Last Updated on November 10, 2023
Are you looking for an easy and flavorful vegetarian or vegan gravy recipe? You’ve come to the right place. This vegetarian mushroom gravy has been a standout on our Thanksgiving table for many years. It receives the highest praise even from our omnivore friends – and from folks who don’t usually like mushrooms!
After all, mushrooms are one of the key elements to making an absolutely delicious vegan gravy. The combination of mushrooms, garlic, and a splash of soy sauce used in this recipe brings those highly sought-after natural umami flavors to the gravy. In fact, umami means “the essence of deliciousness” in Japanese!
One of the best things about about this recipe (aside from being so tasty) is how you can easily customize it to your liking. Skip the crème fraîche or use coconut milk if you prefer a vegan mushroom gravy. Leave it chunky, or blend it at the end if you want an extra creamy or thick gravy (or to “hide” the mushrooms more). Whatever you desire – it’s all gravy, baby! And it’s allll good.
INGREDIENTS
The vegan mushroom gravy recipe below yields approximately 3 cups of gravy. For an extra-large holiday gathering, you may want to double the recipe! Especially if you’re hoping for leftovers.
- 1/2 pound of brown Cremini or mini Portobello mushrooms (one common 8-ounce package)
- 1.5 cups vegetable broth (low sodium)
- 2 tbsp olive oil, butter, or vegan butter alternative
- 3 ounces shallots (substitute with 1 small yellow or white onion)
- 2 cloves of garlic
- 2 Tbsp white all-purpose flour (*see gluten-free notes below)
- 1 Tbsp tamari or soy sauce
- Salt and black pepper, to taste
- A splash of red wine for de-glazing the pan (optional – we use about an ounce)
- 1/3 cup crème fraîche. To make vegan mushroom gravy, you can either simply omit the cream completely, or sub with plain full-fat canned coconut milk instead. You can also use heavy cream in a pinch, but wait to add it until the gravy is finished cooking and removed from the heat as it may curdle (including when re-heated).
- 1 Tbsp nutritional yeast. Optional – but highly suggested, especially if you are not going to use crème fraîche!
How to thicken gravy without flour
To thicken gravy without flour and make gluten-free mushroom gravy, do one of the following:
- Substitute the wheat flour with an equal amount of 1:1 gluten free flour or rice flour
- OR replace the flour with HALF the amount in cornstarch or arrowroot powder (1 Tbsp in this case)
- The process of cooking down and reducing the gravy will also naturally thicken it.
- Blending the gravy at the very end (optional) will also thicken it even further.
How to Make Vegan Mushroom Gravy
Step 1) Make a Shallot, Garlic & Mushroom Gravy Base
- Begin by heating your cooking fat (olive oil, butter, or butter alternative) in a saucepan over medium-high heat. Peel and dice the shallots, mince the garlic cloves, and add them both to the pan. Saute the shallots and garlic until they’re tender and translucent – about 5 minutes. You can substitute yellow or white onions for shallots in this recipe, but note that shallots soften and cook down exceptionally well!
- Next, add a half-pound of washed and finely-chopped brown cremini or portobello mushrooms. If you don’t intend to blend your gravy at the end, cut them nice and small! Sprinkle over salt and black pepper to taste, and stir.
- Now simmer the mushrooms, onions, and garlic on medium-high heat until they’re soft and reduce to about one-third of the original volume. During this time, the mushrooms will release their natural juices, which will begin to evaporate and concentrate flavors. Cook the mushroom mix for about 10 minutes.
Step 2) Create a Roux
- Add 1 tbsp tamari or soy sauce and optional 1 tbsp of nutritional yeast to the mushroom mixture. We sometimes skip the nutritional yeast when we use crème fraîche since they both provide a somewhat similar tangy, nutty, and “cheesy” flavor.Or, do both!
- Next, evenly sprinkle over 2 tablespoons of all-purpose white flour (or gluten-free alternatives as described above). Mix thoroughly to evenly coat all of the mushrooms. This should make everything quite thick and stick together like a paste. Continue to cook for 5 minutes, stirring frequently.
- Here is where we like to add a splash of red wine (about an ounce or so), to both de-glaze the pan and add a beautiful pop of flavor! If you choose to do the same, stir it in and then allow everything to cook for another few minutes. If not, continue to step 3.
Step 3) Add Broth, Reduce and Thicken
- Finally, pour in the vegetable broth, adding a little at a time and mixing as you go. Bring the gravy to a simmer and then allow it to reduce for 20 to 30 minutes, or until it reaches your desired consistency. This is a good time to taste your almost-ready vegetarian gravy, and add more salt and black pepper if needed.
- When the gravy is just about done, add the optional 1/3 cup crème fraîche* or plain full-fat coconut milk and heat through.
- To make an even thicker, smoother (and less overtly “mushroomy”) vegan mushroom gravy, you could opt to blend the finished gravy – which is otherwise slightly chunky with mushroom bits. Do this by using either a classic blender, or right in the pan with an immersion blender.
*If you aren’t familiar with cooking with crème fraîche, it is an excellent choice to create a thick and wonderfully creamy gravy. It is a cultured (fermented) cream product, similar to but less tangy than sour cream. Most importantly, it does not curdle when heated as many other dairy products do. Hint: Add some of the leftover crème fraîche to your mashed potatoes. Yum.
What to eat with mushroom gravy
Serve and enjoy your delicious vegetarian or vegan mushroom gravy with all of your favorite holiday sides – or with any dinner, any time of year! Mushroom gravy is excellent over mashed potatoes (duh) or Thanksgiving stuffing, including our favorite sweet & savory vegan sourdough bread stuffing recipe.
Gravy is also fantastic drizzled over other vegetables like sautéed green beans, collard greens or kale, or garlic and herb roasted Brussels sprouts.Gravy can be served over french fries to make poutine, added to pasta to create a stroganoff-like dish, on top hot sandwiches, meatloaf, turkey, or other meat.
Have you ever tried growing your own potatoes? It is actually quite easy to do! Learn how to grow potatoes in containers here. The flavor of homegrown spuds can’t be beat… and paired with this gravy? They’re pretty much to die for.
How to store or preserve mushroom gravy
Store leftover vegan or vegetarian mushroom gravy in the fridge, and use within one week. If you have more than you can use within a week, or simply prefer to save some for another time, feel free to freeze the leftovers! Once cooled, add the leftover gravy to wide-mouth (freezer safe) glass jars, or reusable BPA-free plastic freezer storage containers. Defrost in the refrigerator and re-heat as needed.
Dig in!
I hope you enjoy this vegetarian gravy as much as we do. Please feel free to ask any questions, share this recipe, and stop back by with a review once you try it. Tag me in your gravy stories on Instagram too! If you’re looking for other holiday side dish ideas, be sure to check out our highly-rated sweet potato, apple, and fresh cranberry bake. Or, get inspired here: 20+ Satisfying Vegan and Vegetarian Holiday Recipes That Everyone Will Love.
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4.88 from 40 votes
Easy Vegetarian or Vegan Mushroom Gravy Recipe
Are you looking for an easy and flavorful vegan or vegetarian gravy recipe? Then you’ve come to the right place. This vegetarian mushroom gravy is delicious, rich, and creamy! It is also easy to customize and make it thick, smooth, chunky, or vegan. Whatever you desire – It's all gravy, baby!
Prep Time20 minutes mins
Cook Time45 minutes mins
Course: Holiday Dish, Sauce, Side Dish
Cuisine: American
Keyword: mushroom gravy, Vegan gravy, Vegetarian gravy
Servings: 3 cups
Equipment
Medium saucepan
Ingredients
- 1/2 pound brown Cremini or mini Portobello mushrooms (one common 8-ounce package), finely diced
- 1.5 cups vegetable broth (low sodium)
- 2 Tbsp olive oil, butter, or vegan butter alternative
- 3 ounces shallots (substitute with 1 small yellow or white onion), diced
- 2 cloves garlic, peeled and minced
- 2 Tbsp white all-purpose flour (*see gluten-free alternatives in the notes below)
- 1 Tbsp tamari or soy sauce
- salt and black pepper, to taste
- 1 splash red wine, to de-glaze the pan (optional – about 1 ounce)
- 1/3 cup crème fraîche(optional, or sub with plain full-fat canned coconut milk)
- 1 Tbsp nutritional yeast (optional – but highly suggested if you are not going to use crème fraîche!)
Instructions
Heat your cooking fat(olive oil, butter, or butter alternative) in asaucepan over medium-high heat.
Add diced shallots and minced garlic. Saute until tender and translucent, about 5 minutes.
Add a half-pound of washed and finely-choppedmushrooms. If you don’t intend to blend your gravy at the end, cut them nice and small! Sprinkle over salt and pepper to taste, and stir.
Simmer the mushrooms, onions, and garlic on medium-high until they’re soft andreduce to about one-third of the original volume, about 10 minutes.
Add 1 tbsptamari or soy sauce and optional 1 tbsp ofnutritional yeastto the mushroom mixture.
Evenly sprinkle over 2 tablespoons of all-purpose whiteflour to create a roux. Mix thoroughly to evenly coat all of the mushrooms. This should make everything quite thick and stick together like a paste. Continue to cook for 5 minutes, stirring frequently.
Optional: Add a splash of red wine(about an ounce or so) to de-glaze the pan and add a beautiful pop of flavor!
Pour in the called-forvegetable broth, adding a little at a time and mixing as you go. Bring gravy to a simmer and then allow it to reduce for 20 to 30 minutes, or until your desired consistency is reached.This is a good time to taste your almost-ready vegetarian gravy, and add more salt and pepper if needed.
Optional: Add 1/3 cupcrème fraîche or plain coconut milk.
Optional: Blend gravy to create a smoother, thicker consistency before serving.
Serve warm over your favorite gravy companion dishes.
Store leftovers in the refrigerator and use within one week, or freeze to enjoy for several months to come.
Notes
*To make a gluten-free gravy, substitute the wheat flour with either an equal amount of 1:1 gluten free flour or rice flour, OR half of the called-for flour (just 1 Tbsp) of cornstarch or arrowroot powder.
