Say goodbye to underwhelming, one-note gravies—this creamy, deeply savory vegan gravy will change your holiday table forever.
It delivers all the indulgence of traditional gravy while being vegan, gluten-free, dairy-free, and nut-free—in other words, this make-ahead-friendly (see Tips section!) mushroom gravy is so lusciously flavorful that your guests will want to drink it (though I’d recommend ladling it over vegan mashed potatoes instead).
Table of Contents:
1. Ingredient notes
2. Step-by-step instructions
3. Tips for making this recipe
4. Frequently Asked Questions
5. Recipe card with notes
Vegan gravy that wows meat-eaters
That’s right—this vegan gravy delivers the same luxurious savoriness that traditional gravy (made with umami-rich meat) brings to the table. It’s bold, genuinely meaty, and absolutely belongs in your arsenal of vegan Thanksgiving recipes.
Instead of just onions, which you tend to see in vegetarian gravy recipes, this version stars umami-packed mushrooms for a super savory foundation (if this sounds up your alley, check out my Vegan Mushroom Soup or Vegan Mushroom Risotto).
Soy sauce and miso add to the savory depth of flavor, while woodsy herbs and sautéed aromatics give this gravy a truly multi-dimensional flavor profile.
It also has a lovely creamy consistency, and if you want it even thicker, you can blend a portion of gravy, then fold it back into the remaining gravy.
The result? A nuanced and richly savory gravy that will have even the meat-lovers at your holiday table clamoring for more.
Ingredient notes
Mushrooms
They’re the star here! I like using a mix of cremini (which are inexpensive) and shiitake, which are bold and meaty-flavored, but you can opt for just cremini. If using shiitake, remove any tough stems first.
Soy sauce and miso
A double hit of fermented soy products make for an umami-rich and maximally flavorful vegan gravy.
Substitute: If you have a soy allergy and need to omit both: (1) double the nutritional yeast and (2) use a concentrated vegetable broth, like this vegan “chicken-flavored” broth seasoning or Better than Bouillon no-chicken base.
I don’t recommend coconut aminos in lieu of soy sauce, as it has a slightly sweet taste.
Vegan butter
I like using it for that rich buttery flavor, but feel free to use extra virgin olive oil.
Fresh herbs
Fresh thyme and rosemary add a lovely woodsy depth of flavor here, but sage is also lovely instead of rosemary.
Time-saving tip / substitute: Use a teaspoon each of the dried herbs. Dried rosemary leaves can be quite large and stiff, so crumble them with your hands first.
Tip: Near the holidays, many grocery stores sell packages of “poultry herbs,” which combine rosemary and thyme with sage or marjoram, so you don’t have to buy all the herbs separately.
Red wine
Red wine is a triple threat in this vegan gravy.
First, the acidity cuts through some of the richness. Second, the compounds in wine bring an extra depth of flavor (think: subtly earthy and fruity flavors) and enhance the meatiness of mushrooms. Finally, cooking the wine down adds a jammy, rich body.
Substitute: Don’t drink alcohol? Check out the FAQ section.
Cornstarch
Many gravy recipes use flour as a thickener, much the way it’s used in a roux (equal parts fat and flour, cooked together to thicken sauces). But I opt for cornstarch instead because 1) it means this recipe is much easier to make gluten-free (see FAQs), 2) it thickens the gravy super quickly, and 3) you avoid any potential gelatinous flour lumps.
Nutritional yeast
A naturally occurring source of glutamate (i.e. umami), nooch adds to the overall savoriness of this gravy.
Balsamic vinegar
A tiny splash of good-quality balsamic vinegar (or red wine vinegar) brightens all the flavors. The acidity really awakens the rich flavors, especially if the gravy has been made in advance.
Step-by-step instructions
Heat half of the butter or oil in a large frying pan over medium heat. Cook the shallots or onions until translucent and golden.
Add the mushrooms and cook for 5 minutes, or until they release their moisture and soften.
Add the remaining butter or oil, stirring to coat the mushrooms. Stir frequently until mushrooms are browned, about 3 minutes.
Add the garlic, thyme, and rosemary, plus salt/pepper.
Stir the mixture frequently for 1 minute.
Add the red wine, 2 cups (480 mL) vegetable broth, and soy sauce.
Boil for 3 to 4 minutes to cook off the wine, whisking frequently.
Next, add in your “roux” (nutritional yeast, ¼ cup (60 mL) veg broth, and cornstarch, all stirred together). Whisk constantly to combine for 2 minutes.
Add in the miso paste, stir well, and simmer for 3 to 4 minutes, until the gravy has thickened.
If a thicker texture is desired, scoop out 1 cup of gravy and blend in a blender, then return it to the pan and stir to combine.
Tips for making this recipe
Make gravy ahead of time for a stress-free holiday!
The benefit of vegan gravy (in addition to being better for the animals!) is you can make it 1 to 3 days ahead of time (no need to wait until the turkey is being cooked). It tastes just as good as on the day it was made.
Store it in an airtight container in the fridge and reheat it when the big day arrives on the stovetop over medium-low heat (or you can microwave it). The gravy does thicken as it rests, so when reheating it, add a couple splashes of water or veggie broth to thin it out to your desired consistency.
Season judiciously
This recipe uses low-sodium vegetable broth and just a couple pinches of salt because (1) you get a good amount of salty savoriness from both the soy sauce and miso, and (2) as the gravy simmers, the flavors will become concentrated.
Don’t season with too much salt early on. If needed, you can always season with a pinch or two at the end.
Blend (or not) for your preferred texture
If you want a smooth gravy, you can blend all of the gravy. It will thicken quite a lot, so you will want to thin it out a bit with some broth (or water).
If you want lots of mushroom pieces, skip the blending.
I like a happy medium: blend one cup of gravy to naturally thicken and mix it with the rest of the unblended gravy. You get creaminess but still retain some texture from the mushrooms.
Take shortcuts if needed
My tips for turning this seriously good vegan gravy into easy vegan gravy:
- Use 1 tsp dried rosemary and 1 tsp dried thyme in place of the fresh rosemary.
- Use a yellow onion instead of shallots, which can be a bit harder to peel.
- Buy pre-sliced mushrooms (but only if you’re going to use them within 1 day).
Frequently Asked Questions
With Mashed Potatoes, obviously! If you have my cookbook The Vegan Instant Pot Cookbook, it would be great over the Millet-Cauliflower Mash for something a little more wholesome, or over the Polenta for some crazy good rustic Italian comfort food.
It’s also amazing with my Vegan Wellington! That recipe has an easy vegan gravy, but this one would certainly take things over the top.
If you’re making biscuits for the holiday or a lentil/seitan “meatloaf,” this gravy will definitely jazz things up.
Yes, as long as you use gluten-free tamari instead of soy sauce! Many gravy recipes use flour to thicken, but since this one uses cornstarch, it works great for those on a gluten-free diet.
The most important rule is to pick a wine you wouldn’t mind drinking on its own. It doesn’t have to be an expensive bottle though, just something drinkable. Just avoid bottles labeled “cooking wines.”
Any dry red wine should work here, but if you’re not sure, you can always choose a Pinot Noir, Malbec, or Merlot. You can use Barnivore.com to check that your wine is vegan-friendly.
If you don’t consume alcohol, you can try adding a tablespoon of red wine vinegar to deglaze, along with a little extra vegetable broth.
Keep in mind the gravy will have less complexity and depth of flavor without the red wine.
Store cooled gravy in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium-low heat, thinning out with a bit of vegetable broth until you reach your desired consistency.
You can, but to avoid the mushrooms turning a weird texture, I recommend completely pureeing the gravy in the blender before freezing.
Once the gravy is cooled, you can transfer it to a freezer-safe container, or to save space, transfer it to a freezer-safe bag and lay it flat in the freezer.
Freeze for 2 to 3 months and be sure to thaw in the fridge. Gently reheat the gravy in a saucepan over low or medium-low heat. If it’s too thick, add vegetable broth to thin.
Did you and your loved ones enjoy this vegan gravy? Please leave a rating and review below! I love hearing from you :)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Seriously Good Vegan Gravy
Ingredients
- 3 tablespoons (42g) vegan butter (or extra virgin olive oil), divided
- 1 cup (120g) diced yellow onion (or shallots, see Note 1)
- Kosher salt + freshly cracked black pepper
- 16 ounces (454g) cremini and/or shiitake mushrooms, sliced (see Note 2)
- 5 cloves garlic, chopped
- 1 tablespoon fresh thyme leaves, chopped (or 1 tsp dried thyme)
- 1 tablespoon finely chopped fresh rosemary leaves, (or 1 tsp dried rosemary, crumbled with hands)
- 2 ¼ cups (540) low-sodium vegetable broth, separated (see Note 3)
- ½ cup (120 mL) dry red wine (such as Pinot Noir, Malbec, or Merlot) (see Note 4)
- 2 tablespoons (34g) soy sauce or tamari
- 2 tablespoons (10g) nutritional yeast
- 2 tablespoons (16g) cornstarch (or arrowroot powder)
- 1 tablespoon (17g) white miso
- ¼ to ½ teaspoon balsamic vinegar (or red wine vinegar)
Instructions
- Measure out the miso and let sit at room temperature.
- Heat a large, wide frying pan over medium heat. Add 1 ½ tablespoons (21g) of the butter (or olive oil). Once melted or hot, add the diced onions (or shallots) with a pinch of salt. Sauté until translucent and golden, about 5 minutes.
- Cook the mushrooms: Increase the heat to medium-high and add the mushrooms, spreading them out as much as you can. Cook for 5 minutes, stirring occasionally, or until they release their liquid and soften (stir more frequently if not using a non-stick pan).Add the remaining 1 ½ tablespoons (21g) butter (or olive oil) and stir well to coat the mushrooms. Stir frequently until mushrooms are somewhat browned, about 3 minutes.Multitasking: While the mushrooms cook: (a) in a large measuring cup or bowl, combine 2 cups (480 mL) of the broth, the red wine, and soy sauce; (b) make the “roux”: in a separate glass, whisk together the remaining ¼ cup (60 mL) broth, the nutritional yeast, and cornstarch
- To the pan, add the garlic, thyme, rosemary, ¼ teaspoon kosher salt, and several cracks of pepper. Cook for 1 minute, stirring almost constantly, or until very fragrant.
- Pour in some of the red wine mixture and scrape up any browned bits, then pour the entire mixture in. Bring to a boil and boil for 3 to 4 minutes to cook off the wine, stirring occasionally.
- Re-whisk the “roux” to combine, then add to the pan. Whisk constantly for 2 minutes to dissolve and thicken, lowering the heat if it bubbles vigorously.
- Reduce the heat to medium and add in the miso. Stir very well to incorporate, breaking it up with your spatula. Simmer for 3 to 4 minutes, stirring very frequently, until the gravy has thickened.
- Remove from the heat. Stir in ¼ teaspoon balsamic vinegar, then taste, adding more as needed. Season with black pepper to taste.NOTE: For a smoother consistency, scoop out 2 ladles of gravy into a blender or food processor. Blend until smooth. Add the blended gravy back to the pan and mix together.
Notes
- This is about 1 small onion or ½ medium; or 3 to 4 shallots.
- I like using a mix of cremini (which are inexpensive) and shiitake, which are bold and meaty-flavored, but you can use just cremini. If using shiitake, remove any tough stems first.
- Make sure to use low-sodium broth to avoid over-salting the gravy.
- The wine adds a complex, rich depth of flavor, but if you don’t consume alcohol, skip the wine, use ~ ½ tablespoon red wine vinegar.
Made for thanksgiving pretty much as written- BIG hit!
Yay, we’re thrilled to hear it! Thanks Darren and Camille!
Best gravy ever!! Loved even by my non-vegan friends. I used an electric hand blender to blend most of it directly in the pan. I loved the texture, and the flavor is incredible. Thanks!!
Thanks for sharing, Alberto!
I just made this for Thanksgiving today. I pureed it all in my blender since my peeps like it smooth. It tastes delicious!
Thank you for your lovely comment, Amanda! It makes us happy to know that you enjoyed the recipe.
I’m allergic to mushrooms..ugh.. is there a substitute seems like a major ingredient.
Love your recipes and sites
Hi Stephanie, unfortunately they are the primary ingredient in this recipe so it would be a substantially different recipe without mushrooms. We’re so happy you enjoy our recipes in general though!
Wow this is such a unique and fun recipe to make!!! Tastes absolutely delicious and so savory. So impressed
Awesome, Cam. Thanks for your comment and for taking the time to review!
This was amazinnnnngggggg!!!!!!!! Super easy to make. Mad delicious. The wine kicks it up several notches. I used a cab suave. Also I have your cookbook and absolutely love it. Every cookbook should be this beautiful with meals this flavorful. Ok so now the neg. When do we put the shallots in? I added it at the very end but you didn’t tell us when, sis! Were we supposed to keep the shallots in while the mushrooms cooked? Cause I removed them WHILE they cooked. Please clarify. Thanks for amazing recipes. If you were my friend, I would attend every dinner party you invited me to.
Added note? My vegan called this recipe “magical”. I agree and I didn’t change a thing.
Hi Tammi, thanks for the review! We’re so happy you loved the gravy :)
The gravy calls for yellow onion (or shallot), which gets added in step 2! You’ll also see when to add them in the step-by-step instructions. But I’ve updated the recipe card now, so sorry for any confusion there!
Thanks again for the kind words!
Thank you for the note about the soy allergy! That was so nice to see. While I haven’t made this yet, I will be trying it soon.
You’re welcome, Hope! Hope you enjoy this recipe!
How long will this last in refrigerator and/or can it be frozen?
Thank you
Hi Lori, you can find the answers to your questions in the FAQ section, but I will paste them here for your convenience:
“Store cooled gravy in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium-low heat, thinning out with a bit of vegetable broth until you reach your desired consistency.”
“You can freeze this gravy, but to avoid the mushrooms turning a weird texture, I recommend completely pureeing the gravy in the blender before freezing.
Once the gravy is cooled, you can transfer it to a freezer-safe container, or to save space, transfer it to a freezer-safe bag and lay it flat in the freezer.
Freeze for 2 to 3 months and be sure to thaw in the fridge. Gently reheat the gravy in a saucepan over low or medium-low heat. If it’s too thick, add vegetable broth to thin.”
Enjoy!
An added bonus of any plant based recipe is that no sentient beings are harmed to bring our pallettes pleasure. And that, in my mind, makes them taste even better!
🙏
*palates
We agree, Carolina! :) Thanks for the kind words!
Lovely comment!! 👏🏻👏🏻👏🏻
Read the note about making sure to use low sodium broth too late!! Turned out ABSOLUTELY delicious but too salty! Easy fix by adding extra water x cornstarch slurry :) so excited to serve this at Christmas!
Hi Laura, ah, too bad to hear your gravy turned out too salty, but we are happy you enjoyed the recipe otherwise! We hope it goes perfectly next time you try it :)
Haven’t made this yet. But so excited, no gunky flour involved. Thankd
Enjoy, Sarah!
Thank you, Nisha, for this FANTASTIC mushroom gravy recipe! It was a wonderful addition to our Thanksgiving table, and without a doubt, puts turkey gravy to shame! GO PLANT BASED COOKING!! ;)
Hi Carolina, thanks for the FANTASTIC review! We appreciate you!
You’ve tried both recently? Or have you not had the meat based one in a long time before having this recipe?
Tastes great! I cut in half, and thinned it a little by adding an additional 1/4 cup vegetable broth at the end (when I decided I wanted it to be thinner). I also chopped my ‘shrooms into bits to make it more palatable for folks who aren’t so fond of them.
Thanks for the lovely feedback! :)