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.
Whether it's Thanksgiving dinner or just a celebration feast, some meals aren't complete until they're topped with gravy! This vegan mushroom gravy is a savory, elevated version of my go-to all-purpose gravy recipe.
Unlike most gravies which use beef or chicken broth, this vegan gravy uses cremini mushrooms and vegetable broth to create a flavorful base.
This mushroom gravy can be kept rustic with chopped mushrooms, or pureed in a blender for a smoother gravy. But pouring it on mashed red potatoes is non-negotiable!
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Why this recipe works
- Quick & easy: Mushroom gravy is ready in just 15 minutes using a handful of inexpensive but flavorful ingredients.
- Flavors: Filled with rich and savory flavors from baby bella (cremini) mushrooms, soy sauce, garlic, and vegetable broth.
- Texture: This is a chunky mushroom gravy but it can be puréed in a blender if you prefer a smooth gravy.
Looking for a breakfast gravy? You might like the gravy used on my vegan biscuits and gravy instead.
Ingredients
- Mushrooms: I use baby bella mushrooms (cremini mushrooms) but white mushrooms or regular-sized Portobello mushrooms also work. This vegan 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 Better than Bouillon vegetable base dissolved in water for the absolute best broth flavor.
- Soy sauce: I recommend using regular (not reduced sodium) soy sauce because it contributes to so much 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 mushroom gravy. To make this recipe gluten-free, simply use 2 tablespoons of corn starch or arrowroot starch in place of ¼ cup flour.
- Yellow onion and garlic: Sweet yellow onion is my go-to, but white onion also works. Dice the 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 but leads to a slightly different and less traditional flavor profile.
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 mushroom 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.
Expert tips for making gravy
New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe.
- 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 if 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 cornstarch + 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.
- For the best flavor, allow the mushrooms to really cook down and become golden.
- Gluten-free option: 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. Or use 2 tablespoons of corn or arrowroot starch in place of ¼ cup flour.
Storage tips
- Leftovers: Put in a closed container and refrigerate for 3-4 days. It will thicken a lot as it cools.
- Reheating: Reheat on the stove over medium heat. You may need to add a splash of broth since it will thicken as it sits.
- Freezing: 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.
- To make in advance: Gravy can be made up to 72 hours (3 days) in advance of serving. Keep refrigerated in a closed container. Reheat on the stove over medium heat. Add a splash of vegetable broth, as needed, to thin the gravy.
- Serving ideas: My favorite way to serve mushroom gravy is on lentil meatloaf. You'll also want to drizzle this gravy on vegan biscuits, homemade garlic cream cheese mashed potatoes, or roasted fall vegetables. It's also great on sweet potato biscuits. More of my favorite vegan mushroom-centered recipes:
Looking for more mushroom recipes?
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Vegan Mushroom Gravy
Savory gravy made with sauteed mushrooms, vegetable broth, and savory seasonings.
Ingredients
- 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
Instructions
- 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!
Video
Notes
- Mushrooms: I prefer baby bella mushrooms for their flavor but white or cremini also work.
- Storage: Keep refrigerated for 3-4 days. 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.
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- To make in advance: Gravy can be made up to 72 hours (3 days) in advance of serving. Keep refrigerated in a closed container. Reheat on the stove over medium heat. Add a splash of vegetable broth, as needed, to thin the gravy.
- Gluten-free option: 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.
- 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.
Nutrition
Serving: 0.25cupCalories: 88kcalCarbohydrates: 5gProtein: 1gFat: 6gSodium: 303mgPotassium: 104mgSugar: 1gVitamin A: 125IUVitamin C: 1.5mgCalcium: 4mgIron: 0.4mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Sue says
Do you think this would be fine water sautéed instead of oil? I sooo want to make this, however oil is a no go. 🤞
Cassidy Reeser says
It should work, but I would use vegetable broth instead of water. The gravy will be less rich and will probably have a different mouthfeel, but should still thicken and have a similar flavor.
Sue says
This was delicious over mashed potatoes!!!!
Julie Karr says
Hello, can almond flour be used instead of regular flour? Love your recipes!
Cassidy Reeser says
Hi! Thanks! I don’t think almond flour will work because it doesn’t thicken like flour does. You could use an all-purpose gluten free flour blend or even corn starch might work.
Chanlesa says
If you are watching your carbs try using Xanthum Gum for a thickener. It is not quite as good as flour but not bad and few carbs.