Recipes

Easy Vegetarian or Vegan Mushroom Gravy Recipe

Are you looking for an easy and flavorful vegan or vegetarian gravy recipe? Then you’ve come to the right place. This vegetarian mushroom gravy has been a standout on our Thanksgiving table for many years, and is praised even by our omnivore friends! One of the best things about it, aside from being so delicious, is how easy it is to customize to your liking. Skip the crème fraîche if you prefer a vegan gravy, or choose to blend it at the end if you want your gravy extra creamy and thick. Whatever you desire – it’s all gravy, baby! And it’s allll good.


The vegetarian mushroom gravy recipe below yields approximately 3 cups of gravy. For an extra-large holiday gathering, you may want to double the recipe! Especially if you’re hoping for leftovers.


INGREDIENTS 


  • 1/2 pound of brown Cremini or mini Portobello mushrooms (one common 8-ounce package)
  • 1.5 cups vegetable broth (low sodium)
  • 2 tbsp olive oil, butter, or butter alternative
  • 3 ounces shallots (substitute with 1 small yellow or white onion)
  • 2 cloves of garlic
  • 2 Tbsp white all-purpose flour (*see gluten-free notes below)
  • 1 Tbsp tamari or soy sauce
  • Salt and pepper, to taste
  • A splash of red wine for de-glazing the pan (optional – we use about an ounce)
  • 1/3 cup crème fraîche (optional)
  • 1 Tbsp nutritional yeast (optional – but highly suggested if you are not going to use crème fraîche!)


*To make a gluten-free gravy, substitute the wheat flour with either an equal amount of 1:1 gluten free flour or rice flour, OR half the called-for amount (just 1 Tbsp) of cornstarch or arrowroot powder.


INSTRUCTIONS


Step 1) Make a Shallot, Garlic & Mushroom Gravy Base

Begin by heating your cooking fat (olive oil, butter, or butter alternative) in a saucepan over medium-high heat. Peel and dice the shallots, mince the garlic cloves, and add them both to the pan. Saute the shallots and garlic until they’re tender and translucent – about 5 minutes. You can substitute yellow or white onions for shallots in this recipe, but note that shallots soften and cook down exceptionally well! 

Next, add a half-pound of washed and finely-chopped brown cremini or portobello mushrooms. If you don’t intend to blend your gravy at the end, cut them nice and small! Sprinkle over salt and pepper to taste, and stir.

Now simmer the mushrooms, onions, and garlic on medium-high heat until they’re soft and reduce to about one-third of the original volume. During this time, the mushrooms will release their natural juices, which will begin to evaporate and concentrate flavors. Cook the mushroom mix for about 10 minutes.


Step 2) Create a Roux

Add 1 tbsp tamari or soy sauce and optional 1 tbsp of nutritional yeast to the mushroom mixture. We usually skip the nutritional yeast when we use crème fraîche, since they both provide a somewhat similar tangy, nutty, and “cheesy” flavor. 

Next, evenly sprinkle over 2 tablespoons of all-purpose white flour (or gluten-free alternatives as described above). Mix thoroughly to evenly coat all of the mushrooms. This should make everything quite thick and stick together like a paste. Continue to cook for 5 minutes, stirring frequently. 

Here is where we like to add a splash of red wine (about an ounce or so), to both de-glaze the pan and add a beautiful pop of flavor! If you choose to do the same, stir it in and then allow everything to cook for another few minutes. If not, continue to step 3. 


A four way image collage, the first image shows a sauce pan with shallots, salt, pepper, and butter simmering away inside. The second image shows the same image after the chopped cremini mushrooms have been added to the pan. The third image shows the pan and ingredients after the mushrooms have cooked down and reduced to about 1/3rd of their original volume. The fourth image shows the pan after the flour and red wine have been added and cooked to a thickened mixture.


Step 3) Add Broth & Reduce

Finally, pour in the called-for vegetable broth, adding a little at a time and mixing as you go. Bring the gravy to a simmer and then allow it to reduce for 20 to 30 minutes, or until your desired consistency is reached. This is a good time to taste your almost-ready vegetarian gravy, and add more salt and pepper if needed. 

When the gravy is just about done, add the optional 1/3 cup crème fraîche. If you aren’t familiar with cooking with crème fraîche, it is an excellent choice to create a thick and wonderfully creamy gravy. It is a cultured (fermented) cream product, similar to but less tangy than sour cream, and does not curdle when heated as many other dairy products do. Hint: Add some of the leftover crème fraîche to your mashed potatoes. Yum.

Another way to make this an even thicker, smoother (and less overtly “mushroomy”) gravy, you could opt to blend the finished gravy – which is otherwise slightly chunky with mushroom bits. Do this by using either a classic blender, or right in the pan with an immersion blender.  We enjoy ours both ways!


Step 4) Serve & Enjoy!

It is time to eat up! Serve and enjoy this awesome vegan or vegetarian gravy with all of your favorite holiday sides – or with any dinner, any time of year. We love drizzling this gravy over mashed potatoes (duh), green beans, or on top of our favorite garlic and herb roasted Brussels sprouts. 

Have you ever tried growing your own potatoes? It is actually quite easy to do! Learn how to grow potatoes in containers here. The flavor of homegrown spuds can’t be beat… and paired with this gravy? They’re pretty much to die for.

Store any leftover vegan or vegetarian gravy in the fridge, and use within one week. If you have more than you can use within a week, or simply prefer to save some for another time, feel free to freeze the leftovers! Once cooled, add the leftover gravy to wide-mouth (freezer safe) glass jars, or BPA-free plastic freezer storage containers. Defrost in the refrigerator and re-heat as needed.


A brown ceramic bowl with handles is shown full of mashed potatoes. The mushroom gravy has been added to the top of the mashed potatoes and it is running down the front of the mashed potatoes and the sides as well. The gravy is dark brown in color and contains visible chunks of diced mushrooms. There is a white ceramic gravy boat sitting on a wooden tray in the background.


Dig in!


I hope you enjoy this vegetarian gravy as much as we do. Please feel free to ask any questions, share this recipe, and stop back by with a review once you try it! If you’re looking for other holiday side dish ideas, be sure to check out our highly-rated sweet potato, apple, and fresh cranberry bake! Though I don’t recommend eating that one with gravy…


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5 from 11 votes

Easy Vegetarian or Vegan Mushroom Gravy Recipe

Are you looking for an easy and flavorful vegan or vegetarian gravy recipe? Then you’ve come to the right place. This vegetarian mushroom gravy is delicious, rich, and creamy! It is also easy to customize and make it thick, smooth, chunky, or vegan. Whatever you desire – It's all gravy, baby!
Prep Time20 mins
Cook Time45 mins
Course: Holiday Dish, Sauce, Side Dish
Cuisine: American
Keyword: mushroom gravy, Vegan gravy, Vegetarian gravy
Servings: 3 cups

Equipment

  • Medium saucepan

Ingredients

  • 1/2 pound brown Cremini or mini Portobello mushrooms (one common 8-ounce package), finely diced
  • 1.5 cups  vegetable broth (low sodium)
  • 2 Tbsp olive oil, butter, or butter alternative
  • 3 ounces shallots (substitute with 1 small yellow or white onion), diced
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp white all-purpose flour (*see gluten-free alternatives in the notes below)
  • 1 Tbsp tamari or soy sauce
  • salt and pepper, to taste
  • 1 splash red wine, to de-glaze the pan (optional – about 1 ounce)
  • 1/3 cup crème fraîche (optional)
  • 1 Tbsp nutritional yeast (optional – but highly suggested if you are not going to use crème fraîche!)

Instructions

  • Heat your cooking fat (olive oil, butter, or butter alternative) in a saucepan over medium-high heat.
  • Add diced shallots and minced garlic. Saute until tender and translucent, about 5 minutes.
  • Add a half-pound of washed and finely-chopped mushrooms. If you don’t intend to blend your gravy at the end, cut them nice and small! Sprinkle over salt and pepper to taste, and stir.
  • Simmer the mushrooms, onions, and garlic on medium-high until they’re soft and reduce to about one-third of the original volume, about 10 minutes.
  • Add 1 tbsp tamari or soy sauce and optional 1 tbsp of nutritional yeast to the mushroom mixture.
  • Evenly sprinkle over 2 tablespoons of all-purpose white flour to create a roux. Mix thoroughly to evenly coat all of the mushrooms. This should make everything quite thick and stick together like a paste. Continue to cook for 5 minutes, stirring frequently. 
  • Optional: Add a splash of red wine (about an ounce or so) to de-glaze the pan and add a beautiful pop of flavor!
  • Pour in the called-for vegetable broth, adding a little at a time and mixing as you go. Bring gravy to a simmer and then allow it to reduce for 20 to 30 minutes, or until your desired consistency is reached. This is a good time to taste your almost-ready vegetarian gravy, and add more salt and pepper if needed. 
  • Optional: Add 1/3 cup crème fraîche.
  • Optional: Blend gravy to create a smoother, thicker consistency before serving.
  • Serve warm over your favorite gravy companion dishes.
  • Store leftovers in the refrigerator and use within one week, or freeze to enjoy for several months to come.

Notes

*To make a gluten-free gravy, substitute the wheat flour with either an equal amount of 1:1 gluten free flour or rice flour, OR half of the called-for flour (just 1 Tbsp) of cornstarch or arrowroot powder.



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10 Comments

  • Nikki

    5 stars
    I’ve made some really delicious vegan mushroom gravy recipes but this one knocked it out of the park. I went the nutritional yeast route, cut the mushrooms into medium-sized slices because I love the chunkiness, and added some dried oregano and rosemary. It was amazing and a big hit with my family! Thanks for the wonderful recipe.

  • Anne Dottai

    5 stars
    Thank you so much for sharing this recipe! I am excited to make it! I will have to make it vegan though so have you ever tried any non dairy “cream” in it. I was thinking maybe just a tad bit of coconut cream might be interesting. I will let you know how it turns out. Happy Thanksgiving!

    • Lauren

      5 stars
      Literally the best gravy I’ve ever had, and it’s so simple to make. I went the nutritional yeast route and didn’t blend it, just chopped up the mushrooms pretty small, but even those who don’t care much for mushrooms loved it! I can’t wait to make this again.. it was easily the star of our Vegan Thanksgiving!

  • McKall Cuffel

    5 stars
    Thank you so much for the recipe! This looks soo yummy! I will definitely make it next week!! I hope you guys have a Wonderful Thanksgiving!!

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