Make this easy vegan mushroom gravy in just 20 minutes. This umami gravy is bursting with savory flavor. Great on mashed potatoes, tofu, and more!
I've said it before and I'll say it again. I'm convinced that the reason people eat turkey at Thanksgiving is so that they can smother it in gravy.
Gravy is so delicious, and I understand why people pour it on everything. So, of course, I have a delightful vegan version today that is seriously just as good as regular gravy.
My friends and family ask for this gravy (even when it's not Thanksgiving!). It is SO flavorful. Vegan friends and family will be loving the rich mushroom gravy.
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Why I love this Vegan Mushroom Gravy
- Dietary needs - this gravy is vegan, gluten-free, dairy-free, oil-free, and sugar free
- Fantastic gravy - I'm not kidding when I say that if this gravy is in my fridge I will be eating it on everything. I've literally poured this gravy on a salad before. It is THAT good.
- Thanksgiving flavors without the turkey - all those delicious savory flavors
- Quick and easy - cook the vegetables, simmer 10 minutes in broth, then blend. You do not have to waste time or attention on gravy
Ingredient Notes & Substitutions
- Red Onion: I love using a red onion in this gravy for a bit of extra flavor, but a yellow onion is fine here.
- Carrot: carrots add a layer of flavor and complement the onion well - in a vegan gravy, you need more earthy flavors like carrots to achieve a delicious taste without meat
- Crimini Mushrooms: These mushrooms are the star of the gravy. If you can get crimini mushrooms, I highly recommend them. White Button mushrooms will probably work well in this recipe as an alternative. To save time, I buy sliced mushrooms.
- Oat Flour: Flour is a thickener in all gravy recipes. I used oat flour because it's gluten-free and minimally processed (I grind my own). If you have another flour on hand (AP, GF AP, cassava, etc.), that will work too.
- Vegetable Broth: Veggie broth/stock gives this gravy extra flavor in addition to the primary purpose of adding liquid.
- Poultry Seasoning: poultry seasoning is a mixture of thyme, sage, majoram, rosemary, pepper, and nutmeg. We tend to associate these flavors with savory foods like poultry, so adding this spice to the gravy is what really contributes to the depth of flavor.
- Salt & Pepper
Step-By-Step Instructions
Step 1. Using a splash of the vegetable broth, sauté the onion, carrot, and garlic in a skillet over medium heat, until the onions are translucent and the carrots softened, about 8 minutes.
Step 2. Sprinkle the flour over the cooked vegetables and stir to coat.
Step 3. Add the remaining vegetable broth, mushrooms, poultry seasoning, salt, and pepper. Bring to a boil, then immediately turn down the heat, partially cover and cook for 10 minutes. Stir occasionally.
Step 4. If you want, remove some of the mushrooms before blending. Add the mushrooms to a blender and blend until smooth. Transfer to a gravy boat and add the reserved mushrooms.
FAQ & Expert Tips
If you don't have poultry seasoning, grab ¼ teaspoon each of ground thyme, rosemary, and sage. Then throw in a pinch of nutmeg and black pepper.
Feel free to make the gravy in advance. You can make it a few days in advance and simply store in the fridge.
Or, make it weeks or months in advance. Let it cool, then transfer to a freezer safe bag and freeze for up to 6 months. Reheat using the defrost setting of the microwave or return to a skillet and heat on low until warm.
Store gravy in an airtight container for up to a week.
Recipe Prayer
Thank you God for this nourishing gravy that fuels our bodies and allows us to care for creation. We are honored to steward your creation. Amen.
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📖 Recipe
Vegan Mushroom Gravy
Equipment
Ingredients
- ½ Small Red Onion diced
- 1 Small Carrot sliced
- 2 Cloves Garlic minced
- 8 Ounces Cremini Mushrooms sliced
- 2 Tablespoons Oat Flour
- 1 ¾ Cups Vegetable Broth
- 1 Teaspoon Poultry Seasoning
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- Using a splash of the vegetable broth, sauté the onion, carrot, and garlic in a skillet over medium heat, until the onions are translucent and the carrots softened, about 8 minutes.
- Sprinkle the flour over the cooked vegetables and stir to coat.
- Add the remaining vegetable broth, mushrooms, poultry seasoning, salt, and pepper. Bring to a boil, then immediately turn down the heat, partially cover and cook for 10 minutes. Stir occasionally.
- If you want, remove some of the mushrooms before blending. Add the mushrooms to a blender and blend until smooth. Transfer to a gravy boat and add the reserved mushrooms.
Nutrition
Nutrition information is an estimate.
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