Upgrade your mashed potatoes and biscuits with this Easy Vegan Mushroom Gravy recipe. It’s an herb-infused vegan gravy that’s loaded with mushrooms, onions, and garlic. Easy to make oil free and gluten free! For more vegan gravy recipes, check out my Easy Vegan Gravy and Miso Gravy as well.
Vegetarian mushroom gravy for the holidays
Learn how to make mushroom gravy from scratch! It’s a creamy and tangy gravy that’s loaded with sauteed mushrooms, onions, fresh herbs, and vegan beef broth. The rich and savory flavors are a must for the holidays.
You can pour Easy Vegan Mushroom Gravy over anything that needs a savory boost and subtle tang, like creamy mashed potatoes, biscuits, vegan stuffing, and so much more.
You’ll love this mushroom gravy because it’s:
- Delicious with practically everything.
- Perfect for the holidays.
- Easy to make gluten free and oil free.
- Creamy, rich, and savory.
Ingredients and substitutions
- Vegan butter or oil - Scroll down to the Variations section to learn how to make oil free vegan gravy.
- Yellow onion
- Mushrooms - Cremini mushrooms are widely available where I live, which made them a convenient, yet flavorful choice for this mushroom gravy recipe. However, feel free to use any variety you like! Shiitake, portobello, or baby bella mushrooms are all great choices that will pack the gravy with earthy, meaty flavors.
- Rosemary - Fresh, preferably.
- Poultry seasoning - You can buy a pre-mixed pack of poultry seasoning or make it yourself using a blend of marjoram, sage, thyme, rosemary, nutmeg, and pepper.
- Ground fennel
- Mustard - Yellow mustard will help emulsify the gravy while lending tangy flavors. Apple cider vinegar is a great substitute.
- Flour - All purpose flour helps thicken the gravy. You can use a gluten free flour blend instead or scroll down to the Variations for more gluten free suggestions.
- Vegan beef broth - This is the secret to the most divine, crave-worthy flavors. You can use vegetable broth if that’s what you already have at home.
- Liquid aminos - Or use low sodium soy sauce or tamari instead.
- Nutritional yeast
- Salt and pepper
How to make vegan mushroom gravy
By sauteeing fresh vegetables, mushrooms, and herbs, you’ll infuse deep, savory flavors into every bite. It’s easy to get this done on the stovetop:
Step 1: Saute the mushrooms. Heat the oil in a large skillet over medium heat. Once hot, add the onions and mushrooms and cook until soft. Add the garlic and cook for another minute. Transfer half of the mushroom mixture to a bowl and set it aside.
Step 2: Add the rest. Add the rosemary, fennel, poultry seasoning, and flour to the skillet with the remaining mushrooms. Stir it all together before pouring in the broth. To finish, stir in the rest of the ingredients (except the other half of the mushroom mixture) and whisk to incorporate the flour.
Step 3: Simmer. Bring the gravy mixture up to a boil, then reduce the heat to a simmer. Let it simmer and cook until it’s thickened to your liking.
Step 4: Blend and serve. You can leave the gravy as-is if you like the texture or make it creamy by blending the mixture with an immersion blender or regular blender until smooth. Pour the gravy back into the skillet and stir in the remaining mushrooms and onions. Afterward, you’re ready to spoon the mushroom gravy over vegan biscuits, mashed potatoes, and more! For full ingredients and instructions see printable recipe card below.
This savory homemade gravy pairs perfectly with a lot of your favorite dishes. Either drizzle it on top or serve a bowl on the side for dipping! Any of these dishes would be tasty with gravy:
- Vegan biscuits and gravy
- Mashed potatoes
- Sliced vegan turkey
- Vegan poutine
- French fry dip
- Vegan meatloaf
- Mashed cauliflower
- Vegan Salisbury steak
- Shepherd’s pie
- Vegan burgers
And so much more!
- Gluten free - Replace the all purpose flour with a gluten free flour blend. Or, to make the gravy without flour, use the same amount of cornstarch instead.
- Oil free - Saute the onions and mushrooms in a splash of water or broth instead of olive oil or vegan butter.
- Thicker gravy - Remember that the gravy will get thicker as it cools. If it still isn’t thick enough for your liking, try stirring a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the batch at the end or make a roux by stirring butter and flour together in a bowl, then stirring it into the gravy before it simmers.
- Thinner gravy - For a thinner consistency, use an extra ½ to 1 cup of broth.
Storing and freezing
The gravy stays fresh and flavorful when stored in an airtight container in the fridge. It’ll thicken as it cools, but will go back to its thin consistency upon reheating in a saucepan on the stove. Feel free to add another splash of vegan beef broth to help thin it out even more.
Mushroom gravy also freezes well for about 2 months. Keep the batch in a freezer-safe container, then let the leftovers thaw in the fridge or on the kitchen counter before reheating.
More vegan holiday favorites
- Easy Cranberry Sauce
- Vegan Green Bean Casserole
- Vegan Cheese Ball
- Roasted Vegetable Medley
- The Best Vegan Ham
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Easy Vegan Mushroom Gravy
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Diet: Vegan
Upgrade your mashed potatoes and biscuits with this Easy Vegan Mushroom Gravy recipe. It’s an herb-infused vegan gravy that’s loaded with mushrooms, onions, and garlic. Easy to make oil free and gluten free!
- 1 to 2 tablespoons vegan butter or oil*
- 1 yellow onion, diced
- 8 oz regular or cremini mushrooms, sliced
- 4-5 garlic cloves, finely chopped or minced
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground fennel
- 1/2 to 1 teaspoon yellow mustard or apple cider vinegar
- 2 tablespoons all purpose flour or gluten free blend (see notes*)
- 3 and 1/2 to 4 cups vegan beef broth (water + 1 tablespoon Better than Beef Bouillon No beef soup Base)*
- 2 tablespoons Braggs Liquid Aminos or low sodium or reg tamari
- 2 tablespoons Nutritional Yeast
- salt and ground black pepper to taste
- Heat a large non stick skillet or pot/Dutch Oven over medium heat. Add the onions, mushrooms and oil (or water/veggie stock). Saute for 5-7 minutes or so, until the onions are browning and soft and mushrooms are cooked. Then add the garlic and a pinch of salt & pepper. Cook for another minute. Transfer half of the mushroom mixture to small bowl, set aside.
- Now add the rosemary, fennel, poultry seasoning and flour to the pan with the remaining mushrooms and onions and stir together. Stir in the broth and the rest of ingredients to pan ( except mushrooms & onions you set aside earlier). Whisk until all the flour is incorporated.
- Bring to a boil, reduce to a good simmer and cook uncovered for 3-5 minutes until gravy has thickened and flour has cooked out.
- Add gravy to a blender and process until smooth. Return gravy to the pan and add the reserved mushroom garlic mix. Reheat if necessary. For a thicker gravy add a tablespoon or two of flour (or cornstarch) and a little water to a small bowl to make a paste (slurry) , whisk into gravy, simmer until thickened (see more options for thickeners in notes*) Season with salt & pepper if needed. Enjoy!
- For gluten free: use gluten free flour in place of regular all purpose flour
- For oil free: use water or veggie stock to sauté the veggies and use an oil free bouillon paste/cubes or mushroom broth.
- Store: will keep in airtight container in the fridge for up to 4 days and freezes well for up to 2 months.
There are a few ways to thicken gravy:
- For this recipe I stirred in the flour with the cooked onions and mushrooms before adding the cold veggie stock (bouillon and water). I also pureed a portion of the gravy which helps to thicken it naturally.
- make a roux, which consist of butter and flour that is cooked together in the pan or mixed in a bowl to form a paste and then added to the gravy and simmered until thickened.
- A slurry which consists of flour (or cornstarch) mixed with water. Gluten free flour blend can be used in place of flour- usually 1 tablespoon flour and about 2 tablespoons cold water.
- boxed potato flakes or mashed potatoes can also be used to thicken gravies and soups.
This post has been updated, it was originally posted Sept 2019, the recipe itself is unchanged.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Sauces & Dressings, Gluten free
- Method: Stovetop
- Cuisine: American, Canadian
Keywords: vegan mushroom gravy
Where do you find the Better than Bouillon broths for your recipes? I am just east of Toronto and can't seem to find them anywhere. I only see the non vegan ones. 🙁
Hi Josee the best deal for vegan vegetarian better than bouillon paste is at Costco, they just have the organic veggie one. My local grocery stores also carry the veggie one plus all the other vegan varieties too. Hope you find them 🙂 I am in BC Canada
You must have more options in BC. Our Costco only carries the nonvegan ones for now. Maybe I'll check health food store. 🤞
How annoying! I hope you find it!! 🙂
A really good gravy!
thank you Troy!? Glad you like it!