This vegan mushroom gravy is not just a treat for vegans but anyone who loves a rich, umami-packed sauce. It's perfect for drizzling over mashed potatoes, baked potatoes, or roasted veggies.
Growing up, my mom made Thanksgiving gravy using the giblets and neck of the turkey for extra flavor and richness.
But I think I’ve officially outdone her with this version - it’s completely plant-based and just as savory and satisfying.
Perfect for vegans, vegetarians, and even meat-eaters who love a rich, umami-packed gravy. My mom loved it - especially alongside other favorites like Vegan Corn Casserole and Vegan Cranberry and Apple Stuffing.
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Why I Love This Vegan Gravy
- This gravy has a luxuriously creamy texture, thanks to ingredients like vegan butter and roux.
- Vegan mushroom gravy is incredibly versatile and pairs well with various dishes, from mashed potatoes, roasted potatoes, roasted vegetables, vegan meatloaf, and more. See serving suggestions below for more ideas.
- This vegan mushroom gravy recipe is relatively simple to prepare, making it accessible for beginner home cooks.
Ingredients
Feast your eyes on this list of easy-to-find ingredients. See the recipe card for quantities.
While fresh herbs are ideal for this gravy, dried ones can work in a pinch.
Different mushrooms offer different flavors. Shiitake mushrooms, for instance, will give a more intense flavor. I prefer baby bella (aka, cremini) or a combo of button mushrooms and cremini.
Marsala adds a unique, rich flavor, but if you don't have it on hand, you could substitute it with another sweet and flavorful wine like Madeira or Port or use a non-alcoholic cooking wine. You can also use more vegetable broth.
How To Make Vegan Mushroom Gravy
The highlights of the recipe are in the pictures below. For the full recipe and details, see the recipe card.
Step 1: Sauté the shallots.
Step 2: Add the minced garlic, fresh thyme, and rosemary and saute for about about 1 minute
Step 3: Add and cook the mushrooms, salt, and pepper for 10-12 minutes.
Step 4: Incorporate the Marsala wine. Cook until it reduces.
Step 5: Sprinkle the flour over the mushroom mixture.
Step 6: Slowly pour in the vegetable broth and melted butter and simmer until the gravy thickens.
Step 7: Stir until it thickens and reaches the consistency you desire. If needed, add more vegetable broth for a saucier gravy.
Step 8: Serve and enjoy warm.
Top Tips
- Adding melted vegan butter at the end of making vegan mushroom gravy enhances the creaminess and richness and provides a glossy finish, so don't skip this step.
- For a smoother gravy, you can blend it using an immersion blender or a regular blender. I have done this for mushroom-averse people in my home. Just have some vegetable broth handy to tweak the thickness and thin it out.
- This vegan gravy can be stored in the fridge for up to 4 days and reheats well, but it will need to be thinned out with extra vegetable broth.
Serving Suggestions
- Mushroom gravy is a perfect addition to your vegan holiday table, accompanying dishes like Vegan Stuffing with Cranberries and Sausage, Vegan Corn Casserole, and Vegan Scalloped Potatoes.
- Mashed Potatoes
- Vegan Meatloaf or Roasts
- Easy Vegan Biscuits
- Vegan Shepherd's Pie
Recipe FAQS
Yes, you can make gluten-free, vegan mushroom gravy by using gluten-free flour or cornstarch as a thickening agent instead of regular flour.
The texture of the mushrooms changes, so I suggest not freezing this gravy.
You can prepare vegan mushroom gravy in advance and store it in the refrigerator for about 4 days. You may need to add a little vegetable broth to thin it out when ready to reheat.
Store your mushroom gravy in an airtight container in the fridge for up to 4 days.
More Delicious Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate this Vegan Mushroom Gravy. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Mushroom Gravy
Ingredients
- 2-3 medium shallots finely chopped
- 2-3 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh thyme roughly chopped
- 1 tablespoon fresh rosemary roughly chopped
- 1 pound mushrooms roughly chopped (baby bella, cremini, button, and oyster mushrooms work great)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup Marsala wine or sherry cooking wine
- ¼ cup flour
- 2 cups vegetable broth
- 2 tablespoons vegan butter
Instructions
- Sauté the Shallots: Heat 2-3 tablespoons of olive oil over medium heat in a medium pot. Sauté the shallots until they become translucent and slightly golden. This should take about 3 minutes.
- Add the Rest of the Aromatics: Add the garlic, thyme, and rosemary and saute for about about 1 minute.
- Cook the Mushrooms, Salt, and Pepper: Add the mushrooms, salt, and pepper to the pan. Cook them down until they release their moisture and start to brown, about 10-12 minutes. Stir occasionally to prevent burning.
- Add Marsala Wine: Add the wine and cook until the wine has reduced, leaving the pot almost dry.
- Make a Roux: Sprinkle the flour over the mushroom mixture and stir to combine. Cook for a couple of minutes to eliminate the raw flour taste.
- Add Liquids: Slowly pour in the vegetable broth and vegan butter while continuously stirring to avoid lumps.
- Simmer: Bring the gravy to a simmer and let it cook for about 10 minutes or until it thickens to your desired consistency. If it's too thick, you can add a bit more broth.
- Adjust Seasonings: Taste and adjust the seasonings as needed.
- Serve and Enjoy: Once the gravy is thick and flavorful, it's ready to serve.
Troy says
Very hearty and a rich compliment to the holiday favorites.