With holiday season around the corner, this Vegetarian Gravy is the VIP of gravies you’ll need on your table! With the rich flavors of mushrooms, red wine and herbs, this gravy will be perfect for your mashed potatoes, vegetarian mains or meat dishes.
Give me a cheer if December is your fav time of the year?! That rhymed no? As weird as it sounds, December is a really poetic month for me. It really kicks in those vibes and a month with a vibe like that deserves some kick-ass recipes like this Vegetarian gravy dedicated to it. I am so excited to share this recipe with you today.
When you search for a gravy recipe online, you’ll find a ton of recipes for turkey gravy, gravy for roast chicken or steak, but a good vegetarian gravy recipe is so tough to come across.
We have a lot of vegetarians in the family, and personally I love a good vegetarian dinner too. And a gravy recipe if you have a vegetarian main or just mashed potatoes and roasted veggies can really take things up a notch or two.
This recipe also works if you don’t have drippings, and just want a clean, from scratch gravy recipe to enjoy with your meal. We make this a lot even if we are having grilled chicken or steak for dinner.
What packs flavour in this vegetarian gravy?
This mushroom gravy is a great alternative for you vegetarians AND non vegetarians! We create a base with onions, carrots, celery and mushrooms. The mushrooms add that deep umami flavour that you need with a good gravy. We deglaze the pan with red wine which adds aroma, and a sprig of rosemary adds an intense, earthy flavour.
Thickening this gravy
There are two ways to thicken gravy – with flour or cornflour. I prefer using cornflour because it doesn’t need to be precooked like flour, and can be added right in the end. It also doesn’t make the gravy cloudy and gives it a super smooth, shiny texture.
Make this gravy ahead
Strangely enough, this gravy tastes better half an hour after its been made. It tastes a bit weak if you serve it immediately but let it sit for some time and the flavour deepens.
Serving Suggestions for Veg Gravy
Serve this naturally gluten free gravy with my favourite Garlic Mashed Potatoes, and a side of roasted vegetables for a truly amazing vegetarian meal.
Or if you’re someone who takes their turkey rituals seriously or even settles for roast chicken, this red wine mushroom onion gravy will really up the game! Top your meat of choice with this gravy generously and enjoy the flavors! I’ve said this time and again – mushrooms and meat are a culinary match made in heaven!
Denver and I are so thrilled for the season to kick in. As tiring as they get, we really can’t wait to host our share of cozy, comforting get togethers. I can bet on the fact that this gravy will find itself on the table time and again with different dishes and what will it taste best with!!? Let’s find out. I’ll call this the New Year experiment! Join me!? If this gravy finds itself on your table too, give me a holler on Instagram and I would love to see how it turned out for you. And if the gravy gods are by your side – you may find yourself featured on my weekly newsletter as the kitchen hero! Let the New Year experiment begin in 3,2,1………!
Watch Vegetarian Gravy Recipe VideoPrint
Make this brown vegetarian gravy from scratch with easily available ingredients from your pantry – onions, carrots, celery, mushrooms, a dash of red wine and some fresh herbs. Its rich, luxurious and full of umami!
- 1 tablespoon oil
- 1 1/2 tablespoons butter
- 1 medium (90g) sliced white onion
- 1 cup (100g) sliced button mushrooms
- 1/2 cup sliced carrots
- 1/4 cup diced celery
- 2 garlic cloves
- 1 bayleaf
- ¼ cup red wine
- 5–6 dried shiitake mushrooms or porcini mushrooms
- 1 rosemary sprig
- 2 ½ cups water
- 1 tablespoon corn flour + ¼ cup water
- Salt to taste
- Heat oil and butter in a pan.
- Saute the onions, button mushroom, carrots, celery, bayleaf and garlic until caramelized.
- Add red wine to the pan and deglaze any bits stuck to the bottom. Cook till it reduces to less than half.
- Now add the water, shitake mushrooms and rosemary.
- Cover and simmer for 20-30 minutes.
- Strain this and transfer the liquid to a saucepan. Bring this to a boil.
- Make a slurry by mixing corn flour and water and add this to the mushroom stock.
- Whisk this quickly and season with salt. Simmer till the gravy thickens. Pour into a gravy boat, and serve after 10 minutes
- Red Wine: If you’d like to skip the alcohol, you can use vegetable stock instead
- Dried Mushrooms: It’s really worth getting your hands on dried shiitake or porcini mushrooms for this recipe. They add a depth of flavour that’s hard to beat. But if you absolutely don’t have access to them, skip them and add a teaspoon of soy sauce to the gravy instead
- Fresh rosemary: You can substitute fresh rosemary with 1/2 teaspoon dried rosemary
- Reheating this vegetarian gravy: Reheat the gravy in the microwave and whisk to get rid of any lumps
- Storing veg gravy: This gravy stores well in the fridge for 2-3 days and can be easily reheated in the microwave
- Make this gravy vegan by skipping the butter