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Making your own rich, savory vegan mushroom gravy doesn’t have to be difficult! This flavorful vegan gravy comes together in just one pan. soy-free, with gluten-free and onion-free options.
Table of Contents
This is a super easy gravy that I make with mushrooms and onions. Sometimes I make it just with mushrooms, and depending on what I’m planning to serve it with, I will usually add either shallots or sliced pearl onions to the gravy.
It is super versatile and uses only one pan and a few everyday ingredients. You can adjust the flavor however you like to go with what you’re making. For a mushroom free gravy try this.
Why You’ll Love Vegan Mushroom Gravy
- rich, flavorful gravy with no animals harmed!
- versatile recipe – adjust spices as needed to go with what you’re making
- 30-minute, one-pan recipe
- nut-free and soy-free with easy gluten-free and onion-free options
Served below with crispy Tofu schnitzel
What to Serve with Mushroom Gravy
- Cauliflower Steaks
- crispy Tofu schnitzel
- Mashed Potatoes
- Lentil quinoa loaf
- Gluten-Free Wellington
- Scalloped Potato Roll
Vegan Mushroom Gravy
Ingredients
For the mushrooms and onions:
- 3 teaspoons oil, or vegan butter, divided
- 8 ounces sliced mushrooms(white, cremini or baby portabella), sliced into 1/8 inch or thinner slices
- 1/2 cup sliced pearl onions, or baby onion or shallots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the rest of the gravy:
- 1 tablespoon vegan butter
- 1 bay leaf
- 2 tablespoons all-purpose flour, or gluten-free all purpose flour
- 1/4 teaspoon dried sage, or use 1 teaspoon fresh
- 1/4 teaspoon Italian herbs, or oregano or thyme or whatever flavor that you like
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 2 cups Vegetable or mushroom stock
Instructions
Brown the mushrooms and onions.
- In a large skillet over medium-high heat, add 2 teaspoons of the oil. Then, add the mushrooms and a good pinch of salt and cook until the mushrooms are golden on at least one side. You want to spread the mushrooms out in the pan, so that they are almost in an even layer, then keep stirring and flipping occasionally, about every 2 minutes or so. Keep cooking for another 4 or 5 minutes, then cover the pan with the lid to allow the mushrooms to cook a bit further and brown a bit more for 2 or 3 minutes or so. Remove the mushrooms from the skillet and set them aside.
- Add the remaining teaspoon of oil to the skillet, and add the baby onions and another pinch of salt and pepper. Cook until the onions are starting to caramelize on one side, then flip them and continue to cook for another 2 minutes or so. Remove them from the pan as well, and set them aside with the mushrooms.
Make the rest of the gravy.
- Heat the tablespoon of vegan butter in the same pan, and once melted, add in the bay leaf, flour, and herbs, mixing really well. Continue to cook until the flour is starting to smell a slightly toasted, about 2 to 3 minutes, then add in 1/2 cup of the stock and mix in. Then, mix in another 1/2 cup of the stock, making sure there are no lumps. Mix really well, then mix in the remaining stock, and continue to cook to bring this gravy to a boil. Once it’s boiling rapidly, reduce the heat and simmer for another 2 to 3 minutes. Taste and adjust salt and flavor.
- Fold in the mushrooms(reserve some for garnish) and onions and simmer for another 2 minutes, then switch off the heat. Garnish with fresh herbs or black pepper and the reserved brownies mushrooms and serve over vegan meatloafs, mashed potatoes, cauliflower steaks etc
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- oil and vegan butter – To sauté.
- mushrooms – This gives the gravy such an amazing flavor! Use button mushrooms, cremini, or your mushrooms of choice.
- pearl onions – You can use red or white pearl onions, baby onions, or use shallots.
- salt and pepper – To season the mushrooms and onions and to season the gravy.
- herbs – You’re seasoning the gravy with a bay leaf plus sage, Italian herbs, garlic powder, and onion powder. You can replace the Italian herbs with dried herbs of choice that go with whatever you’re making.
- stock – The liquid for your gravy. Choose your favorite vegetable stock!
Tips
- When you add the flour, it is easy for it to go from toasted to burnt, so stir constantly.
- You want to add the liquid to the flour mixture slowly, whisking as you add, to avoid lumps.
How to Make Mushroom Gravy
First, brown the mushrooms and onions.
In a large skillet over medium-high heat, add 2 teaspoons of the oil. Then, add the mushrooms and a good pinch of salt and cook until the mushrooms are golden on at least one side.
You want to spread the mushrooms out in the pan, so that they are almost in an even layer, then keep stirring occasionally, about every 2 minutes or so. You can also flip them in the pan.
Either way, keep cooking for another 4 or 5 minutes, then cover the pan with the lid to allow the mushrooms to cook a bit further and brown a bit more for 2 or 3 minutes or so. Remove the mushrooms from the skillet and set them aside.
Add the remaining teaspoon of oil to the skillet, and add the baby onions and another pinch of salt and pepper. Cook until the onions are starting to caramelize on one side, then flip them and continue to cook for another 2 minutes or so. Remove them from the pan as well, and set them aside with the mushrooms.
Now, make the rest of the gravy.
Heat the tablespoon of vegan butter in the same pan, and once melted, add in the bay leaf, flour, and spices, mixing really well. Continue to cook until the flour is starting to smell a slightly toasted, about 2 to 3 minutes.
Then, add in 1/2 cup of the stock and mix in. Mix in another 1/2 cup of the stock, making sure there are no lumps. Mix really well, then mix in the remaining stock, and continue to cook to bring this gravy to a boil.
Once it’s boiling rapidly, reduce the heat and simmer for another 2 to 3 minutes. Fold in the mushrooms (reserve some for garnish) and onions and simmer for another 2 minutes, then switch off the heat. Garnish with fresh herbs and reserved mushroom and serve.
Frequently Asked Questions
This mushroom gravy is naturally nut-free and soy-free.
To make this gluten-free, use a gluten-free flour blend of choice or a mix of 1 tablespoon rice flour and 1 tablespoon corn starch.
If you want to make it without onion, just omit the baby onion and the onion powder.
Chances are, you added the liquid too quickly. You want to add the first cup of stock 1/2 cup at a time, whisking well as you add. Then, you can add the final cup in one go. Mix well, and you’ll be lump-free!
The most mouthwatering, delicious, gravy your tastebuds have been treated to! The flavours are so incredible and the recipe comes together very easily – an NO lumps!
It is a family favourite and used in so many ways. I enjoyed sampling it, that we nearly did not have enough. It was hard to put the spoon down! LOL
So happy to hear!
Hi
I just made thé recipe vers tasty And delicious . CAN it be freeze.
Thank you
Kathy Ross
Yes, you can freeze it in an airtight container or freezer bag.
Looks great and easy. Those baby onions are so cute! I’ve never seen them before. I’d love to find some. And what is that white block in the picture with the ingredients please? Looks like tofu but I don’t see tofu in the recipe.
I plan to put this atop my baked potatoes. Always on the hunt for easy recipes where I can use mushrooms. Can’t wait to try it.
Thanks for another great looking recipe.
Use shallots or sliced onion. That’s crispy tofu schitzel coming up in 2 days!