This vegan mushroom gravy is so delicious, I find myself licking the plate (and tempted to drink it 😆). That earthy umami taste is what keeps me coming back for more of this liquid gold.
The addition of garlic, shallots, and red wine vinegar gives this homemade sauce recipe that extra burst of flavor that honestly, kinda makes me miss this gravy when it’s not on my plate. Plus, it only requires 30 minutes, 10 ingredients, and one pot to make!
As an environmental scientist, I’m always looking for ways to make eco-friendly produce shine! Mushrooms are not only delicious but considered sustainable food.
They have a relatively small ecological footprint as they take little water and energy to grow and emit little CO2.
Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic mushrooms for this recipe!
Vegan Mushroom Gravy Ingredients & Substitutions
Here’s everything you need:
- Olive oil.
- Mushrooms. I use baby bella, but cremini, white button, and Portobello mushrooms work, too.
- Shallots.
- Garlic.
- All-purpose flour.
- Salt and pepper.
- Vegetable broth. Or mushroom broth if you can find it! I often make my own vegetable broth or use a low sodium broth from the store.
- Red wine vinegar. Apple cider vinegar, white wine vinegar, or even lime juice work in a pinch.
- Gravy granules. I use Bisto!
Let’s Make Vegan Gravy with Mushrooms!
Prep Your Vegetables
To ensure your mushrooms don’t get slimy, it’s best to wipe them clean with your hands or a kitchen towel. Then, you’ll dice them into small chunks.
Peel and dice your shallots, as well. As for the garlic, peel and mince it. Fresh garlic goes a long way in this recipe! If you are using pre-minced garlic, use 1 ½ teaspoons.
Cook Down the Mushrooms
Add the prepped mushrooms, shallots, and garlic to a saucepan over medium heat with 2 tablespoons of olive oil (save the third tablespoon for later!), salt, and pepper.
Cook over medium heat until most of the liquid from the vegetables has cooked off. This will give your mushrooms the best texture inside of your gravy, and make sure you get the gravy nice and thick.
How to Make a Roux for the Best Gravy Texture
Making a roux is key to a great gravy. A roux is formed when you combine flour with fat (in this case, olive oil!) to create a thick paste.
The roux acts as a base to your gravy, giving it an overall velvety texture. With your mushrooms, shallots, and garlic still over medium heat, add the remaining tablespoon of olive oil and the flour.
Use a wooden spoon to mix the flour and oil with the vegetables, combining until there are no visible lumps. You should be left with a thick mixture that almost resembles a chunky paste.
Add the Vegetable Broth Next
With the saucepan still over medium heat, add the vegetable broth. To have this ready in 30 minutes as promised, your vegetable broth should not be cold.
If you’re storing it in the fridge, take the chill off in the microwave. The broth does not have to be hot, room temperature is just fine, but adding cold broth will add another 5-8 minutes to your cooking time.
Use that trusty wooden spoon again to stir the broth into the roux. You’ll be left with a pale mixture. Continue to simmer and thicken over medium-high heat, for at least 15 minutes.
Add the Gravy Granules Last
You’ve made it to the final step! Once your mixture has thickened, it’s time to add your gravy granules! This will thicken your gravy even more, season it, and give it a deeper color.
Heat it for about 1 minutes, stirring frequently, until you’re sure the granules are fully absorbed and well-distributed throughout your dairy-free gravy.
Serving Mushroom Gravy
You can enjoy this delicious meatless gravy on such a wide variety of different dishes! Here are some of my favorites:
- Truffle Mashed Potatoes
- Roasted Asparagus and Carrots
- Portobello Mushroom Steaks (this one is for the hardcore mushroom lovers like me 😉)
- Roasted Broccoli and Carrots
How to Properly Store and Reheat Dairy-Free Mushroom Gravy
This vegan mushroom gravy will last 3-5 days in an air-tight container in the refrigerator. You can also opt to freeze it for up to 5 months.
To reheat your gravy, simply add it back to a pot over low heat, stirring occasionally until it’s heated through.
You can also microwave it in a microwave-safe bowl covered on high in 45-second intervals, stirring in between.
If the gravy gets too thick upon reheating, add a little more vegetable broth as needed to loosen it.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste as much as you can!
Why You’ll Love this 30-Minute Mushroom Gravy
- It’s easy. Only ten ingredients, one pot, and 30 minutes required to whip up this homemade mushroom sauce recipe.
- It’s earthy. The umami from the mushrooms adds such depth of flavor to any dish.
- The texture! This mushroom gravy is hearty, thick, and velvety.
If you’re loving this Vegan Mushroom Gravy and want more vegan-friendly mushroom-forward recipes, check out this Mushroom Stew with Potatoes and Portobello Mushroom Steak.
30-Minute Vegan Mushroom Gravy
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Ingredients
- 3 tablespoons olive oil
- 8 oz baby bella mushrooms
- 2 large shallots
- 3 cloves garlic
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons flour
- 2 cups vegetable broth
- 2 teaspoons red wine vinegar
- 1 tablespoon instant gravy granules (I use Bisto)
Instructions
- Chop your mushrooms, dice your shallots, and mince you garlic. Add all three to a small pot or saucepan over medium heat with 2 tablespoons olive oil, salt, and pepper. Cook until the juices of the mushrooms release (about 5-7 minutes).
- Add the remaining tablespoon of olive oil and flour and stir to form a roux, ensuring there are no lumps of flour left behind.
- Still over medium heat, add the broth and red wine vinegar. Stir, reduce heat to low and simmer for at least 15 minutes, stirring occasionally, to allow the gravy to thicken and the flavors to meld together.
- Add instant gravy mix and stir for about 1 minute. It should be a nice, thick consistency. If it’s thinner than you would like, let it simmer a little longer. Taste and add extra salt and pepper as needed.
- Serve hot over veggies, fish, mashed potatoes, biscuits—whatever you fancy!
Pro Tips
- I use the Bisto instant gravy granules that you can find in the International Section at your grocery store. Even though it’s marketed to use as beef or chicken gravy, the ingredients are actually vegan. My husband always has this on hand, and it works really well in this recipe!
- I generally use a low sodium veggie broth, but if you’re using homemade or a broth that may have a little more salt, you may need to adjust the amount of salt you use.
- This dish is a classic holiday recipe. For more like this, check out my comprehensive list of the best Thanksgiving recipes.
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