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.
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.