Whether you’re a traditionalist when it comes to Thanksgiving, or an outside-the-box kind of celebrant; everyone can benefit from a little vegetarian variety.

Top your stuffing and mashed potatoes with this delicious vegetarian version of traditional gravy.

Vegetarian Gravy

recipe by Lauren Miyashiro for Delish

Ingredients:

  • 2 tbsp. extra-virgin olive oil
  • 1/2 onion, finely chopped
  • 4 oz. mushrooms, finely chopped (optional)
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. chopped thyme
  • 1 tsp. chopped sage
  • 1 tsp. chopped rosemary
  • 3 tbsp. all-purpose flour
  • 3 c. vegetable stock*

Directions:

  1. Heat olive oil in a small saucepan over medium heat. Add onion and sauté until beginning to soften. Stir in mushrooms and herbs. Season with salt and pepper. Cook until soft, about 5 minutes. Add flour and cook for 1 minute.
  2. Pour in 2 cups of vegetable stock and whisk to combine. Bring to simmer and cook for 5-10 minutes, until the flavors have melded and the mixture has thickened slightly. If the mixture is too thick, gradually add more vegetable stock. Serve warm. Makes 8 servings.

Here’s a recipe for vegetable stock to use in your gravy. It works for stuffing, soup, or adding to mashed potatoes as well.

Basic Vegetable Broth

recipe by Jolinda Hackett for the Spruce Eats

Ingredients:

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 medium potato, chopped into large chunks
  • 1/3 cup mushrooms, chopped in half (optional)
  • 3 to 4 cloves garlic, crushed or whole
  • 3 bay leaves
  • 1 tablespoon soy sauce
  • 8 cups water
  • Dash salt
  • Dash pepper

Directions:

  1. Place all of the ingredients in a large pot and bring to a boil.
  2. Reduce the heat and let your vegetable broth simmer for at least an hour, covered with a lid.
  3. Once your broth is done cooking, strain out the vegetables and garlic and remove the bay leaves.

Storing:  Vegetable broth can be kept 3-4 days in the refrigerator. To keep it longer, freeze it in airtight containers or heavy-duty freezer bags. Frozen vegetable broth should keep for 4-6 months. It will still be safe to use after that, but may not be at peak quality.

Gluten-Free Variation: Omit the soy sauce if you need to make a broth for a gluten-free soup. It adds a nice extra flavor, but it’s not really needed. 

For more great Thanksgiving recipes, including vegetarian and vegan, see our recipe archive.