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Mushroom Gravy

November 21, 2013 By Kaitlin McGinn 20 Comments

My favorite gravy! Savory vegan Mushroom Gravy with onion, herbs, and hearty mushrooms. Absolutely delicious over a soft, fluffy bed of mashed potatoes!

Plate with mashed potatoes and vegan mushroom gravy

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!

Vegan mushroom gravy poured over mashed potatoes

If you’re looking for more holiday side dish ideas, check out a few of our other favorites:
Lentil Quinoa Fall Salad with Maple Dressing
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 photo if you make this! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Plate of mashed potatoes with mushroom gravy
Print Pin
4.67 from 9 votes

Mushroom Gravy

Savory vegan mushroom gravy with onion, herbs, and hearty mushrooms. Perfect over a soft, fluffy bed of mashed potatoes!
Author: Kaitlin – The Garden Grazer
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Category: Sauce
Cuisine: Gluten-Free Option, Vegan
Servings:6

Ingredients

US Customary – Metric
  • 1/2 small onion
  • 16 oz. mushrooms
  • 3 Tbsp. all-purpose flour (GF if desired)
  • 1/4 cup white wine*
  • 3 cups vegetable broth
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1-2 Tbsp. vegan butter (I like Miyoko's)

Optional:

  • Fresh thyme (or other herbs), garlic, miso, tamari

Instructions

  • Finely dice onion. Thinly slice mushrooms.
  • In a skillet over medium-high heat, sauté onion for 2 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
  • Add mushrooms. Sauté for 8 minutes or until softened.
  • Add dried herbs. Sprinkle flour on top. Gently stir and cook for 1 minute.
  • Add white wine* to deglaze pan, and cook for 3-4 minutes (or until most of the liquid has evaporated).
  • Add broth and stir until flour clumps are gone. Bring to a light boil, then reduce heat and simmer for 10 minutes or until thickened.
  • Turn off heat and stir in butter until melted. (Miso or tamari are also great additions.) Salt/pepper to taste if desired.

Notes

*White wine substitute: use a splash (about 1 Tbsp.) apple cider vinegar, or simply use vegetable broth instead.
Recipe yields enough gravy for about 4 lbs. potatoes.
To make easy mashed potatoes: peel, dice, and steam potatoes (gold potatoes are great) for about 10 minutes or until very soft. Then immediately transfer to a bowl, add a little vegetable broth (or plain, unsweetened milk), vegan butter, and a touch of salt. Mash.
For gluten-free, I use Bob’s Red Mill GF All-Purpose Flour.
Gravy recipe adapted from Oh My Veggies

Nutrition Per Serving (estimate)

Calories: 87kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Photo collage of vegan mushroom gravy with mashed potatoes
photo collage of vegan mushroom gravy

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!

Filed Under: Gluten-Free, Recipe, Sauce/Seasoning, Sides, Vegan Tagged With: family-friendly, holiday, mushroom, onion, oregano, sauce, thanksgiving

Previous Post: « Vegan Burrito Bowl with Creamy Chipotle Sauce
Next Post: Cucumber Salad »

Reader Interactions

Comments

  1. Liz

    November 27, 2013 at 4:36 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      December 4, 2013 at 7:01 pm

      Hi Liz! Thank you! And I haven’t made my own vegetable broth before, but here’s a helpful link on how to do that!

      Reply
  2. Diane

    February 23, 2014 at 8:07 am

    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.

    Reply
    • Kaitlin | The Garden Grazer

      February 23, 2014 at 7:03 pm

      Hi Diane! Thanks so much for your message and kind words! I make this gluten-free with Bob’s Red Mill all-purpose gluten free flour. (Although you could also use a cornstarch slurry to thicken as well!) 🙂

      Reply
    • Harold Reichert

      November 10, 2014 at 7:31 pm

      Just blend it all when done cooking, works for me, no flour whatsoever

      Reply
  3. Maegan Mcvey

    May 20, 2014 at 4:13 pm

    I do not have wine on hand. Could I do without it??

    Reply
    • Kaitlin | The Garden Grazer

      May 20, 2014 at 6:37 pm

      Hi Maegan! Just replace it with vegetable broth or a tiny splash of apple cider vinegar if you have that!

      Reply
  4. Rose Torres

    September 6, 2014 at 1:13 am

    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!

    Reply
    • Kaitlin | The Garden Grazer

      September 6, 2014 at 7:00 pm

      Hi Rose! Great substitution with coconut oil – thanks for sharing!

      Reply
  5. Madhuri Patel

    November 21, 2014 at 12:55 pm

    Gravy looks delicious!! One question did you use fresh Orageno and thyme or dired?

    Reply
  6. DIY Mogul

    April 6, 2017 at 2:20 pm

    I just want to say, I LOVE this recipe! Thank you for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      August 18, 2017 at 6:20 pm

      Yay, glad you love it too! 🙂 Thanks for coming back to let me know – have a great weekend!

      Reply
  7. Health Girl Fit

    December 30, 2017 at 3:40 pm

    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…

    Reply
    • Hayley Morrin

      September 21, 2018 at 3:07 am

      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 🙂

      Reply
  8. Tammy Felter

    November 4, 2018 at 2:23 pm

    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

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:42 pm

      So great! Thanks for the feedback, Tammy!

      Reply
  9. Lily

    January 1, 2020 at 8:14 pm

    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 a delicious nut loaf I made as well.4 stars

    Reply
    • Kaitlin McGinn

      January 21, 2020 at 9:58 am

      Hi Lily! So glad you gave this a try and enjoyed! Thanks so much for your feedback 🙂

      Reply
  10. RAVI

    November 17, 2020 at 6:31 pm

    What can I use instead of wine?

    Reply
    • Kaitlin McGinn

      November 18, 2020 at 8:52 am

      Hi! I’ve used a small splash of white wine vinegar (or even apple cider vinegar) in place of the wine. It changes the flavor slightly, and be sure not to use too much. Hope you enjoy if you give it a try 🙂

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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