When I first tried making vegan mushroom gravy, I wasn’t sure what to expect. But let me tell you, I was hooked when that rich, savoury aroma filled my kitchen. This gravy quickly became a staple in my household—a go-to for holidays, cosy family dinners, or even when I just want to elevate a simple meal. Trust me, once you make this, you’ll never return to store-bought gravy again.
Why You’ll Love This Vegan Mushroom Gravy
Rich and Savory Flavor
I’m all about flavour, and this gravy delivers in spades. Every spoonful is packed with delicious umami goodness thanks to fresh mushrooms, garlic, onion, and a medley of herbs. The flavour makes you want to lick the plate clean—and I’ve done it more times than I care to admit!
Dairy-Free and Plant-Based
If you’re like me, you’re always on the lookout for recipes that are both delicious and fit into your plant-based lifestyle. This gravy checks all the boxes. It’s creamy and indulgent without a drop of dairy—perfect for everyone at the table.
Quick and Easy to Make
Life can get hectic, but that doesn’t mean you must compromise on flavour. You can whip up this mouthwatering gravy with just a handful of ingredients in about 30 minutes. It’s perfect when you want something comforting but don’t want to spend hours in the kitchen.
Versatile
I’ve used this gravy on everything—mashed potatoes, roasted veggies, vegan loaf, you name it. It’s like a magic sauce that makes everything taste better.
Ingredients for Vegan Mushroom Gravy
Here’s what you’ll need to make this fantastic gravy. These are probably things you already have in your pantry and fridge, which makes it even better.
- Mushrooms: My favourite combo is cremini and shiitake, but use what you love or have on hand.
- Vegan Butter or Oil: This base makes everything taste luxurious.
- Plant-Based Milk: Almond, oat, or soy milk all work perfectly! Usually, I go with oat milk for its creamy texture.
- Onion and Garlic: These aromatics are essential for that deep, savoury flavour.
- Flour or Cornstarch: To thicken things up.
- Soy Sauce or Tamari: This adds a wonderful umami kick. Tamari is great if you’re gluten-free.
- Nutritional Yeast: A little goes a long way in adding a cheesy undertone.
- Seasonings: Black pepper, thyme, rosemary, and a pinch of smoked paprika—trust me, the paprika makes all the difference.
Step-by-Step Guide to Making Vegan Mushroom Gravy
1. Prepare the Mushrooms
Here’s a little tip: don’t rinse your mushrooms under water. Simply wipe them with a damp cloth to clean them up. This keeps them from getting soggy. Then, chop them up nice and small, so they cook evenly.
2. Sauté the Base
In a large skillet, melt your vegan butter over medium heat. Toss in the onions and garlic and let them cook until they’re soft and your kitchen smells amazing. Then, add the mushrooms. They’ll release their juices and shrink down. It’s so satisfying to watch this part!
3. Thicken the Gravy
Now for the fun part: sprinkle in your flour or cornstarch and stir, stir, stir. Once it’s all mixed in, slowly pour in your plant-based milk while whisking. This step makes the gravy silky smooth.
4. Simmer and Season
Lower the heat and add the soy sauce, nutritional yeast, and seasonings. Let it simmer for about 5-7 minutes. This is when the magic happens—the flavours meld together, and the gravy becomes irresistible. Taste it and tweak the seasoning until it’s just right for you.
5. Blend (Optional)
If you like your gravy super smooth, an immersion blender is your best friend. I like leaving some mushroom pieces for texture, but you do.
Tips for Perfect Vegan Mushroom Gravy
Choose the Right Mushrooms
I’ve tried this with different mushrooms, and while they all work, a mix of cremini and shiitake gives the best depth of flavour.
Use a Whisk
I can’t stress this enough: whisking is key to a lump-free gravy. This little step can make a huge impact!
Adjust Consistency
Sometimes, I like a thinner gravy, especially for pouring over rice, and other times, I want it thick for mashed potatoes. Just add more milk or broth to adjust.
Enhance the Flavor
A splash of balsamic vinegar or a pinch of smoked paprika can take this gravy to the next level. I discovered this trick by accident, and now it’s a must.
Serving Suggestions for Vegan Mushroom Gravy
Classic Pairing
Mashed potatoes and this gravy? Absolute heaven. It’s a combo that never fails.
For Roasted Vegetables
Drizzle it over roasted carrots, parsnips, or Brussels sprouts. It’s like giving veggies a big flavour hug.
Holiday Favorite
This gravy is a game-changer for Thanksgiving or Christmas. It’s always the highlight of my holiday table!
Everyday Comfort
Sometimes, I make this just by pouring over rice or vegan biscuits. It’s my go-to comfort food when I need a little pick-me-up.
FAQ Section About Vegan Mushroom Gravy
Can I freeze vegan mushroom gravy?
Absolutely! I freeze mine in small containers to grab just what I need. When reheating, add some plant-based milk to bring it back to life.
What type of mushrooms work best for this gravy?
Cremini mushrooms are my favourite, but mixing in shiitake or even button mushrooms works great, too.
How do I make this recipe gluten-free?
Swap the flour for cornstarch or a gluten-free all-purpose flour. Easy peasy!
What’s the best way to reheat vegan mushroom gravy?
Reheat it on the stovetop over low heat. Add a splash of plant-based milk if it’s too thick, and whisk until smooth.
Conclusion Vegan Mushroom Gravy
There you have it—my absolute favourite vegan mushroom gravy recipe. It’s simple, quick, and so incredibly flavorful. Whether you’re making it for a special occasion or just because I know you’ll love it as much as I do.
Vegan Mushroom Gravy
Ingredients
- 2 tablespoons vegan butter or olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 2 cups mushrooms cremini or button, finely chopped
- 2 tablespoons all-purpose flour or cornstarch for gluten-free
- 2 cups unsweetened plant-based milk almond, oat, or soy
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon smoked paprika optional
- Salt and black pepper to taste
Instructions
- Heat a large skillet over medium heat and melt the vegan butter.
- Add the onion and garlic to the pan and cook for about 5 minutes, stirring occasionally, until they’re soft and smell amazing.
- Add the chopped mushrooms to the skillet. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release moisture and shrink in size.
- Sprinkle the flour evenly over the mushrooms and stir well to form a thick paste.
- Gradually pour in the plant-based milk, whisking continuously to avoid lumps.
- Let it cook for 2-3 minutes, stirring until the mixture thickens.
- Stir in the soy sauce, nutritional yeast, thyme, rosemary, smoked paprika (optional), and a pinch of salt and pepper.
- Reduce the heat and let the gravy simmer for 5-7 minutes, stirring occasionally.
- Add a splash of plant-based milk or vegetable broth if the gravy is too thick.
- Taste and adjust the seasoning to your liking.
- Pour the gravy over mashed potatoes, roasted veggies, or your favourite vegan dishes.
- Enjoy!
Notes
- Make it Gluten-Free: Use cornstarch instead of flour and ensure soy sauce is gluten-free.
- Storage: Store it in an airtight container in the fridge, which will stay fresh for up to 5 days. Reheat gently on the stovetop, adding a splash of plant-based milk if needed.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Customization: Add a splash of balsamic vinegar for tanginess or extra smoked paprika for a deeper flavour.