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    Holiday Recipes » Holiday Mains & Sides » Easy Vegan Mushroom Gravy

    November 20, 2019 37 Comments

    Easy Vegan Mushroom Gravy

    4.4Kshares
    Jump to Recipe

    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.

    Easy Vegan Mushroom Gravy! 9 easy ingredients, use any mushroom you like, make ahead of time, rich, umami-packed, the perfect sauce to add oomph to your meal. Great for Thanksgiving or Christmas. Gluten-free option. #itdoesnttastelikechicken #veganrecipes

    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.

    Easy Vegan Mushroom Gravy! 9 easy ingredients, use any mushroom you like, make ahead of time, rich, umami-packed, the perfect sauce to add oomph to your meal. Great for Thanksgiving or Christmas. Gluten-free option. #itdoesnttastelikechicken #veganrecipes

    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:

    caramelizing the onions adds extra flavour.

    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.

    sauté the mushrooms until their juices release.

    Add the mushrooms and continue to cook until the mushrooms have darkened and released their juices, 5 - 10 minutes.

    Easy Vegan Mushroom Gravy! 9 easy ingredients, use any mushroom you like, make ahead of time, rich, umami-packed, the perfect sauce to add oomph to your meal. Great for Thanksgiving or Christmas. Gluten-free option. #itdoesnttastelikechicken #veganrecipes

    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.

    Easy Vegan Mushroom Gravy! 9 easy ingredients, use any mushroom you like, make ahead of time, rich, umami-packed, the perfect sauce to add oomph to your meal. Great for Thanksgiving or Christmas. Gluten-free option. #itdoesnttastelikechicken #veganrecipes

    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.

    Bon appetegan!

    Sam.

    Print Recipe
    4.88 from 8 votes

    Easy Vegan Mushroom Gravy

    9 easy ingredients, use any mushroom you like, make ahead of time, rich, umami-packed, the perfect sauce to add oomph to your meal. Great for Thanksgiving or Christmas. Gluten-free option.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: sauce, Side Dish
    Cuisine: American, British, Canadian
    Servings: 12 (Makes about 6 cups)
    Calories: 66kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ¼ cup vegan butter
    • 1 yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 16 ounces mushrooms, (I used cremini but you can use any kind you like!)
    • 5 - 6 tablespoons all-purpose flour (gluten-free if preferred)
    • 1 litre vegetable broth (4 cups)
    • 1 teaspoon dried thyme leaves
    • ¼ teaspoon ground black pepper
    • salt to taste
    US Customary - Metric

    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.
    Make Ahead: 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.

    Nutrition

    Serving: 1(about ½ cup of gravy) | Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken


    Previous Post: « The Best (and easiest) Vegan Garlic Mashed Potatoes
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    Reader Interactions

    Comments

    1. Rebekah says

      January 29, 2021 at 2:56 pm

      Hi Sam! Would it work if I substitute oil for butter or does the butter play an important part for the consistency?

      Reply
    2. Suzy says

      December 26, 2020 at 1:34 pm

      I made this to pour over the Gardein Holiday Roast instead of the packets that come with. I make my own sodium free veggie broth which was perfect in this, though I did add a bit of salt too. I loved how thick it was! I also reduced the recipe to 4 servings and had no issues. I might add a tsp of Kitchen Bouquet for some additional dark color and boost of flavor. Anther winner Sam!! Thanks!

      Reply
    3. Tiffany says

      November 26, 2020 at 8:48 am

      Best gravy ever!!! Thank you so much. It tastes sooo good I could drink it.

      Reply
      • Sam Turnbull says

        November 26, 2020 at 12:47 pm

        Haha! Amazing!

        Reply
    4. JK says

      November 24, 2020 at 3:00 pm

      Hi there, do you think it would be possible to use almond flour for this? Thank you!

      Reply
    5. Rachel Zonshine says

      November 04, 2020 at 11:08 am

      SO GOOD! Makes a lot, but easy to save and doesn't last very long in our house. My husband puts it on just about everything. I'm not a gravy fan, but I love this!

      Reply
      • Sam Turnbull says

        November 04, 2020 at 3:51 pm

        Haha! Amazing 🙂

        Reply
    6. Shelia Dowd says

      January 15, 2020 at 10:41 pm

      My husband loves this so much that I've made it twice in the past couple of weeks. I served it with cauliflower mashed potatoes. We are new vegans (after watching Game Changers) so, I'm actively searching for good recipes. This is definitely a keeper recipe.

      Reply
      • Sam Turnbull says

        January 23, 2020 at 1:04 pm

        Wonderful! Thrilled you enjoyed it, and congrats on your new veganism!!

        Reply
    7. SueS says

      December 24, 2019 at 2:38 pm

      Just made this to go with Christmas Nut Roast. Very tasty. Added a splash of sherry and a teaspoon of TJs Umami. So good. I only made half quantity but now I wish I had made more!

      Reply
      • Sam Turnbull says

        December 31, 2019 at 11:41 am

        Wonderful!

        Reply
    8. Adrienne Harding-Jacques says

      December 08, 2019 at 4:49 pm

      Hi Sam!
      What is your fav brand of vegg broth to use in this recipe? I used mushroom boullion, great mushroom taste all round, but would love it to be darker. I like the coffee idea too, but I generally don't keep instant on hand.
      Thanks so much,
      Adrienne

      Reply
      • Sam Turnbull says

        December 11, 2019 at 8:04 am

        Hi Adrienne, I used this one. Hope that helps!

        Reply
        • Adrienne says

          December 11, 2019 at 8:23 pm

          Right on! Thank you!

          Reply
    9. Cathi says

      November 27, 2019 at 2:46 pm

      What is “1 onion” ? Small, large?? 1cup chopped? It would be great if recipes would state the quantity

      Thanks

      Reply
      • Sam Turnbull says

        November 30, 2019 at 10:41 am

        1 medium sized onion, but a little more or a little less really won't affect the recipe. Enjoy!

        Reply
    10. Sam Turnbull says

      November 26, 2019 at 9:36 am

      The flour will continue to cook as you simmer the gravy so there will be no flour taste. Hope that helps!

      Reply
    11. Theresa says

      November 25, 2019 at 9:04 am

      Now which of your cheeses would you use with this gravy to make that Canadian classic, POUTINE???

      Reply
      • Sam Turnbull says

        November 26, 2019 at 10:14 am

        Here is my recipe for poutine. You can definitely use this gravy instead 🙂

        Reply
    12. Lovethescents says

      November 23, 2019 at 5:36 pm

      This is really delicious. Went beautifully with mashed potatoes and corn cutlets. We make a veg broth that the children call "compost soup"as we make it out of veg and that we accumulate in the freezer. Extra delicious and economical. Thank you!

      Reply
      • Sam Turnbull says

        November 26, 2019 at 9:58 am

        Haha! Amazing, love that name! Glad you enjoyed 🙂

        Reply
    13. Arlene Cohen says

      November 21, 2019 at 12:12 pm

      Mmmmmmmmm good! Excellent recipe, Sam.

      Reply
      • Sam Turnbull says

        November 26, 2019 at 9:40 am

        Thank you Arlene!

        Reply
    14. Andy says

      November 20, 2019 at 4:23 pm

      This looks awesome in its simplicity. As we all have been involved in gravy mishaps. Sam, you are a breath of fresh air in the myriad of new vegan recipes Explosion. Thanks from the bottom of my heart, just slightly north of my stomach which is starting to worship your recipes.

      Reply
      • Sam Turnbull says

        November 26, 2019 at 8:55 am

        Aww you're most welcome, Andy 🙂

        Reply
    15. Anne says

      November 20, 2019 at 3:51 pm

      Hi Sam. This looks wonderful! I can't help but think I could add a little broth and some barley to make a delicious soup. Have you ever done that?

      --Anne

      Reply
      • Sam Turnbull says

        November 26, 2019 at 8:54 am

        I haven't but I'm sure it would work 🙂

        Reply
    16. Lorraine J Hopkins says

      November 20, 2019 at 3:45 pm

      If, when cooking, you find that your vegan gravy is not dark enough in color for you, you can add some soy sauce or liquid aminos. This does add salt content, though.

      I'm going to make lots of this for Thanksgiving, and also lots of stuffing and mashed potatoes. Yum!

      Reply
      • Anne says

        November 20, 2019 at 3:53 pm

        Hi Lorraine,

        My grandmother used to add a spoonful of instant coffee to darken her gravy. I admit I was shocked when she told me because I never tasted it. Anyway, it's an idea and it won't add sodium.

        --Anne

        Reply
        • Lorraine Hopkins says

          November 20, 2019 at 3:58 pm

          Nice!

          Reply
          • VeggieTater says

            November 21, 2019 at 9:12 am

            Yum, love Mushrooms! I have to cut out the fats (butter/oil) for health reasons so "water saute" instead. For thickening I've found a great (and healthier) sub for plain white flour is to blitz some oats to a powder and use that, just mix in a little liquid and add to the gravy. Sounds weird but it works for anyone who is looking to cut out fats, you get that rich and slippery mouthfeel similar to oil.

            Reply
            • Sam Turnbull says

              November 26, 2019 at 9:39 am

              Great tips!

      • Sam Turnbull says

        November 26, 2019 at 8:53 am

        Great tip 🙂

        Reply
    17. Alison Mann says

      November 20, 2019 at 3:36 pm

      I also would like to know if the gravy freezes well please?

      Reply
      • Sam Turnbull says

        November 26, 2019 at 8:53 am

        Mushrooms don't freeze well so I don't think it would. You can always prepare it a few days in advance, however. 🙂

        Reply
    18. Shellbe Cucuel says

      November 20, 2019 at 12:16 pm

      Hello!
      Do you think this would freeze well? Super excited to try a bunch of your recipes for Thanksgiving!

      Reply
      • Sam Turnbull says

        November 25, 2019 at 6:13 pm

        Generally, mushrooms don't freeze well so I would recommend making this one fresh or a couple of days in advance. ENjoy!

        Reply

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