This truly is the best mushroom gravy that you’ll want to slather over everything and serve at every holiday meal! This vegan mushroom gravy is easy to make in just 30 minutes and it requires less than 10 ingredients!
You’re going to go crazy for this delicious mushroom gravy! It’s so rich and flavorful 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!
The mushroom gravy is fantastic poured over a plate of creamy garlic grits, mashed potatoes (of course!), brown rice, quinoa, polenta, lentil meatloaf, or with lentil meatballs and noodles. You could also use this mushroom gravy for chicken (I like the Gardein crispy tenders or patties the best) or for vegan biscuits and gravy for a quick comfort food meal.
Forget the instant canned stuff and make sure you PIN this quick easy mushroom gravy recipe now because you’re definitely going to want to make it again for the holidays! Here’s my vegan Thanksgiving dinner menu and vegan Christmas menu if you want to start planning your holiday vegan dishes now!
Ingredients & Tools You’ll Need To Make This Mushroom Sauce
- Vegan Worcestershire Sauce – This is my first choice for vegan Worcestershire sauce and this brand is my #2 choice if I can’t find the first option. Both taste great and are organic and vegan.
- Low-Sodium Tamari – This is what I use to cook with at home because it’s gluten-free, lower in sodium than soy sauce, and it tastes great.
- Low-Sodium Vegetable Broth – This is my favorite vegetable broth because it’s vegan, organic, low-sodium, and it has no added sugar or oil.
- Large Whisk – You’ll need a large whisk to combine the broth with the vegetables.
- Large Saute Pan – This is the large white pan that I’m using to saute in the pictures. I really like it but it’s not as sturdy as my favorite Le Cruset braiser pan (I say this because I already chipped it when I accidentally dropped it in the sink) but it’s a lot cheaper and it gets the job done. I’ve been testing it to saute without oil (with vegetable broth) and it’s been great so I would still recommend it if you’re looking for a good deal!
How to Make Vegan Mushroom Gravy
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 for 10 minutes (Photo 1).
Step #2 – Add Flavor: Add the minced garlic, dried thyme, vegan Worcestershire sauce, and low-sodium tamari to the pan (Photo 2), stir it, and let it cook for 1 minute (Photo 3).
Step #3 – Let it Thicken: Add the flour and stir it for 1 minute (Photo 4). The consistency will be very thick and dry but that’s good because it will help to thicken the mushroom sauce (Photo 5). Add the low-sodium vegetable broth and whisk it together (Photo 6).
Bring the vegan mushroom gravy to a low simmer and then reduce the heat to medium-low and let it cook for 10 minutes. The gravy will continue to thicken as it cooks (Photo 7).
Serve the golden gravy over mashed potatoes and garnish with fresh chives or parsley!
How to Thicken Vegan Gravy?
I use flour to thicken this creamy mushroom gravy but you could also use arrowroot powder, tapioca flour, or cornstarch to thicken it too. Read this article to help you decide which thickener is best for you.
How to Make Vegan Gravy Darker?
Most homemade vegan gravy recipes are very light in color because they don’t contain the dark brown beef broth or beef drippings. This vegan gravy recipe has a rich, dark, color because of the tamari and vegan Worcestershire sauce! Both ingredients give a lot of savory flavor and the perfect color to this vegan brown gravy!
Is This a White Mushroom Gravy?
I’ve made this easy vegan mushroom gravy with all white button mushrooms, all cremini mushrooms (aka baby bellas or baby portabella mushrooms), or sometimes a mix of both if that’s what looks best at the market, and it’s delicious either way.
I prefer the cremini mushrooms if I have a choice because I like the darker color better but you can’t go wrong with either option. You could even use canned mushrooms if that’s what you have on hand.
Is This Gravy Gluten-Free?
No, this plant based mushroom gravy is not gluten-free because it uses all-purpose flour as a thickener. You can make it a gluten free vegan gravy by substituting arrowroot powder (my personal favorite GF option), tapioca flour, or cornstarch.
Can You Freeze The Leftovers?
Yes, you can freeze the leftover savory mushroom gravy for 3-4 months as long as you don’t substitute cornstarch for the flour. Vegetarian cream-based gravy or gravy made with cornstarch does not freeze well because the dairy separates when you reheat it and the cornstarch becomes spongy.
Notes & Substitutions
- Using vegan butter is optional but it really gives the vegan gravy a delicious and rich flavor. If you don’t want to use vegan butter than you can substitute low-sodium vegetable broth or olive oil to saute.
- You can use raw white button mushrooms or cremini (aka baby bellas) mushrooms to make this vegan gravy, both options are delicious.
- You can use yellow, sweet, or red onions. I prefer to use red onions because produce that is naturally purple is also higher in antioxidants. If you don’t want to use a fresh onion, you can substitute 1 tsp of onion powder instead.
- The type of vegetable broth that you use for this mushroom gravy will impact the flavor and color so choose a brand that you’ve used before so you know what it tastes like. This brand of Pacific organic vegan vegetable broth is my all-time favorite because it’s low-sodium and it has no added sugar or oil and it tastes delicious.
- It’s important to use vegan Worcestershire sauce (this is my favorite brand!) and low-sodium tamari because it gives the vegan gravy a rich, brown color and loads of beefy flavor.
- If you omit the tamari, make sure to salt the mushroom gravy. I didn’t add any extra salt to the vegan gravy because there is enough sodium in the tamari for my taste.
- You can make this vegan gravy with arrowroot powder to make it gluten-free. Substitute 1 1/2 tbsp of arrowroot powder for the 3 tbsp of flour in the recipe.
- Store the leftover vegan gravy in an airtight container in the fridge for 3-4 days.
- You can freeze the leftover vegan mushroom gravy in an airtight container for 3-4 months.
- If you’re looking for recipes that you can make 1-2 days before a holiday meal to save time, this vegan mushroom make ahead gravy should definitely be on your menu! Just add a little bit more vegetable broth to the pan when you reheat it and it will be perfect on the big day!
- If you don’t want to make your own vegan gravy from scratch, I recommend either of these pre-made vegan mushroom gravy brands.
More Vegan Mushroom Recipes You’ll Love!
Vegan Mushroom Jackfruit Stroganoff
Hearty White Bean Chili
Easy Gluten-Free Mushroom Quinoa Pizza
Simple Portobello Mushroom Veggie Hummus Wraps