Go Back

Vegan Mushroom Gravy

This rich vegan mushroom gravy combines browned mushrooms, onions, garlic, vegetable broth, and soy sauce for a smooth, savory sauce. It's completely wine-free and delicious over mashed potatoes, stuffing, and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces 1 pound cremini mushrooms, sliced
  • 1 medium yellow onion finely diced, about 1 cup
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • Salt to taste
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water optional, if additional thickening is needed

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or heat-resistant spatula
  • Sharp Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Garlic press or small knife
  • Ladle
  • Airtight storage container

Method
 

  1. Clean the mushrooms and slice them evenly. Dice the onion and mince the garlic.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until their moisture evaporates and they develop golden-brown patches.
  3. Add the onion and cook for 4 to 5 minutes over medium heat, until softened and lightly golden.
  4. Stir in the garlic and dried thyme. Cook for 30 to 60 seconds until fragrant.
  5. Sprinkle in the flour and stir continuously for 1 to 2 minutes, coating the vegetables and cooking away the raw flour taste.
  6. Slowly whisk in about ½ cup of vegetable broth until smooth. Gradually add the remaining broth.
  7. Stir in the soy sauce and black pepper. Bring to a gentle simmer.
  8. Simmer for 8 to 12 minutes, stirring regularly, until the gravy thickens and coats the back of a spoon.
  9. Taste and add salt as needed. If the gravy is too thick, add a little warm vegetable broth. If it is too thin, continue simmering or add a small amount of cornstarch slurry.
  10. Serve warm over mashed potatoes, stuffing, roasted vegetables, or a plant-based main.

Notes

  • Brown the mushrooms before adding the broth for deeper flavor.
  • Add the broth gradually while whisking to prevent lumps.
  • Use reduced-sodium vegetable broth and soy sauce if you prefer less sodium.
  • For gluten-free gravy, use gluten-free tamari and an appropriate gluten-free thickener.
  • Refrigerate leftovers within two hours and use within 3 to 4 days.
  • Approximate nutrition per serving: 75 calories, 9 g carbohydrates, 3 g protein, 3 g fat, 0.5 g saturated fat, 1 g fibre, and 450 mg sodium.