The best vegetarian gravy recipe made with mushrooms, garlic and onion. This easy veggie gravy is so flavorful that everyone will love it! A must have for your vegetarian Thanksgiving dinner.
Several years ago, I created the most delicious vegetable gravy recipe that I have ever tasted.
This veggie gravy is full of flavor, thick and smooth, and guaranteed to please an omnivore or vegetarian alike.
I’ve had people who rarely eat vegetarian say this is is the best gravy they have ever tasted.
Trust me when I say this vegetarian gravy will be a hit with everyone!
Ingredients to make Vegetarian Gravy
- fresh garlic
- baby bella mushrooms
- tamari: or soy sauce
- vegetable broth
- all purpose flour
- salt and pepper
- ground sage
How to make vegetarian gravy
Step 1: add the butter to a sauce pan and melt over medium heat. Add the baby bella mushrooms, minced garlic and diced onion to the pot.
Cook the mushroom mixture over medium heat until mushrooms cook down and onions are soft.
Step 2: Remove the cooked mushroom mixture from pan and place in blender with 1 cup of vegetable broth.
Blending up the mushrooms
Blend it all up until a thick sauce forms. This is going to make the gravy super smooth, while adding tons of flavor. Set aside and keep cooking.
Step 3: Melt the remaining butter in the sauce pan and make the roux.
Making a Roux
Melt the remaining butter in the sauce pan over medium heat. Add the flour and whisk for 1 minute constantly.
Step 4: pour in the remaining vegetable broth and the tamari and keep stirring. Add the blended mushroom mixture and continue to stir the pan on medium heat. Continue whisking for 5-10 minutes, or until the mixture thickens.
It will thicken up a lot in those ten minutes. Soon it will be able to coat the back of a spoon. That is a good way to tell if it has gotten thick enough yet! Add sage and salt and pepper to taste. Serve and enjoy!
Can I make this veggie gravy gluten free?
For a gluten free gravy, simply substitute the flour for cornstarch. The gravy will be thicker overall, but the taste will be practically the same!
Last year I made one batch of regular gravy and one batch gluten free for my gluten free guest.
Can I make this gravy vegan?
Yes! That is super easy. Just substitute a non dairy butter (like earth balance) and the recipe will be vegan.
I did not like gravy growing up, and always found it bland and tasteless. This veggie gravy was life changing for me.
Gravy is now one of my top favorite Thanksgiving foods to enjoy every year!
Last year was my first year hosting my own Thanksgiving and I look forward to many more years!
Now that I make this recipe, it is an absolute Thanksgiving necessity!
“I was a little skeptical on this because so many recipes say they are the best and they turn out to be just okay. Well, I just made this for my thanksgiving meal and it is seriously the BEST gravy I have ever had. Going to use this every year. It is so good. Thank you for posting this, I am so happy I found this recipe!” – Alex
I never was one much for gravy before I started making it myself.
A good gravy is an absolute necessity at Thanksgiving, so I don’t settle for anything less than amazing.
This vegetarian gravy definitely delivered! It’s the star of the show and you don’t have to be a vegetarian to love this gravy.
This also reheats well, so I always make it the day before Thanksgiving then simply reheat it once dinner is almost ready.
Every thing I can prep before the big day helps!
“This gravy is amazing!! My daughter recently became a vegetarian so I am trialing some new recipes for Thanksgiving. I used from-scratch veggie broth and followed the recipe exactly and it turned out perfect! I will have both regular turkey gravy and this one on Thanksgiving and I will be eating this one!” – Jen
Make this for your Thanksgiving table this year!
Looking for more delicious vegetarian Thanksgiving recipes?
Be sure to read our post on 17 best vegetarian thanksgiving recipes which includes all of our tips and tricks for making this the best vegetarian Thanksgiving yet!
- Sweet Potato Casserole with Pecan Crumble
- Instant Pot Mac and Cheese
- 3 Ingredient Cranberry Sauce
- Creamed Corn
- Vegan Mashed Potatoes
- Best Skillet Corn Recipe
- Baked Macaroni and Cheese
- Gluten Free Pumpkin Pie
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- 8 Tablespoons unsalted butter, divided
- ¾ cup diced onion
- 3 cloves of garlic, minced
- 1 cup sliced baby bella mushrooms
- 3 teaspoons tamari
- 3 cups vegetable broth
- ⅓ cup all purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ¼ teaspoon ground sage
- In a sauce pan, melt 2 tablespoons of butter
- Add onion, garlic, and mushrooms and sautee for 8-10 minutes, or until it cooks down
- Remove mixture from pan and place in blender or food processor
- Blend mushroom mixture with 1 cup of vegetable broth in a blender until smooth, set aside
- Melt remaining 6 tablespoons of butter in the sauce pan
- Add flour and whisk for 1 minute constantly
- Add 2 cups of vegetable broth and tamari, and continue stirring
- Add the blended mushroom mixture and continue to stir
- Continue whisking for 5-10 minutes, or until the mixture thickens
- Add sage and salt and pepper to taste (see amounts that I used above)
- Serve hot
To make gluten free gravy
To make gluten free, substitute the flour for cornstarch. This will make the gravy thicker but otherwise the taste stays the same. Also be sure that your tamari is gluten free.
To make vegan gravy
Substitute the salted butter for vegan butter (I like earth balance brand)
Amount Per Serving: Calories: 145Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 513mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 2g