9 ingredients + 20 minutes are all you need for the most perfect vegetarian gravy you will ever eat! Vegan, oil-free, gluten-free, dairy free and oh so yummy! This recipe for Quick and Easy Vegetarian Mushroom Gravy MUST be on your thanksgiving menu this year! Even your meat eating friends will love this one.
Tara’s Tips for Quick and Easy Vegetarian Mushroom Gravy
- I use baby bella mushrooms for this gravy, but white mushrooms work just as good.
- This makes a lot of gravy so you might find yourself with some leftovers. You can store any leftover gravy in a glass jar in the refrigerator for one week or in the freezer for up to 3 months.
- If you are making this for Thanksgiving, you could easily make it ahead of time and reheat stovetop or in the microwave.
- If your gravy turns out too thick for your liking, simply add 1/4 cup hot water at a time to thin it out. If you find it is too thin, remember it will thicken with time or you could make a second cornstarch slurry to thicken it.
- Don’t love mushrooms? Try my other vegetarian gravy recipe: Oil Free Vegan Gravy.
Do You Need More Recipe Ideas for Your Vegetarian Thanksgiving Guests?
Check this out: What To Eat On Thanksgiving If You Don’t Eat Turkey or Thanksgiving Survival Guide For Vegetarians
A Few of My Favorite Recipes to Pair with Gravy:
Vegetarian Seitan Turkey Cutlets
Instant Pot Chickpea Seitan Nuggets
Easy Vegan Flaky Biscuit Recipe
Quick and Easy Vegetarian Mushroom Gravy
9 ingredients and 20 minutes is all you need for the most perfect meatless gravy!
Ingredients
- 2 onions (peeled and cut into 4 pieces)
- 2 tbsp liquid aminos (can substitute soy sauce or tamari)
- 6 cloves garlic (sliced)
- 16 ounces of sliced mushrooms (I use baby bella but white mushrooms work too)
- 1/2 tsp black pepper
- 1/8 tsp dried sage
- 3/4 tsp dried thyme
- 2 cups vegetable broth ( I use Better Than Bouillon No Beef Base)
- 1/2 tbsp cornstarch plus 2 tbsp water
Directions
- Step 1 Heat a deep non-stick skillet over medium-high heat. Once hot add the onions and the liquid aminos. Sauté until the onions are translucent, about 5 minutes.
- Step 2 Next, add the garlic and continue to sauté an additional 2 minutes.
- Step 3 To the same skillet add the sliced mushrooms, cover and cook over medium heat for 2 minutes, stirring intermittently. If at any point your ingredients begin to stick to your skillet, add 1 tablespoon of water at a time and continue to stir. After 2 minutes add the black pepper, sage, and thyme, stir until the mushroom mixture is fully coated in the spices.
- Step 4 Add in the vegetable broth, gently mix everything together, cover, cook for 2 minutes. After 2 minutes, remove from heat.
- Step 5 Transfer to blender or use an immersion blender and blend until smooth.
- Step 6 Once blended, pour back into the skillet. In a separate bowl make your cornstarch slurry by gently stirring together the corn starch and water. Slowly pour half into your gravy. Heat over low heat for 5 minutes. This will thicken with time. If too thick, add 1/4 cup hot water at a time to thin out.
- Step 7 This recipe can be made ahead of time and refrigerated in glass jars. Leftovers can be kept in a glass jar in the freezer for up to 3 months.
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