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If you're looking for a vegan mushroom gravy that is rich, creamy, and ultimately delicious, this is it. It is the perfect side to your Thanksgiving dinner or weekend roast yet quick and easy enough to make during the week. This gravy is so good that it is loved by meat-eaters and veggies alike.
Friends! Today is an awesome day. It is a day we can smother everything we eat in the most delicious gravy ever.
And while this recipe may be vegan, you definitely don't have to be vegan to love this gravy. We've served this many times to people who eat everything and it's always been met with rave reviews.
How to make vegan mushroom gravy in three easy steps
- Saute some onions, mushrooms, and garlic.
- Add some tomato paste, herbs, and a splash of wine.
- Now pour everything into your blender with some broth to make it super smooth and creamy.
All that's left to do is to pour it over everything on your plate!
Ingredients in this vegan mushroom gravy
Most vegan mushroom gravy recipes include flour in the ingredients, but we think that is silly. Instead of thickening the gravy with flour, we use lots of mushrooms. Once they're blended, they thicken the gravy perfectly AND give it a ton of rich, umami flavor.
Bonus: our recipe is gluten-free!
- Tomato paste
- Herbs: thyme, rosemary, and sage
- Red wine (or extra stock)
- Veggie stock
Plus a little oil to sauté the veggies and some salt and pepper for flavor.
How long does vegan mushroom gravy keep?
This gravy will last for up to 5 days in your fridge. Reheat gently on the stovetop and add a little water if it becomes too thick.
What to serve with vegan mushroom gravy
As tempting as it is to eat it straight off a spoon, there are even better ways to enjoy this vegan mushroom gravy.
This recipe comes from our good friend, Gaile Guevara. She serves it over fries and cheese curds for some of the best poutine around.
Here are a few recipes that are begging to be eaten with this gravy:
- Wheat Berries with Caramelized Onions and Pecans
- Roasted Veggie Dinner (swap the peanut sauce for this gravy)
- Cauliflower Polenta with Mushrooms and Hazelnuts
- Sweet and Spicy Yam Wedges
We also love it on top of cauliflower mashed potatoes with boursin cheese, but that is not a vegan recipe.
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 3 cups chopped brown mushrooms
- 4 cloves garlic (smashed)
- 4 tablespoons tomato paste
- 2 cups vegetable stock (more, if you'd like the gravy thinner)
- ¼ cup red wine or stock
- 2 tablespoons chopped fresh sage
- 1 tablespoon EACH: fresh thyme leaves and rosemary
- Salt and pepper (to taste)
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 3-4 minutes, or until it is translucent. Add the mushrooms and cook, stirring occasionally, until they have softened and are starting to brown, about 8 minutes. Add the garlic and tomato paste and let the tomato paste caramelize for a minute, stirring constantly. Add all remaining ingredients and scrape the bottom of the pan to remove any bits that are stuck to the bottom.1 tablespoon olive oil, 1 medium onion, 3 cups chopped brown mushrooms, 4 cloves garlic, 4 tablespoons tomato paste, 2 cups vegetable stock, ¼ cup red wine or stock, 2 tablespoons chopped fresh sage, 1 tablespoon EACH: fresh thyme leaves and rosemary
- Carefully pour the gravy into your blender and blend on high until smooth. Season to taste with salt and pepper.Salt and pepper
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.