This one-pot easy vegan mushroom gravy is creamy, savory and rich in umami, yet simple to make. It’s perfect for a midweek dinner, poured over a bowl of creamy vegan mashed potatoes, or used to elevate a holiday spread for Thanksgiving or Christmas.
Why You’ll Love This Easy Vegan Mushroom Gravy Recipe
This rich mushroom gravy, built on roasted mushrooms and simple aromatics, brings deep savory flavor to any meal. It uses only nine affordable ingredients and takes about 40 minutes to make. Whether you’re serving a vegan roast or a generous helping of mashed potatoes, this mushroom-onion gravy is worth the effort.
The recipe is flexible: use fresh or dried mushrooms, make it gluten-free or oil-free with small adjustments, and add extra seasonings to suit your taste. It’s also more flavorful and economical than many store-bought vegan gravies. Leftovers store and reheat well, making this gravy a convenient make-ahead option for busy holiday days.
If you prefer a simpler option, consider also making a basic easy vegan gravy to offer choices at the table.
The Ingredients
This easy vegan mushroom gravy requires just nine common ingredients:
Add-ins & Recipe Variations
The base recipe is budget-friendly and delicious, but you can easily customize it:
- Fresh herbs: Thyme, rosemary or sage (use one or a blend) add aromatic depth.
- Soy sauce or tamari: Adds color, saltiness and extra umami — use tamari for gluten-free gravy.
- Spice: A pinch of red pepper flakes will add subtle heat if desired.
- Nutritional yeast: Adds a nutty, “cheesy” note when added to taste.
- Miso: A teaspoon of white (shiro) miso boosts umami without overpowering the dish.
- Kitchen bouquet or coffee: A small amount of kitchen bouquet deepens the color; instant coffee can be used sparingly as an alternative to enrich color and flavor.
How to Make Vegan Mushroom Gravy
Scroll to the recipe card for exact ingredient quantities and full instructions. The method is straightforward and forgiving.
Step 1: Chop the aromatics. Peel and dice the onion, finely chop cleaned mushrooms (wipe with a damp towel rather than rinsing), and mince the garlic.
Step 2: Heat the oil in a medium-large skillet or saucepan over medium heat. Add the onion, mushrooms, garlic, bay leaves and oregano. Sauté for 2–3 minutes until the onion is translucent and tender, then remove the bay leaves.
Step 3: Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes until the flour turns a light golden color. Gradually add the vegetable broth while stirring, then bring the mixture to a gentle simmer. Season with ground pepper to taste.
Step 4: Whisk gently and simmer the gravy until it reaches your preferred thickness, about 15–20 minutes. If it becomes too thick, thin with a splash of vegetable broth or water.
FAQs
Yes. Rehydrate dried mushrooms in warm vegetable broth to capture extra mushroom flavor in the liquid. Dried mushrooms yield a richer, more concentrated gravy.
Yes. Replace the roux-based thickening with a cornstarch slurry and sauté the onion in a few tablespoons of broth or water instead of oil.
Cook it a bit longer to reduce, or whisk in a slurry of flour (or cornstarch) and water, then simmer until thickened. Add the slurry gradually to avoid lumps.
Yes. Use a gluten-free flour blend for the roux or use cornstarch as the thickener. Check add-ins like soy sauce or miso for gluten-free labeling or use suitable substitutes.
A general guideline is 2 tablespoons of flour per 1 cup of liquid, but adjust to reach your desired consistency.
Button mushrooms are affordable and widely available. Cremini (baby Bella) and portobello add a meatier texture. Porcini or shiitake work well for a more intense flavor.
Recipe Tips
- Cornstarch method: Mix cornstarch with a few tablespoons of cold water to form a lump-free slurry, then whisk it into the simmering gravy and cook until thickened — this only takes minutes.
- Caramelize mushrooms: For deeper flavor, pan-fry mushrooms without oil until they release liquid and begin to brown, 10–15 minutes, before continuing with the recipe.
- Adjust texture: If you prefer a smooth gravy, blend with an immersion or countertop blender. Add a little extra stock if needed to loosen it.
- Color variation: The final color depends on the broth and mushroom types used.
- Save time: Pre-chopped mushrooms can speed prep, but they cost more than whole mushrooms.
- Thinner gravy: Use slightly less flour or whisk in a few tablespoons of water or broth to thin the finished gravy.
Serving Suggestions
This mushroom gravy pairs well with many savory dishes. Here are favorite serving ideas:
- Holiday: Add to your Thanksgiving or Christmas plate for a flavorful vegan gravy option.
- Roast: Serve with a plant-based roast and classic sides like stuffing and roasted Brussels sprouts.
- Potatoes: Perfect over mashed potatoes, roasted potatoes, baked potatoes or fries for a vegan take on poutine.
- Biscuits: Use as a replacement for the traditional sausage gravy over biscuits, or try with sweet potato or butternut squash biscuits.
- Other mains: Spoon over vegan sausages, lentil meatballs or a lentil loaf.
- Savory pies: Complement pot pies or a shepherd’s pie with a generous ladle of gravy.
Storage Instructions
Fridge: Store leftovers in an airtight container in the refrigerator for 4–5 days.
Freeze: Freeze for up to two months in a sealed container or freezer bag.
Reheat: Reheat on the stovetop or in the microwave, thinning with a splash of vegetable broth or water if the gravy thickens as it cools.
More Delicious Vegan Sauces
Vegan Dinners
Vegan Mole Sauce
Vegan Dinners
Creamy Vegan Garlic Sauce
Vegan Dinners
Dairy Free Alfredo Sauce with Kale and Peas
Vegan Breakfasts
Easy Vegan Hollandaise Sauce
If you tried this vegan mushroom gravy or any other recipe here, please leave a star rating and share your notes in the comments. Thank you!
Easy Vegan Mushroom Gravy
Ingredients
- 3 ½ tablespoons vegetable oil
- ½ cup yellow onion diced
- ¾ cup button mushrooms finely chopped
- 2 garlic cloves minced
- 2 bay leaves
- ½ teaspoon dried oregano
- 3 ½ tablespoons all-purpose flour
- 2 cups rich vegetable broth
- ground pepper to taste
Instructions
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Heat the oil in a saucepan over medium heat. Add the diced onion, chopped mushrooms, minced garlic, bay leaves and oregano. Sauté 2–3 minutes until the onions are translucent and tender. Remove and discard the bay leaves.
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Stir in the flour to form a paste and cook, stirring constantly, for 1–2 minutes until lightly golden.
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Slowly add the vegetable broth while stirring, then bring to a gentle simmer. Season with ground pepper to taste.
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Whisk occasionally and simmer until the gravy thickens, about 15–20 minutes. If it becomes too thick, stir in 1–2 tablespoons of water or broth to reach your preferred consistency. Serve warm.
Notes
- Cornstarch option: Make a slurry of cornstarch and cold water, then whisk into the simmering gravy and cook until thickened.
- Caramelize mushrooms: Pan-fry mushrooms without oil until they brown for extra depth, then continue with the recipe.
- Smooth gravy: Blend with an immersion blender for a silky texture; add stock if needed to adjust thickness.