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Easy Vegan Gravy

  • Author: Emily
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 3 cups gravy 1x
  • Diet: Vegan


Without needing animal products, this easy grvy recipe comes together very quickly (in about 20 minutes total). It’s also easily frozen for quick prep! A time-saving, delicious, and vegetarian/vegan Thanksgiving recipe.


  • 2 large shallots, grated
  • 1 TBS olive oil
  • 5 button mushrooms, sliced thinly
  • 1 TBS fresh thyme, or other hearty herb
  • 2 minced garlic cloves
  • 1 TBS soy sauce
  • 1 TBS balsamic vinegar
  • One half tsp salt
  • 3 cups low-sodium vegetable broth
  • 1 TBS nutritional yeast (optional)
  • 2 TBS corn starch + 4 TBS water, mixed in a small bowl and set aside to act as a thickener
  • One third cup lentils, optional
  • 3 TBS butter, optional


  1. Heat a cast iron or other large skillet (at least 2 inches deep) over medium heat and add olive oil. Once hot, add grated shallots and cook for 4-5 minutes, until slightly golden. Add mushrooms and let sit for 2 minutes undisturbed, then stir the entire mixture together. Add thyme/herb and garlic, stirring once more. Let the mushrooms and shallots take on color for about 1-2 more minutes, then deglaze the pan by adding soy sauce and balsamic vinegars. Stir to combine and add 1/2 tsp salt.
  2. Carefully add your vegetable broth and bring the mixture to a moderate boil. Reduce heat to a simmer and let cook for around 5 minutes, to let flavors meld and have the mixture thicken slightly. Add optional nutritional yeast. Remove gravy from heat and stir in cornstarch thickener. Taste and adjust seasonings as needed, adding balsamic vinegar for sweetness and tang and soy sauce or nutritional yeast for savory/umami.
  3. Add butter if you’d like a richer flavor (a friend suggested this and I think it’s a great idea). Sometimes I like blending a portion of the gravy base to really thicken it.  I hope you enjoy!


Gravy can be stored in the freezer for up to one month and the reheated before eating. Mashed potatoes will keep for 4 days in the fridge.

If desired, you can make some lentils to serve alongside or in the gravy. To prepare, rinse 1/3 cup uncooked lentils until the water runs clear. Then, add to a small saucepan with 1 cup of water and bring to a boil. Simmer for about 15 minutes, until the water is absorbed and lentils are soft.

If you do not have cornstarch, you can also add 2 TBS mashed potatoes to thicken the gravy.

  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: One fourth of recipe
  • Calories: 93 calories
  • Sugar: 5 g
  • Sodium: 328 mg
  • Fat: 3.8g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 2.6 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg

Keywords: mushrooms, gravy, thanksgiving, sauce

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