Garam Masala Brown Gravy
• 12 Vegetarian Gravy Recipes

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Mushroom Gravy

Thick and rich gravy packed full of mushrooms, which are sautéed in olive oil and butter then joined by sherry, thyme, and veggie broth. The perfect gravy for special occasions – or any ol' time!

Diet Vegan

Keyword mushroom gravy, vegan mushroom gravy

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 90kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons vegan butter I like Melt or Earth Balance
• 1 medium shallot peeled and diced (about 1/3 cup)
• 1/2 pound 8 ounces cremini mushrooms, sliced (about 2 cups)
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons dry sherry
• 1/4 cup all-purpose flour
• 2 cups low-sodium vegetable broth
• 1 teaspoon fresh thyme leaves lightly chopped
• 2 teaspoons soy sauce or Tamari

Instructions

• Set a 12-inch skillet over medium-low heat. Add olive oil and vegan butter. When the butter has melted, add the shallot, mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Saute shallot and mushroom, stirring occasionally, until tender and the moisture has cooked off, 10-15 minutes.
• Add sherry and cook, stirring, until the liquid has cooked off, about 1 minute.
• Add flour. Cook, stirring frequently, for three minutes.
• Slowly pour in the vegetable broth while stirring. Add the thyme and soy sauce or Tamari. Bring to a low boil and let cook until thickened, 3-4 minutes. The gravy might seem a little thin at first, but it will thicken up as it sits and cools. If your gravy seems too thick, you can stir in a bit of broth.
• Taste and add more salt and pepper if you like.
• Serve immediately or let cool and refrigerate or freeze until it’s time to serve. Gravy can be warmed over low heat on the stovetop. You may wish to add a bit of broth when reheating to thin it out.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 178mg | Fiber: 1g | Sugar: 2g

The post Mushroom Gravy appeared first on Kitchen Treaty.

I’ve had a go-to gravy recipe for awhile now, and yeah – I totally love it. I know gravy has a reputation of being finicky and difficult, but when you eliminate the drippings and the guesswork, it’s really just about the easiest thing to make, ever.

But instead of sticking with the status quo, I felt like it was time to branch out. I wanted a thoroughly interesting, full-of-flavor, vegan gravy option that made the carnivores’ jaws drop too.

The secret, my friends?

It’s in that little jar photographed above. Garam Masala spice blend, the one and only Indian seasoning blend with cinnamon, cumin, coriander, cardamom, peppercorns, cloves … all of these amazing flavors that complement the traditional Thanksgiving table something fierce.

Indian-Spiced Vegan Brown Gravy is thick, rich, warmly spiced, and perfect over a batch of Turmeric Mashed Potatoes (recipe coming soon)! Though I love it equally over traditional mashed potatoes.

Vegan gravy for the win! Keep away, carnivores. This gravy boat is ALL MINE.

(more…)

The post Vegan Garam Masala Brown Gravy appeared first on Kitchen Treaty.

Bonus: Most of these recipes are vegan, too (or give a vegan option) – and several can be made gluten-free as well!

1. Vegetarian Onion Gravy (with vegan option) from yours truly – I make this every year! Recently, I updated the recipe with a vegan option, and I’ve started adding a little Tamari to the mix. Yum!
2. Caramelized Onion Gravy from Oh My Veggies – Onions, caramelized to sweet perfection and then pureed, add intense flavor to this golden-brown version. (When testing this recipe last year, I actually made this one ahead of time and froze it. It reheated perfectly!)
3. Beer & Sweet Onion Vegan Gravy from May I Have That Recipe – Herbs de Provence and BEER?! I’m in!
4. Vegan Gravy (gluten-free) from Oh She Glows – This recipe makes use of some interesting ingredients, like nutritional yeast and – yep – blackstrap molasses.
5. Vegan Gravy from Jamie Oliver – this one starts with onions, carrots, and celery, and is finished with splash of red wine vinegar.
6. Vegetarian Gravy (vegan) from Rebekah Denn/The Seattle Times – Another that makes use of nutritional yeast. Loving the garlic, too!
7. Vegan Sage Gravy from Happy Herbivore – Loving the combo of broth AND non-dairy milk here for a creamy gravy that’s finished off with a savory dash of liquid smoke.
8. Best Vegetarian Gravy (vegan option) from Umami Girl – With three different sources of umami flavor (including marmite!) this one has been deemed “the best” by many.
9. Savory Mushroom Gravy from Isa Chandra Moskowitz – Herbs, garlic, and a splash of dry white wine jazz up this mushroom gravy.
10. Vegan Mushroom Gravy (gluten-free option) from FatFree Vegan Kitchen – Thick, rich, and fat free!
11. Everybody’s Mushroom Gravy (vegan and gluten-free) from The Spendid Table – One luxurious gravy for all! LOVE.
12. Amazing Vegan Gravy from The Muffin Myth – Oh-so pourable!

That’s it! No go forth and gravy-fy!

More for Your Vegetarian Thanksgiving (and Christmas too!)

Plant-based, vegetarian, dairy-free and more … we’re all about meatless holiday options!

Recipes

• All Thanksgiving recipes
• 100+ Vegetarian Thanksgiving Recipes – one huge list of every kind of meatless holiday recipe
• 30 Main Vegetarian Dishes for Thanksgiving & Christmas
• 15 Vegetarian Thanksgiving Side Dishes with Wide Appeal
• 19 Vegan Thanksgiving Side Dishes
• 5 Make-Ahead Thanksgiving Dishes for Freezing

Menu Ideas

• A Thanksgiving Feast for (Nearly) Every Diet – a full, epic menu with plenty of options for the carnivores, vegetarians, vegans, AND gluten-free folks at the table!
• Thanksgiving for Special Diets: The Ultimate Guide to Coexisting Deliciously
• An Easy Vegan Thanksgiving Menu (+ a Super Simple Centerpiece Idea!)
• And for Christmas, here’s our Christmas dinner menu that I shared few years ago.

The post 12 Vegetarian Gravy Recipes appeared first on Kitchen Treaty.

If you’re looking for a gravy that tastes as good (or better!) than traditional gravy, but made without meat drippings or meat-based stock, you’re in the right place!

With just 5 ingredients and less than 20 minutes to make, this thick, rich, and full-of-flavor gravy recipe is almost shockingly easy yet so, so delicious.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Vegetarian Gravy
• What is a Roux and Why Use It?
• Vegetarian Gravy Recipe Ingredients
• Variations/Adaptations
• How to Make Vegetarian Gravy without Drippings
• Tips for Gravy Success
• Can I Freeze Vegetarian Gravy?
• Serve it With …
• More Vegetarian & Vegan Gravy Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I can’t be the only vegetarian who’s suffered the lonely and tasteless holiday dinner fate of having to eat mashed potatoes with only a bit of salt and pepper and a sorry pat of butter. While everyone around you gleefully shoves down forkfuls of gravy-heavy potatoes… it’s horrible! Just horrible!

Okay, you know I’m exaggerating. But it does kind of suck a little. Gravy’s yummy, but I just can’t bring myself to eat it because of the whole meat thing.

That is… until now.

It all started on Thanksgiving when my guy’s awesome mom whipped me up a portion of my very own vegetarian white gravy for my potatoes. Yum!

And while we were stirring the meaty gravy meant for everyone else and talking about the whole affair, I came to the realization – why not do the roux thing and then add vegetable broth?

Why You’ll Love This Vegetarian Gravy

• Super simple – This vegetarian gravy recipe is super simple, and easily made with ingredients you probably already have in your pantry.
• Easily vegan – With a couple of easy swaps, it can be a fully vegan gravy recipe, too!
• SO delicious – Adding the steps to 1) cook the onions low and slow and 2) cook the flour in a nutty, smooth roux – are both highly worth it, resulting in what my opinion is the tastiest vegetarian gravy recipe around!

Readers say …

• “This is literally such a great recipe! It’s my go-to, I’ve made it dozens of times. It’s so easy and good. Definitely try!” – Fatima
• “Fantastic recipe, thank you! I struggle at making gravies, but this one is foolproof and came together easily and tastes delicious.” – Kate
• “Best vegan gravy I’ve ever found. Everyone who tries it loves it too.” – Daisa

What is a Roux and Why Use It?

A roux is a mix of fat and flour (in this case, butter and flour), cooked together then used to thicken a liquid or sauce. I use it in my macaroni and cheese recipe, too, to make the most glorious, thick, cheesy sauce.

When you take the extra 3 minutes to cook a roux for your gravy, it helps to cut down on the raw taste of the flour while adding wonderful nutty flavor. It also helps prevent lumps when you add the broth to the gravy.

It’s worth making a roux for the best-tasting vegetarian gravy!

Vegetarian Gravy Recipe Ingredients

• Butter – This is an important part of making the roux, which helps to thicken your vegetarian gravy. Plus, it adds delicious flavor! You can sub in a vegan butter for vegan gravy or use half and half vegan butter or olive oil.
• Onion – Some finely diced onion helps to add a ton of flavor and is the backbone of this vegetarian onion gravy. I tend to use yellow onion, but sweet onion or white onion would work, too. If you don’t have any onion on hand, you skip the sauteeing and add 1/2 teaspoon to 1 teaspoon onion powder with the flour, depending on how much onion flavor you want.  I really like the onion in this veggie gravy – it adds depth of flavor without complicating the recipe.
• Flour – Plain all-purpose flour is what you need here. This will help thicken your gravy into the perfect, pourable consistency.
• Vegetable broth – Go with your favorite store-bought veggie broth, or try your hand at making your own vegetable broth in the slow cooker (it’s a game-changer!) I prefer to buy low-sodium vegetable broth so I can better control how salty I want my gravy to be. You can use vegetable stock, too.
• Soy sauce – This is an optional ingredient, and one I added years after I published this gravy recipe. But I do recommend it – it adds a lovely touch of flavor and color. A little goes a long way.
• Salt & pepper – If your gravy is tasting a little bland, keep adding more salt, a little at a time. It’ll get there!

Variations/Adaptations

Vegan Gravy Option

Substitute Earth Balance, Melt, or another vegan butter for the butter. I also like to use half olive oil and half Earth Balance. I don’t recommend 100% olive oil – I’ve tested this vegetarian gravy recipe that way and it just didn’t taste great. One reader reported using coconut oil with success.

Gluten-Free Vegetarian Gravy

Readers have reported luck with using 1-to-1 gluten-free flour in place of the all-purpose flour. One reader specifically mentioned Bob’s Red Mill brand. Another reader uses almond flour with success. You’ll also want to use Tamari instead of the soy sauce, which has gluten, or leave that out.

Flavor Variations

• Herby vegetarian gravy: Add fresh herbs (sage, thyme, parsley, rosemary, or another favorite) with the broth. One reader reports that she uses a whole onion and also adds both sage and thyme and her guests thought it was better than turkey gravy. Another reader reports adding poultry seasoning, which would be perfect to add with the onions to help “awaken” the spices for max flavor.
• Add nutritional yeast: Some readers have reported adding nutritional yeast for added “umami” flavor. I suggest about a tablespoon.
• Smoky vegetarian gravy: Add a couple of drops of liquid smoke.
• Vegetarian gravy with garlic: Finely mince a clove of garlic and add it to the onion in the last minute or to of sauteing. 
• Vegetarian white gravy: Substitute milk (or unsweetened plant-based milk of your choice, oat would be excellent) for some or all of the broth.

Tips for Gravy Success

• Chop the onions pretty finely for a smoother gravy. I like it either way, but you may prefer less added texture, so I thought I’d mention it!
• Cook the onions low and slow. You want to sweat the onions, not brown them! Cook them low and slow just until translucent. Otherwise, when you cook them with the roux, they’ll burn.

Can I Freeze Vegetarian Gravy?

Yes! This gravy can be made ahead of time and frozen! Which is super convenient, especially for Thanksgiving and Christmas. Just let it cool and transfer it to an airtight container or freezer bag for up to one month ahead of time.

To reheat it, allow it to thaw in the fridge overnight, then pour it into a saucepan and heat it gently over the stove. It does separate when freezing, so it’ll need to be mixed well, but once it is heated and mixed, it’ll come together beautifully.

If it’s thicker than you like, just thin it with a bit of broth until it’s your desired consistency.

Serve it With …

• Vegetarian Wellington – this Wellington has a mashed potato core, and it’s SO good with this gravy!
• Mashed Potatoes
• Homemade Cranberry Sauce
• Buttery Herb Stuffing
• Twice-Baked Honeynut Squash
• Vegetarian Poutine – I’ve not tried this yet, but it’s on my list!

More Vegetarian & Vegan Gravy Recipes

• Vegan Mushroom Gravy
• Garam Masala Brown Gravy
• 12 Vegetarian Gravy Recipes

This stuff is truly really really good. And way easier than I ever thought it would be. So of course, I have to share.

Psst: My carnivorous guy enthusiastically approves of this vegetarian gravy – apparently it’s great on, well…  meat.

Print

Easy Vegetarian Gravy Recipe

Vegetarians and vegans, rejoice! This vegetarian gravy with easy vegan gravy option is exactly what you've been missing on Thanksgiving. It's so easy to whip up a batch. Just keep those saucy carnivorous mitts away from the gravy boat – meat eaters may prefer it over their own.

Course gravy, holidays

Cuisine American

Diet Vegetarian

Keyword vegan gravy, vegan gravy recipe, vegetarian gravy, vegetarian gravy recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 6

Calories 115kcal

Author Kare

Ingredients

• 5 tablespoons butter*
• 1/2 cup finely diced yellow onion
• 1/4 cup all-purpose flour
• 2 cups low-sodium vegetable broth
• 1 tablespoon Tamari or soy sauce optional
• 1/4 teaspoon kosher salt + more to taste**
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a medium saucepan over low heat, melt the butter.
• Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat – you’re looking for translucent and tender, not golden.
• Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
• Gradually stir in the vegetable broth, Tamari or soy sauce if using, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Continue stirring, over medium heat, until thickened to a gravy consistency, about 3 – 4 minutes.
• Taste and add more salt and pepper until the vegetarian gravy is to your liking.

Notes

Storage Info

Refrigerator: Store any leftover gravy in an airtight container in the fridge for up to 5 days. Reheat in a small pan over the stove, splashing in more broth to thicken if needed.

Freezer: You can also freeze this gravy, which is so nice for prepping ahead. Let it cool, then transfer to an airtight container or freezer bag. Freeze for up to 1 month. Allow to thaw overnight in the fridge then reheat gently over the stove. Mix it well to allow for any separation and add a splash or two of broth until it’s the thickness you desire.

*Vegan option:

Substitute Earth Balance, Melt, or another vegan butter for the butter. I also like to use half olive oil and half Earth Balance. I don’t recommend 100% olive oil – I’ve tested this vegetarian gravy recipe that way and it just didn’t taste great. One reader reported using coconut oil with success.

Gluten-Free Option:

Readers have reported luck with using 1-to-1 gluten-free flour in place of the all-purpose flour. One reader specifically mentioned Bob’s Red Mill brand. Another reader uses almond flour with success. You’ll also want to use Tamari instead of the soy sauce, which has gluten, or leave that out.

Flavor Variations

• • Herby vegetarian gravy: Add fresh herbs (sage, thyme, parsley, rosemary, or another favorite) with the broth. One reader reports that she uses a whole onion and also adds both sage and thyme and her guests thought it was better than turkey gravy. Another reader reports adding poultry seasoning, which would be perfect to add with the onions to help “awaken” the spices for max flavor.

• • Add nutritional yeast: Some readers have reported adding nutritional yeast for added “umami” flavor. I suggest about a tablespoon.

• • Smoky vegetarian gravy: Add a couple of drops of liquid smoke or 1/4 teaspoon of smoked paprika.
  • Vegetarian gravy with garlic: Finely mince a clove of garlic and add it to the onion in the last minute or to of sauteing. 

• • Vegetarian white gravy: Substitute milk (or unsweetened plant-based milk of your choice, oat would be excellent) for some or all of the broth.

Recipe updates:

11/25/2025: I’ve changed “salt and pepper to taste” to include suggested quantities to start with (1/4 teaspoon salt and 1/8 teaspoon pepper). I usually use about 1/2 to 3/4 teaspoon salt per batch, but with the variations in saltiness of broth and Tamari/soy sauce, I like to suggest starting out with a smaller amount then adding more until it’s to your liking. 

11/17/2015: I’ve recently started adding a splash of Tamari to the mix, and I really like the additional flavor (and color) it adds! So I thought I’d revise the recipe to include that option.

11/13/2019: I’ve simplified the recipe by changing the instructions a bit. Before, I suggested sautéing the onion then removing them and setting them aside. The removal was to help keep the onions from getting too brown once they were cooked with the flour. I’ve since learned that simply sweating the onions and not letting them brown while cooking them means they don’t overcook during the remainder of the process – so no need for removing them. Much simpler!

Nutrition

Calories: 115kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 252mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Easy Vegetarian Gravy appeared first on Kitchen Treaty.