As much as I love my easy vegan gravy, sometimes I want a little something more in terms of flavor and texture. That’s where this mushroom gravy comes in. It’s the ultimate vegan gravy for gravy lovers! There are a million mushroom gravy recipes out there, but I 100% believe this one is the BEST. It’s ultra savory, easy to make, and absolutely delicious. This gravy is so full of umami flavor, you’d never guess it was plant-based. You’ll want to make this one again and again, for everything from Thanksgiving and holiday dinners, to regular old weeknight meals.
What You’ll Need
Olive oil. You can use another high-heat oil or even vegan butter, but I really like olive oil for the flavor and the way it cooks the mushrooms. Cremini mushrooms. These might be labelled as baby portobello mushrooms at the store. You could substitute another type of fresh mushroom if needed — button mushrooms, oyster mushrooms, and shiitake mushrooms should all work, and each will give your gravy a slightly different texture and flavor. Onion. Whiskey. This is my secret ingredient for absolutely delicious savory, subtly smoky flavor. You can leave it out if you must, or try using a splash of bourbon extract instead. Thyme. I prefer dried thyme for this dish, but fresh works too. Flour. We’re using regular old all-purpose wheat flour. You could probably substitute whole wheat or a gluten-free blend, but I haven’t tried, so no promises. Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor. Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed. Liquid smoke. This ingredient is totally optional. I realize liquid smoke is a polarizing ingredient, so if you’re not a fan of the stuff, leave it out. If you’re not sure, try a teensy bit to see how it hits you. Salt & black pepper.
How to Make Vegan Mushroom Gravy
The following is a detailed photo tutorial on how to make this gravy. Scroll all the way down if you’d prefer to skip right to the recipe!
Cook your mushrooms. Since they take a while, I like to get them started in a skillet and get my gravy started in a separate pot while they cook, but you could also use the same pot for everything in order to have fewer dishes to wash. Either way, make sure your cooking surface is generously coated with oil and let the mushroom slices cook for a few minutes on each side, until they’re tender and browned. Remove them from the pot or skillet when they’re done.
Heat up some oil in a pot, then add diced onion. Sweat the onion for 5 minutes or so, until it begins to soften up. Add your cooked mushrooms to the pot, along with some whiskey and thyme. Bring the liquid to a simmer and let it cook until it’s almost completely dried up. Sprinkle flour over the mushrooms. Stir them up to coat them in flour, then cook everything together for just a minute or so. Begin adding your broth, a bit at a time, stirring well to mix it the flour. Once all the broth is in, add soy sauce and bring the mixture to a simmer. Let it cook until nicely thickened up, making sure you stir the pot every so often.
Take your gravy off the heat and season it with salt and pepper to taste.
Make-Ahead Option
You can make this gravy in advance if you’d like. Store it in a sealed container in the fridge for up to 3 days. It will get much thicker during storage — just reheat it on the stove and add a splash of water of broth to thin it if needed. This gravy is also freezer-friendly! Make sure it’s sealed up well and it will keep for up to 3 months.
Serving Ideas
While I happen to think this gravy is delicious enough to eat with a spoon, I get that you probably want to put it over something. Here are some ideas!
Creamy Vegan Mashed Potatoes Vegan Vegetable Wellington Vegan Nut Roast Savory Vegan Hand Pies
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