VEGAN MUSHROOM GRAVY
Vegan Mushroom Gravy – With only 5 ingredients, not including salt & pepper, this easy mushroom gravy recipe is rich and creamy. It’s dairy free, can be gluten free, and pretty much the best mushroom gravy ever!
For the love of mushrooms, this easy vegan mushroom gravy made from scratch is AMAZING, and a perfect match for these pillowy soft Mashed Potatoes you have hopefully whipped up and still have leftovers. :) Together it’s comfort food at its finest!
So without further ado, let’s get to it!
Vegan Mushroom Gravy Ingredients
- Mushrooms: Use 1 lb. white or baby bellas. Purchasing them pre-sliced will save you some time!
- Olive oil, or your favorite neutral flavored oil, you can use non-dairy butter or margarine.
- Flour, use any light flour or gluten free blend.
- Mushroom or vegetable broth, be sure to purchase a quality brand with good flavor. I used mushroom broth here which made the broth a deep brown, if using vegetable broth your results may be lighter.
- Thyme, this is optional but will add another layer of flavor.
- Salt & freshly ground pepper will finish it off!
With so few ingredients, be sure to use the highest quality ingredients you can!
How To Make Mushroom Gravy
Put the pan on the stove, add some oil and turn the heat to medium.
Add the mushrooms, saute for about about 15 minutes, until most of the mushroom juices have been evaporated (photo above is what they’ll look like).
Add the flour and cook another few minutes until flour is absorbed.
As shown above, flour is completely absorbed (not super appetizing looking but hang in there we’re not done yet!). Add 1 cup broth and stir continuously until thickened and no flour lumps are visible, about 5 minutes.
Slowly add the remaining liquids and continue to cook over medium-low at a gentle simmer, stirring frequently, until gravy thickens, about 15 – 20 minutes. Gravy will thicken upon standing.
And there you have it, the best vegan mushroom gravy made 100% from scratch with love.
Can I freeze mushroom gravy?
You sure can! Let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.
What to do with mushroom gravy?
Pair this mushroom gravy with mashed potatoes, rice, lentil loaves, roasted red potatoes and vegan biscuits. It’s a perfect gravy for all types of meals, from casual to festive holiday get togethers. For variation, try this delicious Country Gravy!
If you try this vegan mushroom gravy recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGAN MUSHROOM GRAVY
Creamy and rich in flavor, this easy vegan mushroom gravy is made with minimal ingredients and pairs perfectly with mashed potatoes, biscuits and lentil loaves. Recipe adapted from Chef John’s.
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
- Yield: Makes 4 cups 1x
- Category: Side
- Cuisine: Vegan
Ingredients
- 1/4 cup olive oil or non-dairy butter
- 1 (16 ounce) package sliced mushrooms (white or baby bellas)
- 1/4 cup all-purpose flour, or as needed
- 1 quart (4 cups) mushroom or vegetable broth
- mineral salt & fresh ground black pepper, to taste
- 1/2 teaspoons fresh thyme leaves, or to taste (optional)
Instructions
Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
Add flour, continue cooking and stirring for about 3 – 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
Makes about 4 cups.
Store leftovers in the refrigerator for up to 5 – 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.
NOTES:
If you find the gravy isn’t thickening up, mix 1 tablespoon oil with 1 heaping tablespoon flour, mix well until completely blended, add to simmering broth, stirring until dissolved, continue cooking until thickened.
I used mushroom gravy when making this recipe which gave it a rich brown color, if using vegetable broth your gravy may be lighter in color.
Make this gluten free by using gluten free flour.
This recipe is absolutely delicious!! My vegan husband requests a special portion for the holidays because everyone else in the family tries to eat his special vegan gravy instead of the normal gravy. It’s the best gravy at the buffet!!
This is the best vegan mushroom gravy I have ever made. The recipe is a keeper. Thank you!!!
Delicious Vegan recipe. I printed it and will use it in the future. Both Vegans, my husband and I loved it, he even took seconds (atypical!).
Usually I do not leave comments on blogs but I think I will start because as a “transitioning” vegan it’s difficult finding hearty meals. This recipe was AMAZING!!! My boyfriend who is full vegan LOVED it with mashed potatoes. I printed and saved a copy for every time I make gravy! Thank you for sharing this!!! And thank you for sharing PICTURES to help me measure if I was following directions correctly!
Awesome!
Easy and delicious. I made it for vegan shepherd’s pie. Thanks!
For some reason I thought delish gravy was complicated. This is so easy and soooooo good! Is now my go-to.
This will be my go-to gravy forever. I served it with vegan burgers and potato cakes, and it was simply perfect. The recipe makes enough for me to have with baked red potatoes tomorrow. Thank you for sharing this excellent recipe.
Best gravy vegan or not. I make it every year and the meat eaters like it better than their turkey gravy. Here is a tip, heat the stock in the microwave so that itis hot as you slowly poor into the mushroom flour mixture, use a wisk and never stop wisking. Tada no lumps.
Wowzer!!! This was the bomb diggity! I did add onions/garlic/miso to the mix, but man, oh man, this was great!!! Super simple!