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.
Servings: 12 (Makes about 6 cups)
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.
Notes
Gluten-Free Option: Substitute the all-purpose flour with an equal amount of gluten-free all-purpose flour blend. Make sure your broth is gluten-free as well.
For the Best Flavor: I recommend vegan beef-style broth or mushroom broth for the richest, most savoury gravy. Vegetable broth works too, but the flavour and colour may be lighter. Adjust the salt to taste depending on the broth you use.
Smooth Gravy: I love this gravy chunky, but if you prefer a smooth gravy, blend it using an immersion blender or carefully transfer it to a standing blender. Blending will make the gravy thicker, so add a splash of broth as needed to thin.
Make Ahead: Allow the gravy to cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or water if needed to thin.
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
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