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Vegan Mushroom Gravy Recipe

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4.4 from 12 reviews

This vegan mushroom gravy is a rich, savory sauce perfect for complementing mashed potatoes, roasted vegetables, or vegan meats. Made with a blend of wild mushrooms, fresh herbs, and a smooth vegetable broth base, it’s thickened with flour and infused with garlic and shallots for deep flavor. Easy to prepare in just 30 minutes, this dairy-free and gluten-free gravy is a delicious addition to any plant-based meal.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 1 medium shallot, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 cups wild mushrooms (or any sliced mushrooms), washed and chopped

Liquids & Oils

  • 3 tablespoons light olive oil
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce (Bragg’s Liquid Aminos or Tamari for gluten-free)

Other Ingredients

  • 1/4 cup flour
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1/2 tablespoon fresh rosemary (or 1/2 teaspoon dried rosemary)

Instructions

  1. Prepare Mushrooms: Wash the wild mushrooms thoroughly and cut them into smaller pieces if necessary, removing any dirty ends to ensure cleanliness and better texture.
  2. Dice Shallot and Mince Garlic: Peel and dice the shallot finely and peel and mince the garlic cloves to release their aromas and flavors into the gravy.
  3. Sauté Shallot and Garlic: Heat the olive oil in a large skillet over medium-low heat. Add the diced shallot and minced garlic, cooking gently until soft and fragrant, about 4-5 minutes, to develop a flavorful base.
  4. Cook Mushrooms and Add Flour: Add the mushrooms to the skillet and cook until they become soft and release their juices, about 6-8 minutes. Sprinkle the flour evenly over the mushrooms and stir continuously for 1 minute to cook out the raw flour taste, creating a roux-like thickening base.
  5. Add Broth and Herbs: Slowly pour in the vegetable broth while stirring to prevent lumps, achieving a smooth mixture. Stir in the soy sauce (or tamari), fresh thyme, and rosemary, then reduce the heat to a gentle simmer.
  6. Simmer Until Thickened: Let the gravy simmer for about 15 minutes, whisking often to prevent sticking and ensure even thickening. Season with additional salt, black pepper, and garlic powder to taste before serving.

Notes

  • For a gluten-free version, use tamari instead of regular soy sauce and ensure the flour is gluten-free.
  • You can substitute fresh thyme and rosemary with dried herbs if fresh are unavailable.
  • The gravy can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use this gravy to enhance mashed potatoes, vegan roasts, or steamed vegetables.
  • Adjust the thickness by adding more broth if it’s too thick or cooking longer if too thin.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-mushroom-gravy-recipe/