This luscious and creamy Vegan Gravy recipe is made with simple ingredients and yields the most flavorful umami-packed brown gravy.
Easy Vegan Gravy Recipe
It may be surprising to some readers that I am sharing a recipe for vegan gravy. You may not be aware that my youngest son has been vegetarian since birth and that two of my closest friends are vegan. These friends are truly part of our family. We spend birthdays and holidays together and since I’m the one doing almost all the cooking, I have become very familiar with the needs of a vegan diet.
This is the best vegan gravy recipe! A bold statement, I know but even my husband who is not a fan of mushrooms likes this gravy. This delicious golden brown vegan gravy has depth of flavor and is the perfect addition to your Thanksgiving menu or holiday table. It’s so rich and satisfying that I’m sure it will be loved by all (including meat eaters).
Serve this delicious gravy over regular or vegan biscuits, mashed potatoes, vegan turkey, vegan meatballs or a lentil loaf.
Why You’ll Love This Delicious Vegan Gravy
- Umami: Made with ingredients like fresh mushrooms, white miso and soy sauce, this simple recipe is bursting with umami flavor!
- Healthy: This vegan mushroom gravy is healthy and light, yet has the traditional gravy flavor everyone loves.
- Perfect for Vegetarians, Vegans and Meat Eaters: Rich flavors and simple ingredients make this the perfect sauce for everyone.
What You’ll Need
Check the recipe card below for a full list of ingredients and their exact amounts.
- Fresh Mushrooms: Baby portobello mushrooms aka baby bellas or cremini are readily available in most supermarkets. These mushrooms are young portobello mushrooms. They are similar to white mushrooms or button mushrooms but are firmer, tastier and brown in color.
- Dried Mushrooms: Dried porcini or shiitake mushrooms can be used. Dried porcini are meaty and have a nutty flavor. Dried shiitakes are a very popular ingredient use in Asian cooking especially in Chinese cuisine. Dried shiitakes are meaty and have a deep, almost smoky flavor.
- Vegetable Broth: Vegetable stock or veggie broth is one of those pantry staples that are essential in my cooking. I hardly ever use water when making stews, soups, sauces or gravies. Broth adds a layer of flavor you can’t get by using water. if you have the time to make your own homemade broth even better. It’s easy and the flavor is so much better than store-bought broith.
- Onion: I use brown or yellow onion.
- Garlic: I use fresh garlic cloves. Garlic paste is the next best alternative and will give the gravy much more flavor than garlic powder.
- Soy Sauce: This ingredients is full of umami!! I use low sodium soy sauce in this recipe. Gluten-free tamari or liquid aminos can also be used.
- White Miso: White miso is the milder, sweeter and more mellow tasting of all the different varieties of miso. Savory, tangy and creamy, white miso is loaded with umami. You can find this ingredient in most supermarkets these days.
- Fresh Herbs: I highly recommend using fresh herbs. Fresh thyme and fresh rosemary add great flavor to this vegan – vegetarian gravy. Dried herbs can also be used.
- Oil: I use olive oil but other mild tasting oils can be used as well.
- Flour: I use all-purpose flour. Make it gluten-free by using your favorite all purpose gluten-free flour blend.
- Black Pepper:
- Optional Ingredients: Nutritional yeast for extra flavor and unsweetened almond milk if you prefer an extra creamy gravy.
How to Make Vegan Gravy
This is just an overview on how to make this easy recipe. For specific instructions and times, please check the printable recipe card below.
- Rehydrate the dry mushrooms: Bring the vegetable broth to a boil over medium heat. Turn the heat off. Add the dried mushrooms and allow them to sit for 15 minutes.
- Sauté: Sauté the onions and mushrooms over medium-high heat. Stir in the garlic and cook until aromatic.
- Make a Roux: Sprinkle flour over the onion mixture while stirring constantly.
- Add Liquid: Slow stir in the rehydrated mushrooms, their liquid and broth. Stir until a sauce forms.
- Season: Add fresh herbs and simmer for a few minutes. Stir in the soy sauce, miso, black pepper and nutritional yeast if using.
- Blend: For a velvety smooth gravy, transfer the sauce to a blender and process until your desired consistency or use an immersion blender.
- Simmer and Serve: Simmer for about 3 minutes, adjust seasoning and transfer to a gravy boat. Serve warm.
What is Vegan Gravy Made Of?
This vegan gravy recipe is made with ingredients that are loaded with umami flavor. Fresh and dried mushrooms, garlic, onions, fresh herbs, vegetable broth, soy sauce and a secret ingredient are used. Even if you are not a fam of mushrooms, you should try this delicious recipe.
Is this Vegan Gravy Gluten Free?
You can easily make this recipe gluten-free. Instead of all-purpose flour use your favorite all purpose gluten free flour blend and use tamari or liquid aminos instead of soy sauce.
Making Ahead, Storing and Reheating
Can I Make this Gravy Recipe Ahead of Time?
Yes, vegan gravy can be made ahead which is ideal during the busy holiday season. Keep the gravy stored in an airtight container, in the refrigerator for 2 to 3 days
How to Store Vegan Gravy?
Gravy should be stored in an airtight container, in the refrigerator for 2 to 3 days.
How to Reheat Gravy?
Vegan – vegetarian gravy can be reheated in a small saucepan, stirring frequently over low heat until warm through. If your gravy is too thick, add a couple of tablespoons of broth (or water) to thin it out. Gravy can also be reheated in the microwave in small intervals.
Vegan Mushroom Gravy Tips For Success
- If you serve this gravy on a special occasion or holiday like Thanksgiving or Christmas, I recommend you use fresh herbs and aromatics. The flavors are so much better than their dried counterparts.
- If you prefer your gravy with a lot of texture, only blend part of the mixture.
- For a thinner gravy, add additional broth.
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Easy Vegan Gravy (Mushroom Gravy)
Ingredients
- 2 ounces dried porcini or shiitake mushrooms
- 4-5 cups vegetable stock or more as needed separated
- 1/2 cup olive oil
- 1 small onion diced
- 8 ounces baby portobello mushrooms chopped finely
- 2 garlic cloves minced
- 1/2 cup all-purpose flour
- 1 teaspoon fresh thyme finely chopped or 1/4 teaspoon dried thyme
- 1/2 teaspoon fresh rosemary finely chopped (optional)
- 1 teaspoon low sodium soy sauce or liquid aminos
- 2 teaspoons white miso
- 1 teaspoon nutritional yeast optional
- Ground black pepper to taste
- Optional: Unsweetened almond milk
Instructions
- Place 1/2 cup of vegetable broth in a small saucepan over medium heat. Bring to a quick boil then, turn off the heat. Stir in the dried mushrooms. Cover the pot and allow to rest for 15 minutes.
- In a large skillet or rimmed pan, heat the oil over medium-high heat. Add the onions and cook for about 2-3 minutes then, add the mushrooms and cook, stirring frequently for about 6-8 minutes or until golden brown. Stir in the garlic and cook, for about a minute or until aromatic. Make Roux: Sprinkle in the flour while stirring constantly. Cook, stirring for about 2 minutes.
- Slowly, stir in the rehydrated mushrooms and their liquid and whisk in 4 cups of broth a little at a time until a smooth sauce forms.
- Season: Add the thyme and rosemary (if using) and simmer for about 3 minutes. Stir in the soy sauce, miso, nutritional yeast and ground black pepper to taste.
- Blend: Transfer the gravy to a blender or use an immersion blender and blend until smooth (you can also leave a few chunks of onion and mushrooms for texture if preferred.
- Return to the Pan: Return the gravy to the pan. Add the reserved broth if needed to reach the desired consistency. Adjust seasoning to taste and simmer for about 2-3 minutes. Serve.
Recipe Notes
- Make it gluten free by using gluten-free flour and Tamari instead of soy sauce.
- If you prefer your gravy with a lot of texture, only blend part of the mixture.
- For a thinner gravy, add additional broth.
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