Vegan Mushroom Gravy Recipe

There’s something deeply comforting about a rich, savory gravy, and this Vegan Mushroom Gravy Recipe nails that. It’s packed with earthy mushroom flavor and perfect for drizzling over mashed potatoes or roasted veggies—utterly cozy and easy to whip up!

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Ingredients & Why They Work

This Vegan Mushroom Gravy Recipe shines because of its straightforward, flavorful ingredients that build layers without overwhelming your palate. The mushrooms bring umami, the tamari boosts savoriness, and the herbs add subtle warmth.

• Mushrooms: Choose fresh, firm mushrooms like cremini or button for deep flavor and good texture.
• Butter or Olive Oil: Acts as the fat base; olive oil adds a fruity note while vegan butter makes it richer.
• Shallot or Onion: Adds sweetness and complexity; finely minced so it blends seamlessly.
• Garlic: Just a hint to enhance flavor without overpowering.
• Gluten-free Flour or Cornstarch: Thickens the gravy nicely; cornstarch keeps it smooth and silky.
• Vegetable Broth: The gravy’s body—homemade or low-sodium store-bought works great.
• Tamari (or Soy Sauce/Coconut Aminos): Gives that deep, savory umami punch essential for good gravy.
• Salt & Pepper: Balance and seasoning to suit your taste.
• Dried Sage & Rosemary: Earthy herbs that complement mushrooms beautifully.

Make It Your Way

I love playing with this vegan mushroom gravy by switching up the mushrooms depending on what’s in season. You can also easily boost it with fresh herbs or add a splash of wine for extra richness. Feel free to adjust the thickness by using more or less flour or cornstarch.

• Variation: I sometimes add a splash of dry white wine right after browning the mushrooms — it adds a lovely depth but is totally optional.
• Spice it up: A pinch of smoked paprika or a little cayenne can give it a smoky heat for something different.
• Dairy-free tips: Olive oil works beautifully here if you want to keep it fully vegan with no compromise on flavor.
• Thickening tweak: Use arrowroot powder instead of flour or cornstarch if you want a lighter finish.

Step-by-Step: How I Make Vegan Mushroom Gravy Recipe

Step 1: Start with a warm pan and your fat base

Heat the butter or olive oil in a large skillet over medium heat. Make sure your pan is hot but not smoking—that way, the mushrooms will brown nicely instead of steaming. This step is key because those browned bits build flavor for the whole gravy.

Step 2: Brown mushrooms with shallots and garlic

Add your sliced mushrooms and minced shallot or onion (if using). Cook for about 7–10 minutes, stirring regularly, until everything is golden and the mushrooms have released their moisture. Then toss in the garlic and cook just for a minute more—too long and the garlic can turn bitter.

Step 3: Toast the flour

Sprinkle the flour or cornstarch evenly over the mushroom mixture. Stir it in and cook for another minute. This step is crucial to get rid of any raw floury taste and helps your gravy thicken smoothly.

Step 4: Build the flavor with broth and tamari

Pour in the vegetable broth, add the tamari (or your chosen substitute), and season with salt, pepper, sage, and rosemary. Use your spoon to scrape up those delicious browned bits stuck on the bottom of the pan—they’re packed with flavor! Bring it up to a gentle simmer.

Step 5: Thicken and adjust

Keep stirring or whisking constantly over medium-low heat. The gravy will start to thicken after 5–10 minutes. Make sure it doesn’t bubble too vigorously or stick. Taste it and tweak the seasoning if needed—sometimes I like a splash more tamari for extra umami.