There's something deeply comforting about a rich, savory gravy, and this Vegan Mushroom Gravy Recipe brings that cozy feeling in a way everyone can enjoy. It's simple, velvety, and bursting with mushroom goodness that’ll elevate your meals effortlessly.
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Why You'll Love This Recipe
I’ve made plenty of gravies over the years, but this Vegan Mushroom Gravy Recipe stands out because it’s surprisingly easy to pull together and tastes just as hearty and satisfying as any traditional gravy. Plus, it totally wins over even those who think vegan gravy means bland.
- Unbeatable Umami: The mushrooms add a deep, earthy flavor that makes the gravy feel indulgent without being heavy.
- Simple Ingredients: You probably have most of these in your pantry already, making it a convenient go-to.
- Versatile Use: It’s perfect over mashed potatoes, roasted veggies, or even vegan “meats” — the possibilities are endless!
- Allergy-Friendly: Naturally gluten-free and vegan, plus easily adapted to what you have on hand.
Ingredients & Why They Work
Each ingredient in this Vegan Mushroom Gravy Recipe plays a key role in building flavor and texture, working together like a dream. Here’s a quick rundown to help you shop and prep wisely.
- Butter or Olive Oil: Butter adds richness, but olive oil keeps it plant-based and light; either way, it's your flavor base.
- Mushrooms: I like using cremini or button mushrooms for their meaty texture; thin slicing ensures they cook evenly.
- Shallot or Onion: Adds subtle sweetness and depth — shallots bring a more delicate flavor if you want to be fancy!
- Garlic: Just enough to heighten the savory notes without overpowering.
- Gluten-free Flour or Cornstarch: Flour gives a classic thickness; cornstarch works great if you want a glossy finish and quicker thickening.
- Vegetable Broth: The backbone of the gravy, it’s crucial to use a flavorful broth for best results.
- Tamari or Soy Sauce: Adds that salty, umami punch; tamari is best if you need it gluten-free.
- Kosher Salt & Black Pepper: Essential for balancing flavors — don’t skip or skimp here!
- Dried Sage & Rosemary: They lend earthiness and a hint of herbal warmth that make this gravy special.
Make It Your Way
One of the things I adore about this Vegan Mushroom Gravy Recipe is how easily it adapts to your kitchen and tastes. You can tweak it based on what you have or the flavor profile you prefer, and it still turns out fantastic.
- Add a splash of wine or sherry: I've tried this a few times and it adds a lovely depth, especially for holiday dinners.
- Use fresh herbs: When I have fresh rosemary or sage on hand, I swap out the dried for a brighter, fresher kick.
- Swap mushrooms: Want a smokier gravy? Try shiitake mushrooms — they pack a punch!
- Make it gluten-free or not: Depending on your dietary needs, pick between gluten-free flour, cornstarch, or regular flour without sacrificing texture.
Step-by-Step: How I Make Vegan Mushroom Gravy Recipe
Step 1: Sizzle and Brown Those Mushrooms
Start by heating your butter or oil in a large skillet over medium heat. Once shimmering, toss in the sliced mushrooms and your finely minced shallot or onion. I always make sure to stir regularly because you want the mushrooms to actually brown and caramelize, not steam — this step is where so much flavor develops. It usually takes 7 to 10 minutes. When the mushrooms start to look golden and the shallots are softened, add the minced garlic and cook for just about a minute more to avoid burning it.
Step 2: Toast the Flour
Sprinkle your flour (or cornstarch) over the mushrooms and stir quickly. Cook for about one minute — you’re essentially toasting it here, which removes any raw flour flavor and helps thicken the gravy smoothly later on. Don’t skip this step; it makes a noticeable difference in taste and texture.
Step 3: Build the Flavor Base
Carefully pour in your vegetable broth along with the tamari, salt, pepper, sage, and rosemary. Give everything a good stir, scraping up any browned bits that clung to the pan’s bottom — those bits are gold for flavor! Then, bring everything to a gentle simmer.
Step 4: Let It Thicken
Keep stirring the gravy over medium-low heat until it thickens to your liking, usually 5 to 10 minutes. Stirring constantly helps avoid lumps and keeps that velvety texture. If it gets too thick, just whisk in a splash more broth or water. Taste and adjust the seasonings — sometimes I add a bit more tamari or fresh pepper for a final punch.
Top Tip
From my experience, the magic in this Vegan Mushroom Gravy Recipe lies in patience and attention during cooking. Rushing the mushrooms or skipping the flour toasting step can leave you with a less flavorful or runny gravy.
- Perfect Browning: Don’t overcrowd the pan — mushrooms release water and will steam instead of brown if packed tightly. Cook in batches if needed.
- Toast Your Flour: Always cook the flour for a full minute; it removes raw flavors and ensures smooth thickening.
- Constant Stirring: When adding broth and thickening, stirring helps you catch lumps early and incorporates flavors evenly.
- Adjust Seasonings Late: It’s easier to add more salt, tamari, or herbs after the gravy thickens than to fix over-seasoning.
How to Serve Vegan Mushroom Gravy Recipe
Garnishes
I love topping this gravy with a sprinkle of fresh chopped parsley or thyme for color and a bright finish. Sometimes, I toss in a handful of sautéed mushrooms on top for an extra “wow” factor—makes it feel extra special without extra effort.
Side Dishes
This gravy shines over creamy mashed potatoes or roasted winter veggies. I’m a huge fan of drizzling it on hearty vegan meatloaf or lentil loaf for Thanksgiving dinner too — it’s an all-star in that department.
Creative Ways to Present
For holidays or special dinners, I pour this vegan mushroom gravy into a pretty sauce boat so guests can ladle their own. You can also swirl it artistically over plates of mashed potatoes or roasted Brussels sprouts to make a rustic yet elegant presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
After cooking, I let the gravy cool, then transfer it to an airtight container and refrigerate. It keeps beautifully for 3 to 4 days. Just give it a good stir before reheating as it can thicken up while chilled.
Freezing
This recipe freezes surprisingly well. I portion it into small jars or freezer-safe bags and thaw overnight in the fridge. While reheating, a splash of broth helps restore its smooth consistency if it thickened too much in the freezer.
Reheating
I prefer reheating on the stovetop over low heat, stirring gently until warmed through. Microwaving works too, but watch it closely and stir every 30 seconds to prevent uneven heating or lumps.
Frequently Asked Questions:
Absolutely! This recipe contains no nuts by default, making it safe for nut allergies without any changes needed.
If you don’t have tamari or soy sauce, coconut aminos make a fantastic substitute to keep that umami flavor while staying gluten-free and soy-free.
Yes! This Vegan Mushroom Gravy Recipe actually tastes even better the next day after the flavors meld. Just store it in the refrigerator and reheat gently when ready to serve.
Aim for a consistency that’s thick enough to coat the back of a spoon but still pourable. If it thickens too much, whisk in a little broth to loosen it up without losing flavor.
Final Thoughts
This Vegan Mushroom Gravy Recipe has become my secret weapon for adding cozy, comforting flavor to all sorts of dishes — it’s the kind of gravy that pulls everyone closer to the table. I’m certain when you give it a try, you’ll find yourself reaching for it whenever you want that warm, homey feeling without fuss. Go ahead, make a batch and watch how it transforms your meal into something truly special.
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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 vegan-friendly mushroom gravy is a savory, flavorful sauce perfect for enhancing mashed potatoes, vegetables, and more. Made with sautéed mushrooms, aromatics, and gluten-free flour, it thickens into a rich gravy that's both comforting and versatile.
Ingredients
Mushroom Gravy 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
- 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 butter, drippings, or olive oil to a large skillet over medium heat to warm the fat and prepare for sautéing.
- Brown Mushrooms: Add sliced mushrooms and minced shallot or onion to the skillet. Cook over medium heat for 10 minutes, stirring regularly until the mushrooms are browned and the onions are softened. Add minced garlic and cook for 1 more minute to release its aroma.
- Add Flour: Sprinkle the gluten-free flour or cornstarch over the mushroom mixture and cook for 1 minute while stirring. This step toasts the flour to remove any raw taste.
- Build Flavor: Pour in the vegetable or beef broth along with 1 tablespoon of tamari. Add salt, black pepper, dried sage, and dried rosemary. Stir well to scrape up any flavorful browned bits stuck to the bottom of the skillet.
- Thicken: Whisk or stir constantly over medium-low heat until the gravy thickens, which will take about 10 minutes at a gentle simmer.
- Taste & Adjust: Taste the gravy and adjust seasonings if needed by adding more tamari, salt, pepper, or herbs. Serve warm over mashed potatoes, roast, or any favorite dish. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- For a vegan option, use olive oil instead of butter.
- Use gluten-free flour or cornstarch to keep this gravy gluten-free.
- You can substitute vegetable broth for beef broth to keep it vegan.
- Adjust thickness by adding more broth for a thinner gravy or more flour/cornstarch for thicker consistency.
- This gravy pairs wonderfully with mashed potatoes, roasted vegetables, or vegan roast dishes.
- Store leftover gravy in an airtight container refrigerated for up to 4 days and reheat gently on stovetop.
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: 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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