This Vegan Mushroom Gravy is quick and simple to make. It’s the perfect pairing for your mashed potatoes, or to pour over your holiday meal! This gravy is also gluten-free and paleo-friendly.
So, just in time for Thanksgiving 2020, I’ve shared with you all of my favorite Thanksgiving recipes. I’ve shared my grandma’s sweet potato casserole recipe but veganized: Vegan Sweet Potato Casserole with Pecan Crumble. I posted my favorite Creamy Mashed Potatoes. I shared the recipe for my favorite Roasted Brussels Sprouts with Pomegranate Seeds, Pecans, and Leeks.
On a fresher note, I posted my new salad obsession: this Autumn Harvest Kale Salad with ACV Dressing. You can’t forget the Mushroom Stuffing, or the Healthy Cranberry Sauce either! But what are all these dishes without gravy to tie it all together?!
Enter: this Vegan Mushroom Gravy. Quick and simple to make, loaded with mushrooms, and ready to be poured over your mashed potatoes and stuffing.
What do I need for Vegan Mushroom Gravy?
- Mushrooms: I like using a combination of cremini mushrooms and wild mushrooms for this recipe to give a nice variety.
- Onion & Garlic: for extra flavor! I like a lot of garlic in this recipe.
- Vegetable Broth: or mushroom broth. Get l0w-sodium so you can control the amount of salt in the gravy.
- Dried Thyme: or your favorite herbs, but I find thyme to work the best in this gravy.
- Nutritional Yeast: adds extra umami flavor! You can leave this out if needed.
- Tamari: adds extra umami flavor and dimension as well.
- Arrowroot Starch: you could also use tapioca starch. This thickens your vegan mushroom gravy.
- Dairy-Free Milk: for creaminess. Make sure to use an unsweetened, unflavored variety. I used oat milk.
How do I make it?
To start the vegan mushroom gravy, sauté the onion until translucent and soft. Then, you’ll add the mushrooms and cook off any liquid that is released from the mushrooms. We don’t want watery gravy! Once the mushrooms are lightly browned, toss in the garlic and cook until fragrant.
Add the vegetable broth, thyme, nutritional yeast, and tamari. While that warms, whisk the dairy-free milk and arrowroot starch together to form a slurry. Add to the pan and stir. Bring to a simmer and cook until thickened.
Taste the dish and add salt and pepper as needed, and then you’re ready to serve! Pour into your gravy boat and serve alongside your mashed potatoes, stuffing, and whatever else you want to cover in vegan mushroom gravy!
A few recipe notes!
If you want a smoother texture, you can blend the gravy until it’s super smooth and creamy. I prefer the big mushroom pieces, though!
If you’re cooking for a smaller group, just cut the recipe in half. It’ll be the perfect amount for a group of around four.
Leftovers will keep in the fridge for about five days and can be reheated in a saucepan, preferably, or in the microwave in a pinch.
For the rest of your Thanksgiving Menu:
- Vegan Sweet Potato Casserole with Gluten-Free Pecan Crumble
- Autumn Kale Harvest Salad with Apple Cider Vinaigrette
- Creamy Vegan Mashed Potatoes
- Roasted Brussels Sprouts with Pomegranate & Pecans
- 20 Gluten-Free Vegan Thanksgiving Desserts
I hope you love this vegan mushroom gravy recipe as much as I do! It’s the perfect simple gravy recipe to go along with your vegan Thanksgiving dinner :D enjoy!!!
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Vegan Mushroom Gravy
- Total Time: 35 minutes
- Yield: ~3½ cups
Description
This Vegan Mushroom Gravy is quick and simple to make. It’s the perfect pairing for your mashed potatoes, or to pour over your holiday meal!
Ingredients
- 2 tablespoons avocado oil or vegan butter, for sautéing
- 1 medium yellow onion, diced
- 2 lbs. cremini mushrooms, sliced
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 2 tablespoons nutritional yeast
- 2 tablespoons gluten-free tamari
- 3 tablespoons arrowroot powder
-
½ cup plain non-dairy milk
- Salt & pepper, to taste
Instructions
- In a medium-sized non-stick saucepan, sauté the onion in a tablespoon of oil or butter until beginning to brown, about 5 to 10 minutes. Add the rest of the oil or butter and the mushrooms and cook for another 10 minutes, stirring occasionally, until they’re lightly browned and extra liquid has evaporated. Add the garlic, and cook, stirring, for another minute.
- Add the vegetable broth, thyme, nutritional yeast, and tamari. In a bowl, whisk the dairy-free milk and arrowroot powder together until smooth. Add it to the saucepan and stir well.
- Simmer, stirring occasionally, for about 10 minutes, until thickened to your liking. Season with salt and pepper to taste, and serve immediately.
Notes
Cut this recipe in half if you’re serving a smaller amount of people. It keeps well as leftovers, too! Reheat over the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Comments
Lígia says
You’re great!
Excellent menu.
thank you very much
Bakerita | Rachel Conners says
My pleasure, I hope you love the recipe!!
Briana says
Delicious, and easy! We made this last year, and will be making it again this year! I make it the day before, and reheat before throwing it into the boat.
Rachel Conners says
Thanks so much for your feedback, Briana! So glad you’re enjoying it. Next time, if you could leave a star review, it’s super helpful :)
Lisa says
Just made this as a vegetarian option (we also have turkey gravy) and it’s so good!! Going to reheat tomorrow and I’m sure it will be a hit.
★★★★★
Rachel Conners says
Hurray! A reminder I need to go make mine, too :D