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5 from 12 votes
Rich, bold, and flavorful, easy vegan gravy bursting with umami flavor in just 15 minutes with simple ingredients. It’s perfect with mashed potatoes, vegan roast dinners, and the holidays!
The Best Vegan Gravy (In Under 20 Minutes!)
If you already thought mashed potatoes and gravy are a dream combo, get ready to try it with the best vegan gravy recipe you’ve ever tried. Ditch sodium-laden, often mediocre vegan gravy granules for a rich, deep, flavorful vegan gravy recipe made with just a handful of simple, inexpensive ingredients in under 20 minutes!
This vegan brown gravy is simple to prepare, tastes far better, and you can be 100 % In control of the ingredients and seasonings!
Is Gravy Vegan?
Traditionally, brown gravy is a mixture of meaty stock (often with the leftover ‘drippings’ from roasted meat), combined with several herbs/seasonings and thickened with a flour roux. However, for this gluten-free, vegan gravy, I aimed to pack in as much flavor as possible with absolutely 0 animal products or wheat.
How? Mushrooms! What is already a delicious meatless gravy, thanks to onion, garlic, thyme, and rosemary, is brought to an even deeper depth of deliciousness with the addition of (fresh or) dried mushrooms and red wine.
The result is a full-bodied, complex vegan mushroom gravy you’ll want to drink straight from a glass! Plus, you can make it in advance to store in the fridge or freezer, so there’s always some to hand when needed!
The Ingredients
Turn to simple pantry ingredients and inexpensive extras for this full-bodied vegan brown gravy recipe.
- Vegetable broth: Use regular or low-sodium vegetable broth.
- Plant-based milk: Use any unsweetened plant-based milk. i.e., soy milk, cashew milk, etc.
- Dried mushrooms: (optional but highly recommended) Dried mushrooms add so much umami and depth of flavor to the dairy-free gravy. You can use fresh mushrooms if you don’t have dried mushrooms.
- Oil: Use any neutral cooking oil. For an oil-free option, use water or veg broth.
- Aromatics: This vegetarian gravy recipe relies on both garlic and onion for extra flavor. Use garlic powder and onion powder in a pinch.
- Soy sauce: For added umami and the rich brown color in the vegan mushroom gravy, use tamari or coconut aminos (if you need a gluten-free gravy recipe).
- Red wine: (optional) Adding a small amount of dry red wine adds a rich layer of flavor for a more full-bodied homemade vegan gravy. If you don’t want to use alcohol, use more broth.
- Herbs: I use a combination of fresh thyme and rosemary for a typical aromatic gravy flavor.
- Cornstarch: To thicken the gluten-free gravy. Arrowroot flour or potato starch also work.
- Salt & Black pepper: Season to taste.
What Are The Best Mushrooms For Vegan Mushroom Gravy?
I recommend using dried porcini mushrooms, white button mushrooms, or chantarelle mushrooms. However, you can experiment with different types of mushrooms to find different flavor variations.
Recipe Add-ins and Variations
There are several other ways to build upon the complex flavors of this easy vegan gravy recipe.
- Red pepper flakes: If you want to add some heat to the vegan brown gravy, add some red pepper flakes at the end to taste.
- Nutritional yeast: A small amount will add a slightly nutty, umami-rich depth to the meatless gravy.
- Vegan Worcestershire sauce: This has a tangy, umami flavor that will add subtle depth with just a small splash. Remember to read the ingredients, though, as many brands contain anchovy paste.
- Balsamic vinegar: A splash added to the vegetarian gravy recipe at the end is subtle but elevates the flavor, especially if you aren’t using red wine.
- Mustard: Add a small amount (literally just half a teaspoon to begin) of mustard powder or Dijon mustard for a subtle tangy, slightly spicy heat.
- Kitchen bouquet: This helps give the vegan brown gravy a richer, deep brown color and slightly more savory, umami flavor.
- Vegan butter: Stir in a small amount of your favorite vegan butter at the end for a richer, creamier, silkier mouthfeel.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegan Gravy?
Follow just a few simple steps to prepare this delicious vegan gravy in just 15 minutes, ready to impress at Thanksgiving, family dinners, and for a last-minute mid-week meal.
- First, add the dried mushrooms to a large pot or saucepan with the vegetable broth, bring it to a boil, allow it to cook for about 1 minute before turning off the heat and setting it aside. Meanwhile, finely dice the onion and mince the garlic and fresh herbs.
If you’re using fresh mushrooms, sauté them in a skillet to remove excess liquid, and they begin to brown (don’t overcrowd the pan).
- Then, heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté for 2-3 minutes. Then, add the garlic, herbs, and seasonings, and sauté for another minute, stirring frequently.
- Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.
- Next, deglaze the skillet with the soy sauce and red wine (optional) while stirring to scrape up any bits from the bottom of the pan.
- Pour in the mushroom and broth mixture and stir to combine. Then stir in the cornstarch milk mixture and let the gravy simmer and thicken for about 5 minutes.
The longer you leave it to simmer, the thicker and more flavorful the vegan mushroom sauce will become.
- Then, either use an immersion blender directly in the pot or transfer it to a stand blender and blend until smooth.
If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch (in a slurry) and heat on the stovetop until thickened, stirring constantly.
- Finally, taste and adjust any of the seasonings in the plant-based gravy, and enjoy!
Storing Instructions
Store: Allow the vegan gravy to cool, and store the leftovers in an airtight container in the fridge for 4-5 days.
Freeze: You can freeze the vegan brown gravy for up to 2 months in freezer-safe Ziplock bags or in individual portions in a lidded ice cube tray. Allow it to thaw in the fridge overnight before reheating.
Reheat: Gravy thickens while it chills but will loosen up once more upon reheating. I prefer to do so in a saucepan over low heat. Add a splash of extra water, broth, or plant-based milk if you want to loosen the consistency further.
How to Serve?
There is certainly no limit to how you can enjoy this gravy (it probably wouldn’t take much persuasion for me to drink it). It’s a must-try vegan Thanksgiving gravy that is also perfect for other holidays (Christmas, Easter, etc.), roast dinners, and pairs well with:
- It’s the perfect mashed potatoes sauce
- Smashed potatoes or Hasselback potatoes
- Vegan Meatballs
- Vegan Meatloaf
- Oven Baked Potato Wedges and fries
- Roasted Cauliflower “Steaks”
- Best Portobello “Steaks”
- Over pies and savory pastries (like a mushroom wellington or vegetable pie)
- Roasted veggies like green beans, cabbage, Brussels sprouts, etc.
Recipe Notes and Top Tips
- To adjust the consistency: If it’s too thick, add more broth. If it’s too thin, add a teaspoon more cornstarch (in a slurry).
- Lazy day hacks: You can buy pre-chopped onion and minced garlic (and sliced mushrooms if using them fresh).
- For a richer flavor: Simmer the dairy-free gravy for longer to allow it to thicken and concentrate in flavor.
- For a deeper color: Use dark soy sauce and optionally add a small amount of kitchen bouquet for a rich, deep brown vegan mushroom gravy.
- If you prefer a chunky gravy: Remove some of the mushrooms and onion from the gravy mixture before blending it, then stir it back in.
More Vegan Sauce Recipes
- Hidden Veggie Pasta Sauce
- Vegan Hollandaise Sauce
- Green Spinach Pasta Sauce
- Creamy Mushroom Sauce
- Vegan Bolognese Sauce Recipe
- Avocado Basil Pesto
- Vegan Cheese Sauce Recipe
If you try this easy vegan gravy recipe (mushroom gravy), I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan #elavegan—I love seeing them.
Vegan Gravy Recipe
Author: Michaela Vais
Rich, bold, and flavorful, easy vegan gravy bursting with umami flavor in just 15 minutes with simple ingredients. It's perfect with mashed potatoes, vegan roast dinners, and the holidays!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Sauce, Side
Cuisine French
Servings 7
Calories 71 kcal
Ingredients
- 1 oz (28 g) dried mushrooms or use 200 g fresh (see notes)
- 2 3/4 cups (650 ml) low-sodium vegetable broth
- 1 Tbsp oil or water
- 1 onion diced
- 3 cloves of garlic minced
- 4 Tbsp (32 g) cornstarch (or arrowroot flour)
- Salt and black pepper to taste
- 1/3 cup (80 ml) dairy-free milk of choice
- 1 Tbsp tamari or soy sauce
- 1/4 cup (60 ml) red wine (optional)
- 3/4 tsp fresh thyme
- 1 1/2 tsp fresh rosemary
Instructions
You can watch the video in the post for visual instructions.
Add the dried mushrooms to a large pot or saucepan with the vegetable broth, bring it to a boil, allow it to cook for about 1 minute before turning off the heat and setting it aside. Meanwhile, finely dice the onion and mince the garlic and fresh herbs.
If you’re using fresh mushrooms, sauté them in a skillet to remove excess liquid, and they begin to brown (don’t overcrowd the pan).
Heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté for 2-3 minutes. Then, add the garlic, herbs, and seasonings, and sauté for another minute, stirring frequently.
Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.
Next, deglaze the skillet with the soy sauce and red wine (optional) while stirring to scrape up any bits from the bottom of the pan.
Pour in the mushroom and broth mixture and stir to combine. Then stir in the cornstarch milk mixture and let the gravy simmer and thicken for about 5 minutes.
The longer you leave it to simmer, the thicker and more flavorful the vegan mushroom sauce/ gravy will become.
Then, either use an immersion blender directly in the pot or transfer it to a stand blender and blend until smooth.
If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch (in a slurry) and heat on the stovetop until thickened, stirring constantly.
Finally, taste and adjust any of the seasonings and enjoy over mashed potatoes, vegan meatloaf, vegan meatballs, etc.
Notes
- You can use dried porcini mushrooms, dried white button mushrooms or dried chanterelle. If using fresh mushrooms, I would suggest about 200 grams (about 2 cups). You can also leave out the mushrooms, but the gravy won't be as flavorful.
- Store leftovers covered in the fridge for up to 4-5 days. You can also freeze the gravy for up to 2 months.
- Recipe makes 6-7 servings (1/2 cup each). Nutrition facts are for one serving.
Nutrition Facts Vegan Gravy Recipe Amount per Serving Calories 71 % Daily Value* Fat 2 g 3 % 1 % Sodium 161 mg 7 % Potassium 105 mg 3 % Carbohydrates 10 g 3 % Fiber 1 g 4 % Sugar 1 g 1 % Protein 1 g 2 % Vitamin A 11 IU % Vitamin C 2 mg 2 % Calcium 21 mg 2 % Iron 0.3 mg 2 % * Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!
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