This easy and make ahead-able vegan mushroom gravy is made with cremini mushrooms, soy sauce, and vegetable broth.
I’m just gonna come right out and say it: gravy is the most important dish on 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 #wfpb plan B.
Enter this vegetarian mushroom gravy. This creamy (yet dairy-free) 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.
Key Ingredients + Substitutions
- Mushrooms: Cremini (a.k.a. baby bella) mushrooms have way more flavor than white/button mushrooms.
- All-Purpose Flour: Thickens this vegan mushroom sauce and makes it creamy. For a gluten-free take, use an all-purpose gluten-free flour blend, or half of the amount (1 tablespoon) cornstarch/arrowroot.
- White Wine: Use a dry wine (like sauvignon blanc, chardonnay, or pinot grigio) that you’d enjoy drinking from a glass; never use “cooking wine”. If you don’t drink alcohol and won’t have use for the rest of the bottle, compensate with a squeeze of lemon juice at the end of cooking.
- Broth: For the mushroom-iest flavor, use mushroom broth. If you can’t find it, regular vegetable broth will do.
- Soy Sauce: Adds umami and salt. For a GF version, use tamari.
How to Make Vegan Mushroom Gravy
Step 1: Sauté the Mushrooms
Cook the 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.
Step 2: Simmer the Gravy
Next, add minced garlic and flour, and stir to incorporate. Then add the wine and simmer for a few seconds to evaporate the alcohol. Finally, add the broth and soy sauce, and bring to a simmer; if the mixture seems a little goopy at this stage, that’s okay. Cover with a lid and simmer on low for 10 minutes.
Step 3: Purée Half of the Gravy
Transfer half of the mixture to a blender (see next paragraph for safety info!) and puree until smooth. Then combine both halves, taste, and adjust the seasonings, if needed.
Blender Safety
Since the gravy is hot, it’s super important that steam has a way to escape the blender while you purée: 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.
FAQ’s
Yep! Store the cooked gravy in an airtight container in the fridge for up to 4 days. Re-heat on the stove or in the microwave before serving.
I like the texture of creamy gravy with a couple of meaty mushroom slices remaining whole. If you prefer a fully creamy gravy, purée the whole thing.
More vegan Thanksgiving recipes…
- Mushroom-Leek Stuffing
- Stuffed Portobello Mushrooms with Farro
- Vegan Potato Gratin
- The Best Thanksgiving Salad
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 on Instagram.
The Full Recipe
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Vegan Mushroom Gravy
- 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
Description
This make ahead-able vegan mushroom gravy is great for Thanksgiving (and beyond).
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 ounces cremini mushrooms, stemmed and sliced
- Fine sea salt and freshly ground black pepper, to taste
- 1 medium garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine, like sauvignon blanc, chardonnay, or pinot grigio
- 2 cups mushroom broth or vegetable broth
- 1 tablespoon low-sodium 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 now, that’s okay. Then reduce the heat to low, cover tightly with a lid, and simmer for 10 minutes.
- Transfer half of the mixture to a blender (see safety note below!) and purée until smooth. Then combine both halves, taste, and adjust the seasonings, if needed.
Notes
Caution: 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
Andrea says
What can I use instead of soy sauce? Several family persons are allergic to it.
Alexandra says
Hi Andrea! Most people with a soy allergy use coconut aminos as a substitute. Let me know how it works out! 🙂