Seriously Good Vegan Mushroom Gravy Recipe

Introduction

This seriously good vegan gravy is rich, savory, and packed with umami from mushrooms and herbs. Perfect for drizzling over mashed potatoes, veggies, or any plant-based roast, it’s a flavorful upgrade to your comfort food staples.

Ingredients

• 3 tablespoons (42g) vegan butter or extra virgin olive oil, divided
• 1 cup (120g) diced yellow onion or shallots
• Kosher salt and freshly cracked black pepper
• 16 ounces (454g) cremini and/or shiitake mushrooms, sliced
• 5 cloves garlic, chopped
• 1 tablespoon fresh thyme leaves, chopped (or 1 tsp dried thyme)
• 1 tablespoon finely chopped fresh rosemary leaves (or 1 tsp dried rosemary, crumbled)
• 2 ¼ cups (540 mL) low-sodium vegetable broth, separated
• ½ cup (120 mL) dry red wine (such as Pinot Noir, Malbec, or Merlot)
• 2 tablespoons (34g) soy sauce or tamari
• 2 tablespoons (10g) nutritional yeast
• 2 tablespoons (16g) cornstarch or arrowroot powder
• 1 tablespoon (17g) white miso
• ¼ to ½ teaspoon balsamic vinegar or red wine vinegar

Instructions

1. Step 1: Measure out the miso and let it sit at room temperature.
2. Step 2: Heat a large, wide frying pan over medium heat. Add 1 ½ tablespoons (21g) of the butter or olive oil. Once melted or hot, add the diced onions with a pinch of salt. Sauté until translucent and golden, about 5 minutes.
3. Step 3: Increase the heat to medium-high and add the sliced mushrooms, spreading them out. Cook for 5 minutes, stirring occasionally, until they release their liquid and soften. Add the remaining 1 ½ tablespoons (21g) butter or oil and stir to coat. Continue cooking, stirring frequently, until mushrooms brown, about 3 minutes. While mushrooms cook, in a large measuring cup or bowl, combine 2 cups (480 mL) vegetable broth, red wine, and soy sauce. In a separate small bowl, whisk together the remaining ¼ cup (60 mL) broth, nutritional yeast, and cornstarch to make a roux.
4. Step 4: Add garlic, thyme, rosemary, ¼ teaspoon kosher salt, and several cracks of black pepper to the pan. Cook for 1 minute, stirring almost constantly, until fragrant.
5. Step 5: Pour a bit of the red wine mixture into the pan, scraping up browned bits, then pour in the entire mixture. Bring to a boil and simmer for 3 to 4 minutes to cook off the alcohol, stirring occasionally.
6. Step 6: Re-whisk the roux, then slowly add it to the pan. Whisk constantly for 2 minutes to dissolve and thicken the gravy, lowering heat if it bubbles vigorously.
7. Step 7: Reduce heat to medium and stir in the miso, breaking it up with your spatula. Simmer for 3 to 4 minutes, stirring frequently, until the gravy thickens.
8. Step 8: Remove from heat. Stir in ¼ teaspoon balsamic vinegar and taste, adding more vinegar or black pepper as needed. For a smoother gravy, blend 2 ladles of gravy in a blender or food processor until smooth, then mix back into the pan before serving.

Tips & Variations

• Use a mix of different mushrooms like cremini and shiitake for deeper flavor.
• If you prefer a wine-free gravy, substitute the red wine with additional vegetable broth and a splash of vinegar.
• For gluten-free gravy, ensure your soy sauce or tamari is gluten-free and use arrowroot powder instead of cornstarch.
• Miso adds umami and depth, but if unavailable, increase soy sauce and nutritional yeast slightly.

Storage

Store leftover gravy in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring frequently. Add a splash of vegetable broth or water if it thickens too much while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy without wine?

Yes, you can omit the wine and replace it with extra vegetable broth and a splash of vinegar to maintain acidity and flavor.

How can I make the gravy smoother?

For a smoother texture, blend a few ladles of the cooked gravy in a blender or food processor before mixing it back into the pan.

Seriously Good Vegan Mushroom Gravy Recipe

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★★★★★

4.6 from 70 reviews

This Seriously Good Vegan Gravy is a rich and flavorful plant-based sauce perfect for enhancing your holiday meals or everyday dishes. Made with sautéed mushrooms, fresh herbs, and a savory blend of miso, nutritional yeast, and red wine, it delivers deep umami without any animal products. It’s easy to prepare on the stovetop and yields a luxurious, thick gravy that pairs beautifully with mashed potatoes, roasted vegetables, or vegan roasts.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 10 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegan Butter and Oil

• 3 tablespoons (42g) vegan butter (or extra virgin olive oil), divided

Vegetables & Herbs

• 1 cup (120g) diced yellow onion (or shallots)
• 16 ounces (454g) cremini and/or shiitake mushrooms, sliced
• 5 cloves garlic, chopped
• 1 tablespoon fresh thyme leaves, chopped (or 1 tsp dried thyme)
• 1 tablespoon finely chopped fresh rosemary leaves (or 1 tsp dried rosemary, crumbled)

Liquids & Seasonings

• Kosher salt
• Freshly cracked black pepper
• 2 ¼ cups (540 mL) low-sodium vegetable broth, separated
• ½ cup (120 mL) dry red wine (such as Pinot Noir, Malbec, or Merlot)
• 2 tablespoons (34g) soy sauce or tamari
• 2 tablespoons (10g) nutritional yeast
• 2 tablespoons (16g) cornstarch (or arrowroot powder)
• 1 tablespoon (17g) white miso
• ¼ to ½ teaspoon balsamic vinegar (or red wine vinegar)

Instructions

1. Prepare the Miso: Measure out the tablespoon of white miso and let it sit at room temperature to come to a manageable consistency for mixing later.
2. Sauté Onions: Heat a large wide frying pan over medium heat and add 1 ½ tablespoons of vegan butter or olive oil. Once melted and hot, add diced onions with a pinch of kosher salt. Cook, stirring occasionally, until onions become translucent and golden, approximately 5 minutes.
3. Cook Mushrooms: Increase heat to medium-high and add the sliced mushrooms, spreading them out evenly in the pan. Cook for about 5 minutes, stirring occasionally until they release liquid and soften. Add the remaining 1 ½ tablespoons of butter or oil and stir to coat the mushrooms. Continue cooking, stirring frequently, until mushrooms brown slightly, about 3 more minutes.
4. Prepare Liquids and Roux: While mushrooms cook, combine 2 cups of the vegetable broth, red wine, and soy sauce in a large measuring cup or bowl. In a separate small bowl or glass, whisk together the remaining ¼ cup broth with nutritional yeast and cornstarch to create a smooth slurry (roux).
5. Add Aromatics: To the pan, add chopped garlic, thyme, rosemary, ¼ teaspoon kosher salt, and several cracks of black pepper. Cook for 1 minute, stirring almost constantly until fragrant.
6. Deglaze and Boil: Pour a small amount of the red wine mixture into the pan, scraping up any browned bits from the bottom. Then pour in the rest of the mixture. Bring the liquid to a boil and let it boil for 3 to 4 minutes to cook off the alcohol, stirring occasionally.
7. Thicken Gravy: Re-whisk the cornstarch slurry to recombine and add it to the pan while whisking constantly. Continue whisking for 2 minutes until the gravy dissolves and thickens, reducing heat if the mixture bubbles vigorously.
8. Add Miso and Simmer: Lower the heat to medium, then add the room temperature miso paste, stirring well to incorporate and break up any lumps. Simmer the gravy for 3 to 4 minutes, stirring frequently until it thickens further.
9. Finish and Adjust Seasoning: Remove the pan from heat. Stir in ¼ teaspoon balsamic vinegar and taste the gravy. Add more vinegar or black pepper if needed to balance the flavors.
10. Optional Smoothing: For a smoother texture, scoop out two ladles of the gravy into a blender or food processor. Blend until smooth, then return it to the pan and mix thoroughly before serving.

Notes

• Note 1: Yellow onions can be substituted with shallots for a slightly sweeter, milder flavor.
• Note 2: Use a mixture of cremini and shiitake mushrooms for a deeper umami flavor, but you can use one type if preferred.
• Note 3: Use low-sodium vegetable broth to control salt levels and adjust seasoning at the end.
• Note 4: The red wine adds depth and richness; dry varieties like Pinot Noir, Malbec, or Merlot work best without overpowering the gravy.

Keywords: vegan gravy, mushroom gravy, plant-based gravy, holiday gravy, vegan sauce, mushroom sauce, easy vegan recipes