The deep, rich flavors of caramelized mushrooms and onions mixed with autumnal spices for the perfect vegan mushroom gravy.
Last week, after publishing my Vegan Garlic & Sage Buttermilk Biscuits I had a few readers ask me if I had a mushroom gravy recipe. No, I didn’t but clearly, it seemed, I should. So I went to right to work making this vegan Mushroom Gravy, and friends, I’m so glad I did.
It is finger-licking good!
This vegan mushroom gravy is so rich in the flavors of caramelized portobello and onions, mixed with bold red wine, and seasoned to perfection with a spicy combination of sage and allspice. It is certain to be a hit at your holiday meal. Time to ditch that bland turkey gravy (seriously, ditch it) and go with the mushroom.
It’s so good that you will have all your guests singing, “gimme, gimme, gimme, gimme gravy tonight!”
How to make Vegan Mushroom Gravy
Vegan mushroom gravy is a lot easy to make than you might initially think. Even if you have never made a sauce like this before, as long as you can sauté, stir, and simmer, you can make this simple mushroom gravy.
Step one – Sauté Mushrooms
Heat oil in a medium skillet over medium-high heat. Add mushrooms, onions, and garlic and sauté for about 5 minutes, stirring occasionally, until brown.
Step two – Make the Sauce
Mix in flour and cook for 2 more minutes, stirring constantly. It will be very thick and want to stick to the bottom; try and keep it from sticking too much.
Add vegetable broth, red wine, and spices and stir together. Bring to a boil. Once boiling, stir constantly for 5-7 minutes, scraping the bottom as necessary, until gravy begins to thicken.
That’s it! So easy.
TIPS AND TRICKS FOR PERFECT MUSHROOM GRAVY
- Slice your vegetables very thin
- Brown the mushrooms and onions well
- Simmer sauce until it thickens. Do not add flour if it doesn’t seem like it’s getting thicker, that will just make it clumpy and gross.
- Stir constantly, it tends to want to stick to the bottom of the pan
- Gravy will continue to thicken as it cools
SERVING AND STORING VEGAN MUSHROOM GRAVY
Serve this gravy warm shortly after making it. Serve it with Cheesy Mashed Potatoes and Vegan Lentil Loaf. Store leftover gravy in an airtight container in the refrigerator. When ready to eat, gently reheat over the stovetop until it’s heated all the way through.
MORE VEGAN THANKSGIVING RECIPES
Now that we have our mushroom gravy figured out, let’s make sure we have the rest of our Thanksgiving meal planned. Some of my must-haves on my Thanksgiving table are:
- Apple and Hazelnut Stuffing
- Cinnamon Orange Cranberry Sauce
- Maple and Balsamic Brussels Sprouts
- Mushroom Lentil Loaf
- Classic Pumpkin Pie
Click here for my full Thanksgiving Menu + Shopping List.
You will want to pour this vegan mushroom gravy everything! Made with portobello mushrooms and red wine, it is rich and deep in flavor. Gluten-free adaptable for a delicious and inclusive choice for holiday dinners.
Servings: 12 people
Calories: 47 kcal
Author: Sarah McMinn
Heat oil in a medium skillet over medium-high heat. Add onions and garlic and sauté for about 2-3 minutes, stirring occasionally, until the onions are translucent and fragrant.
Stir in the flour and cook for 2 minutes, stirring constantly. It will be very thick and want to stick to the bottom; keep stirring to prevent the flour from burning.
Add mushrooms, vegetable broth, red wine, and spices and stir together. Bring to a boil. Once boiling, stir constantly for 5-7 minutes, until gravy begins to thicken. Taste and adjust seasoning. If the gravy is too thick, add a bit of extra vegetable broth. If your gravy is too thin, you can combine 1 tablespoon of water and 1 tablespoon of flour in a small bowl. Mix it very well and then stir it into the gravy.
For a smooth gravy, you can blend it in a food processor or with an immersion blender. If you prefer having some texture, serve your gravy straight from the saucepot.
Serving and SToring – Serve this gravy immediately. You can serve mushroom gravy over rolls or biscuits, roasted veggies, or mashed cauliflower. If you have leftovers, allow it to cool completely and then place the gravy in an airtight container. You can store the gravy for about 3 to 4 days in the refrigerator. You could also freeze the gravy for up to 6 months. Place the gravy in a freezer safe container and leave a little bit of room at the top so it can expand some when frozen. When you are ready to serve it, thaw it in the refrigerator overnight.
Make in Advance - When possible, I recommend fresh gravy, but you can definitely make it a day or two ahead of time if you need to. Just make sure you store it in an airtight container and reheat either on the stove over low heat or in the microwave. To reheat, you can either place the gravy in the microwave for about 1 to 2 minutes or until hot. Or you can reheat it on the stovetop over low heat. If the gravy is too thick, you can add a bit more vegetable broth to thin it out a bit.
- Don’t add more flour to the gravy as it boils, this will cause lumps to form in the gravy. If your gravy is too thin, you can combine 1 tablespoon of water and 1 tablespoon of flour in a small bowl. Mix it very well and then stir it into the gravy. You should notice the gravy start to thicken quickly.
- If you need to thin the gravy a bit, add small amounts of liquid at a time and stir it in before adding more. Do not add more than 2 tablespoons at a time.
- Once you start cooking the flour or cornstarch, don’t stop stirring! This will cause the flour to burn and stick to the bottom of your pan.