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.

Pour this gravy over our crispy garlic smashed red potatoes or some of the best stuffing ever.

Mashed potatoes smothered in vegan mushroom gravy.

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

  1. Saute some onions, mushrooms, and garlic.
  2. Add some tomato paste, herbs, and a splash of wine.
  3. 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!

The cooked mushrooms and other ingredients in a pan before the gravy goes into the blender.

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!

  • Onion
  • Mushrooms
  • Garlic
  • Tomato paste
  • Herbs: thyme, rosemary, and sage
  • Red wine (or extra stock)
  • Veggie stock

Plus a little oil to sautƩ the veggies and some salt and pepper for flavor.

Two pictures of the mushroom gravy in a blender before and after it is blended smooth.

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.

Can mushroom gravy be frozen?

Yes! Mushroom gravy can be frozen for up to 3 months. We love these reusable Stasher freezer bags for freezing this gravy.

Mashed potatoes smothered in vegan mushroom gravy.

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:

We also love it on top of cauliflower mashed potatoes with boursin cheese, but that is not a vegan recipe.

A gravy boat filled with rich vegan mushroom gravy.

Popular Vegan Thanksgiving Recipes

A plate of mashed potatoes covered with vegan mushroom gravy and a couple of mushrooms on the top.

Vegan Mushroom Gravy Recipe

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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 easy enough to make on a busy weeknight evening. This gravy is so good that it will be loved by meat-eaters and veggies alike.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.91 stars (30 ratings)
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Ingredients

  • 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
  • Ā¼ cup red wine or stock
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon EACH: fresh thyme leaves and rosemary
  • Salt and pepper, to taste

Instructions 

  • 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.Ā 
    1 tablespoon olive oil, 1 medium onion, 3 cups chopped brown mushrooms, 4 cloves garlic, 4 tablespoons tomato paste, 2 cups vegetable stock, Ā¼ 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.Ā 
    Salt and pepper

Notes

If the gravy is too thick, add a little extra vegetable stock to thin it.Ā 
Leftover gravy can be stored up to 5 days in your fridge.
Serving: 1 serving = Ā¼ cup, Calories: 24kcal, Carbohydrates: 3g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 151mg, Potassium: 125mg, Fiber: 1g, Sugar: 1g, Vitamin A: 145IU, Vitamin C: 2mg, Calcium: 14mg, Iron: 1mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.

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For a complete feast with some recipes from our friends: