This vegetarian take on traditional Thanksgiving gravy is not only Turkey-free, but nutritious. Get in your daily recommended vitamins, minerals, and . . . CBD.

Looking for more vegetarian Turkey Day recipes? Check out our vegan sweet potato casserole, infused creamed spinach, and roasted garlic mashed potatoes recipes. Still not satisfied? Download LEVO's full Thanksgiving guide here.


  • ½ cup extra-virgin olive oil
  • ½ small onion, finely chopped (1/2 cup)
  • 4 ounces baby portobello mushrooms, finely chopped
  • ½ cup all-purpose flour
  • 4 to 5 cups vegetable stock, preferably homemade
  • 2 tbsp LEVO herb-infused ghee
  • 1 tbsp miso paste (optional)
  • 1 tsp coconut aminos, more to taste
  • Salt and pepper to taste

LEVO Prep:

Pack your LEVO herb pod with rosemary, thyme, and hemp flower. (Make sure to Activate beforehand if using LEVO II!)

Add ghee to the reservoir and set to Infuse for 200F for 2.5 hours.


In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring often until well browned; about 8 to 10 minutes.

Slowly sprinkle in flour and cook, stirring often until golden brown; 3 to 5 minutes.

Slowly whisk in vegetable stock until a smooth sauce forms. Simmer 2 to 3 minutes until thickened.

Season with miso, LEVO herb-infused ghee, coconut aminos, salt, and freshly ground pepper.

Serve as is, or use an immersion blender to blend until smooth.

Recipe created by Erin Willis of @mother_indica.

Don't forget to tag us in your creations @levo_oil and #LEVOmade!
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