Vegan Mushroom Gravy

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5 from 3 votes

This silky, rich Vegan Mushroom Gravy is the ultimate comfort food topper. Made with hearty mushrooms, savory umami flavor, and fresh herbs, it will be the star at your holiday table. Spoon it over your favorite dishes–from mashed potatoes to lentil loaf for a cozy, plant-based twist on a classic.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

Ingredients

1 tablespoon avocado oil or extra virgin olive oil
2 cloves minced garlic
10 oz cremini mushrooms (also known as baby bella mushrooms) sliced thinly
2 tablespoons all-purpose flour
2 teaspoons porcini mushroom powder see note below
2 cups vegetable stock or 2 cups of water + 2 teaspoons vegetable bouillon paste
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary or 1 teaspoon dried rosemary
½ tablespoon tamari soy sauce or regular soy sauce
1 tablespoon nutritional yeast
Salt to taste

Instructions

Heat the oil in a saucepan over medium heat. Sauté the garlic until slightly golden, about 2 minutes. Add the mushrooms and a pinch of salt. Sauté until tender, about 7 minutes.
Add the all-purpose flour and stir well. Cook the flour until it smells nutty, for about 30 seconds.
Add the porcini powder, vegetable stock (or water and bouillon), black pepper, and rosemary. Use a wooden spoon to carefully scrape the stuck bits from the bottom of the pot. Bring to a simmer and reduce the heat to medium-low. Cook the gravy for 30 minutes, until it has reduced and thickened.
Stir or whisk in the tamari and nutritional yeast. Season the gravy to taste with salt.
Remove the gravy from the heat and cool for 10 minutes before serving.

Video

Notes

* I highly recommend getting your hands on porcini mushroom powder. Make sure it is 100% porcini mushroom with no added salt or other ingredients. However, you can skip this ingredient if you don't have it. The gravy is still amazing :)

Storage Directions

Refrigeration: Allow leftover gravy to cool completely before transferring to an airtight container and storing in the refrigerator for up to 5 days.
Freezing: This mushroom gravy recipe freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally. If the texture has thickened, stir in a splash of vegetable stock or warm water to reach your desired consistency.

Recipe Pro-Tips

Stir the flour constantly. When adding the flour, keep the spoon moving! This step builds flavor and body, and it prevents burning. You’ll know it’s ready for the liquid and seasonings once it smells nutty–about 30 seconds in. If it sits too long, it can burn and turn lumpy, giving the gravy a bitter edge.
Keep the simmer gentle. Once everything’s combined, let your vegetarian mushroom gravy simmer softly. A low, steady bubble is ideal; if it boils, the texture can become grainy or cause the sauce to split. If it thickens before the 30-minute mark, you can remove the saucepan from the heat early.
Let it rest before serving. The gravy will be hot after simmering. Let it cool for at least 5-10 minutes before serving. This short rest allows the flavors to settle and creates a silky-smooth finish when serving.
Adjust the thickness. If the gravy is too thick after setting, stir in a splash of warm vegetable stock or water until you reach your desired consistency.
Make it ahead. This gravy actually gets better with time! Prepare it a day in advance to let the flavors deepen, then gently reheat it on the stove before serving. Plus, making ahead is a total win for stress-free holiday cooking.
Use quality vegetable stock. Don’t skip this detail–the flavor of your stock makes a huge difference! A rich, dark broth gives your dairy-free mushroom gravy more depth, umami, and a beautiful color.

Nutrition