Seriously Good Vegan Gravy

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

Did you and your loved ones enjoy this vegan gravy? Please leave a rating and review below! I love hearing from you 🙂