Easy Vegetarian Gravy

A perfect, easy gravy for vegetarians and meat-eaters alike, this delicious and easy vegetarian gravy will please everyone. Vegan-adaptable instructions make this the only gravy recipe you need.

If you’re looking for the perfect gravy recipe to satisfy everyone at the table, this Easy Vegetarian Gravy is it. In our house, we have a mix of meat-eaters, vegetarians, and everything in between — especially around Thanksgiving and the holiday season — and this recipe makes everyone happy. Steeping shiitake mushrooms in rich vegetable stock gives the gravy that deep, savory “meaty” flavor without any drippings, while mild shallots add just the right touch of sweetness and depth. It’s a smooth, flavorful gravy that complements any meal, from mashed potatoes to roasted vegetables.

Why You’ll Love This Recipe

• Rich and flavorful: Shiitake mushrooms and soy sauce add deep, savory umami flavor without any meat drippings.

• Quick and easy: Simple ingredients and one pot—ready in about 30 minutes.

• Perfect for everyone: Vegetarian and easily made vegan with dairy-free butter or olive oil.

• Make ahead friendly: Prepares beautifully in advance and reheats smooth and silky.

• Holiday or everyday: Ideal for Thanksgiving or Sunday dinner, but simple enough for any weeknight meal.

This vegetarian gravy is simple to make with just a few pantry ingredients, yet it delivers the perfect balance of rich flavor, smooth texture, and natural golden color. The combination of vegetable stock, shiitake mushrooms, and shallots creates a depth that rivals traditional gravy made with drippings. It’s delicious poured over mashed potatoes, stuffing, or roasted vegetables — and pairs beautifully with turkey, chicken, pork, or beef too.

Ingredients in Vegetable Gravy-

Vegetable stock- Vegetable stock is supposed to be a the better base for gravies than vegetable broth. The taste difference is subtle and if you use vegetable broth instead, it’s still fine in the gravy.

Shiitake Mushrooms- Shiitakes add a great depth of flavor in this gravy. Along with the soy sauce, they help with the meaty flavor and add nice color to the gravy. The mushrooms are removed before serving.

Butter- Butter enhances the overall flavor of the gravy but if you’re looking to make the gravy vegan, substitute with a plan-based butter, like Miyoko’s or Earth Balance.

Shallots- Shallots are optional in the original recipe that I found on Umami Girl, but I think they’re the necessary ingredient. Shallots have a mild onion-garlicy flavor that won’t overpower the gravy.

All-Purpose Flour- Necessary to thicken the gravy. Gluten-free flour can be used as well.

Soy Sauce- This is the secret ingredient in a lot of vegetable dishes that add the depth and like mentioned in the shiitake mushroom description, add a nice meaty flavor.

Salt and Pepper- Unless you’re avoiding salt for a medical condition, salt is necessary in this recipe to brighten the flavor and is often the answer to the “something’s missing” comment. Pepper can be added to your own taste and adds a nice zing to the gravy.

FAQ for Easy Vegetarian Gravy

Can I make this gravy ahead of time?
Yes! You can make it up to two days in advance. Reheat gently on the stove over low heat, whisking often until smooth. It may thicken in the fridge, so just add a splash of broth or water to thin as needed.

Can I make this gravy vegan?
Absolutely. Use a high-quality dairy-free butter like Miyoko’s or substitute olive oil. Both work beautifully and still give the gravy a rich, silky texture.

What if I don’t have shiitake mushrooms?
The shiitakes add deep umami flavor, but you can substitute cremini or baby bella mushrooms. Or skip them entirely for a lighter-tasting gravy.

How do I get perfectly smooth gravy?
After simmering, pour the gravy through a fine mesh sieve and press with a spatula. This removes any bits of shallot or flour lumps for a velvety finish.

Can I customize the flavor?
Yes! For a more herbaceous note, stir in a dash of sage or sprinkle fresh thyme just before serving. The recipe is delicious as-is but easy to adapt to your menu.

This gravy has just the right thickness for spooning over mashed potatoes, stuffing, or turkey. For an ultra-smooth finish, you can pour it through a sieve to remove the minced shallots, but honestly, it’s wonderful either way — everyone always loves it. If you’re looking for something to serve alongside, try my Mashed Cauliflower and Potatoes for a lighter twist. However you serve it, this vegetarian gravy is a keeper you’ll turn to again and again.

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5 from 14 votes

Easy Vegetarian Gravy

This Easy Vegetarian Gravy is rich, flavorful, and simple to make with just a few ingredients. Shiitake mushrooms and shallots give it a deep, savory flavor that tastes just like classic gravy—without any meat drippings. Perfect for mashed potatoes, stuffing, or any holiday meal!

Course Condiments

Cuisine American

Keyword gravy, vegan, vegetarian,

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting time for mushrooms in vegetable stock 30 minutes minutes

Servings 12 people

Calories 98

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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• 8 cups vegetable stock
• 8 dried shiitake mushrooms
• ½ cup butter, (to make vegan, substitute a good olive oil or dairy free butter, like Miyoko's vegan butter)
• 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 ingredients- (see notes):

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

Instructions

• Pour 8 cups vegetable stock into a medium pot and drop in 8 shiitake mushrooms. Bring stock to a boil over high heat, stir occasionally until boiling, then remove from heat and let mushrooms steep for 30 minutes. Pour stock and mushrooms into a large measuring cup or bowl, and wipe out the pot with a paper towel.
• Add ½ cup butter to the empty pot and melt over medium heat. Add 1 shallot, and cook for a minute or so until softened but not brown, whisking a few times. Turn heat up to medium-high and add the ½ cup plus 3 Tablespoons flour and cook, whisking, until it turns very lightly golden, about two minutes. It will be quite lumpy, don't worry, this is fine.
• Pour in the stock with the mushrooms, whisking while adding to the flour mixture. The lumps will even out as you pour and whisk. Add 2 Tablespoons soy sauce, and about ¼ teaspoon fresh ground pepper (or to your liking- you'll taste again later to add additional if desired).
• Bring mixture to a boil, then reduce heat and simmer, uncovered, until gravy is reduced by at least a third, and to your liking, thickness wise (about 20 minutes, depending on how hard of a simmer is going on). Taste for seasoning and add 1 teaspoon salt (more or less, as desired) and additional pepper if needed.
• Remove mushrooms before serving. If you want the gravy to be silky smooth, pour it into a large bowl through a sieve, pushing with a spatula. This will remove the minced shallots and any lumps if there are any.

Notes

• The gravy can be made ahead by about two days and reheat before serving. Or you can do step one in advance and make the rest of the gravy closer to serving time. Doing step one in advance and leaving the mushrooms in the stock until the rest of the recipe is completed will make the gravy flavor be very mushroom-forward. If you'd like the mushroom flavor to be more muted (my preference), either make the entire recipe days ahead or just make it the day of serving, it's so easy.
• The shallots are optional in the recipe but they add a depth of flavor that I wouldn't skimp on. Shallots themselves are very mild- a nice combination between and onion and garlic.
• Optional ingredients- This gravy is perfect just as instructed but for a pretty presentation, at the last minute you could add some fresh thyme leaves, or a dash of dried sage to stir in just before serving.
• If you're making the vegan option, I highly recommend using a dairy-free butter over the olive oil. Miyokos is my favorite vegan butter.
• Make this gravy with confidence for meat-eaters too. This is a great gravy to satisfy everyone. 

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.