If you're looking for the best vegan gravy to make this year, look no further than this dairy-free & super creamy Vegan Mushroom Gravy made with only 10 ingredients! This mushroom sauce is filled with umami flavor and is really the perfect addition to any Holiday dinner.
Can we just agree Thanksgiving NEEDS good gravy?! While I love dishes like my Caramelized Onion Mashed Potatoes & Miso Brussel Sprouts on their own, topping them with this vegan gravy makes them even better.
Luckily this recipe requires just 10 ingredients and about 40 minutes for the perfect mushroom gravy!
Ingredients:
How to make mushroom gravy
First saute shallots & garlic
Melt the vegan butter in a pan, then add the diced shallots and minced garlic. Saute for about 3 minutes until translucent.
Add mushrooms, spices, & saute
Then, add in the chopped mushrooms and spices. I decided to use cremini mushrooms for this recipe, but have also tried it with white button mushrooms and shitake mushrooms and both taste great.
The key here is to saute the mushrooms until they have released most of their juices and are starting to brown. This is how you will get the absolute best texture for this gravy. This step should take about 10-15 minutes.
Add flour to coat
Next, add in the flour and stir until it completely coats the mushrooms. It won't look very pretty or appetizing here, but trust the process!
Saute for about 2-3 minutes until the flour is a little toasted which will help the mushroom gravy get an even better flavor.
Add in broth, soy sauce, & simmer
As a last step add in the broth & soy sauce. Mix everything together and simmer for another 5-10 minutes until the gravy has thickened. As the gravy cools, it will also thicken quite a bit so keep that in mind!
I like a slightly thinner gravy so I used 3 cups of broth. But anywhere from 2- 3 cups will work.
When the vegan mushroom sauce is done top it with any fresh herbs you would like such as fresh thyme or fresh oregano and get ready to serve.
How to serve vegan gravy
I love this vegan mushroom gravy over vegan mashed potatoes, but there are also so many other uses for this gravy. It tastes amazing as a topping for lentil roasts, a vegan turkey roast, or a whole roasted cauliflower.
It's also great as a breakfast on top of my vegan biscuits. You could even try it on tofu for a savory protein-packed dinner.
FAQ & Tips:
You can, sub I don't recommend it. Sauteing the shallots, garlic, and mushrooms in the vegan butter really brings a depth of flavor to this dish that would be missing if you skip the butter.
However, if you are really trying to eat an oil-free diet, then you can always saute the veggies in vegetable broth instead.
Yes, however, you'll need to make two changes. The first is to replace soy sauce with tamari or coconut aminos as most soy sauce has wheat in it. The second is to swap out the flour for cornstarch. It will change the texture of the gravy- it becomes a little thicker- but the flavor will still be perfect!
I've tried this dish with miso paste and it's good, but actually ends up tasting a little sweeter than if you use soy sauce. If you are trying to avoid soy altogether, coconut aminos are a great option and for a gluten-free option use tamari.
Yes! This mushroom gravy is great made a day in advance to help prep for larger gatherings. If doing this, you'll want to reheat it in a pot on the stove before serving as it will thicken quite a bit in the fridge.
Yes! Let the gravy cool completely and then store it in a closed container in the freezer for up to 2 months. To defrost, add it to the fridge to thaw, then reheat in a saucepan or in the microwave until warmed throughout.
Every Holiday celebration needs this Vegan Mushroom Gravy as part of the meal! Honestly, we make it for dinner even outside of the Holidays and it is always the perfect side. Enjoy!
-TSG
More savory Vegan Thanksgiving recipes you will love:
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Vegan Mushroom Gravy
Ingredients
- 3 Tablespoons vegan butter or olive oil
- 2 shallots diced
- 6 cloves garlic minced
- 10 ounces mushrooms sliced, I used cremini
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme or 1-2 tsp fresh thyme
- ¼ teaspoon ground black pepper
- 2 Tablespoons all-purpose flour
- 2 ½ cups vegetable broth anywhere from 2-3 cups will work
- 2 Tablespoons soy sauce
- fresh herbs optional, as garnish- thyme, rosemary, oregano, etc
Instructions
- First, prep the veggies by dicing the shallots, mincing the garlic, and slicing the mushrooms. Set aside.
- Add the vegan butter to a pan and turn on the heat. Once the butter has melted, add in the shallots and garlic and sauté for 3 minutes until translucent.
- Next, add in the sliced mushrooms and spices including the dried parsley, dried thyme, and pepper. Stir together and sauté the mushrooms on medium heat for 10-15 minutes until they have released their juices and are starting to crisp and brown.
- Once the mushrooms are browning, add the flour to the pan and stir until it coats the mushrooms. Then, continue cooking another minute to toast the flour.
- Next, add in the vegetable broth and soy sauce. I used 2 ½ cups vegetable broth, but anywhere from 2-3 cups works. 2 cups will give you a much thicker gravy and 3 cups a thinner gravy.
- Once the liquids are added stir together until combined and no chunks of flour remain. Then, cook the gravy another 5-10 minutes until it thickens. The gravy will continue to thicken once it is removed from the heat, so keep that in mind.
- Top the gravy with any additional fresh herbs you would like such as thyme or oregano and serve!
Notes
- To make this gravy soy-free swap soy sauce with coconut aminos
- To make this gravy gluten-free swap the flour with cornstarch and the soy sauce with tamari or coconut aminos
- I don't recommend making this dish oil-free, but if you are trying to avoid oil you can saute the veggies in veggie broth instead. Any oil such as olive oil or avocado oil can also be subbed 1:1 for vegan butter.
- I used cremini mushrooms, but white button mushrooms and shitake mushrooms also taste great in this dish
- This gravy can be made a day in advance and stored in the fridge. Just make sure to reheat it before servings as it will thicken quite a bit when cold.
- To freeze gravy, let it cool completely and then store it in a closed container in the freezer for up to 2 months. To defrost, add it to the fridge to thaw, then reheat in a saucepan or in the microwave until warmed throughout.
Anonymous says
While I definitely wouldn’t call this great “creamy”, it’s amazing! I’ve made it 3 times now. The second time I didn’t have a shallot so I used an onion and it was still super tasty. This gravy is veeery flavorful!
Megan says
So happy you liked it and glad it worked with an onion too 🙂
Kristin Carpenter says
We are vegetarian and my husband is gluten free. Thanksgiving this year seems so much better, food wise, with many of your recipes but this one is the best ever! I just made it since I am making so much for the non vegans as well as us so needed to do some things today. This is delicious! I might have to make another batch because I think people will prefer this one! Thank you!
Megan says
You're so welcome! I am so happy to hear it's that everyone can enjoy it- Happy Thanksgiving!
Lindsay M Hoffman says
This is so so good! We ate it over steak with rice. It was delicious! Adding this to our regular menu!
Megan says
I'm so so happy to hear that!! 🙂