There’s something so comforting about a rich, silky gravy, and this Vegan Mushroom Gravy Recipe brings that cozy magic to your plate with a plant-based twist. It’s packed with umami and incredibly simple to throw together—perfect for any meal that needs that extra savory boost.

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

I’ve made my share of gravies over the years, and this Vegan Mushroom Gravy Recipe stands out because it’s both hearty and approachable—no fancy ingredients required but all the deep, savory flavor you want. Plus, it’s naturally gluten-free and vegan without feeling like a compromise.

Simple to Make: Just a handful of pantry staples come together in about 20 minutes for a delicious gravy.
Rich Umami Flavor: Mushrooms give this gravy a meaty depth that’s hard to beat in vegan cooking.
Versatile Use: It’s perfect over mashed potatoes, veggie roasts, or even drizzled on burgers and bowls.
Gluten-Free & Vegan Friendly: Great if you’re cooking for different dietary needs without sacrificing taste.

Ingredients & Why They Work

Here’s a look at the simple ingredients that come together beautifully to create this Vegan Mushroom Gravy Recipe. Each one plays an important role in building layers of flavor and creating that silky, satisfying texture.

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 love starting with a good fat to sauté the mushrooms, which brings out their natural flavor while adding richness.
Mushrooms: Thinly sliced, they provide that classic mushroom flavor and add a lovely texture to the gravy.
Shallot or onion: Optional but highly recommended for a subtle sweetness and complexity.
Garlic: Just a touch to brighten the whole dish without overpowering it.
Flour or cornstarch: This helps thicken things up; I usually go gluten-free with cornstarch, but regular flour works great if you’re not avoiding gluten.
Vegetable or beef broth: A flavorful liquid base, I prefer vegetable broth to keep it vegan, but beef broth adds a meaty depth if you’re not strictly plant-based.
Tamari or soy sauce or coconut aminos: These add that essential salty, savory umami punch that brings everything together.
Salt and pepper: Basic seasonings that enhance and balance the flavors.
Dried sage and rosemary: Just a pinch of each adds a warm, herbal note that lifts the gravy beyond ordinary.

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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

One of my favorite things about this Vegan Mushroom Gravy Recipe is how easy it is to tweak. Whether you want it richer or lighter, more herby or deeper in umami, it adapts well.

Mushroom Mix-Up: I sometimes swap cremini mushrooms for shiitakes or a combo for a deeper, earthier flavor. You’ll love trying different varieties to see what works best for your palate.
Herb Boost: Fresh thyme or sage can be swapped in for the dried herbs if you have them on hand—they add a vibrant, fresh dimension.
Gluten-Free or Not: If gluten isn’t an issue, I use all-purpose flour to thicken for a bit more body, but cornstarch is great for a glossy finish.
Extra Richness: For a creamier gravy, stir in a splash of coconut milk or plant-based cream at the end—just enough to make it velvety without losing that mushroom punch.

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 the fat and soften the aromatics

Start by heating your butter or olive oil in a large skillet over medium heat. Once it’s shimmering, add your sliced mushrooms along with the minced shallot or onion if you’re using it. Let everything cook for about 7–10 minutes, stirring regularly. You want the mushrooms nicely browned and the onion soft—that’s where a lot of the flavor develops. Then toss in your minced garlic and cook for about a minute until fragrant. Don’t rush this step; patience gives you that deeply savory base.

Step 2: Add the flour and toast it

Sprinkle the flour or cornstarch over the mushrooms and stir it in, cooking for about a minute to toast it lightly. This little step is a game changer because it removes any raw flour taste that can sneak into your gravy. Keep the pan on medium heat but watch carefully so it doesn’t brown too much.

Step 3: Build flavor with broth and tamari

Add your broth and tamari along with the salt, pepper, sage, and rosemary. Use your spoon or spatula to scrape up any bits stuck on the pan—that’s pure flavor gold right there. Stir it all together well.

Step 4: Simmer and thicken

Turn the heat down to medium-low and keep stirring or whisking gently as the gravy bubbles and thickens. This usually takes 5 to 10 minutes, depending on your thickener and how thick you want it. Don’t forget to taste towards the end and adjust salt, pepper, tamari, or herbs so it hits your flavor sweet spot.

Top Tip

Making gravy is all about layering flavor and being patient with your cooking times. Over the years, I’ve learned a few tricks to keep this Vegan Mushroom Gravy Recipe tasting its absolute best.

Keep the Mushrooms Moving: Stir frequently when browning mushrooms to get even caramelization—which is where the umami magic really happens.
Toast Your Flour: Don’t skip toasting the flour or cornstarch; it really cuts any raw flour taste and results in a smoother finish.
Scrape the Pan: Those browned bits on the pan bottom are flavor gold—make sure to loosen them as you add broth.
Adjust Consistency Gradually: If your gravy gets too thick, add a splash more broth or water. If it’s too thin, simmer a little longer to concentrate.

How to Serve Vegan Mushroom Gravy Recipe

Vegan Mushroom Gravy - Serving Suggestion

Garnishes

I usually top my mushroom gravy with a little sprinkle of fresh chopped parsley or thyme—adds a pop of color and a fresh note that balances the richness. Sometimes a tiny drizzle of good olive oil on top just before serving can make it shine even more.

Side Dishes

I love this gravy over creamy mashed potatoes, roasted vegetables, or even thick slices of toasted bread for dipping. It’s also fantastic spooned over vegan meatloaf, lentil loaf, or chickpea patties—pretty much anything that could use some savory sauce love.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this gravy in individual gravy boats or small bowls alongside a beautifully roasted vegetable platter. Another fun idea is drizzling it artfully over a vegan shepherd’s pie to impress guests with that glossy, deeply flavorful topping.

Make Ahead and Storage

Storing Leftovers

Leftover vegan mushroom gravy stores beautifully in an airtight container in the fridge for up to 3-4 days. I usually cool it to room temperature first, then pop it in. It’s such a handy sauce to have on hand for quick meals later in the week.

Freezing

I’ve frozen this gravy in small portions before with great results. Just thaw overnight in the fridge. It might separate slightly—just whisk it back together gently when reheating.

Reheating

Reheat gently over low heat on the stove, stirring often to prevent sticking. If it gets too thick as it warms, add a splash of broth or water to get the perfect consistency back again.

Frequently Asked Questions:

Is this Vegan Mushroom Gravy Recipe gluten-free?

Yes! This recipe can easily be made gluten-free by using gluten-free flour or cornstarch and ensuring your broth and tamari are certified gluten-free. It’s a great option for anyone avoiding gluten.

Can I make this gravy ahead of time?

Absolutely. You can make this mushroom gravy in advance and store it in the refrigerator for 3-4 days, or freeze it for longer storage. Just reheat gently and stir before serving.

How thick should the gravy be?

The gravy should be pourable but thick enough to coat the back of a spoon. If it gets too thick, simply add a bit more broth and stir until you reach your preferred consistency.

Can I use fresh herbs instead of dried?

Yes! Fresh herbs work wonderfully. Use about three times the amount of fresh herbs as dried, adding them towards the end of cooking to keep their brightness and flavor intact.

Final Thoughts

This Vegan Mushroom Gravy Recipe has become one of my kitchen staples because it’s just so rewarding to make and eat. It transforms simple meals into this warm, cozy experience that feels like a hug in a bowl. I can’t wait for you to try it out—you’ll enjoy how easily it elevates everything from weeknight dinners to holiday spreads.