|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy recipe for a basic vegetarian and vegan mushroom gravy is surprisingly full of flavor. Mushrooms provide plenty of umami-like richness. Umami, or "pleasant savory taste," translated from Japanese, is one of the five basic tastes that includes sweetness, sourness, bitterness, and saltiness. It can best be described as meaty or brothy, which is why mushrooms are ideal for a meat-free gravy.
The mushroom gravy cooks up quickly on the stovetop. Compared to store-bought options, the taste of this fresh gravy makes that little bit of time worth it. Plus, there's no guessing as to whether your gravy is actually vegetarian or vegan because you know every ingredient that goes into it. Depending on your personal diet choices, both unsalted or vegan butter work out equally well.
The addition of poultry seasoning in this vegetarian gravy recipe adds a familiar and delectable aroma. There isn't any actual poultry in poultry seasoning—it's completely vegan. Yet, the real secret to the gravy's ability to mimic a standard turkey gravy may be in the soy sauce because it adds just enough salty savoriness to complete the flavor. And, while optional, the lemon juice gives the gravy a lovely brightness that makes it even better.
Your mushroom gravy will be a lovely addition poured over whipped potatoes as a side dish. For a special occasion, this vegetarian gravy goes quite well with a Thanksgiving tofurky. Or pour it over a homemade lentil loaf. Got leftovers? Here's what to do with your vegetarian Thanksgiving leftovers, including gravy.
"It’s amazing how quick and simple it is to make a vegetarian gravy from scratch. This recipe is a keeper because it is so easy and tastes almost identical to turkey gravy. Beyond the mushrooms and onions, the soy sauce, poultry seasoning, and lemon juice really make this gravy delicious." —Colleen Graham
- 5 tablespoons unsalted butter, or vegan butter, divided
- 1 small yellow or white onion, minced (about 1/3 cup)
- 3/4 cup fresh white or button mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 1/2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon poultry seasoning
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon freshly squeezed lemon juice, or to taste, optional
Gather the ingredients.
In a large skillet, melt 4 tablespoons butter and add the onion and mushrooms. Sauté over medium-high heat until the mushroom is browned, about 2 to 3 minutes. Add the flour and stir for a few minutes to cook the flour.
Reduce the heat to medium-low, then add the vegetable broth, soy sauce, and poultry seasoning, stirring or whisking to prevent any lumps from forming.
Bring to a simmer for just 1 to 2 minutes to help it thicken up, then reduce the heat again to low. Stir frequently.
Add salt and pepper to taste. Allow to cook for another few minutes, stirring regularly, until the gravy thickens. Finish by stirring in the remaining tablespoon of butter and a small squeeze of lemon juice to taste, if using.
Remove the gravy from the heat. The gravy will slightly thicken as it cools. You can always add a little water or vegetable broth to thin it out, or a bit more flour or a touch of cornstarch (whisked with a little cold water) and bring it back up to a simmer to thicken it up again if needed.
- Don't have poultry seasoning? You can also use a 1/2 teaspoon each of dried sage, thyme leaf, and marjoram.