Vegan Mushroom Gravy

Vegan Mushroom Gravy is the kind of sauce that belongs on every Thanksgiving, Christmas, or Sunday dinner table. It’s rich, savory, and comes together easily on the stove with just a handful of ingredients. I usually make it the day before since it holds up beautifully in the fridge. It also freezes well, so there’s always a batch ready when I need a comforting finish.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: sauce, Side Dish

Cuisine: American

Keyword: Mushroom Gravy

Servings:

Calories: 78kcal

Author: Mandy Applegate

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

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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

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