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Vegetarian Gravy Even Meat Lovers Will Obsess Over

  • Prep 10 min
  • Total 15 min
  • Servings 8

Savory and splendid, this rich brown gravy tastes like the best you’ve ever had. Only it’s vegetarian! The secret? Browning mushrooms in margarine to create unbelievable flavor. ...MORE+ LESS-

Cheeky Kitchen Cheeky Kitchen
August 31, 2017


oz. bella mushrooms, chopped
large shallot, finely chopped
tablespoon thyme, freshly chopped
tablespoon sage, freshly chopped
cup margarine
carton (32 oz) Progresso™ vegetable broth
tablespoons cornstarch
tablespoons tamari or soy sauce
Salt and pepper to taste


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  • 1
    In a large skillet, heat chopped mushrooms, shallot, thyme, sage and margarine together over medium-high heat. Cook until the butter and mushrooms begin to turn a medium brown.
  • 2
    Whisk together vegetable broth, cornstarch and tamari. Whisk into mushroom mixture in skillet, continue to whisk until the gravy begins to thicken. Salt and pepper to taste. Serve over your favorite gravy-topped treats!

Expert Tips

  • If desired, use flour instead of cornstarch for thickening. Simply sprinkle 1/4 cup of flour over the mushrooms as they brown and omit the cornstarch.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Let’s just agree, you and me, that we save the word “obsess” for the truly important parts of life. Really killer heels, for instance. The kind with strappy straps that make your calves look like the stuff of supermodels. Obsessed.

    Or, say, those weekend evenings when you’re surrounded by friends and sucking down good, local beers. Obsessed.

    Or puppy channels. Or cat photos. Or online shopping at midnight. Obsessed.

    But gravy? I mean. Level with me here. Is gravy even something anyone gets obsessed about? I dunno. It’s brown. It’s gravy. It’s not that obsessy.

    Except it IS! When you go and make a pot full of VEGETARIAN gravy that tastes like, oh, browned butter and savory happiness and basically the best gravy of your life, we’re allowed to obsess.

    Come with me on a little kitchen journey. It’s time to get our gravy obsessment on.

    I think I may be making up verbs.

    Steppio Uno: Chop things. In this case, we’re gonna go all chef’s knife on mushrooms, a shallot and fresh thyme and sage. Then, scoop the most giant dollop of margarine into the center of a deep skillet.

    Brown, brown to browny town. You want those mushrooms and that butter to just have a hot heyday in there. Stir and cook.

    Then quick! Just the verysecond that you think the mushrooms are ready, whisk some cornstarch into the Progresso™ Vegetable Broth.

    Pour into the skillet…

    And whisk together until the gravy begins to thicken.

    Now, here’s a note for all of you fellow gravy obsessors: I made this recipe assuming that if you’re eating vegetarian, you’re likely also trying to go gluten-free. BUT, if you’re a gravy purist and do not believe in the cornstarch approach, you can totally thicken your gravy with flour. Check the notes section in the recipe below for all the secrets.

    And now, dear gravied ones, it is time to obsess. Make mashed potatoes. Conjure some veggie sausage and biscuits. Create a plate of whatever you please.

    Then, make the gravy happen.

    This is one recipe totally worth obsessing over. The ultimate way to unite the world. Or, at least, to bring together meat lovers and veggie lovers at the dinner table.

    Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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