Vegan Mushroom Gravy

If you’re looking for a vegan mushroom gravy that’s rich, creamy, and seriously delicious, this is it. It’s the perfect side for a Thanksgiving dinner or a weekend roast, yet quick and easy enough to make on a weeknight. This gravy is so good that it’s loved by everyone at the table, no matter what they’re eating.

Friends! Today is an awesome day—the kind of day where everything on your plate deserves to be smothered in the most delicious gravy ever. And while this one happens to be vegan, you absolutely don’t have to be. I’ve served it many times to people who eat everything, and it’s always met with rave reviews.

Most vegan mushroom gravy recipes rely on flour to thicken things up, but I skip it entirely. Instead, I use lots of mushrooms, which blend into the gravy and thicken it naturally while adding deep, rich umami flavor. The base is classic and straightforward: onion, mushrooms, and garlic sautéed until fragrant, a little tomato paste for depth, fresh herbs like thyme, rosemary, and sage, and a splash of red wine (or extra stock) to round it out. Everything simmers in veggie stock, then gets blended into a silky, savory gravy that’s naturally gluten-free and wildly satisfying.

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Vegan Mushroom Gravy Recipe

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

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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 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.

4

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)
• ▢ ¼ 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 begin to brown, about 8 minutes.
  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
  
• 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. 
  
• Carefully pour the gravy into your blender and blend on high until smooth. Season to taste with salt and pepper. 
  Salt and pepper
  

Video

Notes

If the gravy is too thick, add a little extra vegetable stock to thin it. 

Leftover gravy can be stored up to 5 days in your fridge.

Nutrition

Serving: 1 serving = ¼ cup, Calories: 24kcal (1%), Carbohydrates: 3g (1%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 151mg (7%), Potassium: 125mg (4%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 145IU (3%), Vitamin C: 2mg (2%), Calcium: 14mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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