This vegan mushroom gravy is so easy to make from scratch! Perfect for vegan roast dinners, mashed potatoes, & more!
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Why You'll Love This Recipe
I've previously shared a recipe for creamy vegan sausage gravy (and regular vegan gravy), but when you want something different, this savory vegan mushroom gravy is an absolute must. It's loved by vegans and non-vegans alike, and SO GOOD over my vegan Instant Pot garlic mashed potatoes or stovetop garlic mashed potatoes.
Made with only 8 ingredients (plus salt & pepper) in 30 minutes, this easy vegan mushroom gravy recipe is a simple addition for vegan roast dinners and holidays. It's incredibly versatile; change up the mushrooms and herbs used, tweak the thickness, make it chunky or blend it smooth, and more. It's even make-ahead and freezer-friendly, to reduce stress when entertaining.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Caramelized onion: Cook the onion longer for a more caramelized flavor.
- Umami boosters: Add a little miso, nutritional yeast, dried mushroom powder, or vegan Worcestershire sauce.
- Other spices: Try smoked paprika, cayenne pepper, or whole peppercorns.
- Acidity: Add a splash of lemon juice or vinegar at the end.
Tip! For more color, add Kitchen Bouquet or instant coffee powder. This is great with white mushrooms and light broth.
How to Make Mushroom Gravy
Step 1: Peel and dice the onion, mince the garlic, and finely chop (or slice) the mushrooms. Meanwhile, melt the vegan butter in a large skillet over medium heat. Then, sauté the onion until translucent. Add the mushrooms, and cook, stirring occasionally, until they release all liquid and become golden brown.
Step 2: Stir in the garlic, thyme, and sage, and cook until fragrant (1 minute). Sprinkle in the flour, stir to coat evenly, and cook for 1-2 minutes to remove its raw flavor.
If dirty, lightly wipe mushrooms with a damp paper towel. Don't rinse them.
Step 3: Gradually pour in the broth, whisking constantly to prevent lumps.
Step 4: Stir in the soy sauce, salt, and pepper. Reduce to a simmer for 5-8 minutes, or until the mushroom onion gravy thickens to your desired consistency. Taste and adjust the seasonings. Optionally, blend some or all for smoother mushroom gravy. Enjoy!
FAQs
Cheap, easily-found button mushrooms are great for milder, all-purpose gravy. Cremini mushrooms (baby bella) offer a slightly deeper color and flavor.
For a more complex mushroom gravy, use fresh and dried mushrooms. Rehydrated porcini mushrooms add flavor and a more tender texture - PLUS, you can save the (strained) soaking liquid to replace some broth.
You can also experiment with bags of mixed wild mushrooms and other wild types (like chanterelles or morels).
Simmer it for longer, add more flour (in a slurry), or blend a portion.
Sure! Add the starch in a slurry (mixed with a little water until lump-free) towards the end and increase the heat, stirring constantly until thickened.
Yes, if using a pre-heated non-stick pan, though it won't be as rich and silky.
Pro Recipe Tips
- Experiment with mushrooms: Use simple button mushrooms for a milder, all-purpose gravy or combine fresh and dry varieties for a more complex vegan mushroom gravy.
- Sauté the mushrooms well: Until their liquid has released, evaporated, and they're deep golden-brown - for a richer flavor. It's easiest to do in a very large pan. Avoid overcrowding.
- To adjust the thickness & texture: Adjust the liquid and thickener amounts, and optionally blend a portion for chunky or smooth, creamy mushroom gravy.
- Color will vary: Based on the mushrooms and broth.
What to Serve With Vegan Mushroom Gravy
Traditionally, I'd serve this creamy mushroom gravy at vegan roast dinners, Thanksgiving, and Christmas with:
- Protein (there are vegan versions of all the favorites, like vegan Beyond Meat meatloaf, vegan meatballs, plant-based steak, vegan chicken, etc.
- Pastry (like a vegan pie or wellington)
- Potatoes (like creamy instant pot garlic mashed potatoes, roasted potatoes like these crispy roasted sweet potato wedges, or over this loaded mashed potato bowl)
- Vegetables (Steamed/roasted carrots, brown sugar green beans, parsnips, brussels sprouts, cauliflower, broccoli, garlic herb roasted vegetables, etc.)
- Stuffing
You can also use it for vegan biscuits & gravy, a vegan burger topping, or over pasta.
Storage Information
Store: In an airtight container in the refrigerator for 4-5 days.
Freeze: In a container or Ziplock/Stasher (spread flat) for up to 3 months. Then, thaw overnight in the fridge or place the container in a bowl of lukewarm water.
Reheat: In a microwave (in 30-second bursts) or on the stove, with a splash of extra vegetable broth or water, if needed, to loosen it up.
More Vegan Holiday Recipes
If you tried this vegan mushroom gravy recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Mushroom Gravy
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Ingredients
- 6 tablespoons neutral oil
- 1 small yellow onion finely diced
- 1 cup cremin or button mushrooms finely chopped
- 3 garlic cloves minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ teaspoon dried sage (optional)
- 6 tablespoons all-purpose flour
- 3 cups vegetable broth I like Better Than Bouillon no-chicken or no-beef flavors
- 2 tablespoons soy sauce or tamari
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
Instructions
- In a large skillet, melt the vegan butter over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
- Add the mushrooms and cook for 7-8 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Stir in the garlic, thyme, and sage (if using). Cook for 1 minute until fragrant.
- Sprinkle in the flour and stir well, coating the mushrooms and onions evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth while whisking constantly to prevent lumps.
- Stir in the soy sauce, salt, and pepper. Reduce the heat to low and simmer for 5-7 minutes, until the gravy thickens to your desired consistency.
- Taste and adjust seasoning as needed. For a smoother gravy, you can blend part or all of the mixture using an immersion blender.
- Serve warm over vegan mashed potatoes, stuffing, or your favorite holiday dishes.
Notes
- Experiment with mushrooms: Use simple button mushrooms for a milder, all-purpose gravy or combine fresh and dry varieties for a more complex vegan mushroom gravy.
- Sauté the mushrooms well: Until their liquid has released, evaporated, and they're deep golden-brown - for a richer flavor. It's easiest to do in a very large pan. Avoid overcrowding.
- To adjust the thickness & texture: Adjust the liquid and thickener amounts, and optionally blend a portion for chunky or smooth, creamy mushroom gravy.
- Color will vary: Based on the mushrooms and broth.
andrea says
Love how easy this mushroom gravy is to make!