Savory Mushroom Vegan Gravy Recipe for Holiday and Everyday Meals

This rich, creamy vegan gravy is made from simple ingredients and delivers a deep, umami-packed brown sauce perfect for holidays or everyday meals.

✔️ Easy Vegan Gravy Recipe

You might be surprised to see a vegan gravy here. Over the years I’ve cooked for family members and close friends who follow vegetarian and vegan diets, so I developed a gravy that everyone enjoys. Even people who normally avoid mushrooms love this version. It’s deeply savory, golden-brown, and an excellent addition to any holiday table or weeknight dinner.

Use this gravy to dress up mashed potatoes, biscuits (regular or vegan), vegan roast or meatballs, or a lentil loaf—it’s hearty and satisfying enough to please vegans and meat eaters alike.

✔️ What You’ll Need

• Fresh mushrooms: Baby portobello (cremini) are ideal—firmer and more flavorful than white button mushrooms.
• Dried mushrooms: Porcini or shiitake add concentrated, meaty flavor; rehydrate in hot broth first.
• Vegetable broth: Use a good-quality broth (homemade if possible) for best results.
• Onion: Brown or yellow onion, diced.
• Garlic: Fresh cloves are recommended over powder for more aromatic flavor.
• Soy sauce: Low-sodium soy sauce, tamari, or liquid aminos for umami and seasoning.
• White miso: Mild and slightly sweet, it boosts depth and creaminess.
• Fresh herbs: Thyme and rosemary are excellent—use fresh when possible.
• Oil: A mild oil such as olive oil for sautéing.
• Flour: All-purpose works well; substitute a gluten-free all-purpose blend to make the gravy GF.
• Black pepper: To taste.
• Optional: Nutritional yeast for extra savory depth, and unsweetened almond milk for a creamier texture.

✔️ How to Make Vegan Gravy

1. Rehydrate dried mushrooms: Bring some vegetable broth to a boil, remove from heat, and stir in dried mushrooms. Cover and let sit for about 15 minutes. Reserve the soaking liquid.
2. Sauté aromatics: In a large skillet, heat oil over medium-high heat. Cook diced onion until softened, add fresh mushrooms and sauté until golden. Stir in minced garlic until fragrant.
3. Make a roux: Sprinkle flour over the cooked vegetables while stirring constantly and cook a couple minutes to remove the raw flour taste.
4. Add liquids: Gradually whisk in the reserved mushroom soaking liquid and additional vegetable broth, a little at a time, until a smooth sauce forms.
5. Season: Add thyme and rosemary, then simmer briefly. Stir in soy sauce, white miso, nutritional yeast if using, and black pepper to taste.
6. Blend for smoothness: For a velvety texture, blend the gravy with an immersion blender or transfer to a countertop blender. Leave some texture if you prefer a chunkier gravy.
7. Finish and serve: Return the gravy to the pan, adjust consistency with extra broth or a splash of unsweetened almond milk if desired, warm through, taste, and serve.

🔎 What Is Vegan Gravy Made Of?

This mushroom-based gravy relies on ingredients rich in umami: fresh and dried mushrooms, garlic, onion, herbs, vegetable broth, soy sauce, and white miso. The combination creates deep savory flavor without animal products.

🔎 Is This Vegan Gravy Gluten Free?

Yes — to make it gluten-free, swap the all-purpose flour for a gluten-free all-purpose blend and use tamari or liquid aminos instead of regular soy sauce.

✔️ Making Ahead, Storing and Reheating

🔎 Can I Make This Gravy Ahead?

Absolutely. This gravy is great to prepare in advance during busy holidays. Store in an airtight container in the refrigerator for 2–3 days.

🔎 How to Store Vegan Gravy?

Keep cooled gravy in an airtight container in the refrigerator for 2–3 days.

🔎 How to Reheat Gravy?

Reheat gently in a small saucepan over low heat, stirring frequently until warmed through. Thin with a tablespoon or two of broth or water if it becomes too thick. Microwave reheating in short intervals also works.