The Star of Vegan Thanksgiving: Mushroom Gravy

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This mushroom gravy has been my saving grace at the last 17 Thanksgivings since I have become a vegetarian. It makes life so much better at holidays when everyone else’s plate is overflowing with options, and the lone vegetarian outlier is not just relegated to mashed potatoes and some puny veggie side dishes. Oh no sir, that is not how we do Thanksgiving over here. Nope. Not a chance. Thanksgiving is for vegetarians (and vegans! and gluten-free! folks), too. We are usually a pretty thankful bunch (and generally speaking, bring the fun to the party), and we enjoy participating in these holidays. This gravy was originally adapted from a Vegetarian Times recipe from a very, very long time ago and tweaked over the years by myself, my mom and my sister into the recipe you find here. Needless to say, it is freaking amazing, and has the ability to save even the most pathetic attempt at vegetarian stuffing that your aunt made you (so you can still eat it with a smile).

Mushroom Gravy


  • 1 onion (or 1-2 leeks), chopped
  • 2 – 3 cloves of garlic, minced
  • 2-16oz packages of sliced baby bella mushrooms
  • 2-32oz containers of mushroom broth (or veggie broth)
  • Fresh rosemary, thyme and sage, roughly chopped
  • 1/2 cup – 1 cup of dry red wine
  • 2 – 3 Tbsp olive oil (or your fave cooking oil)
  • Salt and pepper to taste
  • Cornstarch for thickening


Step One: Heat oil in the bottom of a medium to large sauce pan. Add the onion and the garlic and saute for a few minutes. Once the onion has softened (about 7 minutes), slowly add the broth to the saucepan and bring it to a boil. I added one and a half containers (~6 cups). You can add as much or as little as you’d like, depending on how many people you are feeding.

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Β Step Two: Once the broth is boiling, add the fresh herbs, mushrooms and wine. Season to taste with salt and pepper.


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Step Three: Turn the heat to low and allow the mushroom mixture to simmer for 2 hours, covered. Remember that wine? I’d pour yourself a glass while you wait. You should still have at least 3/4 of a bottle left. πŸ˜‰

Cheers, love! πŸ˜‰

Β Step Four: Thicken the gravy. (If you’d like, you can strain all of the herbs and mushrooms out of the gravy and serve them as a side dish at your meal. I stopped doing this several years ago because a) ain’t nobody got time for that; and b) the mushrooms in there are SO good! I prefer to just leave them be. If you don’t roll like that, then strain them out before you thicken the gravy). First, bring the gravy back up to a rolling boil. Then, pour a little corn starch into a small bowl (start with 1/4 cup of corn starch) slowly add water and whisk until it forms a paste. While whisking the boiling gravy, slowly pour the starch mixture and incorporate into the gravy (if you add it too fast, it will form lumps). Continue whisking and adding the corn starch mixture until you’ve thickened the gravy as much as you like. This part is completely up to you and your taste.

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Um, so this gravy is literally the best. If you don’t thicken it, you could seriously serve it as a soup it’s that good (just use an immersion blender to blend into a smooth texture, or just leave it be – it’s really THAT good). You can serve it with your Tofurkey, veggie stuffing, mashed potatoes – I legit drown my entire plate in this gravy on Thanksgiving. So. Friggin. Good.

The best part? You can make this up to a week ahead of time and simply reheat and serve on Thanksgiving/Chrismukkah/the day of your Holiday Party. Oh yes. It’s that simple.

Happy Thanksgiving/Black Friday Everyone! I hope you all had fabulous Thanksgiving celebrations with the ones you love ❀ I certainly did!!

Warm wishes,


12 thoughts on “The Star of Vegan Thanksgiving: Mushroom Gravy

  1. Pingback: A Vegan Holiday Week 2 Roundup | The Friendly Fig

  2. Pingback: Friday Faaaaves! | Bubbles and booyah

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