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Easy vegan gravy made from scratch with simple ingredients! This homemade mushroom gravy is simply the best because it’s rich, hearty, flavorful, and a perfect recipe for the holidays. Pour the sauce over mashed potatoes, vegan meatballs or meatloaf… the possibilities are endless.
The Best Vegan Gravy
I love gravy, I always did. I remember that one of my most favorite meals growing up was mashed potatoes with lots of gravy. And I still love it, because it’s hearty, satisfying, and comforting. Therefore, I created this gravy recipe which is super flavorful and tasty!
The gravy can be used in combination with many savory meals. I am planning on making a vegan meatloaf for Thanksgiving and maybe also for Christmas and this gravy is just perfect for it!
How To Make Vegan Gravy?
I am using dried mushrooms in this recipe because they add a lot of flavor to the gravy. You can leave them out or use fresh mushrooms but the gravy won’t be as flavorful.
- The first step is to add the dried mushrooms to a large pot or saucepan and pour in the vegetable broth. Cook for about 1 minute, then turn off the heat and set aside.
- In a large skillet or pot sauté the onion for a few minutes. Add the fresh herbs, salt, black pepper and sauté for another 1 minute, stirring frequently.
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Combine plant-based milk and cornstarch in a small bowl and stir with a whisk. Set aside.
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Add the soy sauce and red wine (optional) to the skillet while stirring.
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Next, add the mushrooms with the broth and stir to combine. Also, add the plant-based milk/cornstarch mixture. Let the gravy simmer for about 5 minutes or longer if you want it to be even more flavorful and thick.
- Use an immersion blender or transfer the gravy to a blender and blend until smooth.
- Taste and adjust seasonings. You can also add red pepper flakes for some heat. Reheat the gravy in a saucepan or skillet and serve over mashed potatoes, vegan meatloaf, etc.
Flavorful Ingredients
As mentioned before, I used dried mushrooms to make this vegan gravy. You can use dried porcini mushrooms that have a smoky flavor, but any other dried mushrooms (white button mushrooms or chanterelle) will work.
Fresh thyme and rosemary add a wonderful flavor to this gravy.
I also added fresh onion and garlic because the flavor is more intense than using ground onion/garlic.
The red wine is optional. It will make the gravy even more flavorful. I used a dry vegan red wine, however, you can use any wine you like (it shouldn’t be too sweet though).
Check the recipe card below for all ingredients and measurements!
How To Store The Gravy?
Store leftovers covered in the fridge for up to 5 days. You can also freeze the gravy for up to 2 months.
This Homemade Gravy Is:
- Vegan
- Flavorful
- Gluten-free
- Dairy-free
- Satisfying
- Comforting
- Low-Fat
- Perfect for the holidays (Thanksgiving, Christmas)
- Easy to make
How To Serve:
You can pour this easy gravy over mashed potatoes and other savory meals. Check out the following healthy recipes:
- Vegan Meatballs
- Vegan Meatloaf
- Oven Baked Potato Wedges
- Roasted Cauliflower “Steaks”
- Best Portobello “Steaks”
Should you give this vegan gravy a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
Perfect vegan gravy
Ingredients
- 28 g (1 oz) dried mushrooms or use 200 g fresh (*see recipe notes)
- 650 ml (2 3/4 cups) vegetable broth
- 1 tbsp oil or water
- 1 onion diced
- 3 cloves of garlic minced
- 32 g (4 tbsp) cornstarch (or arrowroot flour)
- Salt and black pepper to taste
- 80 ml (1/3 cup) plant-based milk
- 1 tbsp soy sauce
- 60 ml (1/4 cup ) red wine (optional)
- 3/4 tsp fresh thyme
- 1 1/2 tsp fresh rosemary
Instructions
- Add dried mushrooms to a large pot or saucepan and pour in the vegetable broth. Bring to a boil and let cook for about 1 minute, then turn off the heat and set aside.
- Heat oil in a large skillet or pot over medium heat, add onion and sauté for 2-3 minutes. Add garlic, thyme, rosemary, salt, black pepper and sauté for another 1 minute, stirring frequently.
- Combine plant-based milk and cornstarch in a small bowl and stir with a whisk. Set aside.
- Add the soy sauce and red wine (optional) to the skillet while stirring.
- Next, add the rehydrated mushrooms with the broth and stir to combine. Also, add the plant-based milk/cornstarch mixture. Let the gravy simmer for about 5 minutes or longer if you want it to be even more flavorful and thick.
- I used an immersion blender to blend the gravy, however, you can also transfer the gravy to a blender and blend until smooth. If the gravy is too thick, add more vegetable broth and if you want it to be thicker, simply add more cornstarch or arrowroot flour.
- Taste and adjust seasonings. You can also add red pepper flakes for some heat. Reheat the gravy in a pan/skillet and serve over mashed potatoes, vegan meatloaf, vegan meatballs, etc.
- Store leftovers covered in the fridge for up to 4 or 5 days. You can also freeze the gravy for up to 2 months.
Notes
- You can use dried porcini mushrooms, dried white button mushrooms or dried chanterelle. If using fresh mushrooms, I would suggest about 200 grams (about 2 cups). You can also leave out the mushrooms but the gravy won't be as flavorful.
- Recipe makes 6-7 servings (1/2 cup each). Nutrition facts are for one serving.
Nutrition
If you are using Pinterest, feel free to pin the following photo:
Your vegan gravy looks so thick and satiating Ela! And what better food to pair it with then mashed potatoes. So perfect for the holidays. Thanks for sharing!
Thank you, Hannah! I hope you will give it a try. 🙂
Best gravy ever. Even my kids approved that’s a hit lol (they hate mushrooms) Thank u Ella.
I am so glad you and your kids liked the vegan gravy! Thanks so much for your great feedback, Tanya! 🙂
This sauce looks so delicious! 😍 Should try it! Lots of love, Bianca ❤️
Thank you, Bianca! You should definitely give it a try. 🙂