This easy vegan mushroom gravy is a Thanksgiving must. It’s made with meaty mushrooms, broth, and soy sauce, and thickened with flour.
I’m just gonna come right out and say it: gravy is the most important thing on the Thanksgiving table. I know some of you may think it’s the turkey, while others may be in the mashed potatoes camp. But even both of those are incomplete without gravy.
Serving a Thanksgiving meal without gravy is like putting on a full face of makeup and forgetting the mascara – the whole ensemble will feel unfinished.
The thing about gravy, though, is it’s typically made with turkey drippings. And if you’re opting out of turkey, you’re gonna need a plan B.
Enter this easy vegan mushroom gravy. This addictive sauce relies on the meatiness of sautéed mushrooms and store-bought or homemade vegetable broth. A splash of white wine gives it a slightly acidic undertone, while the salty-savoriness is rounded out with soy sauce.
How to Make This Vegan Mushroom Gravy
You start this easy vegan gravy by sautéing cremini mushrooms until they’re browned. It’s important to be patient here and really let the mushrooms brown, since this caramelization is essential for flavoring the sauce.
Next, you stir in some flour, which will thicken the sauce. Then you add wine, broth, and soy sauce, and let the whole thing simmer to coax even more flavor out of the ‘shrooms. Finally, the mixture is poured into a blender and pureed.
Great news: this vegan mushroom gravy can be made in advance. You can keep it in an airtight container in the fridge for up to four days.
Since the gravy is hot, it’s super important that steam has a way to escape the blender while you puree. Remember to take out the removable center of the blender lid before blending. If the steam is trapped inside, the blender lid will blow off when you press the ‘blend’ button and you’ll have gravy all over your ceiling and none on your Thanksgiving table… bringing me back to my first point (see paragraph 1).
If you don’t have a blender, you may use an immersion blender or food processor. Do not use a NutriBullet.
This easy vegan mushroom gravy is a Thanksgiving must!
- 2 tablespoons extra virgin olive oil
- 6 ounces cremini mushrooms, stemmed and sliced
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 medium garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine (like sauvignon blanc)
- 2 cups mushroom broth (vegetable broth also OK)
- 1 tablespoon soy sauce
- Heat the oil in a large skillet over medium heat. Add the mushrooms with a pinch of salt and pepper. Cook until they’re soft and brown around the edges, stirring occasionally, 8 to 10 minutes.
- Stir in the garlic and flour and cook for 30 seconds. Then add the wine and simmer for a minute to evaporate the alcohol. Add the broth and soy sauce, and bring to a simmer. Then reduce the heat to low, cover tightly with a lid, and simmer for 8 to 10 minutes.
- Transfer the mixture to a blender (see Note) and puree until the gravy is smooth. Taste and adjust the seasonings, if needed.
Since the gravy is hot, it’s super important that steam has a way to escape the blender while you puree. Remember to take out the removable center of the blender lid before blending. If the steam is trapped inside, the blender lid will blow off when you press the ‘blend’ button and you’ll have gravy all over your kitchen.
- Serving Size: 1/8 of the recipe
- Calories: 44
Keywords: thanksgiving, gravy, vegan, mushrooms