Simple vegetarian and gluten-free thanksgiving gravy made in Instant Pot! A perfect gravy for vegans and vegetarians that pairs well with mashed potatoes.
After sharing mashed potatoes, I have to share a perfect side for it. And that’s what I am doing today – sharing the easy vegetarian thanksgiving gravy.
The vegetarian version of the thanksgiving gravy is similar to soup, but it’s slightly thick – thanks to the corn starch slurry. Mashed potatoes and vegetarian gravy is not meant only during thanksgiving; it is a comforting and easy-to-make combo that I often make during the winter.
Ingredients
Oil – I love to add olive oil. But you can use avocado oil or neutral oil of your choice. If you are not particular about vegan, you can use butter too.
Bay leaf: It’s optional but adds flavor. I used dried bay leaf.
Vegetables: We use onions, carrots, mushrooms, and celery. I add a minimal amount of these vegetables and instead let the flavor of vegetable broth shine.
Spices and seasonings: No one wants a bland vegetarian gravy. Along with salt and pepper, I do add onion powder and ground turmeric. I know turmeric is not a common ingredient, but I love to add them in soups and gravies rather than having them as a supplement.
Vegetable broth: You can use homemade vegetable broth or store-bought. If using store-bought, I opt for low-sodium content. Adjust the salt accordingly. You can use bouillon vegetarian cubes too.
For the slurry: Typically, all-purpose flour is used as a thickening agent, but I went with corn starch to keep it gluten-free.
Fresh herbs: Fresh herbs always elevate the flavor, and I used fresh chives. You can use oregano or sage too.
The exact measure of these ingredients is in the recipe card.
Do I need Instant Pot to make the gravy?
No, absolutely not. While making Instant Pot is handsfree and easy, you can very well make it on a stove-top. Here is how you make it.
In a saucepan or heavy bottom pan, heat the olive oil and add bay leaf. Saute the chopped onion and then add the vegetables, spices. Mix well and add the broth. Cook until the vegetables are soft and tender. Then add the slurry, cook until the gravy thickens.
Dietary specifications and serving suggestions
This Thanksgiving gravy is vegan, gluten-free, and nut-free. Make sure the seasonings that you are using are gluten-free too.
Pair it with mashed potatoes or with biscuits.
Storing suggestion
If you are planning to make this ahead, cook the gravy and do not add the slurry. Refrigerate or freeze. When required, add the slurry and thicken the soup. With corn starch slurry, the gravy thickens further as it cools.
Easy vegetarian gravy recipe in Instant Pot
- Set the Instant Pot in saute mode and add the oil. When it is hot, add the bay leaf, followed by chopped onion. Saute for about three to four minutes or until the onions are slightly soft.
- Then add the vegetables – carrots, celery, and mushroom.
- Now add all the spices – ground turmeric, salt, ground pepper, and onion powder. Mix well.
- Add the vegetable broth and mix well. Then turn off the Instant Pot. Press the cancel button, and close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Cook the gravy at high-pressure manual/pressure cook mode for 3 minutes, and after the cooking is done, naturally release the pressure.
- Carefully open the Instant Pot lid once the pressure has subsided. Set the Instant Pot in saute mode again. Mix 1.5 tbsps of cornflour with 3 tbsp of water and make a slurry. Add this to the gravy and mix it well. Simmer the gravy for 10 to 12 minutes or until the gravy thickens.
- Turn off the Instant Pot and let it rest for a few minutes. Serve the gravy warm with mashed potatoes.
Recipe notes
- You can use veggies of your choice, and there is no set measure.
- Adjust the seasoning to taste.
- As we include ingredients high in sodium content, add salt as required or a little less. If needed, add later.
- Adjust the cornflour slurry as per your consistency preference. If you want a thinner consistency, reduce the cornflour.
Explore Thanksgiving sides
Loved this recipe?
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📖 Recipe
Vegetarian Gravy | Instant Pot Easy Thanksgiving Gravy
Ingredients
Measurement Details : 1 cup = 240ml; 1 tbsp= 15ml; 1 tsp = 5ml;
- 1 tbsp olive oil
- 1 bay leaf
- 1 cup onion chopped
- 1 carrot chopped, approx 100 grams, ½ cup
- 5 white mushrooms chopped, approx 100 grams
- 1 celery stalk approx 86 grams
- ¼ tsp turmeric
- ½ tsp salt or to taste
- ½ tsp ground pepper or to taste
- ½ tsp onion powder
- 32 oz can vegetable broth low sodium
- 1.5 tbsp corn starch
- 3 tbsp water
- 1 tbsp chives chopped, to garnish
Instructions
- Set the Instant Pot in saute mode and add the oil. When it is hot, add the bay leaf, followed by chopped onion. Saute for about three to four minutes or until the onions are slightly soft.
- Then add the vegetables – carrots, celery, and mushroom.
- Now add all the spices – ground turmeric, salt, ground pepper, and onion powder. Mix well.
- Add the vegetable broth and mix well. Then turn off the Instant Pot. Press the cancel button, and close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Cook the gravy at high-pressure manual/pressure cook mode for 3 minutes, and after the cooking is done, naturally release the pressure.
- Carefully open the Instant Pot lid once the pressure has subsided. Set the Instant Pot in saute mode again. Mix 1.5 tbsps of cornflour with 3 tbsp of water and make a slurry. Add this to the gravy and mix it well. Simmer the gravy for 10 to 12 minutes or until the gravy thickens.
- Turn off the Instant Pot and let it rest for a few minutes. Serve the gravy warm with mashed potatoes.
Notes
- You can use veggies of your choice, and there is no set measure.
- Adjust the seasoning to taste.
- As we include ingredients high in sodium content, add salt as required or a little less. If needed, add later.
- Adjust the cornflour slurry as per your consistency preference. If you want a thinner consistency, reduce the cornflour.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes – Earlier posted in 2015. Now updated with Instant Pot instructions, recipe card with nutritional information.
I’ve never tried a veggie gravy before, looks like a good recipe!
Thanks Salma
Ore the thanksgiving sprit ..kalakare po
delicious and healthy gravy dear !
Flavorsome Gravy Sri..love all the veggies in there… looks perfect…yummm
Thanks all
A good vegetable gravy Sri :)