Vegan Mushroom Gravy Recipe
This Vegan Mushroom Gravy Recipe is rich, savory, and plant-based. Perfect over mashed potatoes, roasted vegetables, or vegan biscuits, it's creamy, hearty, and easy to make.
Equipment
- Large skillet or pan
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
Ingredients
- 2 tablespoons Olive oil
- 1 small Onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Mushrooms, sliced, cremini or button
- 3 tablespoons Flour, all-purpose or gluten-free
- 2 cups Vegetable broth
- 2 tablespoons Soy sauce or tamari
- 2 tablespoons Nutritional yeast
- 1 teaspoon Fresh thyme, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Sauté Onion and Garlic
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until soft. Add minced garlic and cook 1 more minute.
Cook Mushrooms
- Add sliced mushrooms. Cook 5–6 minutes until mushrooms release moisture and start to brown, stirring occasionally.
Make Roux
- Sprinkle flour over mushrooms. Stir well and cook 1–2 minutes to remove raw flour taste and coat mushrooms evenly.
Add Broth and Seasonings
- Slowly pour in vegetable broth while whisking. Add soy sauce, nutritional yeast, thyme, salt, and black pepper. Stir to combine.
Simmer Gravy
- Bring to a simmer. Cook 5–7 minutes until thickened, stirring occasionally to prevent lumps. Adjust seasoning if needed.
Blend for Creaminess
- Optional: Blend the gravy with an immersion or regular blender for extra smooth and creamy texture.
Serve
- Serve hot over mashed potatoes, roasted vegetables, rice, or vegan biscuits. Enjoy immediately for best flavor.
Notes
- Toast mushrooms for deeper flavor
- Use gluten-free flour if needed
- Blend for creamy texture or leave chunky
- Store extra gravy in fridge or freeze