# The BEST Vegan Mushroom Gravy (Ready in 25 Minutes!)

**Source:** https://healthylivingenthusiast.com/vegan-mushroom-gravy/

No holiday feast or cozy Sunday dinner is truly complete without a generous pour of rich, savory gravy. But if you are eating plant-based, relying on traditional meat drippings is out of the question. The good news? You don’t need meat to create a deeply flavorful, umami-packed sauce!

This Vegan Mushroom Gravy uses the natural earthiness of mushrooms, a splash of soy sauce, and fresh herbs to create a restaurant-quality sauce that will have everyone at the table asking for seconds. It comes together in just one pan and takes under 30 minutes, making it the ultimate stress-free addition to your Thanksgiving or Christmas menu.

⏱️ QUICK ANSWER: What’s the best liquid to use for mushroom gravy?
The absolute best liquid base for a vegan mushroom gravy is a high-quality, rich vegetable broth (or vegan beef-style bouillon). To elevate the broth and give it that traditional, deep brown gravy color and umami flavor, you should always stir in a splash of soy sauce or tamari!

# Why You Will Love This Recipe

- Ready in 25 Minutes: No need to roast anything for hours. This gravy comes together quickly on the stovetop.

- Deep Umami Flavor: The combination of browned mushrooms, soy sauce, and garlic creates a complex, savory flavor that rivals any traditional meat gravy.

- Make-Ahead Friendly: Holidays are stressful enough! You can easily make this gravy 1-2 days in advance and just reheat it before serving.

- Allergy-Friendly: It is naturally dairy-free, vegan, and can easily be made gluten-free with a simple flour swap.

# Ingredient Notes & Substitutions

IngredientNotes & SubstitutionsMushroomsYou will need 8 oz (about 200-225g) of fresh button or cremini (baby bella) mushrooms. Make sure to chop them finely so they distribute evenly in the sauce.Olive Oil or Vegan ButterOlive oil works great, but using vegan butter adds an extra layer of traditional, rich gravy flavor.AromaticsFinely chopped onion and minced garlic build the savory flavor base.All-Purpose FlourActs as our thickener (making a roux). Use a 1:1 gluten-free flour blend if you need the recipe to be GF.Vegetable BrothUse a rich, high-quality broth. A mushroom or “No-Beef” vegan broth works spectacularly here.Soy Sauce / TamariThe secret ingredient for depth, umami, and that beautiful brown color. Use tamari if gluten-free.Fresh HerbsOne fresh rosemary sprig and a little dried sage bring those classic, cozy holiday flavors.

💡 HEALTHY LIVING ENTHUSIAST PRO TIP: The Ratio Rule
People often ask: “What is the 3:2:1 rule for gravy?” In traditional cooking, this refers to a general ratio of 3 tablespoons of flour, 2 tablespoons of fat, and 1 cup of liquid. However, because fresh mushrooms release their own natural juices when cooking, we tweak this rule for vegan gravy! We use equal parts fat and flour (2 tablespoons each) to 2 cups of broth to ensure the gravy is perfectly silky and not overly thick or paste-like.

# How to Make It (Step-by-Step)

Step 1: Sauté the Aromatics In a medium saucepan, heat the olive oil (or vegan butter) over medium heat. Add the finely chopped onion and cook for about 3 minutes, until it becomes soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

Step 2: Brown the Mushrooms Add the finely chopped mushrooms to the pan. Cook for about 5-6 minutes, stirring occasionally. You want them to release their natural juices and shrink down.

Step 3: Create the Roux Sprinkle the flour evenly over the mushroom and onion mixture. Stir continuously for about 1-2 minutes. The mixture will form a thick paste. This step is crucial for cooking off the raw flour taste!

Step 4: Whisk in the Liquids Gradually pour in the vegetable broth while whisking constantly to prevent any lumps from forming. Stir in the soy sauce, the fresh rosemary sprig, and the dried sage.

Step 5: Simmer and Thicken Bring the mixture to a gentle simmer. Let it cook, stirring frequently, for 5-7 minutes. You will see the gravy transform into a thick, glossy, and beautiful sauce.

Step 6: Finish and Serve Once it reaches your desired thickness, carefully remove and discard the rosemary sprig. Season with salt and black pepper to taste. Garnish with chopped fresh parsley, and serve warm!

💡 FUN FACT: The Minimalist Approach
Wondering, “What are the ingredients in a 3-ingredient mushroom sauce?” At its most basic level, a simple mushroom sauce can be made with just fresh mushrooms, vegetable broth, and cornstarch as a thickener! While that works in a pinch, taking a few extra minutes to add onions, garlic, soy sauce, and rosemary (like we do in this recipe) completely transforms it into a 5-star holiday gravy.

# Tips and Tricks for Perfect Gravy

- Chop Mushrooms Finely: Because we are not blending this gravy, you want the mushrooms chopped quite small. This ensures you get a little bit of mushroom in every single bite without huge chunks falling off your mashed potatoes.

- Whisk Constantly: When you first add the broth to the flour paste, pour it slowly and whisk vigorously. This guarantees a perfectly silky, lump-free gravy.

- Adjusting Thickness: Gravy thickens as it cools! If it seems a little too thick in the pan, whisk in an extra splash of vegetable broth. If it is too thin, let it simmer for a few more minutes.

# Variations and Add-Ins

- Creamy Mushroom Gravy: Stir in 2-3 tablespoons of full-fat coconut milk or unsweetened cashew cream right at the end of cooking for a slightly lighter, creamier sauce.

- A Splash of Wine: Deglaze the pan with 2 tablespoons of dry red or white wine right after cooking the mushrooms (before adding the flour). It adds an incredible gourmet acidity!

- Blend It Up: If you have picky eaters who hate the texture of mushrooms but love the flavor, simply transfer the finished gravy to a blender (remove the rosemary first!) and blend until completely smooth.

# What to Serve With Mushroom Gravy

This vegan gravy makes everything on your plate taste better! Pair it with:

- Creamy Vegan Mashed Sweet Potatoes

- The BEST Roasted Butternut Squash

- Vegan holiday roasts or lentil loafs.

- Pour it over vegan biscuits for a cozy weekend breakfast.

- Serve it over classic vegan mashed potatoes or French fries (vegan poutine!).

# Leftovers and Storage

- Fridge: Let the gravy cool completely, then store it in an airtight container or glass jar in the refrigerator for up to 4-5 days.

- Reheating: Gravy becomes almost gelatinous when cold. To reheat, place it in a saucepan over medium-low heat. You will likely need to whisk in a splash of water or broth to loosen it back to its original silky texture.

- Freezing: You can freeze this gravy for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and whisk well while reheating.

# Frequently Asked Questions (FAQ)

# How do you make mushroom gravy?

Making vegan mushroom gravy involves sautéing chopped mushrooms and onions, creating a simple roux by stirring in flour, and then slowly whisking in vegetable broth and umami-rich seasonings (like soy sauce). Simmer for a few minutes until it thickens, and you have the perfect savory sauce!

# What are the ingredients in mixed mushroom gravy?

If you want to elevate this recipe into a “mixed mushroom gravy,” simply swap out half of the button mushrooms for more exotic varieties! A combination of cremini, shiitake, oyster, and rehydrated porcini mushrooms adds an incredibly rich, complex, and earthy flavor profile that is perfect for special occasions.

# How to make a simple mushroom sauce?

If you are looking for a simple sauce rather than a thick gravy, follow this recipe but reduce the flour to just 1 tablespoon. This will yield a thinner, lighter sauce that is perfect for tossing with pasta or pouring over roasted asparagus.

# More Vegan Holiday Recipes

- Healthy Homemade Cranberry Sauce

- Vegan Pumpkin Chocolate Chip Cookies

- Vegan Mac and Peas

# Let’s Connect!

Are you pouring this rich Vegan Mushroom Gravy over mashed potatoes, or using it for a holiday roast? Let me know in the comments below!

If you make this recipe for your Thanksgiving or Sunday dinner, I would love to see your beautiful spread! Snap a photo and tag me on Instagram at @healthy.living.enthusiast.

📌 Pin this recipe to your Vegan Thanksgiving or Sauces board on Pinterest so you always have it ready!

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# The BEST Vegan Mushroom Gravy

This Vegan Mushroom Gravy is rich, savory, and perfectly thick! With earthy mushrooms, aromatic herbs, and a silky texture, it’s ready in under 30 minutes. Perfect for mashed potatoes and holiday dinners!

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Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes mins

Course: Main CourseCuisine: american-italian

Ingredients

Method     Video

Notes

# Ingredients  

- 8 oz 225 g Fresh mushrooms (button or cremini, finely chopped)
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 2 tbsp Olive oil or vegan butter for a richer flavor
- 2 tbsp All-purpose flour or gluten-free flour if preferred
- 2 cups Vegetable broth
- 2 tbsp Soy sauce or tamari for a deeper umami flavor
- 1 sprig Fresh rosemary kept whole
- 1/2 tsp Dried sage optional, for a cozy fall flavor
- Salt and pepper to taste
- Fresh parsley chopped, optional for garnish

# Method 

- Step 1: Sauté the Vegetables: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 3 minutes, until softened. Then add the garlic and cook for another minute until fragrant.
- Step 2: Cook the Mushrooms: Add the finely chopped mushrooms to the pan. Cook for about 5-6 minutes, stirring occasionally, until they release their juices and soften.
- Step 3: Add the Flour: Sprinkle the flour evenly over the mushroom mixture, stirring continuously to form a paste. Cook for about 1-2 minutes to cook off the raw flour taste.
- Step 4: Pour in the Broth: Gradually whisk in the vegetable broth, making sure there are no lumps. Add the soy sauce, the whole fresh rosemary sprig, and the dried sage. Stir to combine.
- Step 5: Simmer the Gravy: Bring the mixture to a gentle simmer. Cook, stirring frequently, for 5-7 minutes, or until the gravy thickens to your desired consistency.
- Step 6: Finish and Serve: Remove the pan from the heat. Carefully remove and discard the rosemary sprig. Season with salt and black pepper to taste. Garnish with fresh chopped parsley if desired, and serve warm over mashed potatoes or veggies!

# Video

# Notes

- 
Adjust Thickness: If you prefer a thicker gravy, let it simmer a bit longer or whisk in an extra teaspoon of flour mixed with water. For a thinner gravy, whisk in a splash of extra vegetable broth.

- 
Prepare in Advance: This gravy reheats beautifully! Make it 1-2 days ahead for stress-free holiday meals. Just whisk in a splash of water when reheating on the stove.

- 
Smooth Option: If you prefer a completely smooth gravy without mushroom pieces, remove the rosemary sprig and blend the finished gravy in a blender until silky!

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