Easy Vegan Mushroom Gravy (Ready in 20 Minutes)
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Every Thanksgiving plate needs gravy, and this easy vegan mushroom gravy might be the best one on the table. Browned mushrooms, onions, garlic, sage and thyme create a deep, savory flavor in just 20 minutes, with no turkey drippings or butter. Pour it over mashed potatoes, stuffing and every vegan main on this list.
🌱 Why This Gravy Is a Healthier Choice
- Low in calories: About 40 calories per ¼ cup, compared with 60–100 for gravy made with drippings and butter.
- No saturated animal fat: Made with olive oil instead of turkey fat or butter.
- Lower sodium: Using low-sodium broth and soy sauce keeps the salt in check compared with packet gravy mixes.
- Mushroom goodness: Mushrooms add B vitamins, selenium and a natural savory umami flavor.
🍄 Easy Vegan Mushroom Gravy Recipe
Easy Vegan Mushroom Gravy
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion or 2 shallots finely diced
- 8 oz cremini mushrooms 225 g, finely chopped
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves or ½ tsp dried
- ½ tsp dried sage
- 3 tbsp all-purpose flour or see notes for gluten-free
- 2 cups low-sodium vegetable broth 480 ml
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp nutritional yeast optional
- black pepper to taste
Instructions
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook for 3 minutes until soft.
- Add the mushrooms and cook for 6–7 minutes, stirring only occasionally, until they are browned and their liquid has cooked off.
- Add the garlic, thyme and sage and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
- Slowly pour in the broth while whisking, so no lumps form. Add the soy sauce and nutritional yeast.
- Simmer for 4–5 minutes, whisking often, until thick enough to coat a spoon. Season with pepper. Blend part or all of it if you like a smooth gravy.
Notes
🍴 How to Serve It
- Over Healthy Vegan Mashed Potatoes.
- On slices of Vegan Lentil Mushroom Wellington or the vegan turkey roast.
- Over roasted vegetables, biscuits or leftover stuffing.
🧘♀️ Nutrition Tips
Approximate nutrition per serving (¼ cup): 40 calories · 1.5 g protein · 4 g carbs · 0.5 g fiber · 3 g fat.
- Let the mushrooms brown. Don’t stir too often: the browning is where the flavor comes from.
- Gluten-free option: Skip the flour and whisk 2 tbsp cornstarch into ¼ cup of cold broth, then stir it in at the end.
- Smooth or chunky: Blend half of the gravy with an immersion blender for a smooth, classic texture.
- Nutrition values are estimates.
🛒 Healthy Amazon Finds for This Recipe
- OXO Good Grips 2-Piece Silicone Whisk Set: whisks in the broth with no lumps.
- OXO Ceramic Nonstick 10-inch Frying Pan: browns the mushrooms with very little oil.
- Coconut Secret Organic Coconut Aminos: a lower-sodium, soy-free swap for soy sauce.
❓ Frequently Asked Questions
How do you thicken vegan gravy?
This recipe uses flour cooked into the mushrooms and oil, like a classic roux. For gluten-free gravy, use a cornstarch or arrowroot slurry instead and simmer until thick.
Can I make vegan gravy ahead of time?
Yes. It keeps for 4 days in the fridge or 3 months in the freezer. Reheat it on the stove with a splash of broth, whisking until smooth.
Can I make it without mushrooms?
Yes. Use 2 diced shallots instead, and add 1 tbsp of white miso for extra savory flavor.
Why is my gravy too thin?
Simmer it for a few more minutes; it thickens as it cooks and cools. If it's still thin, whisk in a little cornstarch slurry.
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🧮 Track it: Use our free Daily Calorie Intake Calculator to find out how many calories you need each day.
✅ Final Thoughts
This easy vegan mushroom gravy is rich, savory and ready in 20 minutes, and it’s light enough to pour generously. Make a double batch: you’ll want it on everything. Pin it for Thanksgiving!
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