Vegan mushroom gravy, thick, creamy, flavorful, and absolutely delicious. It's super easy to prepare and to make it you only need 9 ingredients and 30 minutes!
Thanksgiving is almost here and for vegan people, it can be hard to find vegan and healthy yet delicious recipes. But this mushroom gravy will completely make your holidays, as it's super easy to prepare and absolutely out of this world!
Besides, this version is flavorful, delicious, and hearty. It's super simple and it also has an amazingly creamy but thick texture. It really is perfect to enjoy over some Thanksgiving dishes like vegan mashed potatoes.
This mushroom gravy is actually healthier than the original one, as it is plant-based and it doesn't contain any cholesterol, sugar, additives, or preservatives. I can't wait for you to try it!
Mushroom gravy, a simple, affordable, and wonderful vegan recipe perfect to enjoy during holidays like Thanksgiving or Christmas. To make it you only need 9 ingredients and 30 minutes and it's SO good and tasty I'm sure you won't have any leftovers!
How to make mushroom gravy - Step by step
- Heat the vegan butter in a large skillet (photo 1).
- Add the onion and garlic (photo 2) and cook over medium-high heat for about 3-5 minutes, stirring occasionally.
- Then incorporate the mushrooms (photo 3) and cook for 5 to 10 minutes or until golden brown (photo 4), stirring occasionally.
- Add the flour (photo 5) and cook over medium heat for 1-2 minutes, stirring frequently.
- Slowly pour the stock into the skillet (photo 6), stirring until incorporated.
- Add the spices (photo 7), stir, and cook over medium-high heat until the mushroom gravy thickens (photo 8).
- Serve immediately.
Pro tips
- Some recipes call for cornstarch (or any other kind of starch), but I prefer to use flour, as it’s less processed and this gravy turns out spectacularly good this way.
- If you don’t eat gluten, feel free to use any gluten-free flour you have on hand. I’ve made this recipe with brown rice flour and it works really well, but any other kind of gluten-free flour will do.
- Feel free to add more or less vegetable stock depending on how thick you want your mushroom gravy to be.
- Add any fresh or dried herbs or spices you want to.
- Any type of oil will do.
- Garlic and onion powder are also good options, especially if you want to save some time.
What is mushroom gravy?
Mushroom gravy is a vegan version of regular gravy. It's super flavorful and SO delicious it's actually hard to believe! Besides, this recipe is healthier than the original one, as it's completely vegan and free from any additives and preservatives.
How long will this mushroom gravy keep?
Although it's best when fresh, you can prepare it in advance to save some time. Just keep it in a sealed container in the fridge for 3-4 days.
Can I freeze this mushroom gravy?
Of course! You can make a big batch and freeze it to keep it for a longer period of time. Just let it cool first, put it in a sealed container, and transfer it to the freezer, where it will keep for 3-4 months.
To defrost, transfer it to the fridge until thaw. To reheat it just put it in a saucepan and cook over medium-low heat until it’s hot, whisking frequently. If your gravy is too thick, just add a little bit of liquid.
How to serve this mushroom gravy
As a traditional Thanksgiving ingredient, gravy can be served with plenty of different dishes. I usually have it with some vegan mashed potatoes, vegan meatloaf, and vegan turkey, but feel free to serve it with your favorite recipes!
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Did you make this mushroom gravy recipe?
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📖 Recipe
Vegan Mushroom Gravy
Ingredients
- 4 tablespoon vegan butter or extra virgin olive oil
- 1 onion, chopped
- 4 cloves of garlic, sliced
- 1 pound mushrooms, sliced
- 4-6 tablespoon flour, gluten-free if needed
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the vegan butter in a large skillet.
- Add the onion and garlic and cook over medium-high heat for about 3-5 minutes, stirring occasionally.
- Then incorporate the mushrooms and cook for about 5 to 10 minutes or until golden brown, stirring occasionally. My mushrooms were ready in 7 minutes or so.
- Add the flour and cook over medium heat for 1-2 minutes, stirring frequently.Â
- Slowly pour the stock into the skillet, stirring until incorporated.
- Add the spices (thyme, salt, and pepper), stir, and cook over medium-high heat until the mushroom gravy thickens.
- Keep the leftovers in a sealed container in the fridge for 3-4 days or in the freezer for about 3-4 months. To reheat the gravy, just transfer it to a saucepan and cook over medium-low heat until it’s hot, whisking frequently. If your gravy is too thick, just add a little bit of liquid.
Notes
- Some recipes call for cornstarch (or any other kind of starch), but I prefer to use flour, as it’s less processed and this gravy turns out spectacularly good this way.
- If you don’t eat gluten, feel free to use any gluten-free flour you have on hand. I’ve made this recipe with brown rice flour and it works really well, but any other kind of gluten-free flour will do.
- Feel free to add more or less vegetable stock depending on how thick you want your mushroom gravy to be.
- Add any fresh or dried herbs or spices you want to.
- Any type of oil will do.
- Garlic and onion powder are also good options, especially if you want to save some time.
Lawrence says
Delicious! Thank you for the great recipe!
Iosune Robles says
So glad you liked it 🙂
macy says
Super Simple Delicious Gravy. Thanks. Been following you for many years. I think you're wonderful.
Iosune Robles says
Hi! Thanks for your kind words 🙂 Have a nice day!