Vegetarian Gravy
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I love how Vegetarian Gravy proves you don’t need turkey drippings to get rich, savory flavor. Porcini mushrooms bring deep umami, while Herbs de Provence fill your kitchen with warm aromas. It thickens into a creamy gravy that clings to every bite. One taste and you’ll want to pour it over everything on your plate.
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I make it for Thanksgiving, Christmas dinner, and potlucks when I need something rich and savory that everyone can enjoy. It’s become my go-to because it’s budget-friendly, easy to make ahead, and reheats beautifully. You can keep it in the fridge for 3 to 4 days or freeze it for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetarian Gravy with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this rich, savory vegetarian gravy recipe ready in about 10 minutes with just a few simple steps.
Sauté the Aromatics
Heat your olive oil in a large pan or saucepan over medium heat. Add the diced onions and chopped porcini mushrooms, then sauté for about 5 minutes until they’ve softened and the mushrooms release their moisture. The mushrooms will shrink down and turn golden brown around the edges, giving you the earthy base flavor.
Add the Garlic
Toss in your minced garlic and cook for 2 to 3 more minutes, stirring often so it doesn’t burn. You’ll smell the garlic blending beautifully with the mushrooms, and the onions will be soft and tender by this point.
Create the Roux
Sprinkle in the cornstarch and half of the Herbs de Provence, then stir everything together and cook for 2 minutes to get rid of the raw cornstarch taste. The mixture will look a bit pasty and coat the mushrooms and onions, which is exactly what you want for proper thickening.
Add the Broth
Pour in the vegetable broth and whisk until fully combined. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a minute or two. If you want a deeper color and extra umami, stir in a splash of soy sauce, or use tamari instead if you prefer a gluten-free option.
I love using a sturdy wooden spoon here because it loosens every browned bit without scratching the pan, and those flavorful bits make the gravy unbelievably good. The mixture will start to thicken slightly as it heats up.
Blend Until Smooth
Transfer everything to a high-speed blender (or use an immersion blender) right in the pan and blend until you’ve got a smooth, creamy gravy with no lumps or chunks.
If you prefer a chunkier texture with visible mushroom pieces, just pulse a few times instead of blending completely. Stir in the remaining Herbs de Provence along with the fresh herbs and thyme so they stay vibrant and don’t get cooked down.
Finish and Season
Stir in the almond milk if you want a lighter color and slightly milder flavor. Taste your gravy and season it with salt and pepper until it’s just right. Pour it into a gravy boat with ladle and saucer for serving, or keep it warm in the pan until you’re ready to eat.
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 cups porcini mushrooms chopped
- ¾ cup yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons cornstarch
- 1 tablespoon Herbs de Provence divided
- 3 cups vegetable broth
- Sea salt and black pepper to taste
- 2 tablespoons unsweetened plain almond milk optional
Video
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and mushrooms and sauté for about 5 minutes, until softened.2 tablespoons olive oil, 2 cups porcini mushrooms, ¾ cup yellow onion
- Add the garlic and cook for 2–3 more minutes, stirring often.3 cloves garlic
- Sprinkle in the cornstarch and half of the Herbs de Provence. Stir and cook for 2 minutes to remove the raw cornstarch taste.3 tablespoons cornstarch, 1 tablespoon Herbs de Provence
- Pour in the vegetable broth and stir until fully combined.3 cups vegetable broth
- Transfer the mixture to a blender (or use an immersion blender) and blend until smooth and creamy. Add the remaining Herbs de Provence. For a chunkier texture, leave some mushrooms or onions unblended.
- Stir in the almond milk if you prefer a lighter color and flavor.2 tablespoons unsweetened plain almond milk
- Taste and season with salt and pepper before serving.Sea salt and black pepper
Notes
- Use dried porcini mushrooms: If you can’t find fresh porcini, rehydrate dried ones in warm water for 20 minutes, then chop and use them the same way. Save the soaking liquid to replace part of the vegetable broth for extra depth.
- Cook the cornstarch thoroughly: Those 2 minutes of cooking after adding the cornstarch aren’t optional because they remove the chalky taste and activate the thickening power so your gravy has the right texture.
- Blend in batches if needed: If you’re using a regular blender instead of an immersion blender, don’t fill it more than halfway with hot liquid to prevent steam pressure from popping the lid off.
- Add herbs at the end: Stirring in the second half of the Herbs de Provence after blending keeps the herb flavor bright and aromatic instead of muted from cooking.
- Adjust consistency as you go: If your gravy’s too thick, thin it with extra vegetable broth or almond milk, a tablespoon at a time, until you reach the perfect pourable consistency.
- Flash chill before freezing: Pour cooled gravy into ice cube trays or muffin tins and freeze until solid, then transfer to freezer bags so you can grab individual portions without thawing the whole batch.
Nutrition
How to Store Leftovers
Let the gravy cool completely before transferring it to an airtight container for storage. It’ll stay fresh in the fridge for about 3-4 days, and you can reheat it on the stove over low heat, whisking occasionally to bring back the smooth texture. If it’s too thick after refrigeration, just add a splash of vegetable broth or vegetable stock to loosen it up, or a bit of almond milk if you want extra creaminess.
For longer storage, freeze the gravy in freezer-safe containers for up to 3-4 months. I like to portion it into smaller containers so I can thaw just what I need. Thaw it overnight in the fridge, then reheat on the stovetop, whisking well to restore the silky consistency.
What to Serve With Vegetarian Gravy
Pour this gravy over creamy mashed potatoes, roasted root vegetables, or stuffing for the ultimate Thanksgiving side. I also love it with lentil loaf, veggie meatballs, or biscuits for breakfast or brunch.
The earthy mushroom flavor pairs beautifully with roasted Brussels sprouts, green beans, cauliflower mash, or even grain bowls with quinoa or farro. You can drizzle it over savory galettes, hand pies, or use it as a sauce for any roasted vegetables or plant-based proteins on your table.
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