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!
This is literally the best gravy of any kind (meat, veggie, vegan) that I’ve ever had. The layers of flavor are stunning and the result was something I used over polenta with roasted veggies and as the basis for a chicken pot pie. Everyone who had this asked me for the recipe. Thank you!!
We’re so happy that the gravy turned out well for you, Marielle. Thank you for taking the time to leave a comment and for trying out the recipe!
This is quite excellent and I have made it several times. I used it for Thanksgiving and added the turkey juices for the carnivores, they also loved it. I used a good Balsamic and doubled the amount which made it even better! Once again thanks for your great recipes.
We appreciate your feedback and support, Dave. Thank you for leaving a review!
I love that all your recipes include the nutritional information as I have to maintain a very low sodium diet and this helps out tremendously :)thanks so much
Hi Joyce, you’re welcome! If you’re strictly on a low sodium diet, we recommend calculating the sodium yourself as our nutrition info is just an estimate. And in some instances you may be able to sub low sodium soy sauce, low sodium veggie broth, etc. to help make more recipes more accessible for you!
Served at Thanksgiving dinner 2023 to accommodate a vegan guest. Rave reviews from all at the table. Next time I’m going to skip blending some of the gravy (which made it thicker). Made a day ahead and required quite a bit of extra broth to thin it out before serving. Still was a bit thick. Even so, have had multiple guests reach out for the recipe in the weeks since, and this is printed out for our recipe binder.
Your positive feedback is the best reward for our hard work. Thank you, Hannah!
Absolutely the best, most savory gravy I’ve ever had. Made this for Thanksgiving along with your garlic mashed potatoes. Taste bud nirvana 🙂
Best vegan gravy! So delicious 😋 Thank you!
We’re thrilled you love it, Diane!
We appreciate your feedback and support, Jen. Thank you for leaving a review!
I made this for Thanksgiving and my husband and I were (jokingly) arguing over who would get the last of this gravy. It’s so robustly flavorful. I’m going to have to keep mushrooms in my kitchen all fall and winter so we always have this gravy on hand.
Your positive feedback is the best reward for our hard work. Thank you, Jackalyn!
This was outstanding! I made a trial batch prior to Thanksgiving… it was amazing. I had no idea it could taste so good. I made a full batch a week later. I wonder if it would freeze well?
Thank you so much for the lovely comment, Becky! And as for freezing, 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.
I meant to give it 5 stars. I’d give it 6 if I could
This was really good. I’ve been plant-based for a couple of years now and every other brown gravy recipe I tried was pretty lackluster. Thanks for this yummy recipe
We’re over the moon to hear you enjoyed the recipe, Jill. Thanks for your kind words!
Another amazing recipe from Rainbow Plant Life! I’ve made this gravy twice now and it is a winner, a great addition to fall and winter holiday tables. The ingredients are layered together to create a rich and flavorful gravy. I only had one Tbsp of cornstarch on hand the last time I made it and it turned out great, still thick enough (though I did blend closer to half of the gravy). I’ve served it with the RPL mushroom wellington and with Isa Chandra Maskowitz’s mushroom leek seitan roast, but it is great paired with everything from mashed potatoes to green beans. Even omnivores gobble this up! So yummy.
Your review made our day, Sabrina! Thank you for taking the time to share your thoughts and for trying out the recipe.
I made this gravy last year for Thanksgiving and it was such a hit that I knew I wanted to make it this year again. But this year, I needed to double it since we had 19 guests coming! Unfortunately my grocery store was low on mushrooms so I could only make one batch of your recipe 🙁 I found another vegan gravy recipe that used ingredients I already had at home so I made one batch of each recipe. After I made your gravy, my husband wandering into the kitchen and started drinking it with a spoon! The other recipe was fine but had some hiccups along the way. Let’s just say that my husband did not drink that one by the spoon. And that your gravy was devoured so quickly at Thanksgiving dinner (folks only started eating the other once your bowl was licked clean). Two lessons learned: (1) don’t wait until Wednesday afternoon to Thanksgiving grocery shop; (2) don’t have blind faith in anyone’s recipes except Rainbow Plant Life!
We’re glad to hear everyone loved the gravy, Reese! Thanks for making it year after year 🙂 Thanks for the lovely review!
Made a half batch for myself for Thanksgiving. It is my favorite gravy ever!
It makes us happy to know it’s your absolute favorite, Liz!
So good! Made a half batch since there’s only one vegetarian in our group, but after tasting it I wish I’d made more to freeze. Very flavorful!
Thanks for the lovely review, Amie! 🙂
This is the best gravy I e ever made and it is quite quick and easy! So delicious!
Hi Erin, Thank you so much for such a fantastic review! Appreciate you taking the time!
Can this gravy be frozen and used at a later time?
Hi Lidee, 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.
I made this last Thanksgiving, and it was my *absolute favorite* dish on the table. It is savory, herby, umami-y, and so comforting. I spooned it over everything except the cranberry sauce! It’s excellent on mashed potatoes, stuffing, grain casseroles and seitan roasts. It helps rehydrate leftovers, too. You know when stuffing gets dried out? This gravy solves that problem deliciously.
I know it serves 10, but I’m going to make a double batch it because I know it’s gonna fly like it did last year (even with the carnivores). Not sure if the balance will be off if I double it in one pot, so I think I’m going to have two saucepans going side by side.
Thank you for another five-star recipe, Nisha!
Hi Lindsay, we’re thrilled you truly love this recipe and are taking it to Thanksgiving with you! 🙂 Thanks for taking the time to leave a review.
what do you eat this with?
Hi Scarlet, with Mashed Potatoes! If you have The Vegan Instant Pot Cookbook, it would be great over the Millet-Cauliflower Mash for something a little lighter than mashed potatoes, or over the Polenta for some crazy good rustic Italian comfort food.
It’s also amazing with a 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.
Everything! I put it on mashed potatoes, stuffing, seitan roast (Celebration Roast) and barley casserole!
I’m making this…I always want to know if you can make ahead, and freeze it.
Thanks
Hi Patricia, we have not tried this ourselves, but freezing the gravy 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.
This recipe won me best dish at my friendsgiving where the vegans were a vast minority. Now this year ive been requested to bring it again and no one is volunteering to make a “normal” gravy because they unanimously want this one. This is a huge event and i need to make an octobatch. Would it be best done in complete seperate batches all combined at the end or could i simply do the mushrooms in batches to get a good brown and then do it all together in one big pot?
That’s so cool to hear Abby, thanks for sharing!
An octobatch, wow! I think your second alternative sounds like it would work fine. I don’t know if you’d be able to get a good brown on mushrooms if you added more than 24 ounces in one pan though (of course, it depends on the size of your pan). As long as you have a huge pot, you should be able to combine everything (broth, nutritional yeast, milk, etc.) in there. The cook times will also be longer, of course. The red wine, for instance, will take much longer than 3 to 4 minutes to cook off the smell of wine.
Another alternative, if you have two days, is to prep all the ingredients (slice shallots, mushrooms, garlic, etc.) on day 1. Make a quadruple batch on day 1, which will be more manageable than making an octobatch. Then, on day 2, make the second quadruple batch.
Good luck, and thanks for letting us know this gravy was such a hit 🙂
how far in advance can this gravy be made and then how should I reheat it?
Hi Anna, you can actually find the answer to this question in the FAQ section, but I will paste it 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.
Can this be made without the nutritional yeast?
Hi Rose, thanks for reaching out. The nutritional yeast adds a nice cheesy umami flavor. However, with all of the other components, this recipe will surely still be delicious without the addition of nutritional yeast. Please come back and leave a review once you’ve made it! 🙂