This mushroom gravy recipe will take your mashed potatoes to a whole new level! It's vegan, but even meat lovers will fall for its rich, savory flavor.
I’ve had a mushroom gravy recipe on my list to make for years. After trying this one, all I can think is, “What took me so long?!” This mushroom gravy is rich, velvety, and packed with savory flavor. It’s totally vegan, but it’ll give any gravy made with meat or butter a run for its money. Every time I make it, I always eat a few spoonfuls straight from the pan. It’s that good! Pour it over mashed potatoes once, and you’ll never want to eat them any other way.
Vegan Mushroom Gravy Recipe Ingredients
This mushroom gravy recipe comes together with a handful of basic ingredients:
- Mushrooms, of course! They add hearty texture and umami flavor to this mushroom gravy recipe.
- Shallot and garlic – For sharp, savory depth of flavor.
- Tamari or soy sauce – If you’ve made my veggie burger or sautéed mushrooms, you know that I love cooking mushrooms with tamari. It really highlights their rich, savory flavor. Soy sauce will work here too, but make sure to use tamari if you need this gravy to be gluten-free.
- Rosemary and thyme – These herbs take this vegan mushroom gravy over the top! Their fresh, aromatic flavors make it cozy and complex.
- All-purpose flour – It makes the gravy nice and thick. (See the recipe below for a gluten-free option.)
- Vegetable stock – It gives the gravy body.
- Extra-virgin olive oil – For richness.
- And sea salt and fresh black pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
This mushroom gravy reheats perfectly, so feel free to prepare it a day or two in advance. It thickens as it sits, so you’ll likely need to stir in an extra splash of water or broth when you warm it up. Add a little at a time until the gravy reaches your desired consistency. Season with salt and pepper to taste, and enjoy!
Mushroom Gravy Serving Suggestions
This mushroom gravy would be a delicious addition to a Thanksgiving or holiday dinner. I love it with classic side dishes like stuffing and roasted Brussels sprouts, but like any good gravy recipe, it’s best with mashed potatoes. Spoon it over my traditional roasted garlic mashed potatoes, or try an out-of-the-box mash instead. This vegan mushroom gravy would be a perfect topping for my mashed cauliflower or parsnip puree.
If you have any leftovers, stir some cooked white beans into the gravy, pour it over creamy mashed cauliflower, and enjoy it as a meal on its own! In fact, I like this combination so much that I make it for dinner throughout the fall and winter. Served with homemade focaccia or crusty bread, it’s satisfying, healthy, and comforting.
More Favorite Holiday Recipes
If you love this recipe, try one of these holiday side dishes next:
- Green Bean Casserole
- Sweet Potato Casserole
- Roasted Delicata Squash
- Roasted Beets with Citrus
- Butternut Squash Soup
- Pear Salad with Balsamic and Walnuts
- Shredded Brussels Sprouts Salad
- Or any of these 50 Thanksgiving Side Dishes!
And for more tasty vegan recipes, check out this post!
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (⅓ cup)
- 16 ounces cremini mushrooms, sliced
- ½ tablespoon tamari
- 2 garlic cloves, minced
- 1½ tablespoons fresh thyme leaves
- ½ tablespoon chopped rosemary
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.
- Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
- Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.