Irresistible Vegan Mushroom Gravy Recipe with Fresh Herbs

The rich, savory aroma of sautéed mushrooms combined with fresh herbs bubbling away in a saucepan is pure magic. Vegan mushroom gravy is one of those recipes that feels indulgent yet is surprisingly simple to make. Whether you’re dressing up mashed potatoes, roasted vegetables, or a hearty vegan meatloaf, this recipe will bring a depth of flavor that’s both comforting and crave-worthy. The best part? It’s entirely plant-based, made with wholesome ingredients, and perfect for any gathering or cozy night in.

I discovered this recipe during a chilly autumn evening when I wanted to recreate the hearty flavors I grew up with but without the butter and cream. After a few tries (some too thin, others too salty), I finally landed on this perfect balance of earthy mushrooms, aromatic garlic, and fresh thyme. Trust me—you’ll want to drizzle this over everything!

Why You’ll Love This Recipe

• Simple Ingredients: No complicated or hard-to-find items—most of what you need is likely already in your pantry or fridge.
• Quick & Easy: Ready in just 30 minutes, making it a great addition to weeknight meals or holiday feasts.
• Rich & Flavorful: The umami-packed mushrooms and fresh herbs create a depth of flavor that’s truly irresistible.
• Diet-Friendly: Perfect for vegans, vegetarians, and anyone looking for a dairy-free and gluten-free option.
• Versatile: Pair it with mashed potatoes, roasted vegetables, vegan proteins, or even as a pasta sauce!

Unlike traditional gravies that rely heavily on animal fats, this vegan mushroom gravy is all about highlighting the natural flavors of fresh ingredients. The mushrooms add a meaty texture, while the herbs brighten things up. It’s rich, comforting, and satisfying—without being heavy.

Ingredients You Will Need

This recipe uses wholesome, plant-based ingredients to create a gravy that’s bursting with flavor. Here’s what you’ll need:

• Mushrooms: 10 oz (280 g) of cremini or button mushrooms, finely chopped or sliced (for a meaty texture and earthy flavor).
• Olive Oil: 2 tablespoons (or use vegan butter for extra richness).
• Onion: 1 small yellow onion, finely diced (adds sweetness and depth).
• Garlic: 4 cloves, minced (for that aromatic kick).
• Vegetable Broth: 2 ½ cups (600 ml), low-sodium preferred (the base for your gravy).
• Flour: 2 tablespoons all-purpose flour or gluten-free flour (to thicken).
• Soy Sauce: 1 tablespoon (for a touch of umami).
• Thyme: 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme).
• Sage: 1 teaspoon fresh sage, chopped (optional, but adds a cozy herbaceous note).
• Black Pepper: ½ teaspoon, freshly ground.
• Salt: To taste.

Most of these ingredients are pantry staples, and the fresh herbs add that extra touch of flavor. If you’re out of fresh thyme or sage, dried versions work just as well. For a gluten-free option, swap out the all-purpose flour for a gluten-free alternative like rice flour or cornstarch.

Equipment Needed

Here’s a list of kitchen tools you’ll need to whip up this vegan mushroom gravy:

• Cutting board: For slicing mushrooms and chopping herbs.
• Sharp knife: A good-quality knife makes chopping easier.
• Medium saucepan: This is where the magic happens!
• Whisk: Essential for mixing the flour and broth without lumps.
• Wooden spoon: Perfect for stirring the mushrooms without damaging your pan.

If you don’t have a whisk, a fork can work in a pinch for mixing the flour and broth. And while a non-stick saucepan is ideal for even cooking, a regular pot will get the job done—just keep an eye on the heat to avoid scorching.

How to Make Vegan Mushroom Gravy

1. Prepare the ingredients: Wash and finely chop the mushrooms. Dice the onion, mince the garlic, and chop the fresh herbs.
2. Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, stirring frequently.
3. Cook the mushrooms: Add the chopped mushrooms to the pan and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir occasionally to prevent sticking.
4. Add the flour: Sprinkle the flour over the cooked mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
5. Pour in the broth: Slowly pour the vegetable broth into the pan, whisking constantly to avoid lumps. Bring the mixture to a simmer.
6. Add seasonings: Stir in the soy sauce, fresh thyme, sage, black pepper, and salt. Allow the gravy to simmer for 8-10 minutes, stirring frequently, until it thickens to your desired consistency.
7. Adjust seasoning: Taste the gravy and adjust the salt and pepper as needed. If it’s too thick, add a splash of vegetable broth. If it’s too thin, let it reduce a bit longer.
8. Serve: Once the gravy is ready, remove it from the heat and let it cool slightly before serving. Enjoy!

Cooking Tips & Techniques

Here are some tried-and-true tips to make your vegan mushroom gravy a success:

• Choose the right mushrooms: Cremini mushrooms have a meaty texture and deep flavor, but you can use button mushrooms, portobello mushrooms, or even a mix of wild mushrooms for extra depth.
• Don’t rush the sauté: Let your onions and mushrooms cook slowly to develop their natural sweetness and umami. You want beautifully browned mushrooms for the best flavor.
• Beware of lumps: Whisk the flour into the broth gradually and thoroughly to avoid any clumps. If you do end up with lumps, strain the gravy before serving.
• Customize the consistency: For a thicker gravy, add an extra teaspoon of flour. For a thinner sauce, stir in more vegetable broth until it reaches the desired texture.
• Double the recipe: This gravy freezes well, so make a larger batch to have on hand for quick meals throughout the week.

Variations & Adaptations

One of the best things about this vegan mushroom gravy is how adaptable it is. Here are some variations to try:

• Gluten-Free: Replace the all-purpose flour with cornstarch or rice flour to make this recipe gluten-free.
• Low-Sodium: Use low-sodium soy sauce and vegetable broth, and adjust the salt to your preference.
• Seasonal Twist: Add a splash of balsamic vinegar or a pinch of nutmeg for a festive holiday flavor.
• Spice it up: Add a dash of smoked paprika or cayenne pepper for a little heat.
• Custom Herb Blend: Swap thyme and sage for rosemary or parsley to suit your taste.

I personally love adding a bit of nutritional yeast for extra creaminess and depth—it’s a game-changer!

Serving & Storage Suggestions

This vegan mushroom gravy is best served warm. Here are some ideas for pairing and storing:

• Serving: Pour generously over mashed potatoes, roasted vegetables, or vegan meatloaf. It’s also fantastic drizzled over rice or used as a dipping sauce for crusty bread.
• Presentation: Garnish with a sprinkle of freshly chopped parsley or more thyme for a pop of color.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the gravy in a sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm the gravy in a saucepan over low heat, stirring occasionally. If it thickens too much, add a splash of vegetable broth to loosen it.

The flavors of the gravy deepen as it sits, making it even better the next day!

Nutritional Information & Benefits

Here’s a quick rundown of the nutritional perks:

• Low in Calories: With no heavy cream or butter, this gravy is lighter than traditional versions.
• Rich in Vitamins: Mushrooms are packed with B vitamins and antioxidants.
• Dairy-Free: Perfect for vegans and lactose-intolerant individuals.
• Gluten-Free Option: Easily adjustable for those avoiding gluten.
• Low-Fat: A heart-healthier option compared to traditional gravy.

This recipe is a great way to enjoy comfort food without compromising on health or flavor!

Conclusion

If you’re looking for a gravy recipe that’s easy to make, full of flavor, and entirely plant-based, this vegan mushroom gravy with fresh herbs is your answer. I love how versatile it is—you can tweak it to suit your taste or the season. The rich, earthy flavors and aroma make it a standout addition to any meal.

I can’t wait for you to try this recipe! Let me know how you pair it—whether it’s over mashed potatoes, roasted veggies, or something entirely creative. Share your thoughts in the comments below, and don’t forget to bookmark this recipe for your next gathering. Happy cooking!

FAQs

Can I make this gravy ahead of time?

Absolutely! You can prepare the gravy up to 2 days in advance. Just store it in an airtight container in the fridge and reheat it when ready to serve.

Can I use dried mushrooms instead of fresh?

Yes, dried mushrooms work well! Rehydrate them in warm water before using, and you can even use the soaking liquid in place of some of the vegetable broth for extra flavor.

How do I thicken the gravy if it’s too thin?

If your gravy isn’t thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the gravy while it’s simmering.

What’s a good substitute for soy sauce?

If you want to avoid soy, coconut aminos is a great alternative. It’s slightly sweeter but still adds a nice umami flavor.

Can I freeze mushroom gravy?

Yes, this gravy freezes beautifully. Just cool it completely before transferring to a freezer-safe container. Thaw in the fridge and reheat gently on the stovetop.

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