Vegan Mushroom Gravy
Yield
About 3 cups (serves 4–6)
Total Time
35–40 minutes
Ingredients
Mushrooms & Aromatics
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16 oz (450 g) cremini or white button mushrooms, finely chopped
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1 small yellow onion, finely diced
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3 cloves garlic, minced
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2 tablespoons olive oil or vegan butter
Thickener
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3 tablespoons all-purpose flour
(For gluten-free: use 2 tablespoons cornstarch mixed with 2 tablespoons cold water — added later instead of flour.)
Liquid & Flavor
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2 ½ cups vegetable broth (preferably low sodium)
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1 tablespoon soy sauce or tamari
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1 tablespoon nutritional yeast (optional but recommended for depth)
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½ teaspoon dried thyme (or 1 teaspoon fresh)
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¼ teaspoon black pepper
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Salt to taste
Optional Flavor Boosters
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½ teaspoon balsamic vinegar
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¼ teaspoon smoked paprika
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½ teaspoon Dijon mustard
Equipment
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Large skillet or saucepan
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Wooden spoon or spatula
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Whisk
Step-by-Step Instructions
1. Prepare the Mushrooms
Finely chop mushrooms by hand or pulse briefly in a food processor.
Smaller pieces create a smoother, more gravy-like texture.
2. Sauté for Deep Flavor
Heat olive oil or vegan butter in a large skillet over medium heat.
Add onions and cook 4–5 minutes until soft and translucent.
Add mushrooms and cook 8–10 minutes, stirring occasionally.
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Let them release their liquid.
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Continue cooking until most moisture evaporates and mushrooms begin to brown.
This browning step is critical for rich flavor.
Add garlic and cook 30 seconds until fragrant.
3. Make the Roux (Thick Base)
Sprinkle flour evenly over the mushroom mixture.
Stir constantly for 1–2 minutes to cook off the raw flour taste.
The mixture will look thick and slightly pasty.
4. Add Liquid Gradually
Slowly pour in vegetable broth while whisking to prevent lumps.
Add soy sauce, thyme, black pepper, and nutritional yeast.
Bring to a gentle simmer.
Reduce heat to medium-low and cook 5–8 minutes until thickened.
5. Adjust Texture
If gravy is too thick:
Add broth 1–2 tablespoons at a time.
If too thin:
Simmer longer OR mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in.
6. Final Flavor Adjustments
Taste and adjust:
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Salt
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Extra soy sauce for umami
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Balsamic for depth
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Dijon for complexity
Simmer 1–2 more minutes after adjustments.
For Smooth Gravy (Optional)
Use an immersion blender to partially blend for a smoother consistency while keeping some texture.
Storage & Reheating
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Refrigerate up to 4 days
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Freeze up to 2 months
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Reheat gently on stovetop, adding broth or water to loosen
Pro Tips for Extra Depth
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Add 1 tablespoon miso paste (white or yellow) with the broth.
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Add a splash of dry white wine after sautéing mushrooms; cook off alcohol before adding flour.
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Use a mix of mushrooms (cremini + shiitake) for stronger umami flavor.
