Author: This Easy Vegan Mushroom Gravy is rich, savoury, and packed with delicious mushroom flavour! Made with just 9 simple ingredients in 35 minutes, it's the perfect gravy to pour over mashed potatoes, vegan roasts, and all your favourite holiday sides. It's so good, you'll want to make it all year round! Plus, it's easy to make ahead and has a gluten-free option.
What Readers Are Saying
★★★★★
Karen Commented: "Best mushroom gravy I've tried! And it's pretty easy too."
Wendy Commented: "This gravy put my meal over the top!"
Sasha Commented: "I've tried various gravy recipes over the years for Thanksgiving and this is my favorite!"
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.
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, 8 - 12 minutes.
Sprinkle the flour over the mushrooms, using 5 tablespoons for a thinner gravy or 6 tablespoons for a thicker gravy. Stir well and cook for 1-2 minutes to cook off the raw flour taste. Slowly pour in about ½ cup of the broth, stirring until smooth, then gradually stir in the remaining broth, thyme, and black pepper.
Tip for the best mushroom gravy: The broth you use makes a big difference in the final flavour! I recommend a rich, dark vegetable broth, mushroom broth, or vegan beef-flavoured bouillon for the deepest, most savoury flavour. A lighter vegetable broth will work too, but the gravy may be lighter in colour and milder in taste. Taste and adjust the salt as needed.
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 broths may have more or less salt, so season to taste. Remove from heat and serve.
Common Questions:
Can I make mushroom gravy ahead of time?
Absolutely! This gravy is perfect for making ahead, especially for busy holidays like Thanksgiving and Christmas. Let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if needed to thin it out.
Can I freeze mushroom gravy?
Yes! Allow the gravy to cool, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, stirring well. Add a splash of broth or water if needed.
Can I make this mushroom gravy gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free all-purpose flour blend suitable for thickening sauces.
Can I make smooth mushroom gravy?
Of course! If you prefer a silky-smooth gravy instead of one with mushroom pieces, blend the finished gravy using an immersion blender or carefully transfer it to a standing blender. Add a little extra broth if needed to reach your desired consistency.
What to serve with vegan mushroom gravy
This gravy is delicious poured over vegan garlic mashed potatoes, my vegan turkey roast, puff pastry wrapped lentil loaf, Thanksgiving roasted vegetables, or pretty much anything that could use a little extra savoury deliciousness! It's a must-have for Thanksgiving and Christmas dinner, but honestly, I love it all year round.
If you try this vegan mushroom gravy, let me know by leaving a comment and rating it. I'd love to hear what you think! Share a photo of your creation on Instagram and tag @itdoesnttastelikechicken so I can see what you're cooking!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Mushroom Gravy
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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
- 4 cups vegan beef-style broth, mushroom broth, or vegetable broth
- 1 teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- salt to taste
Instructions
- Sauté the onions and garlic: In a medium pot or large, high-sided skillet, melt the vegan butter over medium heat. Add the onion and garlic and cook for 5-10 minutes, stirring occasionally, until the onion softens and begins to turn golden. Cooking the onion slowly helps develop a richer flavor.
- Cook the mushrooms: Add the mushrooms and cook for 8-12 minutes, stirring occasionally, until they have darkened, released their moisture, and softened.
- Add the flour and broth: Sprinkle the flour over the mushrooms, using 5 tablespoons for a thinner gravy or 6 tablespoons for a thicker gravy. Stir well and cook for 1-2 minutes to cook off the raw flour taste. Slowly pour in about ½ cup of the broth, stirring until smooth, then gradually stir in the remaining broth, thyme, and black pepper.
- Simmer and serve: Bring to a gentle simmer and cook for 5-10 minutes, stirring occasionally, until the gravy thickens to your liking. The gravy will thicken further as it cools. Taste and season with salt as needed, depending on the saltiness of your broth. Serve hot.
SandraM says
Wow! Just finished making it. And it is so delicious! It's Thanksgiving here in Canada and I am pairing this with your vegan turkey roast. It's going to be a yummy dinner!
THANKS!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you, Sandra! I'm so happy both recipes are making an appearance at your Thanksgiving dinner! Hope you had a wonderful holiday!
Catherine Sheehan says
Hi, Sam Merry Christmas!
Old (in every sense) fan in BC,
Love your mushroom grqavy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Catherine! Merry Christmas to you too 🎄 Thank you so much for the kind note and for being such a longtime fan.
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!’
Jess @ It Doesn't Taste Like Chicken says
We love to hear that! Thanks Amie!
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
Eileen VanTassel says
You can make your own veggie broth by saving your veggie peelings-carrot, potato, onion skins apple peelings and cores or any other peelings and scraps, cover with water, bring to a boil and simmer for a while. Strain out the peelings and use. The veggies should be washed before peeling.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Eileen, thanks for sharing! Yes I actually have a recipe to make vegetable broth from veggie scraps. 😊
Cindy Diamond says
Is the mushrooms whole, chopped or minced in this recipe?
Sam Turnbull says
Hi Cindy, they are sliced 🙂