Take your dinner to the next level with this Mushroom Gravy recipe! Made with fresh mushrooms, aromatics, herbs, and broth, it’s an easy yet sophisticated condiment you’ll want to drizzle on everything.
For more holiday dinner essentials, check out my Vegan Dinner Rolls, Creamy Vegan Mashed Potatoes, and Vegan Stuffing recipes as well.
I love my Easy Vegan Gravy recipe when I need gravy in a hurry, but when I have a little more time to spare, I’ll make this incredible Mushroom Gravy instead. Still very easy to prepare, its rich depth of flavors makes it the true star of the meal!
You’ll find fresh mushrooms, herbs, vegetable broth, sauteed aromatics, and a splash of soy sauce in this vegan mushroom gravy recipe. These simple ingredients add sophisticated layers of flavor and a healthy burst of umami to every drizzle. Whether you’re a mushroom lover or not, you’ll adore pouring this gravy over everything.
Why you’ll love this easy vegan gravy recipe
- Easy yet elegant and sophisticated – I love an easy gravy recipe as much as the next person, but sometimes I want a little more oomph. That’s why I infused this easy mushroom gravy recipe with caramelized mushrooms, aromatics, and fresh herbs.
- The perfect condiment – Turn to this recipe anytime you want to give your weeknight dinner or holiday meal a ton of extra rich and savory flavors. It’s delicious with almost everything, from french fries to vegan meatloaf to roasted veggies and more.
- A one-pan, 20-minute recipe – Cook your ingredients in a skillet, and in 20 minutes or less, you’ll have a silky gravy that’s bursting with flavor. It’s that easy!
Ingredients needed (with substitutions)
- Olive oil
- Onion and garlic – Shallots will work in place of the onion.
- Mushrooms – I like making mushroom gravy with sliced cremini or portobello mushrooms because they lend nicely balanced umami and earthy flavors. For more depth, you could use shiitake, oyster, baby bella, or porcini mushrooms instead.
- Fresh herbs – I used fresh thyme leaves, but you could add sage, rosemary, parsley, or marjoram for a more herbaceous flavor. If all you have is dried herbs, reduce the amount since the flavor is more concentrated.
- Flour – All-purpose flour is used to thicken the gravy. You can use cornstarch or gluten-free all-purpose flour instead if you need a gluten-free option.
- Vegetable broth – Or use mushroom broth.
- Low sodium soy sauce – Or use tamari if you’re gluten-free.
- Salt
- Vegan cream – Infusing the gravy with a splash of vegan heavy cream, coconut milk, or cashew cream gives it a silky and luxurious consistency. This is an optional ingredient—feel free to leave it out if you like the gravy as-is! If you don’t want to use the cream but still want to give it some body and silkiness, you can stir in a pat of vegan butter at the end.
How to make vegan mushroom gravy
Find the complete recipe with measurements in the recipe card below.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the onion and mushrooms.
Cook and stir frequently until the onions are soft and the mushrooms are starting to release their liquid. Add the garlic and thyme to the skillet and cook for 1 more minute.
Sprinkle the flour over the mushrooms and stir to combine. Once the mixture starts to thicken, stir in a splash of vegetable broth at a time until you’ve used it all and the gravy is thick.
Stir in the soy sauce and salt to taste, then add the vegan cream (if you decide to use it). Drizzle the hot gravy over mashed potatoes, vegan meatloaf, or anything else you like and enjoy!
You can blend the gravy with an immersion blender or in a regular blender for a smooth consistency.
Serving suggestions
The gravy is best served fresh off the stove with all of your favorite comfort foods. It’s delicious drizzled over this Cheese-Stuffed Vegan Meatloaf, Vegan Buttermilk Biscuits, vegan meatballs served over fluffy mashed potatoes, and french fries or potato wedges with shredded vegan cheese on top.
During the holiday season, transfer the hot gravy into a serving dish so all your dinner guests can pour some over their Vegan Turkey Roast, Homemade Stuffing, Mushroom Wellington, and Green Bean Casserole.
Frequently asked questions
Yes, you can make the gravy 2 to 3 days before serving. Store it in the fridge until it’s time to eat, then reheat it in a pot on the stove, stirring often until it’s smooth and warmed through again.
Any leftover gravy can be transferred to an airtight container and stored in the refrigerator for up to 5 days.
I haven’t tested it, but the gravy should freeze well for up to 3 months in a freezer-safe container. Thaw the gravy in the fridge overnight before reheating and serving.
Mushroom Gravy (Creamy and Vegan)
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely diced, about 1 cup
- 16 ounces cremini or baby portabello mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves or 1/2 tsp dried
- 1/4 cup all purpose flour
- 3 cups vegetable broth
- 1 teaspoon low sodium soy sauce
- 1/2 teaspoon salt or to taste
- optional: 1/4 cup vegan cream, cashew cream or coconut milk see Notes for options
Instructions
- In a large skillet, add the olive oil and turn the heat to medium-high. Once the oil is warm, add the diced onion and mushrooms. Cook and stir frequently for about 10 minutes, until softened. Add the garlic and thyme and cook for 1 more minute.
- Sprinkle the flour over the vegetables and stir it in; the mixture will be thick. Immediately start adding vegetable broth a little bit at a time, whisking it constantly, until you have added all of the broth and you have a thickened gravy.
- Stir in the soy sauce and salt, to taste. Stir in the vegan cream, if using.
- Serve immediately.
Notes
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You can blend the gravy for a smooth sauce if you prefer.
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I like Ripple brand dairy free half and half, but coconut milk or cashew cream work as well.
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Gluten free – Use a gluten free flour mix or even cornstarch. And use gluten free tamari.
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It’s fine to make this ahead of time, up to 2-3 days, and store in the refrigerator. When the time comes, simply reheat it on the stove if possible, stirring until smooth and serve.
Thank you for the recipe! I made it as described and it was great! I did not see any clumping too.
I just made this as you wrote it and its delicious! I didn’t get any clumping at all by adding the flour to the mushroom/onion mixture. Thank you for your wonderful recipes! I make your green bean casserole every year for Thanksgiving.
You are welcome, Dawn. I appreciate you using my recipes, and am glad you are loving them! Thanks for your awesome feedback! I’m glad you loved the gravy!
When making I prefer to sauté the veggies then put them in a bowl. Then in the fry pan make a roux add the stock stirring until thickened then add back the mushrooms. This process avoids any clumping from adding flour to the mushrooms and makes for a very creamy sauce.