Vegetarian Gravy (Brown Onion Gravy)

This Vegetarian Gravy is perfect for the holidays! It is rich and savory and made from onions and mushrooms – not meat! You need this gravy to top your mashed potatoes.

One of my favorite things about Thanksgiving and other holiday meals is the gravy! All my life, my dad would make our gravy by whisking flour into the drippings from the turkey.

Now, I am all for indulging on the holidays, but if I can avoid eating meat I prefer to, so this vegetarian gravy is perfect. It is SO satisfying and savory. It goes perfectly anywhere you'd normally use gravy, ESPECIALLY on the Creamiest Mashed Potatoes!

Recipe Origins

So, there are a few different meanings of "gravy." In this case, we are talking about brown gravy, which is traditionally made from the juice drippings of roasted meat (usually turkey or other bird), thickened with flour or cornstarch.

Apparently, the first recorded instance of this type of gravy comes from a cookbook in the 14th century. It is also believed to originate in France.

Now, gravy is a staple of American holiday meals, as well as places like the UK, France, and more!

Why you'll love this recipe

• Hearty - Just as hearty and comforting as a traditional meat-based gravy is!
• Easy - So easy, no need to roast a bird for it!
• Better than meat gravy - Dare I say, this vegetarian gravy recipe is BETTER? It is just as flavorful and comforting, with way less grease and icky-ness.

What you need for this recipe

Ingredients and Substitutions:

• Yellow Onion - Yellow onion is the best option, though white or sweet can be used if necessary. I chose to dice these for optimal browning.
• Mushrooms - Just a few mushrooms finely minced add such a rich flavor. I used portobello. Another mushroom could work, so long as it is a brown mushroom, such as shiitake or crimini.
• Soy Sauce - Another layer of umami, I don't recommend substituting this unless it is with tamari.
• Flour - All-purpose flour works best. Wondra quick-mixing flour could work too!
• Vegetable Broth - Any broth works. I don't recommend using water in place.

How to make this recipe

Step 1: Prepare Ingredients

Begin by cutting a yellow onion in half and cutting off the bottom.

Medium-dice half of the yellow onion.

Remove the stems from the mushrooms and use a paper towel to remove any dirt.

Finely dice the mushroom caps as small as possible.

Step 2: Build the roux

In a medium non-stick pot, add olive oil and 1 tablespoon of butter over medium heat until melted.

Add the diced onion. Stir gently, then don't touch until the bottoms begin to brown.

Once browning begins, stir once, and then wait again for more browning.

Repeat this process until the onions are completely browned and slightly caramelized.

Add the minced mushrooms and stir to combine. Sauté for about 1-2 minutes.

Add another tablespoon of butter and let that melt.

Then, sprinkle in the flour.

Stir to combine, making sure that the flour incorporates fully. Continue stirring for about 1 minute, so that the flour is cooked.

De-glaze the pan with the soy sauce. Allow it to simmer and slightly evaporate.

Pour in the broth slowly, stirring or whisking to combine.

Step 3: Finishing Touches

Once the broth is added, continue whisking until very thick.

Let it simmer and taste to ensure there is no raw flour taste.

Season with salt.

(Optional, but highly recommended) Remove from heat and pour over a fine-mesh strainer over a bowl or cup.

This will take a minute or two, but use a rubber spatula to move the grave around in the strainer, until nearly all of the liquid is through the strainer.

Serve hot and enjoy!

Expert Tips & Tricks

• Just a few mushrooms finely minced add such a rich flavor. I used baby portobello. Another mushroom could work, so long as it is a brown mushroom, such as shiitake or crimini. I don't recommend using lighter mushrooms such as oyster or enoki.
• For an even richer umami flavor, try sprinkling in some MSG! I love using MSG in cooking and – believe it or not – it's not bad for you!
• I highly recommend straining the gravy for the best experience, though it will still taste good if left unstrained. It will just be chunkier.

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