Vegan Mushroom Gravy

This vegan mushroom gravy is rich, savory, and so easy to make from scratch in about 30 minutes! Pour it over my Instant Pot garlic mashed potatoes, a big scoop of easy vegan stuffing, or your favorite vegan roast.

What Makes This Vegan Mushroom Gravy So Good

I've shared my creamy vegan sausage gravy and a quick easy vegan gravy made with pantry seasonings, but when I want a gravy with real depth, this savory mushroom version is the one I make. It's loved by vegans, vegetarians, and meat-eaters alike, and it's SO GOOD over stovetop garlic mashed potatoes.

• Simple ingredients: Made with 8 simple ingredients, plus salt, pepper, and optional sage.
• Quick: Ready in about 30 minutes, start to finish.
• For everyone at the table: Naturally dairy-free and vegan, so it also works as a vegetarian mushroom gravy for everyone.
• Easy to customize: Make it chunky or blend it smooth, thick or thin, with different mushrooms and herbs.
• Make-ahead: It's freezer-friendly, which takes so much stress off a holiday cooking day.
• Flexible: Easy to make gluten-free or oil-free (see below).

If you love mushrooms as much as I do, my vegan cream of mushroom soup is another must-make.

Vegan Mushroom Gravy Ingredients

These everyday ingredients turn into a gravy that tastes like it simmered all day. You'll find the exact amounts in the recipe card below.

• Neutral oil or vegan butter: Cooks the onion and mushrooms and makes the roux with the flour. I usually use oil, but vegan butter works in the same amount and gives a richer, more buttery flavor.
• Yellow onion: Adds sweetness and savory depth. Cook it longer if you love a caramelized onion flavor.
• Mushrooms: Cremini (baby bella) give a deeper color and flavor, while white button mushrooms make a milder, all-purpose gravy. Any mix works.
• Garlic: Fresh garlic adds so much flavor here.
• Thyme and sage: Classic holiday herbs. Fresh or dried thyme both work, and the sage is optional.
• All-purpose flour: Thickens the gravy. See the gluten-free section for swaps.
• Vegetable broth: The base of the gravy. I love Better Than Bouillon no-chicken or no-beef bases for the richest flavor.
• Soy sauce or tamari: Brings salty, savory umami and a deeper brown color. Use tamari for gluten-free.
• Salt and black pepper: Start with the amounts in the card, then taste and adjust at the end.

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.
• Dried mushrooms: Swap some of the fresh mushrooms for rehydrated porcini, and use the strained soaking liquid for part of the broth.

Tip! For more color, add Kitchen Bouquet or instant coffee powder. This is great with white mushrooms and light broth.

How to Make Vegan Mushroom Gravy Step-by-Step

Before you start, peel and finely dice the onion, mince the garlic, and finely chop (or slice) the mushrooms. If they're dirty, lightly wipe the mushrooms with a damp paper towel instead of rinsing them, so they brown instead of steam.

Step 1: Sauté the onion and mushrooms. Heat the oil (or melt the vegan butter) in a large skillet over medium heat. Cook the onion for 4 to 5 minutes until softened, then add the mushrooms.

Step 2: Brown and add the aromatics. Cook the mushrooms for 7 to 8 minutes, stirring occasionally, until they release their liquid and turn golden brown. Stir in the garlic, thyme, and sage and cook for 1 minute until fragrant.

Step 3: Add the flour. Sprinkle the flour over the mushrooms and onion.

Step 4: Cook the roux. Stir to coat everything evenly, and cook for 1 to 2 minutes to cook off the raw flour taste.

Step 5: Whisk in the broth. Slowly pour in the vegetable broth, whisking constantly to prevent lumps.

Step 6: Simmer and season. Stir in the soy sauce, salt, and pepper. Reduce the heat to low and simmer for 5 to 7 minutes until the gravy thickens to your liking. Taste and adjust the seasoning, then blend part or all of it with an immersion blender if you'd like a smoother gravy. Enjoy!

PRO TIP: Give the mushrooms room. A very large pan keeps them from crowding, so they turn deep golden brown, and that browning is where most of the rich flavor comes from.

Gluten-Free and Oil-Free Mushroom Gravy

Gluten-free: Use a gluten-free all-purpose flour blend in place of the flour, and tamari instead of soy sauce. You can also skip the flour and thicken the gravy at the end with a cornstarch slurry (see the FAQs). Check that your broth is gluten-free, too.

Oil-free: Sauté the onion and mushrooms in a splash of broth or water in a preheated nonstick pan, adding more as needed to keep them from sticking. The gravy won't be quite as rich and silky, but it's still delicious. Since there's no fat to make a roux, thicken it with a slurry instead of stirring in the flour.

Common Mushroom Gravy Mistakes

• Rushing the mushrooms: If the mushrooms are still wet and pale, the gravy will taste flat. Wait until their liquid has cooked off and they're golden brown.
• Adding the broth all at once: Pour it in slowly while whisking. If lumps happen anyway, a quick blend with an immersion blender smooths them right out.
• Salting too early: Broth and soy sauce are both salty, and the gravy concentrates as it simmers, so taste at the end before adding more salt.
• Expecting the same color every time: The color changes with the mushrooms and broth you use. Cremini and a no-beef broth make a darker gravy, and white mushrooms with a light broth make a lighter one.

What to Serve With Vegan Mushroom Gravy

I love this gravy at vegan roast dinners, Thanksgiving, and Christmas with:

• Protein: Vegan versions of all the favorites, like my Beyond Meat meatloaf, vegan meatballs, plant-based steak, or vegan chicken. It's also great over sautéed Beyond Meat tips or crumbles for an easy weeknight dinner.
• Pastry: A vegan pot pie or wellington, or spooned over a vegan lentil shepherd's pie.
• Potatoes: Roasted potatoes, vegan scalloped potatoes, these crispy roasted sweet potato wedges, or over a loaded mashed potato bowl.
• Vegetables: Steamed or roasted carrots, brown sugar green beans, Brussels sprouts, cauliflower, broccoli, or garlic herb roasted vegetables.
• Holiday sides: Next to a dairy-free green bean casserole and all the stuffing.

You can also use it for vegan biscuits and gravy, as a vegan burger topping, over pasta, or on fries for vegan poutine.

Make It Ahead for the Holidays

This gravy is a lifesaver on a busy holiday cooking day. Make it up to 4 to 5 days ahead, cool it, and keep it in the fridge, or freeze it for up to 3 months. It thickens as it cools, so warm it gently on the stove and whisk in a splash of broth or water until it's pourable again.

Storage Information

Store: In an airtight container in the refrigerator for 4 to 5 days.

Freeze: In a container or a Stasher bag (spread flat) for up to 3 months. Thaw overnight in the fridge, or set the container in a bowl of lukewarm water.

Reheat: In the microwave in 30-second bursts or on the stove, with a splash of extra vegetable broth or water to loosen it up if needed. For general leftover guidelines, see the FoodSafety.gov cold food storage chart.

Vegan Mushroom Gravy FAQs

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!