Vegetarian Mushroom Gravy

Vegetarian Mushroom Gravy in a pan with a wooden spoon

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 8 servings
Yield: 2 cups
Nutrition Facts (per serving)
94 Calories
7g Fat
6g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 94
% Daily Value*
Total Fat 7g 10%
Saturated Fat 5g 23%
Cholesterol 19mg 6%
Sodium 468mg 20%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 7%
Calcium 15mg 1%
Iron 1mg 4%
Potassium 110mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Vegetarian Mushroom Gravy - Tester Image
A Note From Our Recipe Tester


  • 5 tablespoons unsalted butter, or vegan butter, divided

  • 1/3 cup minced yellow or white onion

  • 3/4 cup sliced white or button mushrooms

  • 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, more to taste

  • 1/4 teaspoon freshly ground black pepper, more to taste

  • 1 tablespoon freshly squeezed lemon juice, more to taste, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mushroom gravy

    The Spruce / Diana Chistruga

  2. 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.

    Mushrooms and onion cooking with flour and butter in a pan on the burner

    The Spruce / Diana Chistruga

  3. 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.

    Vegetable broth, soy sauce, and poultry seasoning whisked with the mushroom mixture in the pan

    The Spruce / Diana Chistruga

  4. Bring to a simmer for just 1 to 2 minutes to help it thicken up, then reduce the heat again to low. Stir frequently.

    Mushroom gravy simmering in a pot on a burner

    The Spruce / Diana Chistruga

  5. 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.

    Vegetarian Mushroom Gravy cooking in a pan

    The Spruce / Diana Chistruga

  6. 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.

    Vegetarian Mushroom Gravy in a pot with a wooden spoon

    The Spruce / Diana Chistruga


  • Don't have poultry seasoning? You can also use a 1/2 teaspoon each of dried sage, thyme leaf, and marjoram.