Vegan Mushroom Gravy

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When it comes to gravy, it doesn’t hurt having a couple different ones to serve during the holidays. Using the turkey drippings, it’s easy to make a delicious gravy. But if you’re looking for something vegan for the non-meat eaters, or just something lighter you need to try my vegan mushroom gravy!

I first started making this mushroom gravy as a way to use up leftover sautéed mushrooms. The beauty of this vegan mushroom gravy is you don’t need any turkey drippings, which means you can make it ahead of time! Also, it’s dairy-free and it takes about 10 minutes to make, so it’s an ideas fuss-free gravy recipe for Thanksgiving.

Ingredients

• Mushrooms: You can use any kind of fresh mushrooms for this recipe, or a mix of different ones. Mince them finely before cooking.
• Onion: Minced onion adds a great flavor to this gravy. You could also add in some garlic if you like.
• Oil: For cooking. We like to use olive oil, but vegetable or canola would work well too.
• Herbs: I like to use fresh thyme to add flavor to this mushroom gravy. You can use other herbs like rosemary or sage too.
• Broth: Use vegetable broth or chicken broth if not meat-free.
• Soy sauce: This adds a nice umami flavor to the savory gravy. If gluten-free, you can use tamari sauce.
• Flour: To thicken the gravy. Use all-purpose or a gluten-free flour.

RECIPE VIDEO TUTORIAL

How do you make vegan mushroom gravy

• Saute the mushrooms and onions in the oil to caramelize them. It should take about 5 minutes.

• Add the vegetable broth and soy sauce along with some fresh herbs. At this point, the mixture will look quite separated, kinda like soup.
• Reduce the heat and slowly start adding flour. I only used two tablespoons of flour, which gave it the perfect consistency. I recommend adding a little at a time until you’re happy with the consistency. Keep in mind that the gravy will thicken as it settles.

• After simmering for a few minutes, this was the final product. The vegan mushroom gravy has a decadent rich color from the soy sauce, and a noticeable shimmer from the olive oil. At this point, you can taste it and season with salt and pepper.

Tips for making this vegan mushroom gravy

1. Chop the mushrooms and onions very finely. It’s tedious but so worth it. This will help them cook faster and ensure that they dissolve nicely into the broth when cooked. No one wants large chunks of onions in their gravy. Well at least my kids don’t haha!
2. If you prefer a smooth gravy without any onions or mushrooms chunk (even finely minced ones), try using a hand immersion blender to blend the gravy. I use the Cuisinart Smart Stick. It’s quick and easy and will give you a smooth and silky consistency.
3. Take the time to caramelize the onions and mushrooms before adding the broth and soy sauce. It’s important to do this sequentially, and not just throw everything together in the saucepan. This ensures that the vegetables release their flavors fully.
4. Carefully add the flour. Remember that the gravy will get thicker as it sits. Be patient in stirring in the flour a little at a time to ensure you get the best consistency
5. If the gravy does get too thick, you can add some vegetable broth to thin it out.

Frequently Asked Questions

This mushroom gravy is a hearty, rich and flavorful vegan gravy that is perfect for the big Thanksgiving meal or can be used for topping your weeknight chicken, steak, potatoes or biscuits. I’m just an all-around fan of this magic sauce they call gravy baby!

More recipes with mushrooms:

• Vegetarian Stuffed Mushrooms
• Sautéed Mushrooms
• Portobello Mushroom Pizzas
• Mushroom Avocado Toast

If you make this healthy-ish feelgood Vegan Mushroom Gravy recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

Vegan Mushroom Gravy

Try this easy delicious Vegan Mushroom Gravy for Thanksgiving – made w/ caramelized mushrooms & onions and flavored with vegetable broth, soy sauce & thyme

4.9 from 13 votes

Author Yumna Jawad

Servings 10

Course Side Dish

Calories 62

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Equipment

Knife Block Set

Non Slip Cutting Board

5 Piece Cookware Set

Ingredients

  

1x2x3x

• ▢ 1 cup mushrooms of choice minced
• ▢ 1/2 small yellow onion minced
• ▢ 1/4 cup olive oil
• ▢ 1 tablespoon fresh thyme
• ▢ 2 cups vegetable broth
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons flour

Instructions

• In a medium skillet, heat the olive oil and add onions and mushroom. Sauté until the onions and mushrooms begin to caramelize, about 5 minutes.
• Reduce heat to medium-low, then add the fresh thyme, vegetable broth and soy sauce.
• Slowly add flour, stirring frequently to ensure no clumps form.
• Bring the mixture to a simmer, then reduce the heat to low and allow to cook for a few more minutes, stirring regularly, until the gravy thickens.
• Remove it from the heat and serve.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.

Make Ahead Tips: You can make the gravy up to five days ahead and store it in the fridge. Reheat just before serving. If the gravy thickens too much, you can add vegetable broth to thin it out.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• You can use chicken broth or beef broth instead of vegetable broth (although it won’t be vegan anymore)
• You can substitute cornstarch, arrowroot starch, potato starch or tapioca  for flour. Use half as much cornstarch as you would flour. Since the recipe calls for 2 tablespoons of flour, you would use only 1 tablespoon of cornstarch, for example

Equipment: If you prefer a smooth gravy without any onions or mushrooms chunk, I highly recommend using the Cuisinart Smart Stick hand immersion blender. It’s quick and easy and will give you the perfect consistency.

Nutrition

Serving: 1serving, Calories: 62kcal, Carbohydrates: 3g, Fat: 5g, Sodium: 390mg, Potassium: 51mg, Vitamin A: 135IU, Vitamin C: 1.6mg, Calcium: 4mg, Iron: 0.3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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