This vegetarian gravy is just as luscious as the usual turkey drippings production, plus you can make it ahead of time.

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Credit: Victor Protasio

Recipe Summary test

hands-on:
25 mins
total:
50 mins
Servings:
8
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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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • To Serve Immediately: Top with more pepper

To store and prep at feast time:

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.

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