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 🙂
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!
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?
Everything! I put it on mashed potatoes, stuffing, seitan roast (Celebration Roast) and barley casserole!
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.
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 🙂