This truly is the best mushroom gravy that you'll want to slather over everything and serve at every holiday meal! This vegan gravy is easy to make in 30 minutes and it requires less than 10 ingredients.
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.