Serves 6 to 8

Easy Vegan Mushroom Gravy

This easy mushroom gravy has saved many a Thanksgiving since I’ve been making it. It’s always the first thing to go. Rich, savory, silky, full of umami and tender mushrooms, and it comes together in about 30 minutes with mostly pantry ingredients. Pour it over mashed potatoes, biscuits, chickpea cutlets, or a seitan roast. It goes anywhere gravy belongs, which is to say, everywhere.

What Makes This The Best Mushroom Gravy Recipe

The trick is to build flavor in layers. Sautéed onions, cremini mushrooms, fresh garlic, thyme, sage, a splash of white wine, and a good flavorful broth. Dried spices are all you need sometimes, when you’re cooking with them the correct way, and this is the correct way.

You don’t have to simmer forever, just long enough to cook the flour down and get the gravy silky and thick, about 20 minutes. The flavor is exactly what you think about when you think about gravy. There’s no other way to explain it. Nutritional yeast is optional but it makes the gravy creamier and even more savory.

A lot of the flavor depends on your broth. If you don’t have a chance to make your own, I like “chicken” flavored broths. Better Than Bouillon no-chicken flavor is my go-to. It’s cheaper than boxed broth and tastes better too. Mushroom broth also works great if you want to double down on the mushroom flavor.

About the Mushrooms

Cremini are my go-to. You can use white button, or mix in some shiitakes. Portobello sliced into bite size pieces is nice too. If you want to use your fancy farmer’s market best, morel, oyster, porcini, what have you, that is totally amazing, but it will be expensive. In this economy, maybe just try half cremini, half fancy. It’ll still be baller.

Make It A Gluten-Free Mushroom Gravy

Use about 3 tablespoons of cornstarch instead of the flour. Mix it into the broth the same way. If you need to thicken further, don’t add cornstarch right to the gravy. Mix it with equal parts water first, then stream it into the hot gravy stirring constantly.

This easy vegan mushroom gravy keeps beautifully in the fridge for days and freezes well, so don’t be afraid to make it ahead. It’ll thicken as it sits, just stir in a splash of broth when you reheat. Don’t hesitate to feed it to the non-vegans at the table either. They will not know and they will not care. The only thing they will do is devour it.

A panful of easy vegan mushroom gravy
Easy vegan mushroom gravy over mashed potatoes

Photos by Hannah Kaminsky

EASY VEGAN MUSHROOM GRAVY FAQ

My gravy is too thin. What happened? Make sure you’re stirring often during those 20 minutes. If it’s still thin, let it cook a bit longer. It thickens as it cools too, so it may be just right by the time you serve it.

My gravy is too thick. How do I fix it? Stir in a splash of broth or water until you get the consistency you want.

Can I make this ahead of time? Yes, of course. Store it in the fridge for up to 5 days and freeze for up to a couple of months. Thaw in the fridge overnight and reheat on the stove, stirring in a little broth to loosen it up.

How did I end up here? Searching “vegan mushroom gravy,” “easy mushroom gravy,” or “the best mushroom gravy recipe.” You’re in the right place. Bookmark this. You’re done looking.

Still Looking For Other Vegan Gravies? It’s Ok, We Got You:

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rich and more mushroomy than you can imagine, from the Swedish Tofu Balls post
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Vegan Swedish Tofu Meatballs
White Bean Gravy
creamy and hearty, a thick satisfying gravy made with yummy beans blended smooth
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Vegan mashed potatoes and white bean gravy
Easy vegan mushroom gravy recipe ready in 30 minutes

Easy Mushroom Gravy

Isa Chandra
Easy mushroom gravy with cremini mushrooms, white wine, and herbs. Rich, savory, and ready in 30 minutes. The only vegan gravy recipe you need.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Course Sauce
Cuisine French
Servings 8 servings

Ingredients
  

  • 4 cups vegetable broth
  • 1/2 cup all purpose flour
  • 1 medium yellow onion diced small
  • 2 tablespoons olive oil
  • 16 oz cremini mushrooms thinly sliced and chopped
  • 4 cloves garlic minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoons salt
  • Several dashes fresh black pepper
  • 1/2 cup dry white wine (chardonnay is great)
  • 2 tablespoons nutritional yeast

Instructions
 

  • In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.
  • Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes with a pinch of salt, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.
  • Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.
  • Taste for salt and pepper and serve.
Keyword Gravy
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