The best vegetarian gravy recipe with fresh mushrooms, garlic, and onion.
So packed full of flavor and simple to make.
You don’t have to be a vegetarian to enjoy this delicious mushroom gravy recipe!
How to make vegetarian gravy:
First, add the butter to a sauce pan and melt over medium heat.
Add in the baby bella mushrooms, minced garlic and diced onion.
Cook mixture over medium heat until mushrooms cook down and onions are soft.
It should look like the picture below once cooked.
Remove mushroom mixture from pan and place in blender with 1 cup of vegetable broth.
I use my magic bullet for this, as the cleanup is less than a full sized blender, but any blender will do!
Blend it all up until a thick sauce forms.
Set aside and keep cooking.
Melt the remaining of butter in the sauce pan over medium heat.
Add flour and whisk for 1 minute constantly.
Tips for making gluten free gravy
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.
Be sure to whisk well to avoid burning.
Next, 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.
Add sage and salt and pepper to taste.
Serve and enjoy!
Being a vegetarian doesn’t mean that I don’t enjoy Thanksgiving (contrary to what some people may assume.)
In fact, I’ve never loved Thanksgiving more than I do now as a vegetarian!
Last year was my first year hosting my own Thanksgiving and I look forward to many more years!
I served all meat eaters and they all loved every recipe I made.
No Thanksgiving table is complete without gravy and this vegetarian gravy is the BEST gravy that I have ever made or tasted.
If you’ve ever had runny flavorless gravy, you feel me.
I didn’t always love gravy growing up and could really take it or leave it.
Now that I make this recipe, it is an absolute Thanksgiving necessity!
It is full of rich, creamy flavor and is delicious drizzled or by the spoonful (if you’re one of those people: spoiler alert I totally am! #noshame).
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!
Make this for your Thanksgiving table this year and watch as everyone fights over it (meat eaters included.)
Added bonus: it’s super easy to make if you want to test it out before the big day.
This will be my go to gravy recipe from now on!
Vegetarian Thanksgiving Recipes
Looking for more delicious vegetarian Thanksgiving recipes?
Here are some to add to your menu!
- Easy Vegan Stuffing
- Cranberry Blueberry Crisp
- Sweet Potato Casserole with Pecan Crumble
- Instant Pot Mac and Cheese
- 3 Ingredient Cranberry Sauce
- Vegan Mashed Potatoes
- Best Skillet Corn Recipe
- Baked Macaroni and Cheese
- Mini Vegan Pumpkin Pies
- Gluten Free Pumpkin Pie
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Vegetarian Gravy Recipe:
The Best Vegetarian Gravy Recipe
The BEST vegetarian gravy recipe you'll ever try! Learn how to make vegetarian gravy with this simple and delicious method.
- 8 Tablespoons unsalted butter, divided
- 3/4 cup diced onion
- 3 cloves of garlic, minced
- 1 cup sliced baby bella mushrooms
- 3 teaspoons tamari
- 3 cups vegetable broth
- 1/3 cup all purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 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
- 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)