Make vegan gravy by cooking onions or mushrooms in oil, stirring in flour or another thickener, and whisking in a well-seasoned vegetable broth until the sauce is smooth and glossy. You do not need turkey drippings; browned vegetables and a little soy sauce or tamari give you the savory flavor. For a traditional drippings gravy, see how to make gravy. Serve this version with how to make a vegetarian Thanksgiving dinner or how to make a vegan Thanksgiving roast, and use the Thanksgiving mains, diets and leftovers guide and the Thanksgiving guide for the rest of the menu.
Build flavor in the pan first
Slice onions, shallots, or mushrooms and cook them in oil or vegan butter until they are deeply browned, not just soft. That browning is what replaces drippings. Sprinkle in all-purpose flour, or use a gluten-free flour or cornstarch if you also need the gravy to be gluten-free, and cook the thickener for a minute so it does not taste raw. Whisk in vegetable broth a little at a time. Add soy sauce or tamari, black pepper, thyme, and a splash of vinegar or lemon if the gravy tastes flat. Nutritional yeast is optional.
Adjust the texture and keep it hot
Simmer the gravy until it coats a spoon. If you want it completely smooth, blend it and return it to the pan; if you like mushroom pieces, leave it as it is. Too thick, add broth; too thin, simmer longer or whisk in a little more starch mixed with cold water. Make the gravy earlier in the day and reheat it gently, whisking so it stays smooth. Keep it hot for serving, and do not leave a perishable gravy at room temperature for more than 2 hours.
Make it work for mixed diets
If some guests want traditional gravy and others need a vegan pan, make this sauce in a clean saucepan so butter and drippings never touch it. Label both boats at the table. Leftover vegan gravy can be refrigerated for 3 to 4 days or frozen in a shallow container; see {LEFTOVERS} for general leftover timing. Reheat it until it is bubbling hot and whisk it again before serving.
Frequently asked questions
Can vegan gravy taste like turkey gravy?
It will not taste identical, but browned mushrooms or onions, soy sauce or tamari, and a well-reduced broth get you close enough to pour over potatoes and stuffing.
How do I thicken vegan gravy without flour?
Use cornstarch or another starch mixed with cold water, or blend cooked cashews into the broth. Add the starch off a rolling boil and simmer briefly so it does not stay cloudy.
Can I make vegan gravy ahead of Thanksgiving?
Yes. Cool it, refrigerate it, and reheat it gently while you whisk. Add a splash of broth if it tightens in the fridge.
Helpful kitchen tools
- OXO Good Grips 11-Inch Balloon Whisk — A balloon whisk keeps the gravy smooth as you add broth to the pan.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A small bowl is useful for mixing a starch slurry before it goes into the gravy.
- OXO Good Grips 8-Inch Double Rod Strainer — A fine strainer is optional if you want a perfectly smooth onion gravy.
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A lidded dish can hold extra gravy in the refrigerator after dinner.
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