This mushroom gravy recipe will take your mashed potatoes to a whole new level! It's vegan, but even meat lovers will fall for its rich, savory flavor.
I’ve had a mushroom gravy recipe on my list to make for years. After trying this one, all I can think is, “What took me so long?!” This mushroom gravy is rich, velvety, and packed with savory flavor. It’s totally vegan, but it’ll give any gravy made with meat or butter a run for its money. Every time I make it, I always eat a few spoonfuls straight from the pan. It’s that good! Pour it over mashed potatoes once, and you’ll never want to eat them any other way.
Vegan Mushroom Gravy Recipe Ingredients
This mushroom gravy recipe comes together with a handful of basic ingredients:
- Mushrooms, of course! They add hearty texture and umami flavor to this mushroom gravy recipe.
- Shallot and garlic – For sharp, savory depth of flavor.
- Tamari or soy sauce – If you’ve made my veggie burger or sautéed mushrooms, you know that I love cooking mushrooms with tamari. It really highlights their rich, savory flavor. Soy sauce will work here too, but make sure to use tamari if you need this gravy to be gluten-free.
- Rosemary and thyme – These herbs take this vegan mushroom gravy over the top! Their fresh, aromatic flavors make it cozy and complex.
- All-purpose flour – It makes the gravy nice and thick. (See the recipe below for a gluten-free option.)
- Vegetable stock – It gives the gravy body.
- Extra-virgin olive oil – For richness.
- And sea salt and fresh black pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
This mushroom gravy reheats perfectly, so feel free to prepare it a day or two in advance. It thickens as it sits, so you’ll likely need to stir in an extra splash of water or broth when you warm it up. Add a little at a time until the gravy reaches your desired consistency. Season with salt and pepper to taste, and enjoy!
Mushroom Gravy Serving Suggestions
This mushroom gravy would be a delicious addition to a Thanksgiving or holiday dinner. I love it with classic side dishes like stuffing and roasted Brussels sprouts, but like any good gravy recipe, it’s best with mashed potatoes. Spoon it over my traditional roasted garlic mashed potatoes, or try an out-of-the-box mash instead. This vegan mushroom gravy would be a perfect topping for my mashed cauliflower or parsnip puree.
If you have any leftovers, stir some cooked white beans into the gravy, pour it over creamy mashed cauliflower, and enjoy it as a meal on its own! In fact, I like this combination so much that I make it for dinner throughout the fall and winter. Served with homemade focaccia or crusty bread, it’s satisfying, healthy, and comforting.
More Favorite Holiday Recipes
If you love this recipe, try one of these holiday side dishes next:
- Green Bean Casserole
- Sweet Potato Casserole
- Roasted Delicata Squash
- Roasted Beets with Citrus
- Butternut Squash Soup
- Pear Salad with Balsamic and Walnuts
- Shredded Brussels Sprouts Salad
- Or any of these 50 Thanksgiving Side Dishes!
And for more tasty vegan recipes, check out this post!
Mushroom Gravy
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (â…“ cup)
- 16 ounces cremini mushrooms, sliced
- ½ tablespoon tamari
- 2 garlic cloves, minced
- 1½ tablespoons fresh thyme leaves
- ½ tablespoon chopped fresh rosemary
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.
- Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
- Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.
It turned out really great, perfect over my mashed potatoes and I suspect it would be tasty on steaks also.
This gravy is delicious. I made your recipes for Parsnip Purée and Vegan Meatballs. I combined all three and made a delicious dinner, which was gobbled up.
Keep up the great work!
I forgot to state that I used Arrowroot Starch for thickening. I also used gluten free Panko for the meatballs and Coconut Aminos to sub for the Tamari, as I am soy free.
Oh yum! I’m so glad you loved the recipes!
Just made this! So delicious! Just wanted to chime in saying that I subbed the flour with Bob’s Red Mill 1:1 gluten free flour and it worked perfectly. ?
I use Bob’s Red Mill gluten free AP flour. It’s fabulous, much finer than reg AP.
Made this recipe last night and used it in the filling for a vegetable pot pie. It was excellent! Thank you.
This mushroom gravy was excellent! I served it with mashed cauliflower and the next day we ate the leftovers with large egg noodles. My husband is obsessed. Definitely recommend!
Can you freeze extra? It’s just me and I don’t know if I’ll get through that much gravy before it goes bad. ?
Hi Dawn, you can, but it’s not quite as good thawed… the texture gets a bit more gloopy although the flavor was still pretty good.
Thanks! I just made it though I didn’t have any rosemary. I did add a splash of apple cider vinegar since I used soy sauce. So good! Guess I’m gonna have to figure out a way to use it up!
Made this yesterday for Thanksgiving! We made it in the morning and just warmed it later on when we were ready! So good! Highly recommend!
Was wonderful! The only change I made was a splash of vegan Worcestershire sauce with soy sauce instead of the tamari and used dried herbs. Big hit!
Made this for Thanksgiving and it brought the thunder! Excellent compliment to our vegan mashed potatoes, stuffing, and rolls. Will make again, thanks!
HI! I was so excited to find this recipe for Thanksgiving! I wasn’t able to find cremini mushrooms, only baby portobello. Will that still work? Would you suggest any tweaks for flavor? Thank you!
they’re the same thing – they’ll work great!
Thank you so much! Looking forward to enjoying it today!! Happy Thanksgiving to you and your family!
Oh my goodness, this smells great. I have this simmering. I am not vegan but I don’t really like turkey gravy and I love mushrooms. I made half the recipe and it is perfect for the two of us. I can see myself making this often.
Looks so good! I’m not a huge fan of mushrooms, would taking them out of the recipe totally ruin it? Anything else to offer the umami flavor if so? Thanks so much.
Hi, yes, the mushrooms are definitely necessary in this recipe.
Decided to last minute make mushroom gravy about an hour before our meal. Was able to run out and grab these ingredients and whip it up quickly. The gravy was a huge hit (even with meat eaters) and we ran out fast. Love it!
Hello
If tamarind is not available, what can we use as a substitute please?
Also can we use this over grilled chicken?
Thank you
Hi Maria, if you can’t find tamari you can use soy sauce. Put it over anything you’d like!
This mushroom gravy was delicious! Used shiitakes and the gluten-free corn starch. Thank you for your fine recipes.
Hi Sally, I’m so glad you loved it!
Is this something that could be made a day in advance? Just trying to plan my oven top space. Thank you!
Hi Stacey, yep, it can! Just reheat it when you’re ready to serve.
Excellent recipe. Yummy mushroom flavor with all the simmering and the herbs a perfect compliment. We served with mashed potatoes and vegetable burgers without buns tonight. Tasty comfort food on a dark and rainy night. Thanks for the recipe!
Would this work with cassava flour?
I’m not sure, but take a look at the recipe notes for the gluten free version that we tested – if you don’t want to use cornstarch you can use arrowroot starch to thicken it at the end.
Wow, this looks like a bowl of delicious comfort! I think this is going to make an appearance on the Thanksgiving table! thanks:)