This truly is the best vegan mushroom gravy that you'll want to slather over everything and serve at every holiday meal! This vegan gravy is easy to make in just 30 minutes and it requires only 10 ingredients!
This creamy vegan mushroom gravy is so rich and flavorful and it's loaded with mushrooms! I guarantee that you're going to want to pour it over everything or eat it straight out of the pan like I've been known to do! This recipe is quick and simple to make in just 30 minutes and all the magic happens in one pan.
I make this gravy all year long because my husband is obsessed with it and loves it served over mashed potatoes, but it's also a staple dish on our vegan Thanksgiving dinner menu and vegan Christmas menu. You can make it 2-3 days in advance and have it ready to go for the big day. You could also make it, freeze, and then defrost it in time to serve for your holiday meal. It's so convenient and everyone loves it drizzled over a vegan roast!
- Vegan Worcestershire Sauce - Vegan Worcestershire sauce adds so much flavor and color to the gravy.
- Low-Sodium Tamari - Tamari is used to season and it's also important for color.
- Vegan Butter - I don't cook with vegan butter often because I don't normally cook with any oil, but I make an exception for this recipe because it makes the gravy taste so rich and creamy.
- Low-Sodium Vegetable Broth - You can use any vegetable broth, but this is my favorite one to use because it's vegan, organic, low-sodium, and it has no added sugar or oil.
Step by Step Instructions
Step #1 - Saute the Vegetables: Start by sauteing the diced onion and sliced mushrooms in melted vegan butter in a large pan over medium heat (Photo 1).
Step #2 - Add Flavor: Add the minced garlic, dried thyme, vegan Worcestershire sauce, and low-sodium tamari to the pan and stir to combine (Photos 2 & 3).
Step #3 - Let it Thicken: Add the flour and mix it in (Photo 4). The consistency will be very thick and dry, but that's good because it will help to thicken the gravy (Photo 5). Add the vegetable broth and whisk it together (Photo 6).
Bring the vegan mushroom gravy to a low simmer and then reduce the heat. The gravy will continue to thicken as it cooks (Photo 7). Serve the gravy over mashed potatoes and garnish with fresh chives!
This mushroom gravy is fantastic poured over a plate of creamy garlic grits, mashed potatoes, brown rice, quinoa, polenta, vegan meatloaf, or with lentil meatballs and noodles. You could also serve the gravy over vegan chicken (I like the Gardein crispy tenders or patties the best) or use it for vegan biscuits and gravy.
How Long Does it Last in the Refrigerator?
Store leftover gravy in an airtight container in the fridge and it should stay fresh for 4-5 days.
Can You Freeze It?
Yes, it freezes and defrosts perfectly. Put the gravy in an airtight container in the freezer for up to 3-4 months. When you're ready to eat it, move the container to the fridge to defrost for 24 hours. Then you can reheat the gravy in the microwave or in a pot on the stovetop, stirring occasionally until it's warmed through. If it's too thick, you can 1-2 tbsp of vegetable broth or water to help thin the sauce.
Substitutions & FAQ
- Tamari Substitutions: You can substitute the same amount of soy sauce or use ½ tsp salt.
- Vegan Butter Substitutions: You can substitute low-sodium vegetable broth or extra virgin olive oil for the vegan butter.
- Mushroom Varieties: You can use white button mushrooms, cremini mushrooms, portobello mushrooms, or shiitake mushrooms to make this vegan gravy. Canned mushrooms would work too if that's what you have on hand.
- Gluten-Free: To make this vegan gravy gluten-free, you can substitute 1 ½ tbsp of arrowroot powder for the 3 tbsp of flour in the recipe.
- What else can I use to thicken the gravy? You can also use arrowroot powder, tapioca flour, or cornstarch as a thickener. Read this article to help you decide which thickener is best for you.
- Using vegan butter isn't necessary to make a delicious vegan gravy, but it gives the gravy a silky smooth, buttery texture, and a rich flavor.
- This gravy has a dark, golden color due to the tamari and vegan Worcestershire sauce. Both ingredients add a lot of flavor and color to this brown gravy. If you make substitutions for either of these ingredients, the color of the gravy will definitely be lighter.
- Store the leftover vegan gravy in an airtight container in the fridge for 4-5 days or you can freeze it for several months. It tends to thicken even more when it's stored in the fridge and freezer, so you may need to add 1-2 tbsp of vegetable broth or water to thin the gravy when you reheat it.
Want More Vegan Mushroom Recipes?
Hearty White Bean Jackfruit Stew
Gluten-Free Mushroom Quinoa Pizza
Creamy Vegan Mushroom Gravy
- Large Pan
- 3 tbsp vegan butter (I used Miyoko's vegan butter)
- 1 small red onion diced (about 1 cup)
- 1 lb cremini mushrooms sliced
- 4 medium garlic cloves minced
- ¼ tsp dried thyme
- 1 tbsp vegan worcestershire
- 1 tbsp low-sodium tamari
- 3 tbsp all-purpose flour
- 3 cups low-sodium vegetable broth
- 1 tbsp chives
- Melt the butter in a large saute pan over medium heat.
- Add the sliced mushrooms and diced onions to the pan and saute for 10 minutes. The onions may get a little brown and stick to the pan but just use a wooden spatula and scrape any brown bits off the bottom of the pan.
- Add the minced garlic, ¼ tsp dried thyme, 1 tbsp vegan worcestershire sauce, and 1 tbsp low-sodium tamari to the pan. Stir and let it cook for 1 minute.
- Add 3 tbsp all-purpose flour and stir to coat the mushrooms. Let it cook for 1 minute stirring occasionally. Add 3 cups of low-sodium vegetable broth and stir it all together until you don't see any clumps of flour.
- Bring the gravy to a low simmer (look for small bubbles) and then reduce the heat to medium-low. Let it cook for 10 minutes while the gravy continues to thicken, stirring occasionally. Taste the gravy and add a pinch of salt and black pepper or more to taste.
- Serve the gravy over mashed potatoes, creamy grits, or noodles and garnish with chives.
- Using vegan butter isn't necessary, but it gives the gravy a silky smooth, buttery texture, and a rich flavor.
- This gravy has a dark, golden color due to the tamari and vegan Worcestershire sauce. Both ingredients add a lot of flavor and color to this brown gravy. If you make substitutions for either of these ingredients, the color of the gravy will turn out lighter.
- Store the leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for several months. It tends to thicken even more when it's stored in the fridge and freezer, so you may need to add 1-2 tbsp of vegetable broth or water to thin the gravy when you reheat it.
*This recipe was originally shared on 8/23/19, but I updated it on 8/24/20.
Mushroom gravy is good to eat with chappathi and paratta.
Sounds like a great idea to me! YUM!