Savory mushroom gravy that’s 100% meat-free and perfect for drowning over creamy mashed potatoes.
This Vegan Mushroom Gravy is filled with flavor and easy and simple to make. It’s made from scratch and absolutely delicious over my best vegan mashed potatoes.
This Vegan Mushroom Gravy has been a favorite recipe of mine for 4+ years now. I developed it awhile back and I have been making it every year for the holidays since!
The gravy presents a rich umami flavor that doesn’t taste too strong of mushrooms. It’s the perfect pairing for creamy mashed potatoes or stuffing!
How to make the Best Vegan Mushroom Gravy:
- Melt butter in a large skillet over medium-high heat. Add onion, mushrooms, and sprinkle of salt. Cook for 6-7 minutes until onions are soft and translucent and mushrooms are light golden brown. Add garlic and cook for 2 more minutes until fragrant. Stir in fresh thyme and flour. Cook for 1 minute to cook off raw flour taste.
- Deglaze pan with the vinegars and tamari. Stir in broth. Bring to a low boil, reduce heat to simmer, and simmer for 15 minutes until the sauce has thickened and reduced. Season with salt and pepper as desired (I added ~½ tsp kosher salt and few turns of freshly cracked black pepper).
Tips for making The Best Vegan Mushroom Gravy:
Use fresh herbs over dry. I highly recommend fresh thyme over dry in this recipe. Honestly, fresh herbs over dry in any thanksgiving recipe is recommended! It adds a lot more flavor to the dish.
Make your own broth. My homemade mushroom broth takes this gravy to another level. It adds even more delicious umami flavor and depth to this dish. You could also make your own vegetable broth.
Pair with my Best Vegan Mashed Potatoes. This is an obvious pairing, but this mashed potato recipe in particular really is incredible.
Why you’ll love this Vegan Mushroom Gravy:
Easy & simple. This recipe comes together in less than 30 minutes and requires one skillet – that’s it!
Rich & umami-filled. This gravy contains layers of rich and umami flavors from the homemade mushroom broth, fresh mushrooms, and tamari.
Perfect thanksgiving staple. I mean, what’s a thanksgiving dinner spread without homemade gravy?
If you’re looking for more delicious thanksgiving recipes, you’ll also love these Crispy Fingerling Potatoes with Creamy Pumpkin Sauce, this Easy Vegan Pumpkin Pie, and these Vegan Pumpkin Cinnamon Rolls.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Savory mushroom gravy that's 100% meat-free and perfect for drowning over creamy mashed potatoes.
- 1 tbsp vegan butter
- ½ white onion, diced
- 10 oz. sliced crimini mushrooms
- 2 cloves garlic, minced
- 1 tbsp fresh thyme
- ¼ cup all-purpose flour
- 1 tbsp apple cider vinegar
- 1 tsp red wine vinegar
- 1 tbsp tamari or low-sodium soy sauce
- 2 cups homemade mushroom broth* or sub homemade or store-bought vegetable broth
- ½ tsp kosher salt
- Freshly cracked black pepper
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Melt butter in a large skillet over medium-high heat. Add onion, mushrooms, and sprinkle of salt. Cook for 6-7 minutes until onions are soft and translucent and mushrooms are light golden brown. Add garlic and cook for 2 more minutes until fragrant. Stir in fresh thyme and flour. Cook for 1 minute to cook off raw flour taste.
-
Deglaze pan with the vinegars and tamari. Stir in broth. Bring to a low boil, reduce heat to simmer, and simmer for 15 minutes until the sauce has thickened and reduced. Season with salt and pepper as desired (I added ~½ tsp kosher salt and few turns of freshly cracked black pepper).