There's something utterly comforting about a rich, savory gravy, and this Vegan Mushroom Gravy Recipe hits that perfect spot every time. The deep umami from mushrooms makes it a superstar on your plate, perfect for drizzling over everything from mashed potatoes to roasted veggies.

A white oval gravy boat filled with smooth, dark brown mushroom gravy. Inside the gravy, there are light brown, thinly sliced mushrooms visible, with small green herb flakes and black pepper sprinkled on top. The gravy boat sits on a set of two white round plates, all placed on a white marbled surface. In the upper right corner, part of a white bowl with creamy mashed potatoes sprinkled with black pepper and green herbs is slightly visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Gravy Recipe
Top Tip
How to Serve Vegan Mushroom Gravy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Gravy Recipe

Why You'll Love This Recipe

I can't get enough of this Vegan Mushroom Gravy Recipe because it's so easy, incredibly flavorful, and totally satisfying. Every time I make it, it brings a little magic to the meal, turning simple dishes into cozy classics.

Rich Umami Flavor: The mushrooms and tamari create a deep, savory base that elevates any dish.
Simple & Quick: You can whip it up in about 20 minutes with just a handful of pantry staples.
Vegan and Gluten-Free Friendly: This gravy fits beautifully into many dietary preferences without sacrificing taste.
Versatile: Drizzle it over mashed potatoes, tofu roast, steamed vegetables, or even biscuits for an extra layer of comfort.

Ingredients & Why They Work

Choosing the right ingredients makes all the difference in this Vegan Mushroom Gravy Recipe. Each one plays a role in creating that silky texture and rich flavor you want in a good gravy.

Flat lay of fresh whole garlic clove, thinly sliced cremini mushrooms, finely minced shallot in a small white ceramic bowl, a small white ceramic bowl with pale gluten-free flour, a small white ceramic bowl of rich vegetable broth, a small white ceramic bowl containing dark tamari sauce, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with cracked black pepper, a small white ceramic bowl holding dried sage leaves, a small white ceramic bowl with dried rosemary sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or Olive Oil: I usually go with olive oil for a lighter touch, but vegan butter adds a lovely richness.
Mushrooms: Thickly sliced cremini mushrooms are my favorite—they brown beautifully and add deep flavor.
Shallot or Onion: Optional but highly recommended for a subtle sweetness and aromatic base.
Garlic: Adds a gentle punch—don’t skip it! Fresh is best.
Gluten-Free Flour or Cornstarch: This is your thickening agent—pick one depending on your dietary needs.
Vegetable or Beef Broth: Broth builds the gravy’s body. Use vegetable broth for vegan, beef broth if you prefer a non-vegan version.
Tamari or Soy Sauce: This delivers umami and saltiness without overpowering the mushrooms.
Kosher Salt, Black Pepper, Dried Sage & Rosemary: These seasonings round out the flavor with herbal warmth and mild earthiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tinkering with this Vegan Mushroom Gravy Recipe depending on what I have on hand or the vibe of the meal. It’s super adaptable, which is exactly why I keep coming back to it!

Variation: Once, I added a splash of red wine to the pan after browning the mushrooms, which enhanced the depth wonderfully—try it if you’re feeling fancy!
Seasonal Tweaks: In fall, I mix in a pinch of smoked paprika for a cozy warmth that pairs perfectly with roasted pumpkin dishes.
Texture Play: For chunkier gravy, I pulse half the mushrooms in a food processor before cooking, giving a silky yet hearty consistency.

Step-by-Step: How I Make Vegan Mushroom Gravy Recipe

A white round plate sits on a white marbled surface, holding a mound of creamy mashed potatoes with a smooth, slightly chunky texture. On top, there is a layer of brown mushroom gravy with visible slices of soft, cooked mushrooms softly blending into the sauce. The gravy glistens and fills the center of the mashed potatoes, sprinkled lightly with black pepper and herbs. To the right side of the plate, a silver fork rests partially in the mashed potatoes. In the upper right corner, part of a white bowl filled with more mashed potatoes is visible. White cloth napkins are placed around the plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat Your Fat and Sizzle Those Mushrooms

Start by warming your butter or olive oil over medium heat in a skillet. Once hot, toss in the mushrooms and shallots or onions if you’re using them. Be patient—let those mushrooms brown for 7 to 10 minutes, stirring often to avoid sticking but giving them enough time to develop a nice golden sear. This browning step is crucial for building that deep flavor base.

Step 2: Add Garlic and Toast the Flour

After your mushrooms and onions are softened and browned, stir in the garlic and cook it just long enough for its aroma to bloom—about one minute. Then sprinkle on your flour or cornstarch. Cooking the flour for a minute helps get rid of that raw flour taste and lets it toast slightly, which makes the gravy silkier and richer.

Step 3: Build the Gravy and Let It Thicken

Next, pour in the broth and tamari, then add your salt, pepper, sage, and rosemary. Give everything a good stir to loosen any browned bits stuck to the pan—that’s where the flavor hides! Turn the heat down to medium-low and whisk frequently as it simmers, letting it thicken gradually over 5 to 10 minutes. You want a luscious, velvety texture that clings beautifully to your food.

Step 4: Taste & Adjust

Finally, taste your gravy and tweak the seasoning if needed—sometimes a little more tamari or a pinch of salt really brings it home. Serve it warm over your favorite dishes and enjoy!

Top Tip

After making this Vegan Mushroom Gravy Recipe countless times, I’ve learned a few small tricks that make a big difference. These will help you get a gravy that's rich, smooth, and packed with flavor every time.

Don’t Rush the Mushrooms: Let them brown properly; that’s where your flavor foundation lies.
Toast Your Flour: It’s tempting to skip, but this step removes the raw taste and ensures a silky gravy.
Scrape the Pan: Use your spoon or whisk to loosen browned bits, they boost your gravy’s taste.
Simmer Gently: Keep the heat low to avoid lumps and get that perfect thickness.

How to Serve Vegan Mushroom Gravy Recipe

Vegan Mushroom Gravy - Serving Suggestion

Garnishes

I love sprinkling a bit of fresh chopped parsley or thyme on top for a pop of color and fresh brightness. Sometimes a little cracked black pepper on the finished gravy adds that rustic touch I adore.

Side Dishes

This mushroom gravy shines over creamy mashed potatoes—always my go-to. It’s also fantastic drizzled on roasted Brussels sprouts, steamed green beans, or vegan meatloaf for a hearty dinner.

Creative Ways to Present

For a special dinner, I like serving the gravy in a small gravy boat so everyone can pour it fresh at the table. Another fun idea is swirling it over a baked potato loaded with vegan cheese and chives—a real crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover gravy in an airtight container in the fridge where it keeps beautifully for up to 4 days. Before reheating, I give it a good stir since it can thicken further when chilled.

Freezing

This Vegan Mushroom Gravy freezes well! Just cool it completely, transfer to freezer-safe containers, and it will last for about 2 months. When you’re ready, thaw it overnight in the fridge.

Reheating

I reheat mine gently on the stovetop over low heat with a splash of broth or water to loosen it up. Whisk constantly to bring back that smooth texture without lumps.

Frequently Asked Questions:

Can I make this Vegan Mushroom Gravy Recipe nut-free?

Absolutely! This recipe contains no nuts, so it’s naturally nut-free and safe for those with nut allergies.

What is the best mushroom to use?

I find cremini mushrooms work perfectly because they brown nicely and have a robust flavor, but white button mushrooms or portobellos all work well too.

Can I make the gravy thicker or thinner?

Yes! For a thicker gravy, cook it a bit longer to reduce, or add a little more flour or cornstarch. For thinner consistency, add broth a tablespoon at a time until you reach your desired thickness.

Is this gravy suitable for gluten-free diets?

Definitely, just be sure to use gluten-free flour or cornstarch and tamari instead of soy sauce. The recipe is designed to be easy to keep gluten-free!

Final Thoughts

This Vegan Mushroom Gravy Recipe has become a staple in my kitchen because of how effortlessly it transforms humble dishes into something truly special. I hope it brings as much joy to your table as it does to mine—think of it as a little bowl of comfort you can make anytime. Give it a try, you'll be so glad you did!