Vegan Mushroom Gravy Recipe
A deeply savory vegan mushroom gravy, packed with umami and silky texture, perfect for elevating mashed potatoes, roasted veggies, or anything craving cozy comfort.
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Why I Love This Vegan Mushroom Gravy
There’s something undeniably satisfying about a gravy that’s rich, earthy, and completely plant-based. For me, mushroom gravy is a non-negotiable at any holiday table, but I’d be lying if I said I didn’t make it year-round. The combo of sautéed mushrooms, onions, and garlic builds a classic depth of flavor that’s pure vegan comfort food.
When I’m looking for a gravy that’s easy, adaptable, and crowd-pleasing, this is the one I turn to. It hits all the right notes:
- Rich, full-bodied flavor from mushrooms and onions
- Silky, pourable consistency that hugs mashed potatoes or biscuits
- Simple, wholesome ingredients—no weird thickeners or additives
It also reheats beautifully, so you can make it in advance or enjoy leftovers the next day. Whether it’s smothering a nut roast or just taking your potatoes to the next level, this mushroom gravy delivers every time.
Savory Vegan Mushroom Gravy
A rich, velvety vegan mushroom gravy packed with umami and perfect for smothering mashed potatoes or nut roasts.
Ingredients
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sliced mushrooms, sautéing until the mushrooms are browned and the onions are translucent (about 5-7 minutes). Add minced garlic and cook for an additional minute until fragrant.
- 2
Sprinkle the flour over the mushroom mixture and stir well to coat the vegetables. Cook for 1-2 minutes to remove the raw flour taste.
- 3
Gradually whisk in the vegetable broth and soy sauce, stirring constantly until smooth. Bring the mixture to a simmer, then reduce heat to low and let it thicken for about 5-10 minutes.
- 4
Stir in dried thyme, and season with salt and pepper to taste. Serve warm over your favorite dish, and garnish with chopped parsley if desired.
Notes
For gluten-free gravy, use a 1:1 gluten-free flour blend.
Taste and adjust seasoning before serving for best results.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 100
Frequently Asked Questions About This Recipe
Absolutely! This gravy holds up well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to thin it back to your desired consistency.
Yes—simply substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. If using cornstarch, dissolve it in a little cold broth before adding.
Cremini, button, or a mix work well. For extra depth, add a small handful of dried porcini mushrooms (rehydrated and chopped) or swap in some shiitakes.
Yes, you can freeze it for up to 2 months. Let it cool, portion into airtight containers, and freeze. Thaw overnight in the fridge before reheating.
