There’s something so comforting about a rich, savory gravy that can elevate any meal, and this Vegan Mushroom Gravy Recipe does just that with its deep, earthy flavors and silky texture. Trust me, once you try this one, you’ll wonder how you ever did gravy without mushrooms!

A white oval gravy boat filled with dark brown mushroom gravy that has visible small slices of cooked mushrooms scattered throughout. The gravy is topped with small flakes of green herbs and light specks of black pepper. The gravy boat sits on a matching white round plate, placed on a white marbled surface. Part of a white bowl with light yellow mashed potatoes sprinkled with black pepper and green herbs is visible at the top right corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Gravy Recipe
Top Tip
How to Serve Vegan Mushroom Gravy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Gravy Recipe

Why You'll Love This Recipe

I have to say, this vegan mushroom gravy holds a special place in my kitchen repertoire because it’s one of those recipes that’s incredibly simple yet packs a ton of flavor. It’s easily adaptable, quick to whip up, and brings that cozy homemade vibe every time I make it.

Earthy, Savory Flavor: The mushrooms add a depth and umami that makes this gravy taste rich and luxurious without any animal products.
Super Easy and Fast: From chopping to simmering, it comes together in under 20 minutes, perfect for busy weeknights or last-minute guests.
Gluten-Free Friendly Option: Using gluten-free flour or cornstarch makes this gravy accessible for all dietary needs without sacrificing texture.
Versatile and Adaptable: You can tweak herbs or use different kinds of broth to match your meal, making it truly your own.

Ingredients & Why They Work

The magic of this vegan mushroom gravy lies in the balance between those tender mushrooms, the savory broth, and a bit of thickener to bring it all together. I always aim for fresh mushrooms and a good quality broth because it really makes all the difference.

Flat lay of thinly sliced fresh brown mushrooms, a few whole uncracked brown eggs, finely minced shallots in a small white ceramic bowl, a small white bowl with finely minced garlic, a small white bowl of gluten-free flour, a small white bowl filled with light golden olive oil, a small white bowl of dark tamari sauce, a small white bowl of coarse kosher salt, a small white bowl of cracked black pepper, dried sage leaves scattered, dried rosemary sprigs placed neatly, all arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or olive oil: Provides that rich fat base that helps brown the mushrooms and carry the flavors beautifully.
Mushrooms: I like button or cremini for their earthy taste; thin slicing helps them cook evenly and develop a nice caramelization.
Shallot or onion: Adds sweetness and depth; finely minced so it melts seamlessly into the gravy.
Garlic: A little punch of aroma and flavor that lifts the whole dish.
Gluten-free flour or cornstarch: The secret to a luscious, thickened gravy — cornstarch thickens quickly, flour gives a more traditional feel.
Vegetable or beef broth: The flavorful liquid that builds the body of the gravy; homemade broth is wonderful if you have it on hand.
Tamari or soy sauce: Adds extra umami and saltiness without overpowering the mushrooms.
Salt and pepper: Fundamental seasonings to taste; I find kosher salt works best for even flavor distribution.
Dried sage and rosemary: These earthy herbs complement the mushrooms perfectly and add that cozy, home-cooked essence.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this vegan mushroom gravy recipe depending on the season or what I have in the pantry. Feel free to add your favorite herbs or swap out the broth — this gravy really plays well with many flavors.

Variation: One time, I added a splash of red wine while cooking the mushrooms — it gave the gravy a deeper, more complex flavor that paired beautifully with rosemary potatoes.
Spice it up: A pinch of smoked paprika or cayenne gives it a subtle kick that’s surprisingly delightful.
Make it creamy: Stir in a bit of coconut cream or cashew cream at the end for an ultra-smooth texture.
Herb swaps: Fresh thyme or parsley work wonderfully if you prefer something lighter or more aromatic.

Step-by-Step: How I Make Vegan Mushroom Gravy Recipe

A white plate on a white marbled surface holds a serving of soft, creamy mashed potatoes with a slightly uneven texture. On top, there is a generous layer of brown mushroom gravy, with visible slices of light brown cooked mushrooms evenly spread across the sauce. Small specks of black pepper and green herbs are scattered over the gravy and potatoes. A silver fork rests on the right side of the plate with its tines touching the potatoes. White cloths are placed loosely around the plate, adding a cozy feel to the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up Your Fat and Mushrooms

Start by adding your chosen fat—whether it’s butter or olive oil—to a large skillet over medium heat. Once warm, toss in the thinly sliced mushrooms and your finely minced shallot or onion if using. Cook this mixture for 7-10 minutes, stirring regularly, until the mushrooms are a gorgeous golden brown and the shallots have softened. This slow browning is crucial; it builds the deep, savory flavor you want. Just before the end, add the minced garlic and cook for another minute—avoid burning it by keeping the heat moderate.

Step 2: Toast the Flour

Sprinkle your gluten-free flour or cornstarch evenly over the mushroom mixture. Let it cook for about a minute while stirring. This toasting step is key—you don’t want your gravy to taste floury or raw. The heat will mellow the flour’s flavor and start the thickening magic.

Step 3: Pour in Broth and Tamari, Add Herbs

Next, carefully add the vegetable or beef broth along with the tamari. Stir everything together well and use your spoon to scrape up those tasty browned bits stuck to the pan—they’re flavor gold! Then sprinkle in the salt, pepper, dried sage, and rosemary. Bring the mixture to a gentle simmer over medium-low heat.

Step 4: Simmer and Stir Until Thickened

This is where patience pays off. Keep stirring or whisking constantly so your gravy thickens without lumps. Depending on whether you used flour or cornstarch, thickening will take anywhere from 5 to 10 minutes. You’ll know it’s ready when it coats the back of a spoon with a velvety consistency. If it’s too thick, add a splash more broth; too thin, let it simmer a bit longer.

Step 5: Taste and Adjust Seasonings

Tasting is everything! Add more tamari for saltiness, a pinch of salt or pepper, or a bit more herbs if you want to amp up the flavor. You’ll be surprised how a little tweak here and there can make the gravy sing. Serve warm over your favorite mashed potatoes, vegan roasts, or even roasted veggies.

Top Tip

Over the years of perfecting my Vegan Mushroom Gravy Recipe, I’ve learned a few key tricks that take it from good to unforgettable.

Don’t Rush the Browning: Taking your time to brown mushrooms and onions properly builds a flavor foundation that shortcuts can’t replace.
Toast Your Flour Well: That extra minute cooking the flour ensures no raw, pasty taste sneaks into your gravy.
Scrape the Pan: Those browned bits stuck on the skillet are pure flavor—don’t let them go to waste!
Season Gradually: Adjust salt and herbs little by little so you can hit your perfect flavor balance without overpowering the mushrooms.

How to Serve Vegan Mushroom Gravy Recipe

Vegan Mushroom Gravy - Serving Suggestion

Garnishes

I’m a sucker for finishing touches that bring a dish to life. I usually sprinkle fresh chopped parsley or thyme on top for a pop of color and freshness. Sometimes a dash of smoked paprika or nutritional yeast adds a little extra umami kick and visual appeal.

Side Dishes

This vegan mushroom gravy is a dream alongside creamy mashed potatoes, roasted Brussels sprouts, or vegan meatloaf. I’ve also poured it over festive stuffing or warm biscuits to make comfort food vibes even stronger!

Creative Ways to Present

For special occasions, I like serving gravy in mini sauce boats so guests can drizzle as much as they want. Another fun idea is swirling it atop mashed potatoes in pretty patterns or dolloping on a wild mushroom and herb polenta cake for a rustic presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover vegan mushroom gravy in an airtight container in the fridge. It keeps well for about 3 to 4 days. Before reheating, give it a good stir because it might thicken up quite a bit after cooling.

Freezing

This gravy freezes beautifully in portioned containers or freezer bags. When you’re ready to use, thaw overnight in the fridge and warm gently on the stovetop, adding a splash of broth or water to bring it back to the right consistency.

Reheating

I like to reheat in a small saucepan over low heat, stirring often to prevent separation or burning. Adding a little broth as it warms helps restore the gravy’s perfect smooth texture without watering down the flavor.

Frequently Asked Questions:

Can I use any type of mushroom for this vegan mushroom gravy recipe?

Absolutely! While I usually use cremini or button mushrooms for their balanced flavor, portobello, shiitake, or even wild mushrooms like chanterelles work well and bring unique tastes and textures. Just slice them thinly and cook until nicely browned.

Is this gravy gluten-free and vegan?

Yes! By using gluten-free flour or cornstarch and vegetable broth, this recipe is both gluten-free and completely vegan. Just double-check your tamari or soy sauce to ensure they’re gluten-free if that’s a concern for you.

Can I prepare this vegan mushroom gravy recipe in advance?

Definitely! You can make the gravy a day or two ahead and store it in the fridge. Just reheat gently before serving and add a bit of broth if it has thickened too much. It’s a wonderful way to save time on busy days or during holiday cooking.

What can I serve with this vegan mushroom gravy recipe?

This gravy pairs beautifully with mashed potatoes, roasted vegetables, vegan meatloaf, biscuits, and even grain bowls. It adds warmth and savory depth to any comfort food or plant-based meal you’re serving.

Final Thoughts

This Vegan Mushroom Gravy Recipe has been a game-changer for me whenever I want a comforting, flavorful sauce without the fuss of traditional gravy. It’s reliable, delicious, and every time I make it, I’m reminded of how simple ingredients can come together to create something truly special. I can’t wait for you to try it and make it your own in your kitchen — you’re going to love it!