Publised on 30/09/2024. Last Updated on 06/12/2024 by Richard
Deliciously umami vegan mushroom gravy, packed with fresh herbs. Thick and creamy and perfect for Christmas, Thanksgiving or any vegan roast dinner!
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Ah, vegan mushroom gravy. Let’s just stop for a second and think about what we’re dealing with here. This is not just any gravy – this is the best vegan mushroom gravy you'll ever spoon over your mashed potatoes. It’s rich, it’s savoury, and it’s packing that umami flavour like no other. Honestly, it’s the kind of gravy that’ll have you licking the spoon before it even hits your plate. And the best bit? It’s made with simple ingredients you probably already have hiding in your kitchen – you know, the ones you didn’t buy but somehow they’re just there.
This gravy's rich brown colour and its mix of fresh and dried mushrooms give it that depth you expect from a proper holiday dinner. But it’s also dead easy to whip up for a casual weekday roast – or, you know, just to make your sad weekday veggies sing. That's right, if there’s one thing that changed my gravy game for life, it’s mushrooms. I remember the first time my mum added mushrooms to our traditional gravy. I was sceptical – but mate, I was so wrong. That vegetarian mushroom gravy she made that day transformed my idea of what gravy could be. It was creamy, packed with fresh mushrooms, and had this insane depth of flavour. From that day forward, I never looked back.
Ingredients You’ll Need
Alright, let’s talk ingredients! For this vegan mushroom gravy recipe, we’re keeping it real simple with stuff you can grab at most grocery stores. There’s nothing fancy here – just good, solid ingredients that work their magic together. Below is a quick run-through, but don’t worry, I’ve popped the full details down at the bottom in the recipe card if you’re in a hurry (but if you are, c’mon, you’re missing out on the gravy chat!).
You’ll need:
- Olive oil or vegan butter for that luscious base.
- Cremini mushrooms and white button mushrooms for that mushroomy goodness. You can swap in some fancy stuff like shiitake mushrooms or porcini mushrooms if you have em.
- Fresh thyme for extra herby flavour.
- A little dark soy sauce or coconut aminos for that salty umami flavour kick.
- Some all-purpose flour to thicken things up. Gluten-free? Don’t worry, just use a gluten-free flour blend.
- Vegetable stock – the good stuff, homemade or from a carton, whatever works.
- And of course, a good pinch of salt and some black pepper.
See? I told you it’s all stuff you’ve got lying around!
How to Make This Recipe
Let’s get down to business. Making this easy vegan mushroom gravy is a piece of (vegan) cake. Here’s how:
- Soak the dried mushrooms. Pop those bad boys in a small bowl, cover them with boiling water, and let them soak for about 15 minutes. This gives you that lovely vegan mushroom sauce base. After they’ve soaked, chop them up finely and strain the soaking liquid to keep the grit out. Don’t chuck it, though – that’s liquid gold right there!
- Cook your onions and mushrooms. Heat up your vegan butter or olive oil in a pan over medium heat, add your finely chopped onions, and cook until they’re soft and starting to brown. Toss in the minced garlic, followed by your fresh mushrooms and the chopped rehydrated mushrooms. Sprinkle with a pinch of salt and let it all cook down until the mushrooms have released their moisture and started to brown.
3. Add the flour and flavourings. Sprinkle the flour over the mushroom mix and stir to coat. Let it cook for a minute or two to get rid of that raw flour taste. Then, gradually whisk in the veggie broth, reserved mushroom liquid, soy sauce, and a bit of yeast extract if you fancy. Bring it to a simmer and let it cook until it’s thickened into a beautiful, smooth gravy.
4. Season to taste. Finish with a bit more salt and pepper if needed. If the gravy feels too thick, add an extra splash of vegetable broth until it’s just right.
How to Customise This Vegan Mushroom Gravy
If you’re like me, you’re always looking for ways to tweak and make a recipe your own. Here are some easy ways to customise this vegan mushroom gravy:
- Switch up the mushrooms: Swap out the cremini and white button mushrooms for a mix of shiitake, oyster for an even deeper flavour.
- Add more herbs: Try adding a bit of fresh rosemary or sage alongside the thyme for extra Thanksgiving flavour.
- Go gluten-free: Swap the flour for a gluten-free alternative if you need to keep it gluten-free.
- Make it extra creamy: Stir in a splash of non-dairy cream at the end for an extra creamy gravy.
How to Serve This Recipe
This gravy is the perfect partner to all your favourite vegan Thanksgiving and Christmas dinner mains. Here are some recipes from School Night Vegan that pair perfectly with this gravy:
How to Store Vegan Mushroom Gravy
This gravy keeps well in the fridge in an airtight container for up to 4-5 days. To reheat, simply warm it up gently on the stove, adding a splash of veggie broth if it’s thickened too much. You can also freeze the gravy but it may affect the texture of the mushrooms, so I'd recommend using fresh or from the fridge.
Vegan Mushroom Gravy FAQs
- Can I freeze this vegan mushroom gravy?
Yes, you can! Just let it cool completely, pop it into a freezer-safe container, and it’ll keep for about 2-3 months. - Can I make this gravy gluten-free?
Absolutely! Just use a gluten-free flour blend in place of regular flour. - Can I use dried herbs instead of fresh?
You can substitute dried thyme for fresh. Just remember that dried herbs are stronger, so use a bit less. - What if my gravy is too thick?
No worries! Just add an extra splash of vegetable broth until you get the consistency you like. - What can I serve this gravy with besides mashed potatoes?
This gravy is amazing on vegan biscuits, alongside a vegan roast, some delicious stuffing, or drizzled on roast potatoes.
There you have it – an easy vegan mushroom gravy that’s bound to become a staple in your kitchen. Whether you’re making it for Christmas, Thanksgiving or just a cosy weeknight meal, this gravy is the perfect way to elevate any dish. If you make it, don’t forget to tag @schoolnightvegan on social media – as always! Oh and sign up to my substack for weekly updates!
Vegan Mushroom Gravy
Equipment
- small bowl
- Medium Saucepan
- fine mesh sieve or cheesecloth
Ingredients
- 20 g wild dried mushrooms such as porcini, shiitake, or a wild mix
- 240 ml boiling water
- 1 tablespoon vegan butter or any vegetable oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 200 g white button mushrooms or brown cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves or sub for ½ teaspoon dried thyme
- 3 tablespoon all purpose flour aka plain whote flour, or sub for gluten free flour
- 360 ml vegetable broth aka vegetable stock
- 1 tablespoon dark soy sauce or sub for dark coconut aminos
- 1 teaspoon Marmite or sub for 1 tablespoon nutritional yeast or any other yeast extract
- Salt and freshly ground black pepper to taste
Instructions
- Place the dried mushrooms in a small bowl and cover them with the boiling water. Let them soak for about 15 minutes until softened.20 g wild dried mushrooms, 240 ml boiling water
- Once rehydrated, drain and finely chop the mushrooms, reserving the soaking liquid.
- Strain the liquid through a fine mesh sieve or cheesecloth to remove any grit.
- In a medium saucepan, heat the vegan butter over medium heat.1 tablespoon vegan butter
- Add the chopped onion and sauté for about 5 minutes, until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.1 small onion, 3 cloves garlic
- Add the sliced fresh button mushrooms and the chopped rehydrated mushrooms to the pan. Sprinkle with a pinch of salt and cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.200 g white button mushrooms
- Stir in the fresh thyme leaves. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.1 teaspoon fresh thyme leaves, 3 tablespoon all purpose flour
- Gradually whisk in the vegetable broth, reserved mushroom soaking liquid, dark soy sauce, and Marmite. Stir well to combine and bring to a simmer. Cook for 5-7 minutes, stirring frequently, until the gravy thickens.360 ml vegetable broth, 1 tablespoon dark soy sauce, 1 teaspoon Marmite
- Season with salt and freshly ground black pepper to taste. If the gravy is too thick, add a little more vegetable broth to reach your desired consistency.Salt and freshly ground black pepper
- Pour the mushroom gravy over mashed potatoes, roasted vegetables, or your favorite vegan roast side dish. The gravy will keep in an airtight container in the fridge for up to 4-5 days.
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