Vegan Mushroom Gravy
This vegan mushroom gravy is easy to make on the stovetop in minutes. Enjoy it as part of your Thanksgiving, Christmas or other holiday meal. It’s amazing served over healthy mashed potatoes! This recipe is oil-free, gluten-free and sugar-free.
This vegan mushroom gravy can be used anywhere you’d use regular gravy so try it with veggie meatloaf, in a sandwich or over roasted veggies.
This recipe is oil-free, sugar-free, plant-based, low in fat and can be made gluten-free if you use brown rice flour and gluten-free tamari.
Mushroom Gravy Ingredients
Here’s what you’ll need to make this easy mushroom gravy:
- Mushrooms. You can use white button mushrooms or crimini mushrooms in this recipe. For a darker, more traditional looking gravy, use crimini mushrooms. Both taste great though!
- Brown rice flour. I used brown rice flour to keep the recipe gluten-free but you can also use all-purpose or whole wheat flour.
- Tamari or soy sauce. You can use these two ingredients interchangeably. Use gluten-free tamari for gluten-free gravy or soy sauce if that’s what you have on hand.
- Seasoning. You’ll need salt, pepper, onion powder, garlic powder, dried thyme and dried sage. I think these make the perfect seasoning combo but if you’re missing one, the gravy will still taste good!
- Nutritional yeast. Just a smidge of nutritional yeast adds some saltiness and depth of flavour to the gravy.
How to Make Vegan Mushroom Gravy
There’s really not much to it! Add everything to a saucepan and heat until thickened. Here are a couple considerations while you’re making your gravy though:
- Thickness. Start with 1 cup of broth. Heat and stir, as it starts to thicken, you can slowly add more until you reach your desired thickness. I would recommend using 1.5 cups. Keep in mind it will continue to thicken as it cools and you can always thin it out later.
- Consistency. I like to blend this gravy to it’s nice and smooth but if you like gravy with some texture, feel free to leave it unblended or just blend a portion of it.
- Prep. Before you start, chop the onions and mushrooms and get the seasonings ready. From there, it’s as easy as heating it all up in a saucepan.
More Thanksgiving Recipes
Looking for more recipes for your holiday spread? Check these out too:
- Easy Cranberry Sauce
- Maple Dijon Brussel Sprouts
- Stuffed Acorn Squash
- Healthy Sautéed Green Beans
- Chickpea Meatloaf
- Rosemary Lemon Roasted Potatoes
Try the gravy served over these healthy vegan mashed potatoes, mashed cauliflower with mushroom and kale or lentil shepherd’s pie.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Mushroom Gravy
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Side Dish
- Method: Stovetop, Food Processor
- Cuisine: American
- Diet: Vegan
Try this delicious and healthy option to mashed potatoes and gravy at your next holiday meal. A whole bulb of roasted garlic gives the mashed cauliflower amazing garlic flavour. The mushroom gravy is low in fat, tastes great and goes with all your holiday favourites.
- 1/2 a white onion
- 10 small white or crimini mushrooms, thinly sliced (for darker gravy, use crimini mushrooms)
- 5 tbsp brown rice flour
- 3 tbsp soy sauce or gluten-free tamari
- 1 tsp each onion powder, garlic powder, dried thyme and dried sage
- 1/2 tsp black pepper
- 1 – 2 cups vegetable broth
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt, or more to taste
- Add the onion and mushrooms to a sauce pan with 1-2 tbsp of the vegetable broth and cook over medium heat until softened and lightly browned, about 8-9 minutes. If the pan starts to dry out, add a little more broth 1-2 tbsp at a time, deglazing and scrapping the bottom of the as you go.
- Add the rest of the ingredients, starting with 1 cup of broth. Stir over medium heat until thick and creamy, slowly adding more broth until you reach your desired consistency.
- Season with additional salt and pepper, if desired. Serve as is or blend for smooth gravy.
The gravy recipe makes about 1 quart which is quite a bit. If you’re only serving a few people, you might want to cut it in half. The gravy can be made in advance and re-heated in the microwave or stovetop. Leftovers can be stored in the fridge in an air-tight container for up to 4 days.
Keywords: vegan gravy, mushroom gravy recipe
This recipe was originally published November 19, 2017. It was updated November 2019 with new photos and text.
We made this gravy for dinner and it was a hit! Personally, while I liked it, I thought the nutritional yeast flavor was overwhelming. I wound up blending the gravy to hide the mushrooms for the picky eaters in the house, and had to add a bit more broth to get to the right consistency.
I will definitely make this again, but I think I’ll try cutting back on the nutritional yeast next time. Thanks for sharing!
Made this for thanksgiving and it was so good all of the carnivores asked me to make it again for Christmas! Thanks for all the awesome and reliable vegan recipes!
You are so welcome! So glad this was a hit!
I do not like mushrooms- at all! But I loved this gravy! (Disclaimer: I did blend them up so I would have the taste without the texture. Baby steps, right?) Everyone who tried it loved it too and we’re amazed that it was vegan. It was so savory and flavorful!
This is the best gravy I’ve ever had! Seriously! So delicious, so easy! I don’t think it makes a quart though and definitely didn’t take 40 minutes. I wish I had doubled it because I have so much mashed potato left!!!
Thanks for great recipes!! Between this one and my favorite veggie burger recipe…you are the bomb!
Thanks so much for the amazing review! I’m so glad you enjoyed it. I don’t know why mine made so much..haha! I’ll have to check the portion again. Thanks for that feedback..super helpful.
I’ve been searching for a solid mushroom gravy recipe for years, and I think I hit the jackpot with this one. It’s extra creamy and seasoned to perfection. I used crimini mushrooms and maybe about a cup and a half of broth and another half cup of water (I didn’t want it to be too salty). I also recommend stirring the flour in the broth before pouring it into the pot, so you don’t get any flour clumps. I can’t wait to drown my tofurkey and potatoes in this delicious gravy!
Oh yes, great tip! I should add that to the recipe. Thanks for that and thank you for the review! Very much appreciated. So glad you enjoyed it.
My five-star rating goes to the gravy, only because I didn’t make the cauliflower mash. The gravy is delicious. I haven’t eaten meat in so long, I have no idea what’ “real” gravy tastes like, but this was the bomb! I had seconds on potatoes at (USA) Thanksgiving just so I had a delivery method for the gravy to get into my mouth. It’s just so unmannerly to spoon gravy right into the pie hole! Thank you.
This is amazing! So happy you enjoyed it. I was putting it on everything after I made it! So tasty!