Food Recipes Vegetarian Gravy Recipe 5.0 (1) This vegetarian gravy is just as luscious as the usual turkey drippings production, plus you can make it ahead of time. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Updated on August 13, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 25 mins Total Time: 50 mins Servings: 8 Having one less thing to prepare on Thanksgiving day sounds pretty nice, right? Enter this make-ahead vegetarian gravy that's rich, flavorful, and silky. You'll start by enriching store-bought vegetable broth with onion, celery, and mushrooms. Strain out the vegetables and continue on with the gravy. A splash of soy sauce at the end adds extra umami. The result is a velvety gravy that you can make up to two days in advance, and we promise no one will miss the meat. Ingredients 2 tablespoons olive oil 1 cup chopped yellow onion (from 1 onion) .50 cup chopped celery (from 1 stalk) 8 ounces fresh cremini or button mushrooms, chopped 3 cups vegetable broth, plus ½ cup if reheating ¼ cup unsalted butter ¼ cup all-purpose flour 1 tablespoon dry white wine .50 teaspoon soy sauce ¼ teaspoon freshly ground black pepper, plus more for serving Directions Heat oil in a medium saucepan over medium. Add onion and celery; cook, stirring often, until tender, 8 to 10 minutes. Add mushrooms; cook, stirring often, until mushrooms start to brown, 8 to 10 minutes. Add broth and bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, for 20 minutes. Pour broth mixture through a fine-mesh strainer into a large liquid measuring cup or heatproof bowl. Press down on vegetables to extract as much liquid as possible; discard vegetables. Wipe pan clean. Add butter and melt over medium. Whisk in flour; cook, whisking constantly, until light golden brown, 2 to 3 minutes. Gradually whisk in broth mixture. Bring to a boil over medium-high, whisking often. Reduce heat to medium-low; simmer, whisking occasionally until thickened, about 5 minutes. Whisk in wine, soy sauce, and pepper. Top with more pepper to serve immediately. Prep at Feast Time and Storage Refrigerate for up to 4 days. To serve, reheat over medium-low until warm, about 5 minutes. Whisk in ½ cup broth; cook, stirring occasionally, until heated through, about 5 minutes. Transfer to a serving bowl and top with more pepper. Print