This easy and make ahead-able vegan Thanksgiving gravy is made with mushrooms, white wine, soy sauce, and vegetable broth.

Vegan mushroom gravy in a yellow pourer on a blue tablecloth

I’m just gonna come right out and say it: gravy is the most important element of the Thanksgiving table. It is the one thing that makes all the other things feel complete. Serving Thanksgiving without gravy is like putting on a full face of makeup and forgetting the mascara – it simply isn’t done.

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 vegan Thanksgiving gravy. This creamy, addictive sauce relies on the meatiness of sautéed mushrooms for its ultra-savory flavor. A splash of white wine gives it a slightly acidic undertone, while the salty-savoriness is rounded out with soy sauce. Surprisingly, it has the flavor profile of au jus sauce. Let’s dive in!

Ingredients to make vegan mushroom gravy laid out on marble table: mushrooms, flour, soy sauce, and broth

What’s In This Vegan Thanksgiving Gravy

This savory sauce has a base of sauteed cremini mushrooms and features pantry staples like flour, soy sauce, and vegetable broth. It also calls for a splash of white wine to round everything out with a touch of acidity. This creamy gravy is made in a skillet then pureed in a blender.

How to Make Vegan Thanksgiving Gravy

Saute the Mushrooms: To start, cook sliced cremini mushrooms with olive oil, salt, and pepper for ~10 minutes. Be patient and really let the mushrooms brown, since this caramelization is essential for flavoring the sauce; resist the urge to stir too often. When they’re golden brown, add minced garlic and all-purpose flour, and stir to incorporate.

Simmer the Gravy: Add 1/4 cup dry white wine and simmer for a few seconds to evaporate the alcohol. Stir to incorporate into the mushrooms; if the mixture seems a little goopy, that’s okay. Finally, add broth and a bit of soy sauce, and bring to a simmer. Cover with a lid and simmer over a very low flame for ~10 minutes to coax even more flavor out of the ‘shrooms.

Puree the Gravy: Transfer the mixture to a blender (see next paragraph for safety info!) and puree until smooth.

Vegan mushroom broth in a skillet next to a blender and ladle, ready to be pureed

Blender Safety

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 gets 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). Do not use a NutriBullet.

Close-up of vegan mushroom gravy on celeriac puree with minced parsley

Can I Make This In Advance?

Yes, this vegan Thanksgiving gravy can be made entirely in advance. You can keep it in an airtight container in the fridge for up to 4 days. Warm before serving.

More Thanksgiving recipes…

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

Vegan Thanksgiving Gravy

(1 votes, average: 5.00 out of 5)

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Author: thenewbaguette.com
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 minutes
Yield: About 2 cups 1x
Category: Sauces
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

This easy and make ahead-able vegan Thanksgiving gravy is made with mushrooms, white wine, soy sauce, and vegetable broth.

Ingredients

Scale

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 or pinot grigio* (see note below)
2 cups mushroom or vegetable broth
1 tablespoon soy sauce

Instructions

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.
Add the garlic and flour, and stir to incorporate. Then add the wine and let it bubble for a few seconds to evaporate the alcohol. Add the broth and soy sauce, and bring to a boil – if the mixture seems a little goopy, that’s okay. Then reduce the heat to low, cover tightly with a lid, and simmer for 8 to 10 minutes.
Transfer to a blender (see safety note below) and puree until smooth. Taste and adjust the seasonings, if needed.

Notes

If you don’t drink wine, skip it and use 1-2 teaspoons of balsamic vinegar instead, adding it to the blender in step 3.
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.

Nutrition

Serving Size: 1/8 of the recipe
Calories: 44

Keywords: thanksgiving, gravy, vegan, mushrooms