9 easy ingredients, use any mushroom you like, make ahead of time, rich, umami-packed, easy vegan mushroom gravy is where it's at! This gravy is so flavourful and gorgeous is the perfect sauce to add oomph to your meal. Keep scrolling down for the best vegan mushroom gravy you'll ever taste! Who knew something so rich, creamy, and flavourful would be so easy to make at home?!
Mushrooms make this sauce deep and earthy in flavour. I used Cremini mushrooms (the little brown ones) but you could use any fresh mushroom you like: button, portobello, shiitake, or a combination of different mushrooms. They will all provide their own unique taste.
This mushroom gravy is chunky, but if you prefer a smooth gravy, you can blend the prepared gravy using an immersion or standing blender as desired. This will make the gravy thicker so you can add more vegetable broth as needed to thin.
Drizzle vegan gravy over mashed potatoes, roasted vegetables, puff pastry wrapped lentil loaf, stuffed roasted butternut squash, or anywhere that requires a splash of savoury deliciousness (which is everywhere)!
To make easy vegan mushroom gravy:
In a medium pot or high sided skillet, melt the vegan butter over medium heat. Add the onions and garlic and slowly sauté until the onions turn translucent and begin to brown, 5 - 10 minutes.
I like to slowly sauté them in this recipe as it allows the onions to caramelize for a rich flavour, but if you're in a rush, a quick sauté will suffice.
Add the mushrooms and continue to cook until the mushrooms have darkened and released their juices, 5 - 10 minutes.
Sprinkle the flour over the mushrooms, using 5 tablespoons for a thinner gravy, and 6 tablespoons for a thicker gravy. Stir the flour in and cook for 1 minute to heat, then stir in the vegetable broth, thyme, and black pepper.
When shopping for vegetable broth, I look for one dark in colour to make rich brown gravy.
Bring to a simmer and cook for 5 - 10 minutes until the gravy thickens as desired. It will be a bit thicker as it cools. Different vegetable broths may have more or less salt, so you can add salt to taste if needed. Remove from heat and serve.
If preparing the easy vegan mushroom gravy ahead of time, allow it to cool completely before storing in an air-tight container in the fridge for up to 3 days. Reheat on the stove by bringing it back to a gentle simmer, adding a splash of vegetable broth or water to thin, if needed.
Common Questions:
Does mushroom gravy freeze well?
Yes it does! Although make sure you chill the gravy or let it cool before placing it in an air-tight container and then your freezer. A warm gravy could cause excess moisture, which would then freeze and cause a frost or ice layer to form on top of the gravy. Not good.
Can I make mushroom gravy ahead of time?
If preparing the easy vegan mushroom gravy ahead of time, allow it to cool completely before storing in an air-tight container in the fridge for up to 3 days. Reheat on the stove by bringing it back to a gentle simmer, adding a splash of vegetable broth or water to thin, if needed.
How long does mushroom gravy last in the fridge?
After being cooked, if stored in a sealed container, mushroom gravy will last approx. 3 days in the fridge.
Bon appetegan!
Sam.
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Easy Vegan Mushroom Gravy
Servings: (Makes about 6 cups)
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Ingredients
- ¼ cup vegan butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 16 ounces mushrooms, sliced (I used cremini but you can use any kind you like!)
- 5 - 6 tablespoons all-purpose flour, (gluten-free if preferred)
- 1 liter (4 cups) vegetable broth
- 1 teaspoon dried thyme leaves
- ¼ teaspoon ground black pepper
- salt to taste
Instructions
- In a medium pot or high sided skillet, melt the vegan butter over medium heat. Add the onions and garlic and slowly sauté until the onions turn translucent and begin to brown, 5 – 10 minutes. I like to slowly sauté them in this recipe as it allows the onions to caramelize for a rich flavour, but if you’re in a rush, a quick sauté will suffice.
- Add the mushrooms and continue to cook until the mushrooms have darkened and released their juices, 5 – 10 minutes.
- Sprinkle the flour over the mushrooms, using 5 tablespoons for a thinner gravy, and 6 tablespoons for a thicker gravy. Stir the flour in and cook for 1 minute to heat, then stir in the vegetable broth, thyme, and black pepper.
- Bring to a simmer and cook for 5 – 10 minutes until the gravy thickens as desired. It will be a bit thicker as it cools. Different vegetable broths may have more or less salt, so you can add salt to taste if needed. Remove from heat and serve.
Notes
- When shopping for vegetable broth, I look for one dark in colour to make rich brown gravy.
- This gravy is chunky, but if you prefer a smooth gravy, you can blend the prepared gravy using an immersion or standing blender as desired. This will make the gravy thicker so you can add more vegetable broth as needed to thin.
Nutrition
Amie says
Wow! This is delicious and it smells amazing. What a delicious treat! I made it for Christmas dinner with Sam’s turkey toast (also amazing!). So easy and so delicious!
As we were tasting it, my 20 year old son said ‘you really can’t go wrong with a Sam recipe, they are all amazing!’
Karen says
Best mushroom gravy I've tried! And it's pretty easy too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it Karen 🙂
Wendy Tienken says
This was my first Thanksgiving as a vegan in a family of omnivores. I’ve never been a huge fan of the typical Thanksgiving meal, so I didn’t feel the need to recreate it for myself. I made some really easy and delicious air fryer tofu and roasted some sweet potato cubes and knew I’d be able to have some of the spinach salad and cranberry sauce my family usually makes. This gravy put my meal over the top! It was so flavorful and delicious! My SIL asked to taste it along with some of the tofu I made and she said it was really good. I love making vegan things that even an omnivore would eat. I’m hopeful it will encourage them to try more vegan options in the future. Thanks for sharing this recipe, Sam!! I’ll be making it any time I need gravy!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed it so much Wendy!! And I agree-- it's my life mission to create vegan recipes so tasty that both vegans and meat eaters will love them! 🙂
MJ says
I followed your recipe to a tee and found it a little bland. I added a few shakes of balsamic vinegar which punched up the flavor and gave it a nice brown color.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi MJ, glad you enjoyed! A lot of the flavor is dependent on the vegetable broth you use, so if it is a little bland you can just up the spices and salt. Adding balsamic sounds like it added a nice tang too! 🙂
Jo says
Is it possible to freeze this grav
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, you can freeze this gravy! Just allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 2 months. When you’re ready to use it, thaw the gravy in the fridge overnight, then reheat it on the stove over low heat. You may need to add a splash of vegetable broth or water to thin it out as it warms up. I hope this helps!
Cathy says
Will it work using a lot less than a 1/4 cup of butter? I only like to use half a tablespoon. I guess the best way to find out is to try it as this gtavey recipe looks like it's worth the try.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cathy! Yes, you can definitely try using less butter if that’s your preference. Using half a tablespoon will still help with the flavor and sautéing the onions and garlic, but the gravy might be slightly less rich and creamy. You could add a little splash of vegetable broth or water if needed while cooking the onions, and it should still turn out delicious! Let me know how it goes, and I hope you enjoy the recipe!
Nancy Stein says
Make this gravy often it is very good!
Jenny says
I want to make this for Christmas, but sadly my sister hates mushrooms! Can I leave the mushrooms out to make an onion gravy?
Jess @ IDTLC Support says
You can definitely make delicious onion gravy and Sam has a recipe for it right here!
Sasha says
I've tried various gravy recipes over the years for Thanksgiving and this is my favorite! It was soooo good and went perfect with everything!
Jess @ IDTLC Support says
We're thrilled to hear it!
Wendy says
Hi Suzy, would you be willing to share your home made veggie broth? I have kidney issues and need to watch my salt. Thank you, Wendy
Cindy Diamond says
Is the mushrooms whole, chopped or minced in this recipe?
Sam Turnbull says
Hi Cindy, they are sliced 🙂