This vegan mushroom gravy is deep, flavourful, and luscious. Sliced cremini mushrooms, minced onion and garlic, vegetable broth, soy sauce, and miso make this vegan gravy hearty and robust.
Pour this easy vegan mushroom gravy over Tofurky Roast, lentil loaf, mashed potatoes, vegetable stuffing, or holiday smashed potatoes. Use up leftovers in a holiday shepherd’s pie!
What kind of mushrooms are best for vegan gravy?
White button mushrooms, cremini mushrooms, and portobellos are all the same variety of mushroom but at different states of maturity.
White button mushrooms, the youngest of the bunch, are pale and tender with mild flavour. When thin-sliced and cooked, white buttons tend to lose their shape and fall apart.
Cremini mushrooms are a little more mature than white button mushrooms. They’re still small, but they have brown skins (with white flesh) and a firm, sturdy texture.
Portobellos are fully mature. They’re large, open-capped, and have a hearty, meaty texture, and robust flavour. Due to their large size, they need to cut down to make this vegan gravy.
The middle-aged Cremini mushrooms are just right. Their small size, contrasting colours, and hearty texture make them ideal for making vegan mushroom gravy. They hold a clean shape even after cooking, resulting in a gravy that tastes great and looks appealing.
Feel free to experiment with different varieties of mushrooms.
Vegan Holiday Recipes to Pair with Mushroom Gravy
- How to Cook a Tofurky Roast
- The Ultimate Thanksgiving Loaf (with Cranberry Glaze)
- Vegan Vegetable Walnut Stuffing
- Roasted Vegan Thanksgiving Bowl
- Thanksgiving-Style Vegan Smashed Potatoes
- Easy Homemade Cranberry Sauce
- 4 tbsp (60 ml) vegan butter or canola/olive oil
- ¼ cup (40 grams) minced onion (approx. ¼ onion)
- 2 cloves garlic, minced
- 4 cups (230 grams – 1 small package) sliced cremini or white button mushrooms (approx. 12 mushrooms)
- 3 tbsp (35 grams) all-purpose flour
- 2 cups (500 ml) vegetable broth
- 1/2 cup (125 ml) water
- 1 1/2 tbsp (23 ml) soy sauce
- 1 1/2 tsp (7.5 ml) white (shiro) miso, (optional)
- Black pepper, to taste
- Fresh or dried thyme, to taste (optional)
- If using, mix miso with a little bit of the vegetable broth to smooth out any lumps.
- Heat vegan butter or oil over medium heat. Once the butter is hot, add the minced onion and garlic. Cook until the onion appears translucent (about 2 minutes).
- Add the sliced mushrooms and stir, cooking until the mushrooms are just soft (about 3 minutes).
- Add the flour and cook, stirring often, for 1 minute. It’s normal for the flour to stick to the bottom of the pot and begin to brown.
- Slowly and gradually stir in the vegetable broth and water. If the liquid is added too quickly the gravy will have lumps in it. Avoid whisking in the liquid to avoid breaking up the mushroom slices. If necessary, scrape any bits of flour or vegetables off of the bottom of the pot as you add the liquid.
- Stir in the soy sauce and miso.
- Simmer until the gravy reaches your desired consistency (3-5 minutes). The gravy will thicken as it cools to a comfortable temperature for eating. Thin with water if needed.
- Taste and adjust seasoning with black pepper and thyme.