Vegan Mushroom Gravy
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.
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.
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.
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.
Popular Vegan Thanksgiving Recipes
- Maple Roasted Butternut Squash
- The Best Stuffing Recipe Ever
- Ginger Orange Cranberry Sauce
- Healthy Vegan Green Bean Casserole
Vegan Mushroom Gravy
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
Pin this vegan mushroom gravy recipe to save it for later!
For a complete feast with some recipes from our friends:
- The Messy Baker: No Churn Cranberry Ice Cream
- Food Nouveau: Pumpkin Madeleines with Spiced Maple Glaze
- Two Purple Figs: Roast Pumpkin and Mediterranean Salad
- Sweet and Savoury Pursuits: Butternut Squash and White Bean Dip
- The Girl on Bloor: Brown Butter Butternut Squash Gnocchi with Sage
This is an amazing recipe and it froze really well.
I thought this tasted like mushroom and tomato soup. It was good, just not really the gravy my family was looking for
I think this would be so good served over polenta.
I think it would, too!
This is epic gravy! I added some salt and pepper, probably used more mushrooms, and stirred in a little Maggi sauce at the end and I could have eaten a bowl of gravy by itself. I am going to try to freeze some, so I can have some on hand for whenever I need a gravy fix. Thanks for a great recipe!
I’m so happy you liked it!!
Great recipe though I just wanted to mention that many wines are not actually vegan. There are on-line sources that maintain a list of vegan wines or contacting the producer can also clarify which fining agents are used.
I just learned something new! Thank you for letting us know. 🙂
Love the vegan mushroom gravy…yummy used our chanterelles..And cant wait to see if I won the vitamix giveaway…:)
It would be so good with chanterelles!!
I can’t wait to make your delicious vegan mushroom gravy, it’s so silky smooth and just looks so luscious!
Thanks, Fida! It really is so delicious!
Your photos are absolutely beautiful Kristen! I’ve been looking for a vegan gravy recipe actually – I find they are so much easier and quicker to pull together, there are no preservatives like the packaged gravies and ultimately EVERYONE at your table can enjoy it!
Awww thank you so much! I love vegan gravy, too. We actually had this recipe with some simple chicken thighs I roasted the other night. 🙂
I love planning dinner parties too, Kristen. And my favourite part of the night is at the very end when there is a sink full of dishes, everyone is feeling quite satisfied and mellow and sipping a glass of wine. All the work is so worth that moment 🙂
I love this recipe and I’ve already emailed it to my family members because we have some vegan cousins coming for Thanksgiving. It looks so delicious!
I totally agree! There’s something about sharing a meal that really brings everyone together. It’s worth every minute of the work involved. I hope you have a lovely Thanksgiving!