Easy Vegan Mushroom Gravy
This made from scratch, easy vegan mushroom gravy uses just 5 main ingredients, plus seasonings. It’s THE BEST vegan gravy you can make. It’s rich, creamy, dairy free, can easily be made glute-free. Goes perfectly on mashed potatoes, vegan roasts, vegan turkey or any other use you’d like.
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Vegan Mushroom Gravy
I’m a big fan of mushroom gravy. Even before going meatless I much preferred this vegan gravy to the meat based one.
This vegan mushroom gravy recipe is made with minimal ingredients, but I promise you’re going to love the deep rich and creamy flavors.
This easy mushroom gravy is made from scratch and requires no drippings!
Even meat eaters love this vegan gravy, promise!
My recipe is very simple and a tad different than other ones you may have tried before. But It doesn’t require a whole lot of time and it is so delicious.
Vegan Mushroom Gravy Ingredients
The ingredients aren’t too complicated and you can get them at just about anywhere. Read the full list so you can see for yourself.
- Mushrooms: I like to use a mix of shiitake mushrooms and cremini mushrooms because they have such a strong umami flavor that works perfectly in recipes like this gravy.
- Onion: I use white onion but you could also use yellow or sweet or even shallots.
- Olive oil: Though if you wanted to make vegan gravy without oil you could use vegan butter instead. I’ve done it and it’s delicious too.
- Seasonings: I keep is very simple and only use salt and black pepper. You could use herbs like thyme if you’d like.
- Soy Sauce: This is for color and also for umami flavor. Occasionally I’ve use Maggie Seasoning instead.
- Vegetable Broth: Use your favorite brand.
- Flour: This is how the gravy is thickened. I use all purpose wheat flour. Some people use cornstarch, but the flour tastes better.
Vegetarian Mushroom Gravy
To make my recipe a vegetarian mushroom gravy, use regular unsalted butter instead of the olive oil. You’d also use 3 Tablespoons of the butter.
What Mushrooms Should You Use for Mushroom Gravy
While you could use regular white bottom mushrooms, there are other varieties which will give your gravy a better and heartier taste — dare I say, meatier taste.
My personal favorites are cremini mushrooms. They have a stronger umami flavor and will also give some color to your gravy.
Another favorite of mine is shiitake mushrooms. But I use these as a secondary mushroom mixed with either button mushrooms or cremini mushrooms. This is because they tend to be a bit pricier than the later, but also their flavor is stronger. So it’s best to combine them.
I wouldn’t really recommend portabella mushrooms because they have a different and quite strong taste and smell that, in my opinion, doesn’t go as well when making mushroom gravy.
How to Make Mushroom Gravy
Make sure you have all of your ingredients ready to use because this recipe comes together rather quickly. The only thing that takes longer is simmering until it thickens.
- Heat the olive oil in a large pot, add the onion and salt and sauté until soft and translucent.
- Add the mushrooms and saute until they are soft and released their liquid.
- Pour in the flour, stir until well combined. Cook until the flour turns golden or browns and cooks for a bit, about 5 minutes. Stir constantly.
- Pour in 1 cup of the broth and stir until well combined. Add the soy sauce and stir.
- Continue mixing in the broth until there are no flour lumps. You can switch to a whisk to better break down the flour lumps.
- Simmer until the gravy thickens. It will take about 20 to 25 minutes. Remember gravy thickens more as it cools.
- Serve as desired.
Mexican Recipes Using Mushroom
- How to Make Vegan Pozole Rojo
- Vegan Birria Tacos
- Birria Tamales
- Instant Pot Menudo Made Vegan
- Vegan Milanesas (Fried Chicken | Oyster Mushroom Fried Chicken)
- Fried Chicken Sandwich | Torta de Milanesa de Pollo
- Verdolagas | Purslane in Salsa Verde
- Quinoa with Nopales and Mushrooms (or Cactus Paddles)
- Corn Truffle Quesadillas | Quesadillas de Huitlacoche (Video Recipe)
- Easy Vegan Fajitas Recipe Video |
- Braised Oyster Mushrooms and Potatoes in Red Salsa
Vegan Mushroom Gravy Recipe
As you can see amigos, this vegan mushroom gravy recipe is very easy make. It doesn’t require a lot of effort and it’s made with minimal ingredients.
It goes amazing on mashed potatoes, vegan roasts, vegan turkey and even vegan biscuits and gravy — I’ll share that recipe another time.
Easy Vegan Mushroom Gravy Recipe
Ingredients
- 3 Tablespoons olive oil
- 1 cup white onion finely chopped
- 1/2 teaspoon sea salt adjust to taste
- 3 cups cremini mushrooms finely chopped
- 1 cup shiitake mushrooms finely chopped
- 1/4 teaspoon ground black pepper
- 1/2 cup flour all purpose wheat flour
- 1.5 teaspoons soy sauce I used low sodium
- 4 cups vegetable broth
Instructions
- Heat the olive oil in a large pot, add the onion and salt and sauté until soft and translucent.
- Add the mushrooms and sauté until they are soft and released their liquid. Pour in the flour, stir until well combined. Cook until the flour turns golden or browns and cooks for a bit, about 5 minutes. Stir constantly.
- Pour in 1 cup of the broth and stir until well combined. Add the soy sauce and stir.
- Continue mixing in the broth until there are no flour lumps. You can switch to a whisk to better break down the flour lumps.
- Simmer until the gravy thickens. It will take about 20 to 25 minutes. Remember gravy thickens more as it cools.
- Serve as desired.
Video
Nutrition
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
