This vegan mushroom gravy is a savory and flavorful addition to any meal! Made with only 8 ingredients (plus salt and pepper) and boasting hearty flavors, it’s easy to mix up in under 15 minutes.
- Diet-friendly: vegan, vegetarian, nut-free and gluten-free optional
- Quick & easy: ready in just 15 minutes
- Filled with rich and savory flavors from baby bella mushrooms
- Texture: this is a chunky gravy but can be puréed in a blender if you prefer a smooth gravy
Looking for a breakfast gravy? You might like my vegan sausage gravy instead.
- Mushrooms: I use baby bella mushrooms (AKA cremini mushrooms) but white mushrooms or regular sized Portobello mushrooms also work. Mushroom gravy is all about the mushrooms, so don't be afraid to get creative with your mushroom choice!
- Vegetable broth: While homemade is the most flavorful option, store bought veggie broth works just as well. I recommend using a reduced sodium broth so that the saltiness of the mushroom gravy can be adjusted to taste.
- Soy sauce: I recommend using regular (not reduced sodium) soy sauce because it contributes to so much of the flavor. Tamari or coconut aminos work for a gluten-free option.
- Sage: Fresh sage can be replaced with ½ teaspoon dry sage as needed.
- All-purpose flour: This thickens the gravy.
- Yellow onion and garlic: For flavor! Dice onion very finely.
- Olive oil: I use extra virgin olive oil. Canola, vegetable, avocado or any similar oil will work. Non-dairy butter also works.
Step by step instructions
Step 1. Heat a medium saucepan or skillet over medium heat. Once hot, add the oil. Add the finely chopped mushrooms and onions and sauté until mushrooms are softened, about 6-8 minutes. The mushrooms will shrink significantly while cooking, releasing moisture and concentrating their flavor.
Step 2. Once the mushrooms and onions are softened, add minced garlic. Sauté 1-2 minutes more, until garlic is aromatic and golden.
Step 3. Once everything is sautéed, don't remove the excess mushroom liquid. This liquid will contribute to the gravy. Sprinkle in all-purpose flour, whisking until lightly browned and cooked. This will take about one to two minutes.
Step 4. And now, the part where your mushrooms become gravy: add the vegetable broth. Slowly whisk the vegetable broth into the pan, about ¼ cup at a time.
Step 5. Reduce the gravy to a simmer over medium-low heat, then season with black pepper, soy sauce, and fresh sage. Simmer until the gravy reaches desired thickness. Whisk in additional vegetable broth to thin the gravy as needed and taste for salt and pepper.
Recipe FAQ and expert tips
- Gravy texture/consistency: This a chunky mushroom gravy, but it can be pureed if you prefer smooth gravy. To puree, add the gravy to a blender. I recommend removing the center part of the blender lid and covering it with a paper towel while blending to allow steam to vent. Be careful while blending and make sure not to overfill the blender, as the hot gravy will build up pressure. Pulse the gravy until it reaches your desired consistency.
- How to tell gravy is ready: A fool-proof way to tell that your gravy is ready is the spoon test. If the gravy coats the back of a spoon without sliding off, it's thick enough to serve.
- How to thicken gravy: Simmering the gravy for long enough will always thicken it, but for a quicker option you can add a slurry of 1 tablespoon flour or corn starch + 1 tablespoon water to the simmering sauce. Mix these together in a small bowl before adding to the gravy. Simmer until thickened, repeating as needed.
- How to thin the gravy: Add 1-2 tablespoons of vegetable broth at a time to thin to desired consistency.
Make this recipe gluten-free by replacing soy sauce with tamari. Use a gluten-free all purpose flour mix, such as Bob's Red Mill, in place of standard all-purpose flour.
Put in a closed container and refrigerate for 3-4 days. Reheat on the stove over medium heat. You may need to add a splash of broth since it will thicken as it sits.
You can freeze the gravy in a closed container for up to 3 months. Let thaw completely in the fridge before reheating on the stove or in the microwave.
Looking for more mushroom recipes?
More of my favorite vegan mushroom-centered recipes:
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Vegan Mushroom Gravy
- 8 ounces baby bella mushrooms finely chopped
- ½ medium yellow onion finely chopped
- 3 cloves garlic minced
- ¼ cup olive oil
- ¼ cup all-purpose flour
- 2 cups vegetable broth reduced sodium if available
- 1 tablespoon soy sauce
- 2 teaspoons fresh sage, chopped
- fresh ground black pepper, to taste
- salt, to taste
- Heat a medium skillet over medium heat. Once hot, add olive oil. Add the onions and mushrooms to the hot oil. Sauté for 6-8 minutes, until the mushrooms release their juices and are tender.
- Add the garlic and saute for another minute, until aromatic and browned.
- Sprinkle in ¼ cup all-purpose flour. "Cook" until lightly browned, stirring with a whisk as needed. The oil, mushroom juices, and flour will combine into a paste.
- Slowly pour in the vegetable broth while whisking consistently. Add the soy sauce, sage and freshly ground black pepper. Reduce heat to a simmer over medium-low. Continue to whisk the gravy occasionally to prevent a film from forming.
- Simmer until the gravy coats the back of a metal spoon without falling off, or until desired thickness is reached. Taste for salt and enjoy!