Vegetarian Gravy Recipe


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

Vegetarian Gravy
Photo: Victor Protasio
Hands On Time:
25 mins
Total Time:
50 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Related Articles