Creamy, thick, and rich, this vegan mushroom gravy is delicious on mashed potatoes, biscuits, vegan meatloaf, and so much more! A delicious side dish packed with umami flavor, it uses simple ingredients and is ready in less than 30 minutes. Oil-free, nut-free, gluten-free, and low in fat.
Gravy, gravy, gravy. Who doesn’t love gravy? It’s amazing and has a way of bringing flavor and comfort to an otherwise bland food situation. And, when I need flavor and comfort my go-to gravy recipe is this vegan mushroom gravy.
Yes, it’s perfect on top of these fluffy and creamy mashed potatoes. But, try dumping it on top of these oven-roasted potatoes with some of my vegan mozzarella cheese to make yourself some healthy and amazing vegan poutine.
So, why is this my favorite gravy recipe you ask? Two words: easy and delicious. This gravy comes together in less than 30 minutes and requires no special ingredients or seasonings you have to order from a cave in Albania. But, don’t let its simplicity fool you. It’s rich, creamy, and full of so much freaking flavor.
If you’re not a mushroom fan, trust me, you will be once you make this recipe. Alright, no more talking, let’s make some vegan mushroom gravy!
Why You Will Love This Vegan Mushroom Gravy Recipe
- Creamy, rich, and thick
- Filled with a savory umami flavor
- A great holiday side dish
- Low in fat and healthy because there’s no oil or vegan butter
- Uses wholesome simple ingredients and it’s super affordable
- It’s ready in less than 30 minutes
Ingredients for Vegan Mushroom Gravy
- Mushrooms: I prefer portobello but cremini mushrooms and white button mushrooms are great as well.
- Vegetable Broth: Use a good low-sodium brand so you’ll get good flavor, however, you could also sub water if you need to.
- Flour: Cornstarch is used for thickening the gravy and is great if you’re wanting to make this gravy gluten-free.
- Nutritional Yeast: This is great for adding a depth of flavor and protein while working as a thickener for the gravy as well.
- Garlic: A unique, pungent flavor that borders on spicy if it’s raw but nutty when cooked. It pairs perfectly with any dish that has onions.
- Herbs: Chopped rosemary and thyme add amazing flavor and are perfect for seasoning gravy. You can use dried or fresh herbs just be sure to cut the amount in half when using dried spices.
- Umami: Low-sodium soy sauce or tamari provide the umami essence to the mushroom gravy. If making this gluten-free use the tamari.
- Optional: It may not be necessary but sprinkle in a pinch of salt if needed.
How To Make Vegan Mushroom Gravy
- Place a large skillet on the stove over medium heat and cook the onions for 2-3 minutes or until translucent. Be sure and wait until the pan is completely heated. If needed, add ¼ cup of broth to the pan to prevent the onion from sticking and burning.
- Then, add the mushrooms and let them cook for about 8-10 minutes or until they release their liquid and become tender. Stir in the garlic, rosemary, and thyme, and continue to cook for 1 minute until fragrant and aromatic.
- Pour in the red wine vinegar and cook for 1 more minute while stirring constantly. Stir in the remaining 2 cups of broth and bring the mixture to a simmer.
- Grab a small bowl or measuring cup and add the tamari, nutritional yeast, and cornstarch then stir until it forms a thick paste. Then, add the mixture to the skillet and whisk until the paste dissolves.
- Bring everything to a boil and cook for 1 minute while continuing to stir. Reduce the heat to medium-low or to a light simmer and cook the gravy for 15-20 minutes. Do a final taste test and if you absolutely have to season with just a pinch of salt and pepper.
- Serve the gravy hot over your favorite recipes.
That’s it! The best vegan mushroom gravy made by your own two hands and completely from scratch. Please, stand and take a bow – you’ve earned it.
Can you freeze vegan mushroom gravy?
Yes, you can! Once the gravy cools to room temperature transfer it to an airtight container and store it in the freezer for up to 2 months. When you’re ready to partake of its goodness simply let it thaw in the refrigerator and reheat it in a saucepan, and stir or whisk it to remix everything.
How do I serve vegan mushroom gravy?
Serve this mushroom gravy over mashed potatoes, rice, vegan meatloaf, crunchy baked cajun fries, and these delicious vegan biscuits. This gravy is perfect for family meals, dinner parties, or holiday get-togethers. If you’re looking for other options, try this Brown Gravy or Easy Vegan Gravy!
Try these other delicious recipes…
If you try this vegan mushroom gravy recipe or have any questions, I'd love to hear from you! Leave a comment, rate it down below, and don't forget to tag a photo #shaneandsimple on Instagram.
Vegan Mushroom Gravy
Creamy, thick, and rich, this vegan mushroom gravy is delicious on mashed potatoes and much more! Simple ingredients, oil-free, and ready in 20 minutes.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Dressings & Sauces
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 ¼ cups low-sodium vegetable broth, divided
- 1 medium white or yellow onion, chopped
- 4 cloves garlic, finely chopped
- 8 ounces of chopped portobello mushrooms
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- ¼ cup of red wine vinegar
- 2 tablespoons tamari (low-sodium soy sauce if not GF)
- 2 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- ¼ teaspoon ground black pepper
- Salt to taste if needed
Instructions
- Preheat a large skillet or saucepan over medium heat and cook the onions for 2-3 minutes or until translucent.
- Add ¼ cup of the broth to the pan to prevent the onion from sticking and burning if necessary. Then, add the mushrooms and cook for 8-10 minutes or until they release their liquid and become tender.
- Stir in the garlic, rosemary, and thyme, and continue to cook for 1 minute until fragrant and aromatic.
- Pour in the red wine vinegar and cook for 1 more minute while stirring constantly.
- Stir in the remaining 2 cups of broth and bring the mixture to a simmer.
- In a small bowl or measuring cup, whisk together tamari, nutritional yeast, and cornstarch until it forms a thick paste. Add the mixture to the skillet and whisk continually until the paste dissolves.
- Bring the mixture to a boil and cook for 1 minute, reduce the heat to medium-low, and cook for 20 minutes, stirring occasionally. The gravy will thicken as it cooks and then as it sits. Give it a final taste and season with a pinch of salt and pepper if necessary.
- Serve the gravy hot over mashed potatoes, rice, vegan meatloaf, or your other favorite recipes.
Notes
- Once the gravy cools to room temperature transfer it to an airtight container and store it in the freezer for up to 2 months. When you’re ready to partake of its goodness simply let it thaw in the refrigerator and reheat it in a saucepan, and stir or whisk it to remix everything.
- Serve this mushroom gravy over mashed potatoes, rice, vegan meatloaf, crunchy baked cajun fries, and these delicious vegan biscuits. This gravy is perfect for family meals, dinner parties, or holiday get-togethers. If you’re looking for other options, try this Brown Gravy or Easy Vegan Gravy!
Nutrition
- Serving Size: ¼ cup
- Calories: 29
- Sugar: 1.4 g
- Sodium: 100.3 mg
- Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Delicious addition to our Thanksgiving meal. Next time I’ll use about half of the recommended red wine vinegar. Beyond that – this is perfect!
We usually love your recipes but unfortunately this is the first one that didn’t work out for us. Despite reducing in half the quantity of red wine vinegar the recipe calls for, it still ended up with a significant and (undesirable) vinegar taste for us.
Yeah! no flour. Going to make it for Thanksgiving Dinner!
This is so good! The only change I made was subbing the tamari with braggs amino acids. Even my not V husband loved it.
Can I use different type of mushroom like white button?
Absolutely!
Absolutely delicious! Thank you
One other quick comment- in the ingredients you call for soy sauce, but in the instructions, it says tamari. With the soy sauce it won’t be gluten-free so should probably change that to tamari since your description says GF! 🙂
Thank you;)
I love this! I live in a village in Nepal, and this was simple enough to make with the ingredients I have here on hand. I used miso broth instead of veggie broth (I have miso on hand), and I will use 2 T of vinegar instead of 1/4 cup (was a bit too tangy for my taste) but other than that, it was delicious! It will be very good over both potatoes and rice.
Just what I was looking for, a great tasting vegan gravy, Thanks you made my day.
Awww, thank you! I hope you enjoy it.
Creamy, thick, and rich, this vegan mushroom gravy is delicious on mashed potatoes, biscuits, vegan meatloaf, and so much more! A delicious side dish packed with umami flavor, it uses simple ingredients and is ready in less than 30 minutes. Oil-free, nut-free, gluten-free, and low in fat.