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.
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.
Bon appetegan!
Sam.
- 1/4 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
- 1/4 teaspoon ground black pepper
- salt to taste
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.
- 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.
- 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
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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.
Wonderful! Thrilled you enjoyed it, and congrats on your new veganism!!
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!
Wonderful!
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
Hi Adrienne, I used this one. Hope that helps!
Right on! Thank you!
What is “1 onion” ? Small, large?? 1cup chopped? It would be great if recipes would state the quantity
Thanks
1 medium sized onion, but a little more or a little less really won’t affect the recipe. Enjoy!
Now which of your cheeses would you use with this gravy to make that Canadian classic, POUTINE???
Here is my recipe for poutine. You can definitely use this gravy instead 🙂
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!
Haha! Amazing, love that name! Glad you enjoyed 🙂
Mmmmmmmmm good! Excellent recipe, Sam.
Thank you Arlene!
Only cooking the flour for 1 min left a very floury taste — I had to bin it and used cornflour at the end, which worked very well. I have also simmered 50g dried wild forest mushrooms in filtered water, salt and brown sugar to create the base for an instant homemade gravy — just add hot water and cornflour (mixed with cold water).
The flour will continue to cook as you simmer the gravy so there will be no flour taste. Hope that helps!
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.
Aww you’re most welcome, Andy 🙂
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
I haven’t but I’m sure it would work 🙂
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!
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
Nice!
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.
Great tips!
Great tip 🙂
I also would like to know if the gravy freezes well please?
Mushrooms don’t freeze well so I don’t think it would. You can always prepare it a few days in advance, however. 🙂
Hello!
Do you think this would freeze well? Super excited to try a bunch of your recipes for Thanksgiving!
Generally, mushrooms don’t freeze well so I would recommend making this one fresh or a couple of days in advance. ENjoy!