Easy Vegetarian or Vegan Mushroom Gravy Recipe

Are you looking for an easy and flavorful vegan or vegetarian gravy recipe? Then you’ve come to the right place. This vegetarian mushroom gravy has been a standout on our Thanksgiving table for many years, and is praised even by our omnivore friends! One of the best things about it, aside from being so delicious, is how easy it is to customize to your liking. Skip the crème fraîche if you prefer a vegan gravy, or choose to blend it at the end if you want your gravy extra creamy and thick. Whatever you desire – it’s all gravy, baby! And it’s allll good.

The vegetarian mushroom gravy recipe below yields approximately 3 cups of gravy. For an extra-large holiday gathering, you may want to double the recipe! Especially if you’re hoping for leftovers.

INGREDIENTS 

• 1/2 pound of brown Cremini or mini Portobello mushrooms (one common 8-ounce package)
• 1.5 cups vegetable broth (low sodium)
• 2 tbsp olive oil, butter, or butter alternative
• 3 ounces shallots (substitute with 1 small yellow or white onion)
• 2 cloves of garlic
• 2 Tbsp white all-purpose flour (*see gluten-free notes below)
• 1 Tbsp tamari or soy sauce
• Salt and pepper, to taste
• A splash of red wine for de-glazing the pan (optional – we use about an ounce)
• 1/3 cup crème fraîche (optional, or sub with plain full-fat canned coconut milk). You can also use heavy cream in a pinch, but wait to add it until the gravy is finished cooking and removed from the heat as it may curdle (including when re-heated).
• 1 Tbsp nutritional yeast. Optional – but highly suggested, especially if you are not going to use crème fraîche!

*To make a gluten-free gravy, substitute the wheat flour with either an equal amount of 1:1 gluten free flour or rice flour, OR half the called-for amount (just 1 Tbsp) of cornstarch or arrowroot powder.

INSTRUCTIONS

Step 1) Make a Shallot, Garlic & Mushroom Gravy Base

Begin by heating your cooking fat (olive oil, butter, or butter alternative) in a saucepan over medium-high heat. Peel and dice the shallots, mince the garlic cloves, and add them both to the pan. Saute the shallots and garlic until they’re tender and translucent – about 5 minutes. You can substitute yellow or white onions for shallots in this recipe, but note that shallots soften and cook down exceptionally well! 

Next, add a half-pound of washed and finely-chopped brown cremini or portobello mushrooms. If you don’t intend to blend your gravy at the end, cut them nice and small! Sprinkle over salt and pepper to taste, and stir.

Now simmer the mushrooms, onions, and garlic on medium-high heat until they’re soft and reduce to about one-third of the original volume. During this time, the mushrooms will release their natural juices, which will begin to evaporate and concentrate flavors. Cook the mushroom mix for about 10 minutes.

Step 2) Create a Roux

Add 1 tbsp tamari or soy sauce and optional 1 tbsp of nutritional yeast to the mushroom mixture. We sometimes skip the nutritional yeast when we use crème fraîche since they both provide a somewhat similar tangy, nutty, and “cheesy” flavor. Or, do both!

Next, evenly sprinkle over 2 tablespoons of all-purpose white flour (or gluten-free alternatives as described above). Mix thoroughly to evenly coat all of the mushrooms. This should make everything quite thick and stick together like a paste. Continue to cook for 5 minutes, stirring frequently. 

Here is where we like to add a splash of red wine (about an ounce or so), to both de-glaze the pan and add a beautiful pop of flavor! If you choose to do the same, stir it in and then allow everything to cook for another few minutes. If not, continue to step 3. 

Step 3) Add Broth & Reduce

Finally, pour in the called-for vegetable broth, adding a little at a time and mixing as you go. Bring the gravy to a simmer and then allow it to reduce for 20 to 30 minutes, or until your desired consistency is reached. This is a good time to taste your almost-ready vegetarian gravy, and add more salt and pepper if needed. 

When the gravy is just about done, add the optional 1/3 cup crème fraîche (or plain full-fat coconut milk). If you aren’t familiar with cooking with crème fraîche, it is an excellent choice to create a thick and wonderfully creamy gravy. It is a cultured (fermented) cream product, similar to but less tangy than sour cream, and does not curdle when heated as many other dairy products do. Hint: Add some of the leftover crème fraîche to your mashed potatoes. Yum.

Another way to make this an even thicker, smoother (and less overtly “mushroomy”) gravy, you could opt to blend the finished gravy – which is otherwise slightly chunky with mushroom bits. Do this by using either a classic blender, or right in the pan with an immersion blender.  We enjoy ours both ways!

Step 4) Serve & Enjoy!

It is time to eat up! Serve and enjoy this awesome vegan or vegetarian gravy with all of your favorite holiday sides – or with any dinner, any time of year. We love drizzling this gravy over mashed potatoes (duh), green beans, or on top of our favorite garlic and herb roasted Brussels sprouts. 

Have you ever tried growing your own potatoes? It is actually quite easy to do! Learn how to grow potatoes in containers here. The flavor of homegrown spuds can’t be beat… and paired with this gravy? They’re pretty much to die for.

Store any leftover vegan or vegetarian gravy in the fridge, and use within one week. If you have more than you can use within a week, or simply prefer to save some for another time, feel free to freeze the leftovers! Once cooled, add the leftover gravy to wide-mouth (freezer safe) glass jars, or BPA-free plastic freezer storage containers. Defrost in the refrigerator and re-heat as needed.

Dig in!

I hope you enjoy this vegetarian gravy as much as we do. Please feel free to ask any questions, share this recipe, and stop back by with a review once you try it! If you’re looking for other holiday side dish ideas, be sure to check out our highly-rated sweet potato, apple, and fresh cranberry bake! Though I don’t recommend eating that one with gravy… Or, get inspired here: 20+ Satisfying Vegan and Vegetarian Holiday Recipes That Everyone Will Love.