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Home » Recipes » Dips and Spreads

Vegan Mushroom Gravy

Published: Sep 7, 2020 by Lexi

2.4K shares
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This easy, one-pot vegan and gluten free mushroom gravy is a holiday staple, perfect for pairing with mashed potatoes, cauliflower steak and more. This can easily be made ahead of time and only requires 40 minutes of cooking. This gravy is packed with flavor – your guests won't know it's vegan. Video tutorial below!

close up overhead view of vegan mushroom gravy in a pot garnished with fresh rosemary.

What kind of mushrooms to use

Cremini mushrooms are my favorite option for gravy. They're affordable, easy to find and have a rich, meaty flavor and texture.

You can also use button mushrooms, portobellos, shiitakes (for a more earthy flavor), or even porcini or chanterelles. Any mix of the above will do. Check out more info on our favorite wild mushrooms in this post!

Ingredients

  • Olive oil: can also use vegan butter or another neutral oil.
  • Onion or shallots.
  • Mushrooms: we chop ours finely, but if you prefer more texture, roughly chop.
  • Gluten free all purpose flour: can sub with equal amount of regular all purpose flour.
  • Vegetable broth: if using a low sodium broth, you may need to add more salt.
  • Red wine: a dry red wine works best, like Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, etc.
  • Red wine vinegar: adds a touch of acidity, which brightens up the flavor profile and balances the flavors.
  • Fresh thyme: or a mixture of thyme/rosemary/sage.
  • Salt & pepper
close up view of bowl of mashed potatoes topped with vegan mushroom gravy and fresh sage.

Instructions

Sauté onions: Heat a saucepan to medium, add olive oil and onions and sauté for 8-10 minutes, until softened and translucent.

Add mushrooms and cook until softened (a few minutes). Add flour and stir well to coat mushrooms and onions.

Add broth, red wine, vinegar, thyme, salt and pepper and whisk well to remove any clumps of flour.

Simmer over medium low heat for 30 minutes, stirring every few minutes, until thickened.

  • Add mushrooms
  • Add flour
  • Stir well
  • Add remaining ingredients
  • Simmer...and done!

Tips

  • Want a completely smooth gravy? Purée in a blender, then strain to remove any large bits.
  • If for some reason your gravy isn't getting thick after 30 minutes, try increasing the heat. If that doesn't work, make a roux by whisking together 1 tablespoon oil and 1 tablespoon flour, then add to the gravy and simmer until thickened.

Storage

You can store the gravy in the refrigerator for up to 3 days or in the freezer for up to 3 months. Defrost in the refrigerator overnight, then gently reheat over the stovetop until fully warmed.

close up view of bowl of mashed potatoes topped with vegan mushroom gravy and fresh sage.

What to serve with mushroom gravy:

  • The BEST Vegan Mashed Potatoes
  • Roasted Cauliflower Steaks
  • Classic Gluten Free Stuffing
  • Use as a base in this Spaghetti Squash Casserole
  • Make Vegan Poutine with these fries

Serve alongside:

  • Harissa Roasted Carrots
  • Shaved Brussels Sprout & Cranberry Salad
  • Sweet Potato Casserole with Maple Granola
overhead view of bowl of mashed potatoes topped with vegan mushroom gravy and fresh sage.

If you make this easy vegan mushroom gravy recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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close up overhead view of vegan mushroom gravy in a pot garnished with fresh rosemary.

Vegan Mushroom Gravy


★★★★★

5 from 1 reviews

  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: Serves 6
  • Diet: Vegan
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Description

This easy, one-pot vegan and gluten free mushroom gravy is a holiday staple, perfect for pairing with mashed potatoes, cauliflower steak and more. 


Ingredients

Scale
  • 2 tbsp olive oil
  • ¾ cup finely diced yellow onion
  • 2 cups cremini mushrooms, finely diced
  • 2 tbsp gluten free all purpose flour (or regular AP flour if not gluten free)
  • 3 cups vegetable broth
  • 2 tbsp dry red wine, like Cabernet Sauvignon, Merlot, Pinot Noir
  • 1-2 teaspoon red wine vinegar
  • 1 tbsp fresh minced thyme
  • ¾ tsp fine kosher salt
  • ½ tsp ground black pepper

Instructions

  1. Heat a saucepan over medium heat. Add olive oil and onions and sauté for 8-10 minutes, until softened and translucent. 
  2.  Add mushrooms and cook until softened (a few minutes). Add flour and stir well to coat mushrooms and onions.
  3. Add broth, red wine, vinegar, thyme, salt and pepper and whisk well to remove any clumps of flour.
  4. Simmer over medium low heat for 30 minutes, stirring every few minutes, until thickened.

Notes

You can store the gravy in the refrigerator for up to 3 days or in the freezer for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Side
  • Calories: 71
  • Sugar: 2.3 g
  • Sodium: 433.9 mg
  • Fat: 4.7 g
  • Saturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 6.9 g
  • Fiber: 0.8 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg

Keywords: vegan mushroom gravy

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jen

    January 06, 2022 at 7:31 pm

    This was a delicious vegetarian gravy. I puréed it and served over mashed potatoes and cauliflower steaks. I will definitely make it again.

    ★★★★★

    Reply
    • Lexi

      January 06, 2022 at 7:48 pm

      I'm so glad you enjoyed, thank you so much for your comment!

      Reply

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