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Mushroom gravy served in a bowl with a spoon.
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5 from 1 vote

Vegan Mushroom Gravy

This vegan mushroom gravy is rich, savory, and so easy to make from scratch in about 30 minutes! Perfect for mashed potatoes, stuffing, vegan roast dinners, and the holidays.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 252kcal
Author: Toni

Equipment

Ingredients

  • 6 tablespoons neutral oil or vegan butter
  • 1 small yellow onion finely diced
  • 1 cup cremini 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 bases
  • 2 tablespoons soy sauce or tamari
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper

Instructions

  • In a large skillet, heat the oil (or melt the vegan butter) over medium heat. Add the onion and cook for 4 to 5 minutes, until softened.
  • Add the mushrooms and cook for 7 to 8 minutes, stirring occasionally, until they release their moisture and turn golden brown.
    Chopped mushrooms and diced onion in a skillet with a wooden spoon.
  • Stir in the garlic, thyme, and sage (if using). Cook for 1 minute until fragrant.
    Browned mushrooms and onion with herbs in the skillet.
  • Sprinkle in the flour and stir well to coat the mushrooms and onion evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
    Flour sprinkled over the mushrooms and onion in the skillet.
  • Slowly pour in the vegetable broth, whisking constantly to prevent lumps.
    Vegetable broth being whisked into the mushroom and flour mixture in the skillet.
  • 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 desired consistency.
    Thickened brown vegan mushroom gravy in the skillet with a whisk.
  • Taste and adjust the seasoning. For a smoother gravy, blend part or all of it with an immersion blender.
  • Serve warm over vegan mashed potatoes, stuffing, or your favorite holiday dishes.
    A bowl of thick, brown vegan mushroom gravy with pieces of chopped mushroom throughout.

Notes

  • This recipe makes about 4 cups of gravy, or 8 servings of ½ cup.
  • Use white button mushrooms for a milder, all-purpose gravy, or cremini for a deeper color and flavor. A mix of fresh and rehydrated dried mushrooms makes it even richer.
  • Cook the mushrooms until their liquid has cooked off and they're deep golden brown. A very large pan helps, so they don't crowd.
  • For a thinner gravy, whisk in more broth. For a thicker gravy, simmer it longer or stir in a little more flour as a slurry.
  • For gluten-free gravy, use a gluten-free all-purpose flour blend, tamari, and a gluten-free broth, or thicken with a cornstarch slurry instead of flour.
  • The color changes with the mushrooms and broth you use. Add a little Kitchen Bouquet or instant coffee powder for a darker gravy.
  • Store in an airtight container in the fridge for 4 to 5 days, or freeze for up to 3 months. Reheat with a splash of broth or water to loosen it.

Nutrition

Calories: 252kcal | Carbohydrates: 14g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1289mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg