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!
I made this gravy as per the recipe and it is awesome. I did blend it completely to win over the mushroom haters in the family, but to no avail. That still doesn’t stop me from giving a 5 star review.
Awesome, Aashish. Thanks for your comment and for taking the time to review!
Dear Nisha: I thought my gravy was the best til I tried yours. 😭 xoxo
Jessica
Hi Jessica, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I actually clicked 5 stars but it didn’t take and I couldn’t figure out how to edit it. I’ll leave them here.
Thank you, Jessica!
Even iff you do not consume alcohol, when you bring the mixture to a oil ALL the alcohol boils of. Alcohol boils at 80 C and water at 100 C, so when the other liquids reach boiling, the alcohol is already boiled off. Just leaving the flavor but no alcohol. Really.
Hi Nisha,
I don’t consume alcohol, what can I substitute the wine for please?
Hi Jennie, you can try adding a tablespoon of red wine vinegar to deglaze, along with a little extra vegetable broth.
The gravy will have less complexity and body without the red wine, but it will still be good.
I was looking for a veggie-friendly gravy! The ONLY thing I’m a bit concerned about is that I’m one of few vegetarians that don’t enjoy mushrooms. If I blend them entirely, can someone let me know if there are enough other flavors to mask it to still be enjoyable? I’m still curious about this, but wondering if one choice of mushroom over another might be better for a non-mushroom family.
Alright I decided to try it as is. Gotta try the recipe how it is meant to be before I change anything! I used only shiitake mushrooms and just made sure they were REALLY cooked through. I put the entire recipe in the blender to get it nice and smooth. And I am REALLY happy with how it tastes!! Like, don’t change a single thing! I absolutely love your recipes and how they always turn out! So thank you so much for this!!!
Aw, such a lovely review! Thanks, Nicola 🙂
This gravy has become a staple at my family’s Thanksgiving table! Even my non gluten-free/vegan family members love it. It’s so simple to get ready on the big day, too — very excited to make it again this year!
Yay, so good to hear! Thanks for putting your faith into this recipe, Rachel!
Just wondering if this gravy freezes well? We do a lot of transporting food so having some frozen items really helps.
Hi Steph, we think it should freeze just fine! You can defrost in the fridge overnight. Enjoy!
Sounds great! Can this be made up to 2 days before?
Hi Diane, thanks! Yes it can!
I’m starting to plan this year’s Thanksgiving menu (I know, I know – I’m a dork like that) and I remembered how much of a hit this was last year. We had a mixed vegan-omnivore thanksgiving and the omnis actually preferred this to their own gravy! It’s just that good.
Awesome, Rebecca. Thanks for your comment and for taking the time to review!
This gravy was really delicious! I used onions instead of shallots and didn’t use wine, but it still tasted very good! I served them with your smashed potatoes and the combination was perfect! Thank you for the great recipe!
Awesome, Mona. Thanks for your comment and for taking the time to review!
I made this gravy for Christmas dinner. It is the BEST gravy I’ve ever served! Rich and tasty, this recipe is a keeper. I’m not making any other gravy recipe! It was delicious the next day as well.
That’s so great to hear, Cathy! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I didn’t have all the ingredients, but considering mushrooms and potatoes were some of the few foods left in the fridge, I gave it a whirl. Shallots? Onions. Vegan butter? Canola oil. Broth? Water. Fresh herbs? A tablespoon of za’atar I found in the back of the cupboard. It was still shockingly delicious, so I can only imagine how good it is when you have All The Things. Highly recommended.
Thanks for sharing, Marissa! Thrilled the gravy was a hit!
Y.u.m. Thank you for sharing this recipe! I was missing gravy and this absolutely ticked all the boxes for me. It’s going into my most loved recipes category. 😋
Awesome, Beth. Thanks for your comment and for taking the time to review!
Absolutely delicious! Made for Christmas dinner and a meat-eating family member chose this gravy over the meat one!
So glad you loved the gravy, Sarah! We are so happy to hear it was even able to convert the omnivores!
Loved this gravy, so flavorful and hearty, really has a depth. Sooooo good! First time making one of your recipes, looking forward to trying others.
Awesome, Cindy. Thanks for your comment and for taking the time to review!
This recipe saved my christmas. I have never been so grateful to follow a recipe in my life. I also cannot stop eating it. And damn, i can cook, but this….. wow.
Mo, So glad to hear you loved this recipe!
I just made this to accompany some vegan meat with dumplings and veg for tonight and it came out excellent. Rich and deep in flavour but not overpowering. Better than other vegan gravy I have made. I used onion instead of shallots for convenience and purreed part of the gravy at the end as suggested. Lovely, thanks Nisha!
Lisa, So glad to hear you loved this recipe!
Yum! The flavor is absolutely on point. I’ll have to make it again and experiment with developing the thickness… made exactly as the recipe states it coats the back of a spoon but doesn’t quite have the body I prefer. So tasty though I really don’t mind and will definitely make again.
Glad you enjoyed the gravy, Ariel!