You've come to the right place for the ULTIMATE guide on preparing vegan gravy! This dish will be a hit on any holiday table, and is ready in just 20 minutes. It's made with pantry staples and totally meatless. Perfect with mashed potatoes!
What is vegan gravy?
Traditional gravy is a creamy sauce made from cooked meat juices, stock, vegetables, and aromatics. It is used to add additional flavor and moisture to a variety of dishes, and is a staple ingredient in Thanksgiving celebrations. Vegan gravy is a creamy, flavorful sauce made from mushrooms, vegetable stock, herbs and aromatics. It contains many of the same elements and serves the same purpose as traditional gravy, but is free of animal products.
Why should I try it?
Even if you are not vegan or vegetarian, this gravy is a versatile recipe to have on hand.
- It can be more convenient. It does not require cooking any sort of bird (for juice).
- It is inexpensive to prepare. is ready completely on the stovetop with many pantry staple ingredients.
- Finally, it is incredibly flavorful. More on that below!
How To Add Flavor to Gravy Without Meat
Gravy (meatless or otherwise) is very popular as it is a perfect mixture of savory and salty flavors. You may have heard the term "umami." This refers to the fifth type of taste in food (other tastes including sweet, sour, salt, and bitter). Umami indicates the presence of glutamates, especially monosodium glutamate. It is found in many meat dishes, cheeses, and fermented products. Common vegan sources of umami include nutritional yeast, mushroom paste, and miso.
By using ingredients with umami, we are able to pack this vegan gravy recipe full of addictively savory flavor.
Ingredients Needed
- 2 large shallots
- 1 TBS olive oil
- 5 button mushrooms
- 1 TBS fresh thyme (or other hearty herb)
- 2 garlic cloves
- 1 TBS soy sauce
- 1 TBS balsamic vinegar
- One half teaspoon salt
- 3 cups low-sodium vegetable broth
- 1 TBS nutritional yeast
- 2 TBS corn starch + 4 TBS water
- 3 TBS butter, optional
- One third cup brown lentils, optional
Mushrooms, soy sauce, vegetable broth, and nutritional yeast all lend that umami helping hand!
Substitution Options and Ideas
If you do not have some of these ingredients accessible, no need to worry! There are certainly modifications that will help. Be sure to taste as you go to really nail down your favorite flavor profile.
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- Any kind of mushroom can be used in place of button (though this is usually cheapest). Dried mushrooms also work well!
- If you do not have thyme, feel free to substitute (fresh or dried) sage or rosemary.
- Soy sauce can be substituted with coconut aminos or tamari.
- Arrowroot powder can be substituted directly for cornstarch. Alternatively, feel free to use a few TBS of mashed potatoes to thicken in its place.
- I like adding cooked brown lentils for more texture and protein, but any kind of lentil can be cooked and added here. Or, feel free to just leave those out!
How do you make it?
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 ½ teaspoon 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 extra umami.
3. Add butter if you'd like a richer flavor. Sometimes I like blending a portion of the gravy base to really thicken it. I hope you enjoy!
4. If desired, you can make some lentils to serve alongside or in the gravy. To prepare, rinse ⅓ 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.
How to Easily Thicken Gravy & Other FAQs
As mentioned above, a slurry of cornstarch and water, stirred into your gravy at the end of cooking, will help it thicken evenly. Cooked mashed potatoes will also help, as can flour (as long as it is heat-treated).
| More Gravy Questions | Answers |
|---|---|
| Can this gravy be gluten-free? | Yes! To make gluten-free, use coconut aminos in place of soy sauce. |
| How long does it last? | This gravy will last for 5-7 days in a covered and sealed container in the refrigerator. |
| Can I make it in advance? | Yes! Gravy can be stored in the freezer for up to one month and then reheated prior to serving. |
| How can I thicken it even more? | After gravy cooks, remove some of the mushrooms. Using an immersion blender or stand mixer, blend a portion of the base to make it thicker. |
What to Serve with this Recipe
This gravy is of course most at home on your table. Here are some dishes it really pairs well with.
Easy Vegan Gravy
Ingredients
- 2 TBS olive oil
- 2 large shallots grated (can sub ¼ of a large yellow onion)
- 5 button mushrooms sliced thinly
- ½ teaspoon salt
- 1 TBS fresh thyme or other hearty herb like sage or rosemary, chopped finely
- 2 garlic cloves minced
- 1 TBS soy sauce or coconut aminos
- 1 TBS balsamic vinegar
- 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**
- 3 TBS butter optional
- One third cup brown lentils optional
Instructions
- 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 salt 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 ½ teaspoon salt.
- 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 extra umami.
- Add butter if you'd like a richer flavor (a friend suggested this and I think it's a great idea). I also recommend blending a portion of the gravy base to really thicken it. I hope you enjoy!
- If desired, you can make some lentils to serve alongside or in the gravy. To prepare, rinse ⅓ 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.
Meghan Byrne says
Best gravy for the holidays!!
Emily says
Thank you so much for making and leaving a comment, Meg! I am so glad!!
EDM says
Extremely glad to see you are doing this again this year! Can't wait to try it again this year!
Emily says
Thank you for trying it!!
Sue 0523 says
This was a big hit at last year’s Tgiving. Will def make again -thanks, gh!
Emily says
I am so glad! Thank you for five stars!!