Vegetarian Mushroom Gravy

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 11/15/22
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Vegetarian Mushroom Gravy in a pan with a wooden spoon

The Spruce / Diana Chistruga
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings
Yield: 2 cups
Nutrition Facts (per serving)
377 Calories
30g Fat
24g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 377
% Daily Value*
Total Fat 30g 38%
Saturated Fat 18g 91%
Cholesterol 76mg 25%
Sodium 1874mg 81%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 6g
Vitamin C 6mg 28%
Calcium 59mg 5%
Iron 3mg 17%
Potassium 438mg 9%
*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

Ingredients

  • 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

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Freshly squeezed lemon juice, 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

Tip

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