Hot take: gravy can make or break the holiday meal.
Your plate is piled with a showstopping entrée, fluffy peaks of mashed potatoes, and tantalizing sides like green bean casserole and cornbread—but the finishing drizzle of gravy can either mute all that flavor in a one-note blanket of beige…or catapult the meal into “legendary” territory.
Enter: this creamy, deeply savory vegan gravy. This make-ahead-friendly mushroom gravy is layered with umami richness to deliver all the indulgence of the classic, while being gluten-free, dairy-free, and nut-free. Luscious, genuinely meaty, and an absolute must for festive feasts!
But…will meat-eaters like this?
Nope…
…they’re going to LOVE it. I designed this vegan gravy to deliver the rich savoriness of traditional gravy…and based on what past holiday guests have told me, it outperforms the traditional stuff.
Here are my 3 secrets for vegan gravy that wows meat-eaters:
- Mushrooms, mushrooms, mushrooms: Starting with just onions (as you see in lots of vegetarian gravies) is nice… we’re not going for nice. We build a bold foundation of savory flavor by browning umami-packed mushrooms (just like in my Creamy Vegan Mushroom Soup, Vegan Mushroom Risotto, and Vegan Green Bean Casserole).
- Flavor in spades: Shoutout to the savory superheroes (miso and soy sauce), fresh woodsy herbs, and glug of red wine that build up this gravy’s robust flavor profile!
- Tweakable texture: The gravy has gorgeously creamy consistency—but if you want yours even thicker, you can blend a portion and fold it back in!
Ingredient notes and substitutions
- Mushrooms: They’re the star here! I love using a blend of inexpensive creminis and bold, meaty-flavored shiitakes (remember to remove any tough stems first), but you can just use cremini with great results!
- Soy sauce + miso: This dynamic duo of fermented soy products supercharges this gravy with umami richness.
- Fresh herbs: Rosemary and thyme team up to add a lovely woodsy depth of flavor to the gravy.
Pro-tip: As the holidays approach, many grocery stores sell packages of “poultry herbs:” usually rosemary, thyme, and sage/marjoram. Use one of these bundles if you don’t want to buy the herbs separately!
- Red wine: Even though I don’t drink wine very often anymore, I still think it’s worth buying for this gravy because it does three things.1) Its acidity balances the richness; 2) it brings a subtly earthy, fruity depth of flavor that enhances the mushrooms’ meatiness; 3) as it cooks down, it helps the gravy take on a rich, jammy body.
- Cornstarch: Many gravy recipes use flour as a thickener, much the way it’s used in a roux. But I opt for cornstarch, as it thickens the gravy super quickly (no gelatinous lumps of unmixed flour!) and it means this recipe is easily made gluten-free (see FAQs)!
- Nutritional yeast: Thanks to the naturally-occurring glutamate (i.e. umami) in nutritional yeast, nooch gives this gravy yet another savory boost!
- Balsamic vinegar: Just a tiny splash of aged balsamic vinegar (or red wine vinegar) awakens and brightens the rich flavors in the gravy (especially transformative if the gravy has been made in advance).
Substitutions
- Soy allergy? In lieu of the soy sauce and miso, double the nutritional yeast and use a concentrated vegetable broth like this vegan “chicken-flavored” broth seasoning or Better than Bouillon no-chicken base. I don’t recommend using coconut aminos in place of the soy sauce, as it lends a slight sweetness that doesn’t work well in this recipe.
- Don’t want to use vegan butter? Sub with extra virgin olive oil.
- Love sage? Keep the thyme but swap the rosemary out for sage!
- Only have dried herbs? Use a teaspoon each of dried thyme and rosemary. Dried rosemary leaves can be quite large and stiff, so crumble them with your hands before adding them.
- Don’t drink alcohol? Deglaze with a tablespoon of red wine vinegar along with a little extra vegetable broth.
- Gluten-free? Sub gluten-free soy sauce (or tamari) for the soy sauce. That’s all!
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 this gravy ahead of time
A major benefit of vegan gravy (in addition to being better for the animals!) is you don’t have to wait until the turkey is being cooked—you can cut down on day-of stress and make it 1 to 3 days ahead of time.
Store the finished gravy in an airtight container in the fridge. When the big day arrives, reheat it on the stovetop over medium-low heat, or microwave in 1-minute intervals.
The gravy will thicken as it rests, so expect to add a few splashes of water or veggie broth to thin it to your desired consistency as you reheat it.
Don’t over-salt!
Keep in mind:
- The soy sauce and miso each contribute a good amount of salt to the gravy.
- As the gravy simmers, the flavors concentrate.
For these reasons, the recipe calls for low-sodium vegetable broth and just a few pinches of salt. Salt with restraint at the start—and remember that you can always salt to taste at the end!
Blend (or not) for your preferred texture
For a smooth, velvety gravy: Blend it all. It will thicken quite a lot, so you’ll want to thin it with a bit of broth (or water).
If you love a textured gravy: Skip the blending and savor the mushroom pieces!
If you want the best of both worlds (ahem, me 🙋🏽♀️): Blend one cup of gravy and fold it back into the unblended gravy. Creaminess + texture = 😍
Take shortcuts!
My tips for turning this seriously good vegan gravy into an easy vegan gravy:
- Use 1 tsp dried rosemary and 1 tsp dried thyme in place of the fresh herbs.
- 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! Also great with polenta or mashed cauliflower.
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.
Other holiday dishes to round out the goodness: cornbread, homemade cranberry sauce, and maple roasted carrots.
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 🙂
Introducing
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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
The BEST gravey I’ve ever had. My family is obsessed and my daughter said she would put this on everything. I will only be making this gravy from now on.
Wow, that’s awesome to hear, Sammi! Thanks for the killer review!
Nisha, I’m speechless. This gravy might be the best one I’ve ever eaten – I made it before, but this time with fresh herbs and mushrooms and the complexity and depth of the sauce are amazing.
Serving this tomorrow with a vegan lentil meat loaf, and I’m not even worried anymore if the loaf doesn’t turn out perfect – this gravy more than makes up for it. Thank you for your amazing recipes!
Notes: I really recommend using a dry-ish wine, since the taste is much better than last time (where i used a very sweet one – this time it has more oomph?). Worked perfectly with alcohol-free red wine. And freezes very well!
Thank you so much for sharing, Lotus! We’re thrilled the gravy was a complete hit 🙂
Hi, is this freezable? Many thanks
Hi Kimberley, we have not tried this ourselves, but it should work pretty well!
Freeze the gravy in an airtight storage container for 2 to 3 months, then thaw it in the fridge. It may thicken quite a bit, so add a splash of broth or water when reheating the gravy on the stove to get it to your consistency.
Enjoy!
Another banger from Nisha!
I made this to accompany their Vegan Shepherd’s Pie recipe and it was a delicious accompaniment. I used frozen shiitake mushrooms from Trader Joe’s and only had about ½ to ⅔ of what the recipe called for, but it still turned out well. Plus the prepared mushrooms trimmed down on the prep time and were cheaper than buying fresh. Overall a tasty, adaptable, and forgiving recipe!
Good to hear the recipe turned out well for you, Monica! Thanks for sharing!
Amazing! For vegans, vegetarians or for anyone for that matter. It tastes just like, if not better than the gravy my grandma used to make.
Thank you! ❤️
Thank you for your lovely comment, Adri! It makes us happy to know that you enjoyed the recipe.
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.
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!
Added note? My vegan called this recipe “magical”. I agree and I didn’t change a thing.
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!
🙏
Lovely comment!! 👏🏻👏🏻👏🏻
We agree, Carolina! 🙂 Thanks for the kind words!
*palates
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!! 😉
You’ve tried both recently? Or have you not had the meat based one in a long time before having this recipe?
Hi Carolina, thanks for the FANTASTIC review! We appreciate you!
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! 🙂
Amazing! I would just say for as delicious it is and the amount someone would want per serving, I don’t think it would feed 10-maybe 8 max. It will satisfy meat eaters as well. I used half the miso and no salt veg. broth and it was plenty salty. Once again Nisha’s recipe is reliably delicious
Thanks for sharing, Ann! 🙂
Woah!! Easily the best gravy I have ever had, vegan or not! I used a sweet onion instead of shallots, did all crimini mushrooms but then last minute rehydrated a pack of dried porcini mushrooms and used that as my broth (added the water that it soaked in as well) and blended the whole thing in my Vitamix to create the most flavourful gravy ever. Thank you for the recipe!
Your positive feedback is the best reward for our hard work. Thank you, Silver!