Easy Vegetarian Gravy

This Easy Vegetarian Gravy has all the rich, savory flavor of traditional gravy without any meat drippings. Made with vegetable stock, dried shiitake mushrooms, and shallots, it’s deliciously smooth, easy to make ahead, and perfect for Thanksgiving or any meal that needs a little gravy.

You don’t need turkey or beef drippings to make a really good gravy! This easy vegetarian gravy gets its deep, savory flavor from vegetable stock infused with dried shiitake mushrooms, along with butter, shallots, and a splash of soy sauce. The mushrooms are removed before the gravy finishes cooking, leaving you with a smooth, classic-style gravy that’s just as delicious over mashed potatoes as it is alongside a holiday dinner. And with one simple substitution, you can make it vegan, too.

Why You’ll Love This Vegetarian Gravy

This homemade vegetable gravy is simple enough for an everyday dinner but flavorful enough to serve at Thanksgiving. Here’s what makes it especially good:

• Rich, savory flavor: Dried shiitake mushrooms and soy sauce add depth without using meat drippings or complicated ingredients.
• Smooth, traditional texture: The mushrooms are removed before simmering, so you get all their savory flavor without pieces of mushroom in your gravy.
• Easy to make vegan: Simply replace the butter with your favorite dairy-free butter.
• Perfect for making ahead: Prepare the gravy up to two days before serving, leaving you with one less thing to do on a busy holiday.
• A generous batch: This recipe makes enough gravy for approximately 12 servings, perfect for a holiday gathering.

Ingredients for Vegetarian Gravy

You only need a handful of everyday ingredients, plus dried shiitake mushrooms, to make this flavorful gravy. Here’s what each ingredient brings to the recipe.

• Vegetable stock: The foundation of the gravy. Use a good-quality stock with a flavor you enjoy, since it makes up most of the recipe. Vegetable broth works, too.
• Dried shiitake mushrooms: These are the secret to the gravy’s deep, savory flavor. They infuse the stock before being removed, so the finished gravy isn’t filled with mushrooms.
• Butter: Adds richness and helps create the roux that thickens the gravy. Dairy-free butter works beautifully for a vegan version.
• Shallot: Adds a mild, slightly sweet onion flavor that complements the mushrooms. I recommend including it, even though it’s technically optional.
• All-purpose flour: Combines with the butter to thicken the gravy and give it a smooth, traditional consistency.
• Soy sauce: Just a little adds another layer of savory flavor and gives the gravy a deeper color.
• Sea salt and black pepper: Bring everything together. Taste before adding the salt, since vegetable stocks vary in sodium.
• Fresh thyme or dried sage (optional): A little thyme makes a pretty garnish, while a dash of sage adds a more traditional holiday flavor.

How to Make Easy Vegetarian Gravy

Making homemade vegetarian gravy is easier than you might think. The mushrooms do most of their work while steeping in the hot vegetable stock, and the rest comes together in one saucepan.

1. Infuse the vegetable stock. Bring the vegetable stock and dried shiitake mushrooms to a boil, then remove from the heat and let steep for 30 minutes. This gives the stock a rich, savory flavor without making the finished gravy overly mushroom-forward.

2. Cook the shallot and make the roux. Transfer the infused stock to a separate container and wipe out the saucepan. Melt the butter, briefly cook the minced shallot, then whisk in the flour until lightly golden.

3. Add the stock and simmer. Remove the mushrooms from the stock, then gradually whisk the infused stock into the roux. Add the soy sauce and pepper, bring to a boil, and simmer uncovered for about 20 minutes, until reduced and thickened.

4. Season and serve. Taste and adjust the salt and pepper. For an extra-smooth gravy, strain through a fine-mesh sieve before serving. Garnish with fresh thyme or add a dash of dried sage, if desired.

Tips for the Best Vegetarian Gravy

A few simple details make the difference between an ordinary vegetable gravy and one that’s rich, smooth, and full of flavor.

• Don’t skip the mushroom steeping time. Those 30 minutes allow the dried shiitakes to infuse the stock with savory flavor. Remove them before simmering the gravy for a milder mushroom taste.
• Cook the flour briefly. Whisking the flour into the butter for about two minutes helps eliminate the raw flour taste and creates a flavorful base.
• Add the stock gradually. Whisk continuously as you pour to help the roux incorporate smoothly. Don’t worry if it looks lumpy at first.
• Let the gravy reduce. Simmering uncovered concentrates the flavor and thickens the gravy. Aim to reduce it by at least one-third, adjusting the simmer time as needed.
• Season at the end. Because the stock reduces and soy sauce adds saltiness, wait until the gravy has thickened before adding the final salt.
• Strain for an extra-smooth finish. This optional step removes the minced shallot and any remaining lumps for a silky, traditional-style gravy.

Make-Ahead and Storage Tips

One of my favorite things about this vegetarian gravy is that you can make it ahead of time. That’s especially helpful at Thanksgiving, when stovetop space and last-minute preparation can become a challenge.

Make ahead: Prepare the gravy up to two days before serving. Let it cool, then refrigerate in an airtight container.

Reheat: Warm the gravy gently in a saucepan over medium-low heat, stirring occasionally. If it’s thicker than you’d like, whisk in a little additional vegetable stock until it reaches your preferred consistency.

Prepare the stock ahead: You can also infuse the vegetable stock with the shiitake mushrooms in advance and finish the gravy closer to serving time. Remove the mushrooms after the 30-minute steeping period if you prefer a milder mushroom flavor.

Frequently Asked Questions

Can I make this vegetarian gravy vegan?

Absolutely! Replace the butter with an equal amount of dairy-free butter or olive oil. I prefer dairy-free butter, especially Miyoko’s, for its rich flavor. Be sure the vegetable stock and other ingredients you use are vegan-friendly.

Does this gravy taste like mushrooms?

The dried shiitake mushrooms give the gravy a rich, savory flavor without making it taste overwhelmingly mushroomy. They’re removed before the gravy simmers, so the finished gravy has a smooth, traditional consistency without any mushroom pieces. For a milder flavor, stick with the recommended 30-minute steeping time.

Can I make vegetarian gravy without mushrooms?

The shiitake mushrooms are an important part of this particular recipe because they add much of its savory depth. You could omit them, but the gravy would have a noticeably different flavor.

Can I use vegetable broth instead of vegetable stock?

Yes! Vegetable broth works well in this recipe. Choose one with a flavor you enjoy, and remember to taste the finished gravy before adding salt.

What if my gravy is too thick or too thin?

If the gravy becomes too thick, whisk in a little additional vegetable stock until it reaches your desired consistency. If it’s too thin, continue simmering uncovered for a few more minutes, stirring occasionally, to reduce it further.

What to Serve With Vegetarian Gravy

This easy vegetarian gravy isn’t just for Thanksgiving! Its rich, savory flavor makes it delicious with all kinds of comfort foods, whether you’re serving a holiday feast or a simple weeknight dinner.

• Mashed potatoes: A classic pairing that’s hard to beat.
• Stuffing or dressing: Spoon warm gravy over your favorite holiday stuffing.
• Roasted vegetables: Especially good with roasted potatoes, carrots, and cauliflower.
• Vegetarian meatloaf: A delicious finishing touch for lentil or other plant-based loaves.
• Biscuits: Serve warm gravy over freshly baked biscuits for a comforting side dish.

And if you’re serving a holiday meal with both vegetarians and meat-eaters, this is one gravy everyone can enjoy.

Whether you’re planning Thanksgiving dinner or just want a delicious gravy for mashed potatoes, this Easy Vegetarian Gravy is one you’ll want to keep handy. It’s rich, smooth, and full of savory flavor without a single meat dripping. Best of all, you can make it ahead and have one less thing to worry about when it’s time to eat!

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5 from 14 votes

Easy Vegetarian Gravy

This Easy Vegetarian Gravy is rich, savory, and full of flavor without any meat drippings. Dried shiitake mushrooms, shallots, and vegetable stock create a delicious gravy that's perfect for mashed potatoes, stuffing, and holiday dinners. It's easy to make ahead and can be made vegan with one simple substitution.

Course Condiments

Cuisine American

Keyword easy vegetarian gravy, vegan gravy, vegetable gravy

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting time for mushrooms in vegetable stock 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 people

Calories 98

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 8 cups vegetable stock
• 8 dried shiitake mushrooms
• ½ cup butter for vegan gravy, substitute dairy-free butter or olive oil
• 1 shallot finely minced (about ⅓ cup)
• ½ cup plus 3 Tablespoons all-purpose flour
• 2 Tbsp soy sauce
• fresh ground black pepper to taste
• 1 tsp sea salt

Optional for serving

• 1 tsp fresh thyme chopped to sprinkle just before serving
• 1 dash dried sage stirred in before serving

Instructions

• Infuse the vegetable stock. Pour the vegetable stock into a large saucepan and add the dried shiitake mushrooms. Bring to a boil over high heat, then remove from the heat. Let the mushrooms steep in the hot stock for 30 minutes. Transfer the stock and mushrooms to a large measuring cup or bowl, then wipe out the saucepan.
  8 cups vegetable stock, 8 dried shiitake mushrooms
• Cook the shallot. Melt the butter in the empty saucepan over medium heat. Add the minced shallot and cook for about 1 minute, stirring occasionally, until softened but not browned.
  ½ cup butter, 1 shallot
• Make the roux. Increase the heat to medium-high. Add the flour and cook for about 2 minutes, whisking frequently, until the mixture is very lightly golden. It will look thick and lumpy at this stage, which is perfectly normal.
  ½ cup plus 3 Tablespoons all-purpose flour
• Remove the mushrooms and add the stock. Remove and discard the shiitake mushrooms from the infused vegetable stock. Gradually pour the stock into the flour mixture, whisking continuously as you pour. The mixture will smooth out as the stock is incorporated. Stir in the soy sauce and about ¼ teaspoon freshly ground black pepper.
  2 Tbsp soy sauce, fresh ground black pepper
• Simmer until thickened. Bring the gravy to a boil, then reduce the heat and simmer uncovered for approximately 20 minutes, stirring occasionally, until reduced by at least one-third and thickened to your liking. The exact time will depend on how vigorously the gravy simmers.
• Season and finish. Taste the gravy and add up to 1 teaspoon sea salt, or as needed, along with additional black pepper if desired. For an extra-smooth gravy, strain through a fine-mesh sieve into a large bowl, pressing gently with a spatula to remove any lumps and bits of shallot.
  1 tsp sea salt
• Add optional herbs. For a pretty finishing touch, sprinkle the gravy with fresh thyme leaves just before serving. Alternatively, stir in a dash of dried sage for a more traditional holiday flavor. Both are optional—the gravy is delicious as written. Serve warm.
  1 tsp fresh thyme, 1 dash dried sage

Notes

• Make ahead: Prepare the gravy up to 2 days in advance and refrigerate in an airtight container. Reheat gently on the stovetop, stirring occasionally. If the gravy becomes too thick, whisk in a little additional vegetable stock until it reaches your preferred consistency.
• Shallots: The shallot is technically optional, but I recommend including it. Its mild onion-and-garlic flavor adds a wonderful savory depth to the gravy.
• Vegan option: Replace the butter with an equal amount of dairy-free butter. Miyoko's is my favorite for this recipe, although olive oil also works. Be sure to use vegan vegetable stock.
• For everyone at the table: This gravy is delicious with mashed potatoes, stuffing, roasted vegetables, and other holiday favorites. It's a great option for vegetarians and meat-eaters alike.

Nutrition Facts

Easy Vegetarian Gravy

Amount Per Serving

Calories 98 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 1056mg46%

Potassium 23mg1%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 570IU11%

Vitamin C 1mg1%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Umami Girl.