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.
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Despite the importance of gravy at holiday meals, I usually don’t trust that the gravy on the dinner table fits into my vegetarian diet. That’s because most traditional gravies are made with beef stock, which contributes to the deep color and savory flavor.
Lucky for us, this vegan mushroom gravy is made in just 15 minutes AND it’s filled with flavor.
Sauteed cremini mushrooms and a dash of soy sauce add depth and richness to this simple gravy.
You’ll want to drizzle this gravy on vegan biscuits, homemade mashed potatoes, or anywhere you might need a little extra savory sauce!
How to make vegan mushroom gravy
Step 1. In a medium saucepan or skillet over medium heat, saute diced cremini mushrooms and onions in olive oil. Saute until mushrooms are softened, about 5 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. Saute 1-2 minutes more, until garlic is aromatic and golden brown.
Step 3. 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 lightly browned. This will take about one minute.
Step 4. And now, the part where your mushrooms become gravy: add the vegetable broth. Slowly whisk the vegetable broth into the pan.
Step 5. 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.
Tips for making vegan mushroom gravy
- You can use cremini, white, or baby bella mushrooms. Even portobello mushrooms work in mushroom gravy.
- Roughly chop the mushrooms into ~1/2″ pieces for “chunky” mushroom gravy. If you prefer a more subtle texture, you can finely dice the mushrooms.
- I recommend using either a homemade vegetable broth or a good store bought broth. 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.
If you’re also a big fan of mushrooms, I recommend checking out these mushroom-centered dishes:
You’re now prepared to enjoy the best time of the year: gravy time!
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!