There’s something utterly comforting about a rich, savory mushroom gravy that just brings a dish to life. This Vegan Mushroom Gravy Recipe is one of those kitchen staples you’ll want to make again and again — trust me, its deep, earthy flavor and silky texture are total game changers for your meals.

A white oval gravy boat filled with dark brown mushroom gravy that has visible small slices of cooked mushrooms scattered throughout. The gravy is topped with small flakes of green herbs and light specks of black pepper. The gravy boat sits on a matching white round plate, placed on a white marbled surface. Part of a white bowl with light yellow mashed potatoes sprinkled with black pepper and green herbs is visible at the top right corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Gravy Recipe
Top Tip
How to Serve Vegan Mushroom Gravy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Gravy Recipe

Why You'll Love This Recipe

Honestly, I never thought a vegan gravy could be so satisfying until I whipped this up. It’s incredibly versatile and brings out that umami punch which often feels missing in plant-based dishes. The way the mushrooms brown and soak up the herbs makes every bite crave-worthy.

Comfort in every bite: This gravy’s rich, velvety texture makes it feel indulgent without any dairy or meat.
Simple and quick: You can whip this up in about 20 minutes with simple pantry ingredients.
Gluten-free friendly: Using cornstarch or gluten-free flour keeps it accessible for many diets.
Flavor packed: With herbs like rosemary and sage, plus tamari’s depth, it’s anything but bland.

Ingredients & Why They Work

Each ingredient in this vegan mushroom gravy recipe has its own role to bring out savory richness. Picking fresh mushrooms and quality broth really makes a difference, and a splash of tamari does wonders for that meaty depth.

Flat lay of thinly sliced fresh brown mushrooms, a few whole uncracked brown eggs, finely minced shallots in a small white ceramic bowl, a small white bowl with finely minced garlic, a small white bowl of gluten-free flour, a small white bowl filled with light golden olive oil, a small white bowl of dark tamari sauce, a small white bowl of coarse kosher salt, a small white bowl of cracked black pepper, dried sage leaves scattered, dried rosemary sprigs placed neatly, all arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or olive oil: I like using olive oil for a purer vegan version, but a bit of vegan butter adds lovely richness.
Mushrooms: Cremini or baby bella mushrooms are my favorite—they brown nicely and add earthiness.
Shallot or onion: Finely minced, they create a sweet base note that blends perfectly with mushrooms.
Garlic: Just a touch, to keep a gentle warmth without overpowering.
Gluten-free flour or cornstarch: This thickens the gravy while staying smooth—cornstarch gives a slightly glossy finish!
Vegetable or beef broth: Using a rich broth is essential—homemade or good quality store-bought makes a noticeable difference.
Tamari or soy sauce: Adds saltiness plus umami depth; I usually reach for tamari for gluten-free and mellow flavor.
Kosher salt, black pepper, dried sage, and rosemary: These herbs create a classic, cozy profile reminiscent of holiday dinners.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this gravy depending on what I’m serving it with. Sometimes I turn up the herbs if it’s for a hearty roast, or add a splash of balsamic vinegar for a subtle tang. Feel free to experiment—you’ll find your own favorites in no time.

Mushroom Mix: I’ve tried mixing shiitakes with cremini for a bolder flavor, and it’s delicious—adds complexity.
Herb Swaps: Thyme works well, or a pinch of smoked paprika for a smoky twist.
Make it spicy: A dash of cayenne or freshly ground black pepper heats things up just right.
Thickener Options: Tapioca starch also works beautifully if cornstarch isn’t on hand.

Step-by-Step: How I Make Vegan Mushroom Gravy Recipe

A white plate on a white marbled surface holds a serving of soft, creamy mashed potatoes with a slightly uneven texture. On top, there is a generous layer of brown mushroom gravy, with visible slices of light brown cooked mushrooms evenly spread across the sauce. Small specks of black pepper and green herbs are scattered over the gravy and potatoes. A silver fork rests on the right side of the plate with its tines touching the potatoes. White cloths are placed loosely around the plate, adding a cozy feel to the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat Fat and Sauté Mushrooms

Start by warming your butter or olive oil over medium heat in a large skillet. Once shimmering, add the sliced mushrooms and minced shallot or onion. Make sure to stir regularly for about 7-10 minutes until the mushrooms brown beautifully and the onions soften. You want that golden caramelization—it’s the foundation of your deep flavor. Then toss in the garlic and sauté for just a minute until fragrant; garlic burns fast, so keep an eye on it.

Step 2: Add Flour to Toast

Sprinkle your flour or cornstarch over the mushroom mixture and stir well. Cooking it for about a minute helps eliminate the raw flour taste and starts the thickening process. Keep it moving so nothing sticks or browns too quickly.

Step 3: Build the Gravy

Now pour in your vegetable broth and tamari all at once. Sprinkle in the salt, pepper, sage, and rosemary. Give it a good stir to combine and scrape up those tasty browned bits from the pan’s bottom. This is where flavor magic happens, so don’t miss those little bits—they’re packed with umami.

Step 4: Simmer and Thicken

Reduce heat to medium-low and whisk steadily. It can take 5-10 minutes to thicken fully, depending on your flour or starch choice. Patience here pays off—the gravy develops a luscious, silky texture. If it seems too thick, a splash more broth can loosen it up.

Step 5: Taste and Adjust

Give your gravy a taste test and adjust seasonings to your liking. Sometimes I add a touch more tamari or a pinch more herbs here. Once you’re happy, serve it hot over mashed potatoes, roasted veggies, or vegan “meat” dishes.

Top Tip

After making this Vegan Mushroom Gravy Recipe dozens of times, I’ve learned a few key tricks that make it absolutely foolproof and flavorful every time.

Brown Your Mushrooms Well: This step builds the gravy’s flavor base—don’t rush it or stir too often; let them caramelize.
Toast the Flour: Cooking the flour with the mushrooms removes that raw paste-like taste and improves texture.
Scrape the Pan Bottom: Those browned bits are flavor gold—use your spoon or spatula to incorporate them into the gravy.
Adjust Consistency Last: It’s easier to thin thick gravy than to fix one that’s too watery—add broth sparingly to get it just right.

How to Serve Vegan Mushroom Gravy Recipe

vegan mushroom gravy - Serving Suggestion

Garnishes

For a little fresh pop, I like scattering chopped fresh parsley or chives over the gravy right before serving. It brightens up the deep, earthy tones and adds a lovely color contrast on the plate.

Side Dishes

This gravy pairs beautifully with creamy mashed potatoes, roasted Brussels sprouts, vegan meatloaf, or even drizzled over a tofu roast. I’m telling you, it breathes new life into any simple side and turns it into a complete meal.

Creative Ways to Present

For Thanksgiving or special dinners, I like to serve this gravy in a rustic ceramic gravy boat or small ramekins. Sometimes we even do a mushroom gravy “flight” with different herb blends so guests can taste and compare—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover gravy in an airtight container in the fridge where it keeps well for 3 to 4 days. It’s great for quick reheats or adding a savory kick to next-day leftovers.

Freezing

If I plan ahead, I freeze portions in small containers or silicone muffin trays for easy thawing. It freezes beautifully, but I find the texture is best after gentle reheating rather than microwaving directly from frozen.

Reheating

When reheating, I gently warm the gravy on the stove over low heat, stirring often. If it thickens too much, a splash of broth or water loosens it up perfectly without losing flavor.

Frequently Asked Questions:

Is this Vegan Mushroom Gravy Recipe truly vegan?

Yes! This recipe uses plant-based fats like olive oil or vegan butter and vegetable broth, with no animal products involved—making it perfect for a vegan diet.

Can I use regular flour instead of gluten-free flour or cornstarch?

Absolutely. Regular all-purpose flour works fine if you’re not gluten-sensitive. The cooking time to toast the flour doesn’t change, just be sure to stir well to avoid lumps.

What mushrooms work best for mushroom gravy?

Cremini (baby bella) mushrooms are my go-to for their deep flavor and availability, but white button, shiitake, or portobello mushrooms also work great. Just slice them thin so they cook evenly.

How thick should my mushroom gravy be?

The gravy should be thick enough to coat the back of a spoon but still pourable. If it’s too runny, let it simmer a little longer; if it’s too thick, add broth a tablespoon at a time until you reach the desired consistency.

Final Thoughts

This Vegan Mushroom Gravy Recipe holds a special place in my kitchen because it’s my go-to for adding that cozy, hearty touch to all sorts of meals. It’s so quick yet feels special and homemade every time—I honestly can’t recommend it enough. Give it a try, and I bet it’ll become your new favorite gravy, too.