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This Vegan Mushroom Gravy is rich, hearty, and packed with deep umami flavor. Using 2 kinds of fresh mushrooms and delicious aromatics like onions, garlic, and fresh thyme, this mushroom gravy is perfect for any holiday, dinner parties, and Sunday Supper.
Meggan’s notes
As a classically-trained chef, I know a lot about sauce-making, and especially how to transform cozy classics into plant-powered masterpieces. So I wasn’t surprised, just delighted, when this vegan mushroom gravy turned out to be as tasty as regular mushroom gravy.
Here, we build layers of flavor through two kinds of mushrooms, classic aromatics like garlic and onion, and fresh herbs. Thicken the sauce with flour, then deglaze the pan with vegetable broth. It’s an easy, delicious recipe that you can enjoy all year round.
I could eat Vegan Mushroom Gravy straight out of the pan, but it’s especially good on Vegan Mashed Potatoes (made with olive oil instead of butter) and served alongside my Vegan Pot Pie (made with cashew cream, delicious roasted vegetables, and a puff pastry topping).
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Fresh mushrooms: Choose your favorite white mushrooms such as white button mushrooms, cremini mushrooms, or shiitake mushrooms.
- All-purpose flour: Substitute cornstarch for making an easy gravy that’s also gluten-free.
Step-by-step instructions
- In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt.
- Cook, stirring often until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt. Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour until vegetables are coated well, about 1 minute. Whisk in vegetable broth. Scrape the bottom of pan to loosen browned bits, and bring to boil.
- Reduce heat to medium-low and simmer until gravy thickens, about 7 to 10 minutes.
- Season with salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper) and serve.
Recipe tips and variations
- Yield: This recipe makes 4 generous servings. Estimate ¼ to ½ cup per person.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or, freeze for 4 to 6 months.
- Make ahead: Reduce your prep time by finely slicing the mushrooms and chopping the onions the day before. Store separately in the refrigerator.
- Freezer: Cool mushroom gravy completely, then pack in freezer-safe containers leaving 1/2-inch headspace for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat to 165 degrees.
- Smooth gravy: If you prefer a smooth gravy without chunks, blend the mushroom and onion mixture in step 2 using a hand-held immersion blender. Return to pan and continue with step 3.
- Thick gravy: If your gravy is too thick, add more vegetable broth, 1 to 2 tablespoons at a time, until the desired consistency is reached.
- Creamy: This vegan gravy is dairy-free. If desired, add a splash of dairy-free heavy cream in step 4 for more creaminess.
- Umami flavor: Add a splash of soy sauce or tamari to this vegan mushroom sauce to deepen the umami flavor. Taste gravy before adding any additional salt, since these can be sodium-heavy ingredients.
- Fresh herbs: I adore the flavor of fresh herbs, but feel free to trade in half as much dried thyme for the amount of fresh thyme suggested in this recipe. Add other herbs, such as a tsp of fresh rosemary or sage to complement the mashed potatoes or other dishes for your vegan Thanksgiving feast.
- Vegan Thanksgiving Recipes: Plan your next full or partial vegan Thanksgiving menu with delicious, mouth-watering Vegan Thanksgiving Recipes. These plant-powered classics taste as good as, or even better than, their traditional versions, and they are guaranteed to disappear no matter who is at the table.
Frequently Asked Questions
You can rehydrate dried porcini mushrooms and substitute them for the baby Portobellos mushrooms. In a small bowl (microwave-safe), cover ½ ounce dried porcini mushrooms with ½ cup vegetable broth. Cover the bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Transfer mushrooms to a cutting board and mince. Add mushrooms and liquid to the pan in step 1. Find dried mushrooms in grocery stores or buy dried porcini mushrooms online.
While some may store leftover gravy for 4-5 days (or more…), I prefer to follow the USDA guidelines. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or, freeze for 4 to 6 months.
More vegan recipes
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Vegan Mashed Potatoes
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Vegan Stuffing Recipe
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Vegan Mushroom Gravy
Ingredients
- 1/4 cup olive oil or vegan butter
- 8 ounces white mushrooms sliced (see note 1)
- 8 ounces baby Portobello mushrooms sliced
- Salt and freshly ground black pepper
- 1 large onion finely chopped (about 1 ½ cups)
- 2 cloves garlic minced (about 2 teaspoons)
- ½ teaspoon fresh thyme leaves minced or ¼ teaspoon dried
- 1/4 cup all-purpose flour (see note 2)
- 4 cups vegetable broth
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt. Cook, stirring often until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt. Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour until vegetables are coated well, about 1 minute. Whisk in vegetable broth. Scrape the bottom of pan to loosen browned bits, and bring to boil.
- Reduce heat to medium-low and simmer until gravy thickens, about 7 to 10 minutes. Season with salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
Notes
- Fresh mushrooms: Choose your favorite white mushrooms such as white button mushrooms, cremini mushrooms, or shiitake mushrooms.
- All-purpose flour: Substitute cornstarch for making an easy gravy that’s also gluten-free.
- Yield: This recipe makes 4 generous servings. Estimate ¼ to ½ cup per person.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or, freeze for 4 to 6 months.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.