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Vegan Mushroom Gravy

Vegan Mushroom Gravy

James
Learn how to make the best vegan mushroom gravy. Rich, savory, and easy to prepare, perfect for mashed potatoes and more!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course sauce
Cuisine Comfort Food
Servings 6
Calories 90 kcal

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.
Keyword Vegan Mushroom Gravy