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.
As a kid, my mom would use the giblets and neck of the turkey to make gravy for our Thanksgiving dinner. These turkey innards added depth of flavor and richness to the gravy. But I think I have outdone my mom's gravy with something even better - and it's entirely plant-based, making it perfect for vegans, vegetarians, and even meat eaters who crave a delicious umami taste. Turns out, my mom loved it and I think you're going to love it too.
Why You'll Love This Vegan Gravy on Everything
- Creamy Texture: Despite being dairy-free, this gravy has a luxuriously creamy texture, thanks to ingredients like vegan butter and roux.
- Rich Umami Flavor: The fresh mushrooms in this vegan gravy provide a deep, savory umami flavor that's incredibly satisfying.
- Versatile: Vegan mushroom gravy is incredibly versatile and pairs well with various dishes, from mashed potatoes, roasted potatoes and vegetables, vegan meatloaf, and more. See serving suggestions below for more ideas.
- Healthier Option: It's a healthier choice compared to traditional gravy made with animal fats, as it's free from cholesterol and saturated fats.
- Easy to Make: This vegan mushroom gravy recipe is relatively simple to prepare, making it accessible for both novice and experienced cooks.
- Enhances Plant-Based Meals: If you follow a vegan or plant-based diet, this vegan gravy can elevate your dishes, making them even more enjoyable and flavorful.
How To Make Vegan Mushroom Gravy
Feast your eyes on this list of easy-to-find ingredients.
- olive oil
- fresh thyme
- fresh rosemary
- Marsala wine
- black pepper
- vegetable broth
- vegan butter
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.
See highlights for the recipe with the pictures below. For the full recipe instructions, see the recipe card.
Sauté the shallots.
Add the minced garlic, fresh thyme, and rosemary and saute for about about 1 minute
Add and cook the mushrooms, salt, and pepper for 10-12 minutes.
Incorporate the Marsala wine. Cook until it reduces.
Sprinkle the flour over the mushroom mixture.
Slowly pour in the vegetable broth and melted butter and simmer until the gravy thickens.
Stir until it thickens and reaches the consistency you desire. If needed, add more vegetable broth for a saucier gravy.
- 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.
Mushroom Gravy Serving Suggestions
Below are some delicious suggestions for using vegan mushroom gravy:
- Mashed Potatoes
- Vegan Meatloaf or Roasts
- Veggie Burgers like Chipotle Black Bean Burger
- Roasted Vegetables
- Pasta or Polenta
- Vegan Poutine: Create a vegan poutine by pouring mushroom gravy over a plate of crispy Air Fryer Fries and dairy-free cheese curds for a Canadian-inspired treat.
- Easy Vegan Biscuits
- Stuffed Bell Peppers
- Savory Pancakes or Waffles
- Tofu Scramble: Drizzle the gravy over a tofu scramble with sautéed vegetables for a flavorful and filling breakfast or brunch option.
- Vegan Shepherd's Pie
- Stuffed Mushrooms: Spoon the gravy into large mushroom caps that have been stuffed with a mixture of breadcrumbs and herbs for an appetizing starter.
- Grain Bowls: Add a ladle of mushroom gravy to grain bowls with quinoa, brown rice, or farro, along with roasted or steamed vegetables.
- Holiday Feasts: Mushroom gravy is a perfect addition to your vegan holiday table, accompanying dishes like vegan sourdough stuffing, roasted vegetables, and plant-based roasts.
- Dipping Sauce: Serve the mushroom gravy as a dipping sauce for bread, roasted potatoes, or even vegan summer rolls.
Yes, you can make gluten-free, vegan mushroom gravy by using gluten-free flour or cornstarch as a thickening agent instead of regular flour.
Vegan mushroom gravy can be a healthier option than traditional gravy as it is lower in saturated fat and cholesterol. However, it does contain a good amount of olive oil and butter, so adjust if necessary.
Short answer, yes...but the texture changes a bit.
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.
- 2-3 medium shallots, finely chopped
- 2 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
- ½ cup Marsala wine
- ¼ cup flour
- 2 cups vegetable broth
- 2 tablespoons of melted vegan butter
- Sauté the Shallots: Heat 2 tablespoons of vegan butter 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. Cook until the wine and mushroom moisture 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 remaining 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.
When simmering the gravy to your desired consistency, remember that it thickens as it cools down. If you let it sit for a while before serving, consider leaving it a thinner consistency.
You can use any mushroom you want, but button mushrooms and/or cremini mushrooms are my preference for this gravy.
Use an immersion blender to make it less chunky.
This gravy can be stored in the fridge for up to 4 days and reheats well. Just add some vegetable broth to thin it out to your desired consistency.
Substitute Marsala wine with another dry wine or use non-alcoholic cooking wine. You can also add more vegetable broth as a substitute.
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.
Nutritional profile is only an estimate. Use an app like Cronometer to measure the ingredients and quantities you use accurately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: condiment
- Method: stove top
- Cuisine: American
- Diet: Vegan
- Serving Size: ¼ cup
- Calories: 129
- Sugar: 1.8 g
- Sodium: 142 mg
- Fat: 9.6 g
- Carbohydrates: 7.2 g
- Protein: 2.4 g
- Cholesterol: 15.3 mg
Keywords: holidays, Thanksgiving, Christmas, umami, mushrooms