Vegan Mushroom Gravy
Add Preferred SourceVegan Mushroom Gravy hits every note I want in a sauce. Mushrooms, garlic, and shallots simmer in broth and soy sauce until it’s rich and savory. A small step at the start gives the mushrooms more depth as they cook. Once you try it, it’s hard not to pour it on everything.
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This Vegan Mushroom Gravy fits right in on Thanksgiving, Christmas, or any Sunday dinner. I usually prep it the day before, and the flavor turns even richer overnight in the fridge. When I reheat it, the texture stays smooth and pourable, just the way I want it. Leftovers freeze beautifully for next time.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mushroom Gravy with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find it easy to make a silky, flavor-packed mushroom gravy from scratch.
Sauté the Shallots and Garlic
Heat the olive oil and a tablespoon of vegan butter in a large skillet over medium heat. I like using this deep skillet here because the wide surface lets the mushrooms cook down beautifully.
Once the butter melts and starts to sizzle slightly, add the chopped shallots. Cook for 2 to 3 minutes, folding occasionally, until they begin to soften and turn translucent. A heat-resistant wooden spoon makes it easy to stir things gently without scratching your pan.
Stir in the minced garlic and cook for another 30 seconds to 1 minute, so it becomes fragrant, keep an eye on it so it doesn’t burn. If you want to save time, this garlic press is perfect for getting finely minced garlic fast.
Cook the Mushrooms
Throw in the sliced mushrooms along with dried oregano, black pepper, and a pinch of salt. I use my sharp chef’s knife to get even slices, leaving no bruise to the mushrooms.
Let everything cook down for about 8 to 10 minutes until the mushrooms are golden and most of the liquid is gone. If you stop too early, the mushrooms may turn out rubbery and the gravy won’t develop the same depth of flavor, so it’s worth letting them caramelize a bit.
Make the Roux
In a separate saucepan, melt the rest of the vegan butter over medium heat. For this part, I always grab this nonstick saucepan with a lid that is the right size for making roux as it distributes heat nicely.
Then whisk in the flour for 2 to 3 minutes so it turns into a light golden color. This step builds the base of your gravy and gives it body.
Whisk in the Broth
Slowly pour in the vegetable stock, mixing constantly to prevent any lumps from forming. I reach for a flat silicone whisk when making gravy; it helps get into the corners of the saucepan and keeps things smooth.
Take your time with this step and make sure each addition is fully incorporated before putting more. Once all the broth is in, continue to cook over medium heat for about 7 minutes.
The mixture should start to thicken slightly and turn silky and glossy. This creates the silky base that will coat the mushrooms and bring the whole gravy together.
Combine and Simmer
Pour the sauce into the mushroom skillet and add the soy sauce. Using this metal ladle makes it easier to transfer the sauce without splashing.
Give everything a good stir and let it simmer for another minute to bring all the flavors together. Adjust the seasoning with more salt if needed.
Garnish and Serve
Top with fresh herbs like thyme, rosemary, or oregano. I use herb scissors to snip herbs right over the pan; fast and clean.
Serve warm over mashed potatoes, roast meats, or vegetables. If I’m serving this at the table, I like pouring it into my ceramic gravy boat with a matching saucer and ladle so it stays warm and looks nice next to the main dish.
Finally, spoon it on and enjoy!
If you’re taking this to a holiday meal or potluck, I pack it in a portable food container with locking lids to keep things from spilling in the car. Then I slide it into this insulated casserole carrier so it stays warm until serving time. That combo has saved me more than once on Thanksgiving day.
Equipment
Ingredients
- 3 tablespoons vegan butter
- 1 tablespoon olive oil
- 2 shallots
- 6 cloves garlic minced
- 4 cups mushrooms sliced
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 ½ cups vegetable broth
- 2 tablespoons soy sauce
- Fresh herbs thyme, rosemary, oregano
- Salt to taste
Video
Instructions
- Heat the olive oil and 1 tablespoon of vegan butter in a large skillet over medium heat.3 tablespoons vegan butter, 1 tablespoon olive oil
- Add the shallots and sauté for 1–2 minutes. Stir in the minced garlic and cook until fragrant.2 shallots, 6 cloves garlic
- Add the sliced mushrooms, dried oregano, black pepper, and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until golden and most of the liquid has evaporated.4 cups mushrooms, ½ teaspoon dried oregano, ¼ teaspoon ground black pepper, Salt
- In a separate saucepan, melt the remaining vegan butter over medium heat. Whisk in the flour and cook for 2–3 minutes until lightly golden.2 tablespoons all-purpose flour
- Gradually whisk in the vegetable broth, stirring continuously until smooth and slightly thickened, about 7 minutes.2 ½ cups vegetable broth
- Pour the sauce into the skillet with the mushrooms. Add the soy sauce and stir to combine.2 tablespoons soy sauce
- Simmer for another minute, then taste and adjust seasoning as needed.
- Garnish with fresh herbs and serve warm over mashed potatoes, roast meats, or vegetables.Fresh herbs
Notes
- Choose the Right Mushrooms: Go for cremini mushrooms, baby bellas, or a mix with shiitake for deeper, richer results. Avoid watery varieties that can thin out the sauce.
- Let the Mushrooms Brown: Don’t rush this part. Letting them sit undisturbed for a few minutes in the pan helps them develop flavor and lose excess moisture.
- Use a Separate Pan for the Roux: It’s tempting to cut corners, but making the roux on its own helps prevent lumps and keeps the gravy silky.
- Whisk the Broth Gradually: Add it a little at a time to avoid clumps and to control the thickness.
- Optional Add-Ins and Swaps: A dash of nutritional yeast adds a subtle savory layer for more depth without changing the core flavor. You can also use cornstarch instead of flour, just whisk it into cool broth first to keep the gravy smooth.
- Go Easy on the Salt Early on. Using low-sodium broth gives you better control over the final flavor, especially once soy sauce or tamari is added for a savory flavor and umami-rich finish.
- Taste Before Serving: The flavors develop as it cooks, so always give it a final taste and adjust the salt or herbs as needed.
- Fresh Herbs at the End: Add thyme or parsley at the end so they stay bright and fragrant.
Nutrition
How to Store Leftovers
Let the mushroom gravy cool completely before transferring it to an airtight container. I store mine in this airtight glass container which stack neatly in the fridge and seal in the flavor. It will keep well in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave, adding a splash of broth or water if it gets too thick. I use a glass measuring cup with a spout to warm and pour in just the right amount of broth without making a mess.
You can freeze it for up to 2 months, but keep in mind the texture may be slightly looser after thawing and reheating; just give it a stir and it should come back together. I like using this freezer-safe container to freeze it for 2 months as it doesn’t pick up fridge smells and can handle hot gravy.
What to Serve With Vegan Mushroom Gravy
Mushroom gravy goes with more than just mashed potatoes. Try spooning it over roasted root vegetables, Brussels sprouts, vegan meatloaf, lentil patties, or even buttery toast for a savory brunch option. It also works beautifully over rice, quinoa bowls, or vegan stuffing during the holidays. If you’re serving plant-based mains like nut roast or lentil loaf, this gravy ties everything together perfectly.
More Easy Recipes for You to Try at Home
I’ve got plenty more comforting sauces and mushroom dishes you can try.
