Recipe Credit: Adapted from Angela Liddon / Oh She Glows.
This Savory Rosemary Gravy is rich, cozy, and full of earthy flavor from simple whole-food ingredients. It’s the perfect match for mashed potatoes, roasted vegetables, or the Lentil Mushroom Walnut Loaf — your plant-powered holiday main.
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Ingredients
- Sweet onion, 1 - 1.5 cups chopped
- Celery, 1 cup chopped
- Garlic, 3 cloves minced
- Fresh rosemary, 2 tablespoons minced
- Fresh thyme, 2 tsps minced
- Fresh sage, 2 tsps minced
- Nutritional yeast, 2 tablespoons
- Low-sodium tamari or soy sauce, 1½ tablespoons
- Cornstarch, ½ tablespoon
- Vegetable broth, 1¼ cups
- Sea salt + black pepper, to taste
Instructions
- Heat a little olive oil in a skillet. Add onion and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
- Stir in rosemary, sage, thyme, nutritional yeast and tamari.
- Pour in the vegetable broth and transfer to a blender.
- Briefly blender then return to pan. Bring to a gentle simmer.
- In a small bowl, whisk cornstarch with 1 tablespoon cold water.
- Stir slurry into the gravy and simmer 5 - 7 minutes until thickened.
- Taste and season with salt and black pepper. Add extra broth if you prefer a thinner consistency.
What's in this meal?
Veggies · Spices
Fiber: 1g
|Protein: 0.5–0.7g
|Plant variety: 4
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
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Why This Recipe Works
Deep, savory flavor from mushrooms, onions, garlic, tamari, and nutritional yeast makes this gravy rich and silky without any dairy. Perfect on everything — especially the Lentil Mushroom Walnut Loaf.
Swap It + Smart Tips
- Gluten-free: Stick with tamari instead of soy sauce.
- Thicker gravy: Add another ½ tablespoon cornstarch slurry.
- Smoother gravy: Blend half or all of it, then return to the pan.
- Make ahead: Reheats perfectly — just whisk to revive the texture.
- Don’t rush the mushrooms: Browning = flavor.
Pro Tip
Let the mushrooms cook until their liquid evaporates and they begin to brown deeply. This step transforms the flavor and gives the gravy its richness.
Why It Matters
For You:
A fully plant-based gravy with cozy, savory depth — without the heaviness of traditional drippings.
For the Planet:
Plant-based gravies have a fraction of the carbon footprint of meat-based sauces and still deliver classic Thanksgiving comfort.
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