This vegan mushroom gravy is a savory and flavorful addition to any meal! It’s easy to mix up in under 15 minutes and is perfect for the holidays.
Just in time for the holidays I have for you a quintessential comfort food recipe: vegan mushroom gravy! While gravy isn’t always the first food you think of with Thanksgiving, it’s an integral component to any good holiday meal.
Think about it.
Mashed potatoes piled with gravy…
Biscuits and rolls dripping in gravy…
Or if you’re anything like me: roasted fall veggies, a slice of Tofurkey roast, and everything else on my Thanksgiving plate lightly glazed with savory mushroom gravy.
Despite gravy being an important component of holiday meals, I usually don’t trust the gravy that’s on the dinner table to fit into my vegetarian diet. That’s because brown gravies are usually made with beef stock, which contributes to the deep color and savory flavor.
But that doesn’t mean that a savory, flavorful gravy requires meat! In fact, this meat-free gravy competes with any gravy you’d traditionally find on the dinner table. Sauteed cremini mushrooms and a dash of soy sauce add depth and richness to this simple gravy.
How do you make vegan mushroom gravy?
Start by sauteeing diced cremini mushrooms and onions in olive oil, until most of the mushrooms moisture is released. Cremini mushrooms, white mushrooms, or baby bella will all work here. The mushrooms will shrink significantly while cooking, releasing moisture and concentrating their flavor.
We’ll also saute diced garlic, because what is a savory gravy without garlic?
Once everything is sauteed, there’s no need to drain the mushroom juices; this liquid will contribute to the gravy. Sprinkle in all-purpose flour, whisking around in the pan until lightly browned. This takes about 1 minute.
And now, the part where your mushrooms become gravy: add the vegetable broth! I recommend using either a homemade vegetable broth or a broth that you know has a good flavor. I’ve made this gravy with inexpensive and flavorless canned broth, and while the gravy is still incredibly tasty, nothing really beats flavorful homemade broth.
Pour in the vegetable broth, making sure to whisk continuously to prevent clumping. Reduce the gravy to a simmer, then season with black pepper, soy sauce (I use reduced sodium soy sauce), and fresh sage.
Simmer until the gravy reaches desired thickness. Whisk in additional vegetable broth to thin the gravy as needed.
If you’re also a big fan of mushrooms, I recommend checking out these dishes where mushrooms are the star:
Okay, now you’re prepared to enjoy the best time of the year: gravy time!
Savory Vegan Mushroom Gravy
- 8 ounces cremini or button mushrooms, diced
- 1/2 medium yellow onion, diced fine
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons fresh sage, chopped
- fresh ground black pepper, to taste
- Heat olive oil in a medium skillet over medium heat. Add the onions and mushrooms. Saute for 7-8 minutes, until the mushrooms release their juices and are tender.
- Add the garlic and saute for another minute, until aromatic and browned.
- Sprinkle in 1/4 cup all-purpose flour. "Cook" until lightly browned, stirring with a whisk as needed. The oil, mushroom juices, and flour will combine into a sort of paste.
- Slowly whisk in the vegetable broth. Reduce heat to a simmer. Continue to whisk the gravy 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. Enjoy!