Vegetarian Mushroom Gravy

vegetarian mushroom gravy Thanksgiving – the stuff foodie dreams are made of.  You can be certain that being vegetarian does not stop us from wholeheartedly enjoying the feast  – even without the turkey!  If you look at the typical Thanksgiving menu, the majority of items are vegetarian anyway – corn, beans, sweet potatoes, gravy, pumpkin, pecans, cranberries etc…It’s an enormous vegetarian meal to die for!  Watch your email for upcoming veggie recipes to celebrate the holiday.

So let’s start the series off with a vegetarian mushroom gravy bang.  I love gravy.  I have been known to spoon it on just about everything on my plate (well maybe not the cranberries).  A savory gravy is an absolute MUST and this recipe is a keeper – thanks to Isa Chandra Moskowitz, best-selling vegan cookbook author. You won’t find any bird parts in this sauce.  Only mushrooms and onions in a salty base that is so addictive and delicious.  This recipe makes about 4 cups so if you have a large crowd of hungry vegetarians, double it.  I am certain you will find a use for the leftovers – if there is any!

Pictured is an easy sweet potato mash.  I simply smashed (with a fork) the boiled sweet potatoes with coconut oil, plain almond milk, and pumpkin pie spice (which is a wonderful mix of cinnamon, ginger, nutmeg, allspice) – quick, easy, and convenient – that’s my kitchen mantra.  Both can be made in advance and reheated.


  • Use a microplaner to grate garlic – so much easier than mincing with a knife
  • Get yourself a jar of Better Than Bouillon Vegetable Base – a stress-free, fuss-free, time saver
  • Buy sliced mushrooms
  • Make my simple sweet potato mash – use pumpkin pie spice for convenience
  • Make the gravy in advance to free up your time the day of

Up next…a simple lentil meatloaf recipe to serve as the center piece.  Stay tuned friends.

DSCN3911_LR This is the product I used for this super delish gravy.


Not much to look at but your mouth won’t care!

Vegetarian Mushroom Gravy
  • 2 cups water
  • 1 tablespoon vegetable base (see picture) - this base simplifies your life
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 1 medium onion, sliced thinly
  • 10 ounces baby portobello mushrooms, buy sliced for ease
  • 3 garlic cloves, grated on a microplaner - simple!
  • 1 teaspoon poultry seasoning
  • salt & pepper to taste
  • ¼ cup white cooking wine (or any non-sweet wine will do)
  1. Mix the vegetable base and the water together. Mix the flour into the vegetable broth until dissolved and set aside.
  2. Preheat a large non stick pan over medium heat. Saute the onion for 5 minutes. Add the mushrooms and cook for 5 minutes.
  3. Add the garlic, poultry seasoning, salt & pepper. Saute for another minute. Add the wine and turn heat up to bring to a simmer. Let simmer for a minute then lower heat and add flour vegetable broth mixture. Stir constantly until thickened, about 5 minutes. Spoon liberally on everything.


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