The Best Vegetarian Gravy Ever

This is the recipe I used to make vegetarian gravy for Christmas dinner. I looked up a bunch of recipes online and then cobbled together my own concoction, and luckily it turned out to be delicious! This recipe is kind of loose when it comes to measurements, which I hope isn’t too frustrating. It’s pretty simple to readjust the amounts to your personal taste, which is why I wasn’t too rigid. I love mushrooms, so I added tons and tons of mushrooms. You like onions and sage? Add more onions and sage. Taste your gravy throughout the cooking process to make sure it’s how you like it, but I found that it didn’t get that classic “gravy” flavor until after I added the fresh sage and thyme. Yeah, so definitely don’t skip the sage and thyme!

To make this recipe vegan, simply switch out the butter for a vegan replacement like Earth Balance!

Also, if you have a big group of people (or if you really just love gravy), I highly recommend multiplying this recipe. This one is good for maybe six people.


  • Butter or vegan replacement like Earth Balance
  • 2 onions
  • Several cloves of garlic
  • All-purpose flour
  • Vegetable Stock (the brand of vegetable stock you pick will have a pretty big influence on the flavor of the stock. Mine was more mild and sweet and less savory than I wanted, so I offset that with thyme and sage
  • Tons of mushrooms (brown and baby bella will do just fine)
  • 4 Carrots
  • 2 celery stalks
  • Fresh sage
  • Fresh thyme
  • Black pepper
  • Paprika
  • Oregano
  • Garlic
  • Gravy master (but browning or soy sauce might work too)
  • Salt (to taste)

Before getting started with the cooking, you should chop your vegetables and set them aside:

  • Dice 2 onions
  • Mince 3 garlic cloves
  • Slice up to 3 cups of mushrooms (don’t dice. The bigger pieces of mushrooms will add some nice texture and thickness to the sauce)
  • Chop four carrots into thick chunks
  • Chop up the celery, also into thick chunks

Now for the fun part!

  1. Put 4 to 5 tablespoons of butter (or vegan equivalent) in a saucepan over medium heat.
  2. Add the diced onion and let it cook for a minute or two before adding the minced garlic.
  3. Occasionally stir and cook the onion and garlic until the onion is caramelized.
  4. Add 3 to 4 teaspoons of flour and mix everything together. (The flour and butter will combine to make a roux, which will act as a thickening agent for the gravy later on. It’s better to add the flour before the liquid, because adding it after might cause it to lump up if you don’t stir quickly enough)
  5. Slowly stir in 3 cups of vegetable stock.
  6. Add the sliced mushrooms, carrots, and celery.
  7. Add several whole fresh sage leaves and some fresh thyme (add more depending on personal taste.)
  8. Bring the gravy to a boil
  9. Reduce heat.
  10. 10. At this point, add the other spices: black pepper, paprika or cayenne, garlic powder, and oregano to taste. (DON’T add salt)
  11. 11. Let the gravy simmer for a while so the vegetables have time to soften.
  12. 12. Once the vegetables are soft enough for you, begin to constantly stir the gravy until it thickens (you can also choose to stir it occasionally if you have other things you’re tending to, but this way takes longer)
  13. 13. Add a dash or two of Gravy Master, stir and taste.
  14. 14. If the gravy isn’t salty enough for you, this is when you should add it. I left the salt for last in case the veggie stock and Gravy Master/soy sauce automatically added the right amount.
  15. 15. Enjoy!

ps: I broke my own rule and added a little extra flour around step 10, but I made sure to stir quickly so the flour didn’t clump up!

pss: I’m a dope, so I didn’t take any photos. Next time!


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