My favorite gravy! Savory vegan Mushroom Gravy with onion, herbs, and hearty mushrooms. Absolutely delicious over a soft, fluffy bed of mashed potatoes!
This mushroom gravy is my all-time favorite! We’ve made this recipe so many times, devouring it with such intensity you’d think we hadn’t eaten in days 😉 Feel free to change up the herbs however you wish. The original recipe uses all thyme, and I’ve used combinations of thyme, basil, sage, and oregano that are all delicious. For us, the recipe yields enough gravy for about 4 lbs. of potatoes. Hope you enjoy if you give it a try as well!
If you’re looking for more holiday side dish ideas, check out a few of our other favorites:
Almond-Garlic Green Beans
Maple-Balsamic Roasted Brussels Sprouts
Vegan Cheesy Scalloped Potatoes
Butternut Squash & Kale Salad
Maple-Cinnamon Butternut Squash
PS – come join The Garden Grazer on Instagram and share a pic if you make this! I love seeing your beautiful recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
Mushroom Gravy
Ingredients
- 1/2 small onion
- 12 oz. mushrooms
- 3 cups vegetable broth
- 1/4 cup white wine (or dry sherry)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/8 tsp. salt
- 2 Tbsp. flour (GF if desired)
- 2 Tbsp. vegan butter (I like Miyoko's brand)
Instructions
- Finely dice the onion, and thinly slice the mushrooms.
- In a skillet over medium heat, saute the onion for 1-2 minutes.
- Add mushrooms, salt, and herbs. Saute for 8-10 minutes.
- Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.
- Add broth, bring to a boil, and simmer for 10 minutes.
- In a small bowl, whisk together 2 Tbsp. flour with 3 Tbsp. water. Add to skillet and stir.
- Return to a boil, reduce heat to low and simmer 2-3 minutes until slightly thickened.
- Turn off heat and stir in butter until melted. Salt to taste if desired.
Notes
Nutrition Per Serving (estimate)
Enjoying this savory mushroom gravy? Feel free to also check out the full “Vegan Sides” recipe archives on the site for more tasty plant based inspiration!
First, this gravy looks delicious. Second, do you make your own vegetable broth? If you do, I would love a post with tips about how to store it, and what you do with the vegetables after straining them out (if they can be used in soup afterwards or something). Love your blog!
Hi Liz! Thanks for your comment! Making my own vegetable broth is definitely on my to-do list. I can't believe I haven't tried it yet!! Here's a link you can check out: http://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/
Enjoy!! 🙂
Have you tried thickening this gravy with something other than flour to make it gluten-free? As a brand-newly diagnosed celiac, I am STARVING for things like your mushroom gravy. Having to teach myself to cook all over again has been a challenge, but I'm enjoying this new world. By the way, your quinoa salads made me so hungry I could have licked the screen. I will be making them as soon as I lay in a supply of veggies. Your photos are gorgeous.
Hi Diane! Thanks so much for your message and kind words! I actually do make this gravy gluten-free with an all-purpose gluten free flour. (Although you could also use a little bit of cornstarch to thicken.) We're not celiac but we're mostly gluten-free in our household. Hope you continue to enjoy venturing into the world of gluten-free cooking. Have fun with it!! And hope you love the quinoa salads! 🙂
Just blend it all when done cooking, works for me, no flour whatsoever
I do not have wine on hand. Could I do without it??
Hi Maegan! I'm sure you could – just replace it with vegetable broth instead. Or possibly add a splash of apple cider vinegar if you have that! Hope you enjoy! 🙂
Wow! What a fantastic recipe. The only thing that I changed was using Earth Balance. It is not vegan due to the palm oil and contains loads of genetically modified and toxic ingredients. I used coconut oil instead ;D But man it's awesome!
Hi Rose! Great substitution with coconut oil – I'm definitely trying that next time. Which will be very soon because the weather's starting to cool and I need my mashed potato and gravy fix! 😉 And thanks for the info, going to do some research on Earth Balance/palm oil 🙂
Gravy looks delicious!! One question did you use fresh Orageno and thyme or dired?
I just want to say, I LOVE this recipe! Thank you for sharing!
Yay, glad you love it too! 🙂 Thanks for coming back to let me know – have a great weekend!
Palm oil isn’t vegan? What makes it non-vegan? It’s a plant based oil, no different than olive oil, grape seed oil, avocado oil, etc…
Late reply, but palm oil itself is completely vegan – it's just surrounded by controversy due to the conditions its harvested under. So it IS vegan, but for ethical reasons, many vegans choose to avoid it 🙂
This stuff is amazing! I made it a few years ago. I also added Lea & Perrins Worcestershire Sauce…the key I have found is take your time
Ooooh SMART Tammy! I’ll have to add some of that next time, thanks! Glad you’re enjoying the recipe! 🙂
The finished result was delicious! In the future I might add more water to my flour mixture, because it congealed when I added it to the sauce and I had to pick out all the flour clumps. It went very well with this delicious nut loaf I made as well: https://www.thekitchn.com/winter-recipe-classic-vegetarian-nut-loaf-102222?utm_source=pinterest&utm_medium=tracking&utm_campaign=inline-img-share
Hi Lily! So glad you gave this a try and enjoyed! Thanks so much for your feedback – definitely feel free to add a bit more liquid next time to smooth out those flour clumps if needed 🙂 (And that nut loaf looks delicious – thanks for sharing!)