There’s something deeply comforting about a rich, savory gravy, and this Vegan Mushroom Gravy Recipe hits all the right notes without any fuss. It’s silky, full of umami, and perfect for dressing up your favorite dishes—plus, it’s amazingly easy to whip up on a busy weeknight.
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Why You'll Love This Recipe
I’m genuinely excited to share this Vegan Mushroom Gravy Recipe with you because it’s one of those simple kitchen gems that transforms everyday meals into something special. The depth of flavor from the mushrooms and herbs always surprises people, even those who usually prefer meat-based gravies!
- Hearty Umami Flavor: The mushrooms and tamari bring rich, savory notes that make this gravy truly satisfying.
- Quick and Easy: It takes less than 20 minutes, so you can make it fresh even on busy days.
- Gluten-Free and Vegan Friendly: Perfect if you’re accommodating special diets without sacrificing taste.
- Versatile: Goes beautifully over mashed potatoes, vegan roasts, bowls, or even just toasted bread.
Ingredients & Why They Work
Every ingredient in this Vegan Mushroom Gravy Recipe plays a role to create that luscious texture and deep flavor. Here’s a little peek at why I reach for these staples and some tips on how to pick the best ones.
- Butter or Olive Oil: This adds the fat that carries flavor and helps brown the mushrooms beautifully. I usually use vegan butter for richness or olive oil for a lighter touch.
- Mushrooms: Go for cremini, white button, or baby bella. Slicing them thin helps them cook evenly and get that tasty caramelization.
- Shallot or Onion: Optional but highly recommended. Minced shallots bring a gentle sweetness that really rounds out the gravy.
- Garlic: Just a clove finely minced adds depth without overpowering the mushrooms.
- Gluten-Free Flour or Cornstarch: These thicken the gravy to that perfect pourable consistency. I use tapioca sometimes too for a glossy finish.
- Vegetable or Beef Broth: Veggie broth keeps it vegan; you could also use a rich mushroom broth for an extra flavor boost.
- Tamari (or Soy Sauce/Coconut Aminos): Brings salty umami magic that builds the gravy’s body and complexity.
- Salt and Pepper: Essential basics, but don’t be shy about seasoning to taste.
- Dried Sage & Rosemary: Just a pinch adds that classic herbaceous tone that makes this gravy smell like a holiday feast.
Make It Your Way
I love tweaking this Vegan Mushroom Gravy Recipe depending on what I have on hand or the meal I’m pairing it with. Making it your own keeps it exciting — and trust me, it can handle some fun variations.
- Variation: I sometimes swap the tamari for coconut aminos when I want a touch sweeter, less salty gravy — it’s delicious and still packed with umami.
- Extra Richness: Stir in a splash of plant-based cream or full-fat coconut milk at the end for an ultra-luxe finish.
- Herb Boost: Fresh thyme or parsley work wonderfully if you want a fresher herbal note instead of dried.
- Spice It Up: A pinch of smoked paprika or cayenne can give the gravy a subtle smoky heat that’s unexpectedly good!
Step-by-Step: How I Make Vegan Mushroom Gravy Recipe
Step 1: Sizzle the Mushrooms and Aromatics
Start by warming your butter or oil in a large skillet over medium heat. When it’s glistening, toss in your thinly sliced mushrooms and minced shallot or onion if using. Cook these together for about 7-10 minutes, stirring often, until the mushrooms are beautifully browned and the onions have softened. This step builds the flavor foundation — don’t rush it! Then, add your minced garlic and cook just another minute until fragrant but not burnt.
Step 2: Thicken with Flour
Sprinkle your gluten-free flour or cornstarch evenly over the mushroom mixture. Cook it for about a minute while stirring constantly. This toasting step is key because it removes the raw flavor from the flour, giving your gravy that smooth, toasty undertone.
Step 3: Pour in Broth and Seasonings
Next up, gradually whisk in the vegetable broth and your tamari, making sure to scrape up all those tasty browned bits stuck to the pan. Add the salt, pepper, sage, and rosemary and stir everything together. These herbs bring that cozy, familiar warmth reminiscent of comforting Sunday dinners.
Step 4: Simmer Until Perfectly Thickened
Turn the heat down to medium-low and keep stirring while the gravy gently simmers. This will take anywhere from 5 to 10 minutes depending on your thickening agent. Patience here pays off—the gravy should coat the back of a spoon nicely without being too gloopy. Taste and adjust seasonings as you go. If you want it saltier or herbier, don’t hesitate to add a bit more tamari or herbs.
Top Tip
From my experience making this Vegan Mushroom Gravy Recipe multiple times, a few small things really elevate the outcome. These tips have saved me from watery gravy and flat flavors more than once!
- Patience When Browning Mushrooms: Let those mushrooms get nice and caramelized. It’s worth the wait and adds that deep umami kick.
- Toast Your Flour Thoroughly: Even gluten-free flours taste grassy if not toasted briefly—don’t skip this step.
- Scrape the Pan: Those brown bits hold tons of flavor—make sure to stir them into your broth for richer gravy.
- Adjust Seasonings Last: Gravy flavor can develop as it cools, so taste again before serving and tweak if needed.
How to Serve Vegan Mushroom Gravy Recipe
Garnishes
I like to sprinkle a little fresh chopped parsley or thyme over the top just before serving—it brightens the look and adds a fresh herbal note that complements the earthy mushrooms perfectly. A few grinds of black pepper on top never hurts either!
Side Dishes
This gravy is dreamy over creamy mashed potatoes (vegan or classic), roasted root vegetables, vegan meatloaf, or mushroom wellington. I’ve even drizzled it over rice bowls or steamed greens for an easy flavor booster.
Creative Ways to Present
For special occasions, I’ve served this Vegan Mushroom Gravy Recipe in mini gravy boats alongside a holiday feast, or swirled over vegan mashed sweet potatoes and sprinkled with toasted walnuts for a festive twist. It makes even simple presentations look gourmet.
Make Ahead and Storage
Storing Leftovers
I store leftover gravy in a sealed container in the refrigerator and it keeps beautifully for up to 4 days. It thickens a bit as it chills, so a quick warm-up with a splash of broth or water brings it right back to the perfect pourable texture.
Freezing
This Vegan Mushroom Gravy freezes well in airtight containers or freezer bags. I like to portion it out in smaller amounts so I can thaw just what I need. Thawed gravy might separate slightly but just whisk it vigorously over low heat and it’ll come back together.
Reheating
To reheat, gently warm the gravy in a saucepan over low heat while whisking consistently. Add a splash of broth or water if it’s too thick. Avoid microwaving if possible to keep that silky texture intact, but if you do microwave, heat in short bursts and stir well in between.
Frequently Asked Questions:
Yes! This recipe is naturally gluten-free if you use gluten-free flour or cornstarch as your thickener, and gluten-free tamari. Regular all-purpose flour works if gluten isn’t a concern.
Cremini, baby bella, or white button mushrooms are ideal due to their meaty texture and flavor. Avoid watery mushrooms like enoki or very large portobellos, as these can affect consistency.
Absolutely. You can make the gravy a day or two ahead and gently reheat it before serving. It also freezes well for longer storage.
Definitely! It pairs wonderfully with all the traditional dishes and is a fantastic plant-based alternative for holiday spreads, bringing warmth and richness to the table.
Final Thoughts
This Vegan Mushroom Gravy Recipe feels like that trusty friend you call on anytime you need a little comfort and flavor boost. It’s simple enough to make on a whim yet impressive enough to serve guests. I hope you find as much joy in making and sharing it as I do—it really is a kitchen winner every single time.
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Vegan Mushroom Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This easy mushroom gravy is a vegan-friendly and gluten-free sauce that adds a rich, savory flavor to mashed potatoes, vegetables, or your favorite main dishes. Made with mushrooms, vegetable broth, and simple seasonings, it's a delicious and healthy alternative to traditional gravy and comes together quickly on the stovetop.
Ingredients
Main Ingredients
- 2 Tablespoons butter or olive oil
- 4 ounces mushrooms (thinly sliced)
- 2 Tablespoons finely minced shallot or onion (optional)
- 1 clove garlic (finely minced)
- 3 Tablespoons gluten-free flour or cornstarch (can use regular flour if not gluten-free)
- 2 cups vegetable broth or beef broth
- 1 Tablespoon low-sodium gluten-free tamari (or soy sauce, or coconut aminos)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon dried sage
- ⅛ teaspoon dried rosemary
Instructions
- Heat Fat: Add your choice of fat (butter, drippings, or olive oil) to a large skillet over medium heat to warm it up.
- Brown Mushrooms: Add the sliced mushrooms and minced shallot or onion to the skillet. Cook for 10 minutes over medium heat, stirring regularly until the mushrooms are browned and the shallot or onion is softened. Then add the garlic and cook for 1 more minute until fragrant.
- Add Flour: Sprinkle the gluten-free flour or cornstarch over the mushroom mixture and cook for 1 minute to toast it, which helps remove the raw flour taste.
- Build Flavor: Pour in the vegetable or beef broth along with the tamari, salt, pepper, dried sage, and dried rosemary. Stir well to scrape up any browned bits from the bottom of the pan to maximize flavor.
- Thicken: Whisk or stir constantly over medium-low heat as the gravy simmers gently. Continue cooking and stirring for 10 minutes until the gravy thickens to your desired consistency.
- Taste and Adjust: Sample the gravy and add more tamari, salt, pepper, or herbs as desired. Serve the gravy warm over mashed potatoes, vegan or meat dishes, and refrigerate any leftovers in an airtight container for up to 4 days.
Notes
- For a richer flavor, use vegan butter or olive oil depending on dietary preference.
- Use gluten-free flour or cornstarch to keep the gravy gluten-free; regular flour may be substituted if gluten is not a concern.
- The tamari adds umami and saltiness, but adjust to taste or substitute with soy sauce or coconut aminos.
- This gravy is perfect to serve over mashed potatoes, roasted vegetables, or vegan meat substitutes.
- Store leftover gravy in the fridge in an airtight container for up to 3-4 days and reheat gently.
Nutrition
- Serving Size: ¼ cup gravy
- Calories: 36 kcal
- Sugar: 0.5 g
- Sodium: 109.2 mg
- Fat: 2.9 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: estimated 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 1.1 g
- Fiber: 0.3 g
- Protein: 0.6 g
- Cholesterol: 0 mg
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