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! It is so hearty, satisfying, and flavorful. Plus it is also pretty simple to prepare.
Feel free to change up the herbs however you wish. I have 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.
Ingredients for Mushroom Gravy
For this recipe you will need:
- Yellow onion
- Mushrooms (I use cremini but any should work)
- All-purpose flour (I use Bob's Red Mill Gluten-Free)
- White wine (or simply use more vegetable broth or a splash of apple cider vinegar)
- Vegetable broth
- Dried oregano
- Dried thyme
- Vegan butter (I use Miyoko's)
For more inspiration, also browse all sauce & seasoning.
Mushroom Gravy
Ingredients
- 1/2 small yellow onion
- 16 oz. mushrooms (I use cremini)
- 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
Nutrition Per Serving (Estimate)
If you are enjoying this vegan mushroom gravy, also check out:
- Lentil Quinoa Fall Salad with Maple Dressing
- Maple-Balsamic Roasted Brussels Sprouts
- Vegan Cheesy Scalloped Potatoes
- Butternut Squash & Kale Salad
- Maple-Cinnamon Butternut Squash
Please leave a review and rating if you make this recipe - thank you!
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RAVI
What can I use instead of wine?
Kaitlin McGinn
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.
Lily
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.
Kaitlin McGinn
Hi Lily! So glad you gave this a try and enjoyed! Thanks so much for your feedback.
Tammy Felter
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.
Kaitlin McGinn
So great! Thanks for the feedback, Tammy!
DIY Mogul
I just want to say, I LOVE this recipe! Thank you for sharing!
Kaitlin | The Garden Grazer
Glad you love it too! Thanks for coming back to let me know.
Rose Torres
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. But man it's awesome!
Kaitlin | The Garden Grazer
Hi Rose! Great substitution with coconut oil - thanks for sharing!
Maegan Mcvey
I do not have wine on hand. Could I do without it??
Kaitlin | The Garden Grazer
Hi Maegan! Just replace it with vegetable broth or a tiny splash of apple cider vinegar if you have that!
Diane
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.
Kaitlin | The Garden Grazer
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!)
Harold Reichert
Just blend it all when done cooking, works for me, no flour whatsoever
Liz
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!
Kaitlin | The Garden Grazer
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!