When it comes to a recipe for gravy, even vegetarians can enjoy meat-free recipes. This easy mushroom gravy recipe is vegetarian and the addition of soy sauce adds a wonderful, deep and rich flavor.

Easy Vegetarian Mushroom Gravy Sauce Recipe on a plate

Easy Vegetarian Mushroom Gravy

Add this vegetarian mushroom gravy sauce on roast potatoes, grilled tofu or roasted vegetables. Even try it on hot rice or pasta for a quick and easy dinner. For Thanksgiving, this is also the perfect vegetarian recipe for vegan or vegetarian guests. For those who love to eat meat or are having turkey for thanksgiving, this gravy is another great option for anyone who loves the flavor of mushrooms. You can also use Worsteshire sauce to give the rich umami flavor as well. For your gluten free and vegetarian options, use the Tamari brand of gluten free soy sauce.

Make Ahead Gravy

If you’re making this for the Holidays or for a big feast, you can definitely make it the night before. When the gravy is cold, it will be thick. But just heat it up on the stove top and whisk in a little more water or vegetable stock. Once it warms, just keep adding enough water  or stock to your preferred thickness. Then taste the sauce. If it needs more seasoning, then add more of your favorite spices or soy sauce. There it is! Easy peasy and ready for your next vegetarian meal.

Easy Vegetarian Mushroom Gravy Sauce Recipe

Please see post for more recipe details. For a gluten-free option, use Tamari soy sauce or other soy sauces which are specifically gluten-free.
Makes about 2 cups
5 from 3 votes

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  • 1 Tablespoon (15 ml) corn starch
  • 1 Tablespoon (15 ml) cold water
  • 3 tablespoons (45 ml) unsalted butter
  • 1/2 pound (227 g) mushrooms , sliced
  • 2 cups (480 ml) vegetable stock
  • 1 teaspoon (5 ml) soy sauce ( or use Tamari Soy Sauce for Gluten Free)
  • 1/2 teaspoon garlic powder
  • fresh cracked black pepper , to taste
  • kosher salt , to taste


  • Make the corn starch slurry: In a small bowl, add cornstarch and 1 tablespoon of water. Stir together well and break up all the clumps. Set aside.
  • Heat a medium saucepan on medium-high heat. Melt butter in pan and then stir in mushrooms.
    Cook mushrooms until soft and caramelized. You should cook the mushrooms until all the liquid has evaporated. Then slowly add vegetable stock, soy sauce, garlic powder and black pepper.
  • Bring gravy to a gentle simmer and cook for about 3 minutes. Give the cornstarch slurry another good stir to combine all the cornstarch that settled to the bottom, then add the cornstarch mixture and stir well so that no clumps form. Cook until the gravy is thick and remove from heat. Add additional salt to taste.

Nutrition Information per Serving

Calories: 51kcal, Carbohydrates: 3g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 316mg, Potassium: 90mg, Fiber: 1g, Sugar: 1g, Vitamin A: 256IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 1mg

What to serve with the gravy?

Almost anything! First of all, it’s great for Holiday gatherings when folks want to eat more vegetarian dishes. Add this to pasta, noodles, rice and steamed veggies. It’s also great on vegetarian or plant based meat proteins such as Beyond meat and Impossible meat products.

Double the vegetarian mushroom gravy because it’s so good

We love gravy and so do our vegan friends. So if you do plan on making this ahead of time consider making a double batch. It’s such a great gravy to have extra on hand.

Can you freeze gravy?

yes! Store then freeze them in freezer safe containers or bags. Don’t freeze it for more than about 3 months. We don’t like to freeze it too long because it can easily get freezer burn or get old. Try to eat it sooner than later. Just take it out of the freezer and thaw it overnight in the fridge. Or just add it to a saucepan and warm it slowly on very low heat making sure to not burn the gravy.