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.
Erik B says
Made it last Xmas and Thanksgiving. Highly recommend!
Sam Turnbull says
Yay! So happy you enjoyed, Erik!
Abby says
Quick question! Thyme is the only herb I’m not a big fan of - would you recommend an alternative? Thanks!
Sam Turnbull says
Oregano, basil, or poultry seasoning would all work well here 🙂
Rebekah says
Hi Sam! Would it work if I substitute oil for butter or does the butter play an important part for the consistency?
Suzy says
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!
Tiffany says
Best gravy ever!!! Thank you so much. It tastes sooo good I could drink it.
Sam Turnbull says
Haha! Amazing!
JK says
Hi there, do you think it would be possible to use almond flour for this? Thank you!
Rachel Zonshine says
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!
Sam Turnbull says
Haha! Amazing 🙂
Shelia Dowd says
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.
Sam Turnbull says
Wonderful! Thrilled you enjoyed it, and congrats on your new veganism!!
SueS says
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!
Sam Turnbull says
Wonderful!
Adrienne Harding-Jacques says
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
Sam Turnbull says
Hi Adrienne, I used this one. Hope that helps!
Adrienne says
Right on! Thank you!
Cathi says
What is “1 onion” ? Small, large?? 1cup chopped? It would be great if recipes would state the quantity
Thanks
Sam Turnbull says
1 medium sized onion, but a little more or a little less really won't affect the recipe. Enjoy!
Sam Turnbull says
The flour will continue to cook as you simmer the gravy so there will be no flour taste. Hope that helps!
Theresa says
Now which of your cheeses would you use with this gravy to make that Canadian classic, POUTINE???
Sam Turnbull says
Here is my recipe for poutine. You can definitely use this gravy instead 🙂
Lovethescents says
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!
Sam Turnbull says
Haha! Amazing, love that name! Glad you enjoyed 🙂
Arlene Cohen says
Mmmmmmmmm good! Excellent recipe, Sam.
Sam Turnbull says
Thank you Arlene!
Andy says
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.
Sam Turnbull says
Aww you're most welcome, Andy 🙂
Anne says
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
Sam Turnbull says
I haven't but I'm sure it would work 🙂
Lorraine J Hopkins says
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!
Anne says
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
Lorraine Hopkins says
Nice!
VeggieTater says
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.
Sam Turnbull says
Great tips!
Sam Turnbull says
Great tip 🙂
Alison Mann says
I also would like to know if the gravy freezes well please?
Sam Turnbull says
Mushrooms don't freeze well so I don't think it would. You can always prepare it a few days in advance, however. 🙂
Alison says
Thanks Sam!
Erik B says
Since I use the gravy with leftover Sam’s mashed potatoes it lasts plenty long in the fridge!
Alison says
Thank you Erika!
Alison says
Oh, sorry! Erik!
Shellbe Cucuel says
Hello!
Do you think this would freeze well? Super excited to try a bunch of your recipes for Thanksgiving!
Sam Turnbull says
Generally, mushrooms don't freeze well so I would recommend making this one fresh or a couple of days in advance. ENjoy!