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A vegan mushroom gravy that is packed with flavor and perfect for the holidays! It is easy to make, requires simple ingredients, and will be ready in about 20 minutes.
Who else agrees that holidays are not complete without a big boat of mushroom gravy on the table to smother all of your food with? We are definitely guilty of putting gravy all over our holiday meals, but with good reason since the mushroom gravy we’ve been making for years is so dang delicious.
The best part is you can make it one pot, in a large batch, and then enjoy it for days on end—I’m talkin’ leftovers, lots and lots of leftovers. The gravy will thicken up as it sits, especially if it is in the refrigerator. To fix this, we add it back to a pot and mix it with a bit of vegetable broth until it reaches our desired consistency. If you go overboard and add too much vegetable broth, just simmer it on the stove until some of the liquid cooks off.
Did we mention that it’s oil-free and there is a gluten-free option, too? We did our best to cover all of the bases on this one so everyone can enjoy it!
This recipe pair well with mashed potatoes, our vegan holiday roast, and herbed biscuits, all of which we have here on our blog 😉 What’s your favorite food to smother with gravy? Let us know down below!
While writing this blog post I realized that this exact gravy and Chris’ mashed potatoes that we shared earlier this week are two things that we have been making every year for Thanksgiving since we have been together 🙂
If you prefer a thinner gravy, you can puree some or all of the gravy either with an immersion blender or a regular blender. We like ours chunky but that is just personal preference!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Easy Mushroom Gravy (Vegan + Oil-Free)
- Total Time: 21 minutes
- Yield: 5 side servings
Description
A vegan mushroom gravy that is packed with flavor and perfect for the holidays! It is easy to make, requires simple ingredients, and will be ready in about 20 minutes.
Ingredients
- 1/2 cup + 3 tablespoons vegetable broth
- 1/2 cup white or yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 carrot, peeled and finely diced
- 4 oz. baby Bella mushrooms, thinly sliced
- 1/2 teaspoon fresh thyme, finely chopped
- 1/4 teaspoon fresh sage, finely chopped
- 1/4 teaspoon fresh rosemary, finely chopped
- 2 tablespoons all-purpose flour (or cornstarch if gluten-free)
- 1 cup unsweetened plain almond milk*
- 2 teaspoons soy sauce (or tamari if gluten-free)
- 1/4–1/2 teaspoon salt, or to taste
- Fresh black pepper, to taste
Instructions
- In a medium pot over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic, and carrots. Sauteé for 2-3 minutes, or until the onions are translucent and the garlic is fragrant. Add a tablespoon of additional vegetable broth if needed to prevent burning.
- Add in the mushrooms and cook for 4-5 minutes or until the mushrooms begin to soften. Toss in the fresh herbs and cook for 1 minute more.
- Add the flour to the pan and mix it through the vegetables. Allow it to cook for 1 minute, stirring often.
- Add in the remaining vegetable broth, almond milk, and soy sauce, and mix through until everything is uniform. Bring the mixture to a boil and then reduce the heat to low. Continue to cook until the gravy thickens up and then vegetables are cooked through, about 7 minutes. You will see the color of the mixture go from a pale brown to a deeper golden brown.
- Remove the mixture from heat and season with salt and pepper to taste.
Notes
- Store the gravy in the refrigerator in an airtight container for 4-5 days.
- The gravy will thicken up as it sits, especially if it is in the refrigerator. To fix this, we add it back to a pot and mix it with a bit of vegetable broth until it reaches our desired consistency. If you go overboard and add too much vegetable broth, just simmer it on the stove until some of the liquid cooks off.
- If you prefer a thinner gravy, you can puree some or all of the gravy either with an immersion blender or a regular blender. We like ours chunky but that is just personal preference!
- The nutrition facts do not take into consideration the salt and pepper added to taste.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Sides, Thanksgiving
- Method: Stovetop
- Cuisine: Vegan, Oil-Free
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Make this every year for Thanksgiving! It is perfect with vegan roast and all the sides!!
I love that this gravy is packed with vegetables. They make it very delicious.
This was delicious! I added a little tahini for creaminess. I used miso instead of soy sauce and no other added salt. Served over baked polenta. Everyone loved it!!!
Great Recipe! I made this for Thanksgiving and it was fabulous! Great blog, thank you!
Follow the recipe exactly and it turned out amazing. One of the best gravy is I’ve ever made. I’m not vegan but I do like vegan gravy opposed to regular gravy. This is amazing highly recommended
I just made this. I didn’t have almond milk, so used soy. BEST mushroom gravy I’ve tasted. Thanks
Amazing gravy recipe. We used Tamari and homemade almond milk. Took almost 20 minutes to fully thicken but worth the wait. We enjoyed with biscuits but will make again for mashed potatoes or vegan stroganoff! Thanks for this recipe!!
Can’t rate it yet. Haven’t tried it yet. Does this freeze well? Maybe in ice cube trays?
Yes you can freeze it!