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!
It is one of the best vegetarian thanksgiving recipes.
How to make vegetarian gravy:
First, add the butter to a sauce pan and melt over medium heat.
If you want to make this gravy dairy free, simply use a vegan butter such as Earth Balance (my favorite).
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!
Blending up the mushrooms
Blend it all up until a thick sauce forms.
This is going to make the gravy super smooth, while getting tons of flavor!
Set aside and keep cooking.
Making a Roux for Vegetarian Gravy
Melt the remaining of butter in the sauce pan over medium heat.
Yes that is a lot of butter, and yes this gravy is worth it!
It’s Thanksgiving after all.
Add flour and whisk for 1 minute constantly.
Be sure not to burn the butter flour mixture.
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.
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!
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!
This gravy is a big reason why.
I do not joke when I say I hated gravy growing up.
This vegetarian gravy is LIFE CHANGING my friends.
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?
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!
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
Ingredients
- 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
Instructions
- 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)
Notes
To make gluten free, substitute the flour for cornstarch. This will make the gravy thicker but otherwise the taste stays the same. A great option for anyone gluten free!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 145 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 513mg Carbohydrates: 9g Fiber: 1g Sugar: 2g Protein: 2g
Thanksgiving Recipes:
Sweet Potato Casserole with Pecan Crumble
Dark Chocolate Pecan Cookie Bars
Kylee says
Have you tried substituting the butter for Earth Balance as a vegan option? I’m wondering since there’s so much of it if it would end up tasting like Earth Balance or if the aromatics and herbs are strong enough to over power it. I like Earth Balance but non-vegans may be able to tell it’s not dairy butter.
Joy Shull says
I have used earth balance for years in place of butter and no one can tell the difference. I think you would be ok doing the same for this recipe as it gets so much flavor from the herbs and fresh mushrooms, garlic, and onion. Let me know how it turns out!
Shirley Ledgerwood says
yes, I used Earth Balance instead of butter in this recipe and all recipes that calls for butter, including pie crust, dumpling, etc and everything turns out fine (a necessity at our house since me, my son, his girlfriend are all lactose intolerant. This gravy recipe is awesome!
Monica J M says
Just made this as a vegan version using earth balance. OMFG it’s the best vegan gravy I’ve EVER had!!! My go-to recipe from now on. I’m pretty sure the non-vegans will be begging for some of this it’s so tasty. (Ps: I added 1-2tsp of chopped fresh ginger to the onion/mush/garlic mixture – yum).
Joy Shull says
I’m so glad you enjoyed the recipe, thanks for sharing!!
Sanne-Marije says
Hi!
I’m curious about how many people you served this recipe to.
I’m hosting a pretty big Thanksgiving this year (and I’m not cooking alone:D) and I wondered if I should double the serving size… We’re about 16 people, though we’ll probably have a non-vegetarian gravy as well…
Thanks in advance!
Joy Shull says
It easily serves 6-8 people, so perhaps a double batch would be just about right for your family! Enjoy the recipe!
Vanessa says
Can it be frozen ?
Joy Shull says
I haven’t tried it so I cannot guarantee results. Sorry!
Deanna Rohrer says
I added a one TBSP of Apple Cider Vinegar to enhance the flavor and give a little zip.
My husband loved it and he is totally carnivore. Thanks for the recipe.
Joy Shull says
So glad you enjoyed the recipe!
Tasha says
Hey there! Can you make day ahead and rewarm on Thanksgiving?
Joy Shull says
Yes you can! That’s what I’m doing today as well 🙂 Happy Thanksgiving!
Joan says
Happy Thanksgiving!
I was wondering if you tried shiitake mushrooms or both?
– thank you.
Joy Shull says
I haven’t but I bet they would be great! Happy Thanksgiving!
joan says
just made it with 1/2 bella and 1/2 shiitake mushrooms. Taste great! Thank you so much for sharing this recipes. Will be a go to always.
Joy Shull says
So glad you enjoyed the recipe!
J says
The best gravy I’ve ever had!
Robbie says
We make this every year now, it is amazing!
Joy Shull says
Our favorite every year!
Joy Shull says
Even meat eaters loved it!
Alex says
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!
Joy Shull says
This made my day! So glad you enjoyed the recipe Alex!
Erika Adams says
For an alternative to cream of mushroom soup I used a cream sauce using 1cup raw cashews 2 cups cold water 1 TBS corn starch salt and pepper to taste. Put in high powered blender mix well. Cook in skillet and whisk continuously. It will thicken to a creamy sauce. This can be used for your wonderful gravy recipe and also as a base for any cream sauce you want by adding other ingredients. ie…parmesan and Italian seasoning for Alfredo or any combination for any sauce you like. I use the mushroom gravy recipe for mushroom Stroganoff and Swedish meatballs. I love the versatility. Thank you.
Joy Shull says
Great idea!