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Vegan mushroom gravy in a white bowl with a spoon, sprinkled with dried oregano.
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5 from 34 votes

Easy Vegan Mushroom Gravy

This one-pot vegan mushroom gravy is rich, savory, and made with button mushrooms, onion, garlic, and a simple roux. Pour it over mashed potatoes, biscuits, or your holiday main.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Sauce, Side Dish
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 151kcal
Author: Jake

Equipment

Ingredients

  • 3 ½ Tablespoons (52 ml) vegetable oil
  • ½ cup (80 g) yellow onion diced
  • ¾ cup (53 g) button mushrooms finely chopped
  • 2 garlic cloves minced
  • 2 bay leaves
  • ½ teaspoon (2.5 ml) dried oregano
  • 3 ½ Tablespoons (27 g) all-purpose flour
  • 2 cups (480 ml) rich vegetable broth
  • ground pepper to taste

Instructions

  • Heat the oil in a medium saucepan over medium heat.
    process of mushroom gravy being made with ingredients being added to a pan
  • Add the onion, mushrooms, garlic, bay leaves, and oregano.
    Bay leaves being added to chopped onion, mushrooms, and garlic in a black pan
  • Sauté for 2 to 3 minutes, until the onion is translucent and tender.
    Chopped onion, mushrooms, garlic, and bay leaves sauteing in a black pan.
  • Remove and discard the bay leaves.
  • Sprinkle the flour over the vegetables and stir to form a thick paste.
    Flour being added to a pan of sauteed mushrooms and onion for vegan gravy.
  • Cook, stirring, for 1 to 2 minutes, until the paste is golden.
    Flour stirred into sautéed mushrooms and onion in a pan.
  • Slowly pour in the vegetable broth, stirring as you go.
    Vegetable broth being poured into the mushroom and flour mixture in a pan.
  • Bring the gravy to a simmer over medium heat and season with pepper.
    Vegetable broth added to the mushroom and flour mixture.
  • Gently whisk and simmer for about 20 minutes, until the gravy thickens to your liking.
    Whisk stirring thickened vegan mushroom gravy in a black pan.

Video

Notes

  • To use cornstarch instead of flour, whisk the cornstarch with a few spoonfuls of water until smooth, then stir it into the gravy and cook, stirring, until it thickens.
  • For deeper mushroom flavor, cook the mushrooms in a dry pan first until they release their liquid and start to brown, 10 to 15 minutes, then continue with step 1.
  • For a smooth gravy, blend it with an immersion blender and add a splash of extra broth if needed.
  • For a thinner gravy, stir in 1 to 2 Tablespoons of water.
  • Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 2 months. Add a splash of broth or water when reheating.
  • Thank you to Jake for developing this recipe!

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
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