Vegan Mushroom Gravy
Vegan Mushroom Gravy is an easy from scratch homemade brown gravy recipe made with mushrooms, onion, and garlic. Make it ahead of time to reduce stress for Thanksgiving, Christmas, and Easter.
I love mushrooms.
I always have a pack in my fridge, usually white button. I add them to soups, sauces, sausage mushroom pasta, even my steak fajitas.
When I go to the Asian markets, I usually end up with shiitake for my tomato mushroom pasta, hen of the woods, or beech. Sometimes all three.
If mushrooms were a vegetable, they’d be my favorite vegetable. Instead they’re my favorite… fungus. Yum?
Since my Gravy From Drippings and Gravy From Drippings are so popular, I knew I had to work on Vegan Mushroom Gravy next.
Now before you run away from the V word, all the ingredients are pantry-friendly. It simply means I’m using olive oil instead of butter and vegetable stock instead of chicken.
Why vegan gravy? Because I’m trying to be more inclusive with my Thanksgiving Dinner For Two, Christmas Dinner For Two, and Easter Dinner For Two menus.
You have stuffed butternut squash for the main dish. Mashed Potatoes For Two, Green Beans With Almonds, and Homemade Cranberry Sauce for the side dishes.
Now it’s time to pour homemade mushroom onion gravy on top.
In order to make this vegan mushroom gravy recipe the most flavorful and best gravy ever from scratch, I used baby bella mushrooms (sometimes referred to as cremini), onion, and garlic.
Brown mushrooms add a more robust umami flavor to your vegan gravy. Baby bellas can be found at most supermarkets, but feel free to mix and match your favorite varieties.
You can also use white button mushrooms as well. It’ll be a bit lighter in terms of flavor but still delicious.
Although this easy mushroom gravy is vegan as written, it’s flexible enough to serve with both meat and vegetable.
Serve it with your lamb chop dinner, stuffed Cornish hen, or pork chops with mushroom gravy.
What is mushroom gravy made of?
The ingredients for vegan mushroom gravy are:
- Olive Oil: Using oil instead of butter helps make this easy mushroom gravy vegan. Cook with a high-quality extra virgin olive oil suitable for sautéing (not a finishing oil for salads). You can also use another fat, such as butter (vegan or not).
- Onion and Garlic: Known as aromatics, onion and garlic help build flavor into your gravy. Use white, yellow, or even Vidalia onion. I wouldn’t use red onion unless that’s all you have.
- Mushrooms: It wouldn’t be vegetarian mushroom gravy without mushrooms! They add a robust, meaty flavor. Use a brown mushroom such as baby portobellas (aka cremini) or shiitake. In a pinch you can use white button mushrooms, although the flavor won’t be as earthy.
- Flour: Flour helps thicken the gravy by making a roux, which is cooking the flour in fat before adding your liquid.
- Salt: Salt is a flavor enhancer, so it’ll make your mushroom gravy taste even more mushroom-y. Plus it helps draw out the moisture from the mushrooms and onion so they cook down more.
- Vegetable Broth: Another ingredient making your gravy vegan-friendly. Broth is needed to turn your roux into a sauce.
- Fresh Herbs: I used chopped parsley for color and freshness since gravy can be a bit heavy, but you can use almost any herb – thyme, rosemary, sage, whatever you have on hand.
Serve your mushroom gravy for breakfast by making vegetarian biscuits and gravy for two instead of using sausage gravy recipe for 2.
How To Make Mushroom Gravy
To make vegan mushroom gravy with flour, first heat your oil in a large skillet. Once hot, add your mushrooms, onion, and a big pinch of salt.
Cook until the moisture is cooked out of your mushrooms and onion and they start to brown, about 10 minutes or so.
Once they’re done, add your garlic and cook 1-2 minutes. Then stir in your flour to create a roux.
Next, slowly whisk in your broth, smoothing out the roux as much as possible. Bring to a boil then cook until it thickens, roughly 3-5 minutes.
The gravy will thicken as it cools, so I like to pull mine off the heat early. However, if your gravy is too thick, stir in more broth to thin it out.
How To Make Mushroom Gravy Without Flour
Looking to make a gluten free vegan gravy without flour? Use cornstarch instead to thicken your gravy.
However, cornstarch is not a 1:1 substitute. Use half the amount, which means 1 tablespoon cornstarch instead of 2 tablespoons flour.
Instead of making a roux, stir the cornstarch with some of the broth until a slurry forms then add it to the pan with the rest of the broth.
How To Make Vegan Mushroom Gravy Ahead Of Time
The best part about making this easy vegan mushroom gravy recipe is you do not have to wait until your dinner is done cooking to make the gravy.
Most dinners have you waiting for the meat to finish so you can use the drippings.
Well with vegan gravy, there are no meat drippings to wait for!
When there’s about 15 minutes left before dinner is done, I start the gravy. That way when everything is ready, the gravy is ready too.
However, you can certainly save time (and sanity) and make mushroom gravy the day before and refrigerate
It will thicken greatly when cold so right before serving, reheat it in a saucepan or skillet until smooth and pourable again. You will likely need to stir in more broth to thin it out.
What To Serve With Mushroom Gravy
Now that you made the best vegan gravy recipe, what do you serve with it? Here are some ideas:
Note: Not all recipes are vegan
Vegan Mushroom Gravy
Vegan Mushroom Gravy is an easy from scratch homemade gravy recipe made with mushrooms, onion, and garlic. Make it ahead of time to reduce stress for Thanksgiving, Christmas, and Easter.
- 1/4 cup olive oil
- 4 ounces baby bella (cremini) mushrooms, sliced (roughly 5-6 large mushrooms)
- 1/4 cup diced yellow or white onion
- 2 tablespoons all-purpose flour (*see Note about substituting cornstarch)
- 1/2 teaspoon salt, preferably kosher
- 1 cup vegetable broth or stock
- 1 tablespoon fresh chopped herb, such as parsley, thyme, rosemary, or sage
- In a large skillet over medium heat, heat the oil. Once hot, add the mushrooms, onion, and a big pinch of salt. Cook until golden brown and the moisture is cooked out of the mushrooms, about 8-10 minutes. If they start to burn, turn the heat down.
- Add the garlic and cook 1 minute.
- Stir in the flour and and salt. Cook for 1 minute.
- Slowly whisk in the broth/stock and cook until thickened, about 3-5 minutes. It'll thicken after it cools so you may want to pull from the heat before it finishes.
- Remove from the heat and stir in the herbs. Taste and adjust for salt. Serve while hot.
Gravy will thicken as it cools, so you may need to reheat and thin it out with more broth until smooth and pourable again.
Refrigerate leftover gravy for up to 3 days. Reheat and add more broth to thin it out.
- To make homemade gravy without flour, substitute 1 tablespoon cornstarch. Stir it together with some of the broth until a slurry forms then add it to the pan with the rest of the broth.
- Want more gravy recipes? Check out Gravy Without Drippings and Homemade Pan Gravy With Drippings.
- Serve your gravy with Mashed Potatoes For Two and Vegan Stuffed Butternut Squash.
- Planning your holiday menu? Check out Thanksgiving Dinner For Two, Easter Dinner For Two and Christmas Dinner For Two for recipe pairings.
First published October 29, 2021
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I’m pretty excited about this recipe. I LOVE mushrooms. I LOVE potatoes. Marriage made in heaven! I love that your recipes don’t have a lot of complicated ingredients. I looked through all your Thanksgiving recipes, and all seem very doable even for a not-that-great-of-a-cook like me. Even the stuffed butternut squash one looks very manageable! I”m excited to try some of these for the holidays. Thank you!
Let me know which ones you try! I do my best to include notes for those who don’t have as much experience cooking since most recipes assume you do. Hopefully those will help you out.