Vegan Mushroom Gravy

This vegan mushroom gravy is a comforting addition to any plant-based meal. It delivers rich flavor and velvety texture without any dairy, making it perfect for drizzling over mashed potatoes, roasted vegetables, or grain bowls. It comes together quickly and uses simple ingredients you probably already have.

I first made this gravy on a hectic evening when I needed something quick that still felt indulgent. It quickly became a staple for elevating weeknight dinners with very little effort.

Ingredients

• Small yellow onion: finely chopped brings sweetness and depth choose firm and unblemished onions for best flavor
• Cremini or white button mushrooms: thinly sliced provide umami richness look for mushrooms with smooth caps and no sliminess
• Garlic: minced adds fragrant pungency fresh garlic is essential for a bright aromatic note
• Dried thyme or fresh: gives an earthy herbiness fresh thyme should be vibrant with green leaves if unavailable rosemary offers a nice substitute
• All-purpose flour: thickens the gravy evenly to make gluten free oat or whole wheat flour works well but test the texture
• Salty vegetable broth: forms the savory base homemade or a good quality store bought broth without excess sodium is ideal
• Plain unsweetened non-dairy milk: creams the texture soy milk is great for neutral flavor but taste test to avoid sweetened or strange flavors
• Black pepper: fresh cracked adds warming spice always fresh grind for best taste
• Tamari or soy sauce: enhances umami and salt balancing pick naturally brewed versions for better flavor

Instructions

Build The Base:

Preheat a large sauté pan over medium heat. Add the finely chopped onion and sliced mushrooms. Stir occasionally as they cook down and soften, about ten minutes. This slow softening creates the flavorful foundation and evaporates excess moisture from mushrooms.

Add Aromatics and Flour:

Mix in minced garlic and thyme. Cook just until fragrant about thirty seconds to one minute. Sprinkle in the flour evenly and stir well. Keep cooking for about a minute until flour lightly browns. This step cooks out the raw flour taste and thickens the gravy beautifully.

Add Liquids and Simmer:

Gradually whisk in the vegetable broth and non-dairy milk making sure the flour dissolves into the liquid. Bring the mixture to a low simmer and stir continuously until it thickens, around five minutes. The slow simmer lets flavors meld and the sauce coat the back of a spoon.

Season and Finish:

Add fresh cracked black pepper and tamari. Reduce heat and taste the gravy adjusting salt and pepper as needed. Remove from heat and serve immediately or let cool to store for later use.

Mushrooms are my favorite star here because they give a meaty texture that makes this gravy feel indulgent and hearty. One family memory is using this gravy during a holiday dinner when a non-vegan guest thought it was the best part of the meal.

Storage Tips

Store cooled gravy in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave stirring often. If too thick after refrigeration, thin with a splash of broth or non-dairy milk while warming.

Ingredient Swaps

You can swap cremini mushrooms for white button or even shiitake for a deeper flavor. Use fresh rosemary instead of thyme but reduce quantity as rosemary is more potent. Gluten free flour blends work well but start with same amount and adjust liquid as needed.

Serving Ideas

This gravy shines poured over mashed potatoes or roasted root vegetables. It is also delicious drizzled on lentil loaf or vegan meatloaf alternatives. Dollop it on grain bowls or dense toast for added moisture and savoriness.

This vegan mushroom gravy is simple, versatile, and sure to become a favorite in your plant-based cooking repertoire.

Frequently Asked Recipe Questions

→ What mushrooms work best for this sauce?

Cremini or white button mushrooms are ideal due to their mild, earthy flavor and tender texture when cooked.

→ Can I substitute the thyme with other herbs?

Yes, rosemary or sage can be used as alternatives to thyme, adding their own unique aroma to the sauce.

→ What thickening agents can replace all-purpose flour?

Whole wheat flour, oat flour, or gluten-free blends work well as substitutes to achieve the desired thickness.

→ Is there a preferred non-dairy milk for this sauce?

Unsweetened plain plant milks like soy or oat milk are recommended to keep the sauce creamy without added sweetness or flavors.

→ How should leftover sauce be stored and reheated?

Store leftovers in an airtight container in the refrigerator and gently reheat on low heat, stirring occasionally to maintain texture.

→ Can this sauce be frozen for later use?

Yes, it freezes well. Thaw in the refrigerator and warm gently on the stove, whisking to restore consistency if needed.