Why this recipe works
A serious umami bomb!
Traditionally, gravy is made with meat, which is naturally rich in umami. So a great vegan gravy also needs that deep savory, meaty quality if it’s going to be included among your vegan Thanksgiving recipes. It’s the perfect pairing for vegan mashed potatoes and a must-make for any traditional holiday dinner. First, mushrooms. While many vegetarian gravy recipes use onions as the base, I think a holiday gravy needs something bolder and richer in flavor. To amp up the natural umami found in mushrooms, this recipe adds soy sauce and miso paste. Both pack in some serious savoriness that salt alone can’t bring (trust me, I’ve tried!) and enhance the mushrooms’ meatiness.
Packed with herbs and aromatics
Many gravy recipes use dried spices and herbs (e.g., onion and garlic powder, dried sage or thyme). But for a serious-flavored gravy that will win over even meat lovers at the holiday table, the fresh stuff is a lot more powerful. PS: If you love the sound of these savory flavors, don’t miss out on my creamy and dreamy Vegan Mushroom Soup and Vegan Mushroom Risotto!
Perfectly creamy
This recipe scoops out a cup of the gravy, blends it, and then folds it back into the remaining gravy. This naturally thickens the gravy and gives it a luxuriously creaminess (something I do often with soups and stews, like this Creamy White Bean Soup with Kale). Yes, it takes a bit more time than using dried herbs and spices, but it’s worth it for the holidays. Plus, you can make this gravy a few days ahead of time (more details in the Tips section).
Ingredient notes
Mushrooms. They’re the star here! I like using a mix of cremini (which are inexpensive) and shiitake, which are bold and meaty-flavored, but you can opt for just cremini. If using shiitake, remove the tough stems first. If you prefer a totally smooth gravy without mushroom pieces, you could blend all of the gravy. Or, if you love the gravy as is, keep it unblended. Soy sauce and miso. A double hit of fermented soy products make for an umami-rich and maximally flavor vegan gravy. Substitute: If you have a soy allergy, use (1) double the nutritional yeast and (2) a concentrated vegetable broth, like this vegan “chicken-flavored” broth seasoning or Better than Bouillion no-chicken base (affiliate links). I don’t recommend coconut aminos in lieu of soy sauce, as it has a slightly sweet taste. Vegan butter. I like using it for that rich buttery flavor, but feel free to use extra virgin olive oil Fresh herbs. Fresh thyme and rosemary add a lovely woodsy depth of flavor here. Substitute: You can sub sage for either herb. If you don’t have access to fresh herbs, use a teaspoon each of the dried herbs, but it won’t have the same flavor. Tip: Near the holidays, many grocery stores sell packages of “poultry herbs,” which combine rosemary and thyme with sage or marjoram, so you don’t have to buy all the herbs separately. Red wine. Red wine plays multifaceted roles in this vegan gravy. First, the acidity cuts through some of the richness. Second, the compounds in wine bring an extra depth of flavor (think subtly earthy and fruity flavors) and enhance the meatiness of mushrooms. Finally, cooking the wine down adds a jammy, rich body. Nutritional yeast. A natural source of glutamate (e.g., umami), nooch adds to the overall savoriness of this gravy. Balsamic vinegar. A tiny splash of good-quality balsamic vinegar (or red wine vinegar) brightens all the flavors. The acidity really awakens the rich flavors, especially if the gravy has been made in advance.
Step-by-step instructions
Heat half of the butter or oil in a large skillet over medium heat. Cook the shallots for 3 minutes until golden. Add the rest of the butter, followed by the mushrooms. Cook for 8-10 minutes until nicely browned and the water has been released. Add the garlic, thyme, and rosemary and cook 1-2 minutes, until fragrant. Add the red wine, vegetable broth, and soy sauce. Boil for 3 to 4 minutes to cook off the wine, whisking frequently. Next, add in your “roux” (nutritional yeast, plant milk, and cornstarch stirred together). Whisk constantly to combine. Add in the miso paste, stir well, and simmer for 3 to 4 minutes. If a thicker texture is desired, scoop out 1 cup of gravy and blend in a blender, then return to pan and stir to combine.
Tips for making this recipe
Make gravy ahead of time for a stress-free holiday!
The benefit of vegan gravy (in addition to being better for the animals!) is you can make it 1 to 3 day ahead of time (no need to wait until the turkey is being cooked). It tastes just as good on the day it was made. Store it covered in the fridge and reheat on the big day. The gravy does thicken as it rests, so when reheating it, add a couple splashes of water or veggie broth to thin it out to your desired consistency.
Season judiciously.
This recipe uses low-sodium veg broth and just a couple pinches of salt because (1) you get a good amount of salty savoriness from both the soy sauce and miso, and (2) as the gravy simmers, the flavors will become concentrated. Don’t season with too much salt early on. If needed, you can always season with a pinch or two of salt at the end. Blend (or not) for your preferred texture. If you want a smooth gravy, you can blend all of the gravy. It will thicken quite a lot, so you can use less cornstarch or more broth. If you want lots of mushroom pieces and not as creamy of a texture, skip the blending. I like a happy medium: blend one cup of gravy to naturally thicken and mix it with the rest of the unblended gravy. You get creaminess but still retain some texture from the mushrooms. That’s all you need to know about this luscious Vegan Mushroom Gravy! If you love it as much as I do, please be sure to rate and review it below :) Your feedback is super helpful for us!
Big Vegan Flavor
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