Posted on November 13, 2010

Thanksgiving Gravy

  • Makes 2 cups
  • Preparation Time:
  • Cook Time:


  • ½ cup nutritional yeast
  • ½ cup whole-wheat pastry flour or brown rice flour (GF)
  • 2 cups plant-based milk
  • 2 small onions, diced
  • 16 ounces white mushrooms, thinly sliced
  • 2-4 tablespoons low-sodium soy sauce or tamari (GF)
  • 2 teaspoons rubbed sage (not powdered)
  • 2 teaspoons dried thyme
  • salt, to taste
  • pepper, to taste

From The Happy Herbivore


Whisk nutritional yeast and flour together with plant-based milk and set aside.

Line a large frying pan with a thin layer of water and cook onion and mushroom over high heat until the mushrooms start to soften and turn brown and most of the water has evaporated.

Add plant-based milk mixture, soy sauce, and herbs, stirring to combine.

Bring to a boil and continue to cook until thick. Add salt and pepper to taste.

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Lindsay S. Nixon

Lindsay S. Nixon is the author of Happy Herbivore AbroadThe Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit for recipes and updates from Lindsay.

View all contributions by Lindsay S. Nixon