Easy Vegan Mushroom Gravy
A flavorful vegan mushroom gravy that comes together in less than 30 minutes and pairs perfectly with holiday or everyday meals!
Let’s be honest, one can never have enough gravy during the holidays, especially when paired with my go-to Yukon Gold Mashed Potatoes, Roasted Brussels Sprouts and Butternut Squash, and Green Beans Almondine.
One of my favorite things about this gravy recipe is just how easy it is to prepare. Unlike traditional gravy recipes, which can take hours and lots of care, this vegan mushroom gravy comes together in 30 minutes. No stress, fuss, or last-minute scrambling required.
This makes it a wonderful option if you don’t have much time on your hands, but are looking for a flavorful, simple gravy to pair with holiday or everyday meals.
Since this mushroom gravy recipe is vegan (and can easily be made gluten-free, see the notes in the recipe for substitution directions), it also works for all dietary restrictions.
It is surprisingly hearty and rich in texture, yet significantly lighter than traditional gravy.
Oh She Glows for Dinner Cookbook
Today’s mushroom gravy recipe comes from Angela Liddon’s latest cookbook Oh She Glows for Dinner (affiliate link). If you’re unfamiliar with her work, Angela is famous for her family-friendly plant-based recipes and this latest cookbook doesn’t disappoint.
Connor and I have (unofficially) transitioned to a primarily vegetarian diet in the last year, and I’m always excited to expand my repertoire of plant-based dinners.
Angela’s newest cookbook is filled with over 100 dinner and lunch-friendly recipes. It also contains meal planning tips, menu plans, as well as recipe lists that allow you to easily find recipes by category or dietary restriction (one pot/bowl, meal-worthy salads, freezer-friendly, kid-friendly, gluten-free, nut-free, etc.).
If you’re looking for more plant-based meals (and are stuck for ideas or inspiration!), this cookbook would be an amazing addition to your collection! I was instantly inspired and can’t wait to make more recipes from the book.
With the holidays coming up, I immediately gravitated towards Angela’s recipe for Rosemary and Thyme Mushroom Gravy.
I love how quickly it comes together and while it doesn’t offer quite the same depth of flavor as meat-based gravies, it is shockingly delicious, hearty, and rich for being 100% plant-based.
Here’s What You’ll Need:
- YELLOW ONION + GARLIC: these everyday aromatics make up the base of this vegan gravy. Be sure to properly sauté the onions until soft and translucent, as this gravy is not blended or strained. I prefer to dice the onion on the smaller side.
- CREMINI MUSHROOMS: cremini (Baby Bella) mushrooms offer heartiness and umami to this vegan gravy. I can imagine that this gravy would be even more flavorful with a variety of wild mushrooms. Be sure to slice them very thin for best texture.
- VEGETABLE BROTH: since gravy recipes are all about the broth, be sure to use a high-quality flavorful vegetable broth for best results and flavor! If you have homemade vegetable broth on hand, even better.
- ALL PURPOSE FLOUR: to help thicken the gravy and give it more body.
- NUTRITIONAL YEAST: a classic deactivated yeast rich in B12 that offers a “cheesy” and umami flavor to many plant-based meals. You can find it at Trader Joe’s and most generic grocery stores.
- THYME + ROSEMARY: nothing beats the flavor of fresh thyme and rosemary!
- WHITE WINE VINEGAR: for balance, we’ll add a small touch of white wine vinegar at the end of cooking.
How to Make Easy Vegan Mushroom Gravy:
1. In a large pot or skillet, heat the oil over medium heat. Add the onions and garlic and stir to coat with the oil. Sauté for 5 to 6 minutes, until softened. Meanwhile, thinly slice the mushrooms (no thicker than 1/16 inch/2 mm) or finely chop them into pea-sized pieces.
2. Add the mushrooms and a small pinch of salt to the pot with the onion and garlic. Stir to combine. Raise the heat to medium-high and sauté, uncovered, for 6 to 8 minutes, until most of the water from the mushrooms cook off and the mushrooms are tender.
3. Pour the broth into a medium bowl and whisk in all the flour until no lumps remain. Add the nutritional yeast and pepper and whisk to combine.
4. Add the thyme and rosemary to the pot, stir, and sauté for a minute, until fragrant. Pour the broth mixture into the pot and stir until combined. Simmer, uncovered, whisking frequently, until the gravy thickens, about 3 minutes. Reduce the heat, if necessary, to prevent the mixture from sticking to the pot.
5. Add the vinegar and salt to taste and stir to combine. If the gravy is too thin, you can whisk another teaspoon all purpose flour (or 1 tablespoon light/white spelt flour) with 1 tablespoon water in a small bowl, then whisk this mixture into the gravy until smooth. If the gravy is too thick, you can stir in a splash of broth to thin it.
Easy Vegan Mushroom Gravy
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup (140 grams) diced yellow onion
- 5-6 medium garlic cloves (about 2 tablespoons)
- 8 ounces (225 grams) cremini (Baby Bella) mushrooms
- kosher salt
- 2 cups low-sodium vegetable broth more if needed
- 2 tablespoons unbleached all purpose flour more if needed (or 6 tablespoons light/white spelt flour, see gluten free substitute in notes)
- 2 tablespoons nutritional yeast
- ½ teaspoon freshly ground black pepper or to taste
- 2 teaspoons packed fresh thyme leaves
- 1 ½ teaspoons minced fresh rosemary
- 1 to 1 ½ teaspoons white wine vinegar to taste
Instructions
- In a large pot or skillet, heat the oil over medium heat. Add the onions and garlic and stir to coat with the oil. Sauté for 5 to 6 minutes, until softened.
- Meanwhile, thinly slice the mushrooms (no thicker than 1/16 inch/2 mm) or finely chop them into pea-sized pieces.
- Add the mushrooms and a small pinch of salt to the pot with the onion and garlic. Stir to combine. Raise the heat to medium-high and sauté, uncovered, for 6 to 8 minutes, until most of the water from the mushrooms cook off and the mushrooms are tender.
- Meanwhile, pour the broth into a medium bowl and whisk in all the flour until no lumps remain. Add the nutritional yeast and pepper and whisk to combine.
- Add the thyme and rosemary to the pot, stir, and sauté for a minute, until fragrant.
- Pour the broth mixture into the pot and stir until combined. Simmer, uncovered, whisking frequently, until the gravy thickens, about 3 minutes. Reduce the heat, if necessary, to prevent the mixture from sticking to the pot.
- Add the vinegar and salt to taste and stir to combine. If the gravy is too thin, you can whisk another teaspoon all purpose flour (or 1 tablespoon light/white spelt flour) with 1 tablespoon water in a small bowl, then whisk this mixture into the gravy until smooth. If the gravy is too thick, you can stir in a splash of broth to thin it.
Angela's Tips:
- Make Gluten Free: Use 2 tablespoons plus 2 teaspoons Bob's Red Mill Gluten-Free 1:1 Baking Flour instead of all purpose flour.
- Leftover gravy can be stored in an airtight container in the fridge for a few days. It will thicken as it cools. To reheat, gently warm it in a small pot over medium-low heat for 3 to 5 minutes. Add a little broth to the gravy to thin it, if needed.
I received a complimentary copy of Oh She Glows for Dinner; however, I was not obligated to share a recipe or review. All opinions are my own.
6 Comments on “Easy Vegan Mushroom Gravy”
Love this recipe. This is the second year in a row I have used it and it does not disappoint!
So glad you like it! Thank you for taking the time to leave a review!
great, thank you, need an alt gravy recipe, yay!
Oh my gosh! This is exactly the gravy I was looking for! I didn’t want to buy it pre-made. Now I have to order some nutritional yeast! It doesn’t work without it, right?
You could add a little bit of Parmesan or tiny splash of cream and that might make up the taste difference!
Thank you for this vegan mushroom gravy recipe! Our friends usually bring this to the Thanksgiving meal but we’re all on our own this year. This looks easy and delicious and will be wonderful on our homegrown potatoes! Happy Thanksgiving!