Make-Ahead Vegetarian Gravy

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vegetarian gravy 921
Photo: Liz Andrew/Styling: Erin McDowell

Vegetarians and vegans, rejoice. Everyone else, hear us out. This make-ahead vegetarian gravy is completely foolproof. First, it doesn’t require turkey pan drippings, so you don’t need to cook your turkey first (brilliant). Second, there’s no tricky roux—just mix in some flour while you’re sautéing your vegetables. Third, it’s as rich and flavorful as real gravy, thanks to umami-packed portobello mushrooms.


3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

3 medium shallots, minced

1 pint baby portobello mushrooms, finely chopped

½ cup all-purpose flour

4 cups vegetable stock

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground black pepper


1. In a medium pot, melt the butter over medium heat. Add the olive oil and swirl the pot to combine with the butter.

2. Add the shallots and mushrooms, and sauté until tender and lightly browned, 10 to 12 minutes.

3. Add the flour and stir to evenly coat the vegetables. Gradually pour in the stock, stirring constantly, and continue to heat until the mixture comes to a simmer.

4. Stir in the thyme and season with salt and pepper. Simmer until the mixture is thick, about 5 minutes.

5. Strain the mixture and discard the solids. Serve immediately or refrigerate until needed (reheat over low heat, stirring constantly, before serving).

Nutrition Facts
  • 108 calories

  • 8g fat

  • 9g carbs

  • 2g protein

  • 2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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