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.
Easy Vegan Mushroom Gravy
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
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 🙂