Rich, bold, and flavorful, easy vegan gravy bursting with umami flavor in just 15 minutes with simple ingredients. It’s perfect with mashed potatoes, vegan roast dinners, and the holidays!
The Best Vegan Gravy (In Under 20 Minutes!)
If you already thought mashed potatoes and gravy are a dream combo, get ready to try it with the best vegan gravy recipe you’ve ever tried. Ditch sodium-laden, often mediocre vegan gravy granules for a rich, deep, flavorful vegan gravy recipe made with just a handful of simple, inexpensive ingredients in under 20 minutes!
This vegan brown gravy is simple to prepare, tastes far better, and you can be 100 % In control of the ingredients and seasonings!
Is Gravy Vegan?
Traditionally, brown gravy is a mixture of meaty stock (often with the leftover ‘drippings’ from roasted meat), combined with several herbs/seasonings and thickened with a flour roux. However, for this gluten-free, vegan gravy, I aimed to pack in as much flavor as possible with absolutely 0 animal products or wheat.
How? Mushrooms! What is already a delicious meatless gravy, thanks to onion, garlic, thyme, and rosemary, is brought to an even deeper depth of deliciousness with the addition of (fresh or) dried mushrooms and red wine.
The result is a full-bodied, complex vegan mushroom gravy you’ll want to drink straight from a glass! Plus, you can make it in advance to store in the fridge or freezer, so there’s always some to hand when needed!
The Ingredients
Turn to simple pantry ingredients and inexpensive extras for this full-bodied vegan brown gravy recipe.
- Vegetable broth: Use regular or low-sodium vegetable broth.
- Plant-based milk: Use any unsweetened plant-based milk. i.e., soy milk, cashew milk, etc.
- Dried mushrooms: (optional but highly recommended) Dried mushrooms add so much umami and depth of flavor to the dairy-free gravy. You can use fresh mushrooms if you don’t have dried mushrooms.
- Oil: Use any neutral cooking oil. For an oil-free option, use water or veg broth.
- Aromatics: This vegetarian gravy recipe relies on both garlic and onion for extra flavor. Use garlic powder and onion powder in a pinch.
- Soy sauce: For added umami and the rich brown color in the vegan mushroom gravy, use tamari or coconut aminos (if you need a gluten-free gravy recipe).
- Red wine: (optional) Adding a small amount of dry red wine adds a rich layer of flavor for a more full-bodied homemade vegan gravy. If you don’t want to use alcohol, use more broth.
- Herbs: I use a combination of fresh thyme and rosemary for a typical aromatic gravy flavor.
- Cornstarch: To thicken the gluten-free gravy. Arrowroot flour or potato starch also work.
- Salt & Black pepper: Season to taste.
What Are The Best Mushrooms For Vegan Mushroom Gravy?
I recommend using dried porcini mushrooms, white button mushrooms, or chantarelle mushrooms. However, you can experiment with different types of mushrooms to find different flavor variations.
Recipe Add-ins and Variations
There are several other ways to build upon the complex flavors of this easy vegan gravy recipe.
- Red pepper flakes: If you want to add some heat to the vegan brown gravy, add some red pepper flakes at the end to taste.
- Nutritional yeast: A small amount will add a slightly nutty, umami-rich depth to the meatless gravy.
- Vegan Worcestershire sauce: This has a tangy, umami flavor that will add subtle depth with just a small splash. Remember to read the ingredients, though, as many brands contain anchovy paste.
- Balsamic vinegar: A splash added to the vegetarian gravy recipe at the end is subtle but elevates the flavor, especially if you aren’t using red wine.
- Mustard: Add a small amount (literally just half a teaspoon to begin) of mustard powder or Dijon mustard for a subtle tangy, slightly spicy heat.
- Kitchen bouquet: This helps give the vegan brown gravy a richer, deep brown color and slightly more savory, umami flavor.
- Vegan butter: Stir in a small amount of your favorite vegan butter at the end for a richer, creamier, silkier mouthfeel.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegan Gravy?
Follow just a few simple steps to prepare this delicious vegan gravy in just 15 minutes, ready to impress at Thanksgiving, family dinners, and for a last-minute mid-week meal.
- First, add the dried mushrooms to a large pot or saucepan with the vegetable broth, bring it to a boil, allow it to cook for about 1 minute before turning off the heat and setting it aside. Meanwhile, finely dice the onion and mince the garlic and fresh herbs.
If you’re using fresh mushrooms, sauté them in a skillet to remove excess liquid, and they begin to brown (don’t overcrowd the pan).
- Then, heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté for 2-3 minutes. Then, add the garlic, herbs, and seasonings, and sauté for another minute, stirring frequently.
- Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.
- Next, deglaze the skillet with the soy sauce and red wine (optional) while stirring to scrape up any bits from the bottom of the pan.
- Pour in the mushroom and broth mixture and stir to combine. Then stir in the cornstarch milk mixture and let the gravy simmer and thicken for about 5 minutes.
The longer you leave it to simmer, the thicker and more flavorful the vegan mushroom sauce will become.
- Then, either use an immersion blender directly in the pot or transfer it to a stand blender and blend until smooth.
If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch (in a slurry) and heat on the stovetop until thickened, stirring constantly.
- Finally, taste and adjust any of the seasonings in the plant-based gravy, and enjoy!
Storing Instructions
Store: Allow the vegan gravy to cool, and store the leftovers in an airtight container in the fridge for 4-5 days.
Freeze: You can freeze the vegan brown gravy for up to 2 months in freezer-safe Ziplock bags or in individual portions in a lidded ice cube tray. Allow it to thaw in the fridge overnight before reheating.
Reheat: Gravy thickens while it chills but will loosen up once more upon reheating. I prefer to do so in a saucepan over low heat. Add a splash of extra water, broth, or plant-based milk if you want to loosen the consistency further.
How to Serve?
There is certainly no limit to how you can enjoy this gravy (it probably wouldn’t take much persuasion for me to drink it). It’s a must-try vegan Thanksgiving gravy that is also perfect for other holidays (Christmas, Easter, etc.), roast dinners, and pairs well with:
- It’s the perfect mashed potatoes sauce
- Smashed potatoes or Hasselback potatoes
- Vegan Meatballs
- Vegan Meatloaf
- Oven Baked Potato Wedges and fries
- Roasted Cauliflower “Steaks”
- Best Portobello “Steaks”
- Over pies and savory pastries (like a mushroom wellington or vegetable pie)
- Roasted veggies like green beans, cabbage, Brussels sprouts, etc.
Recipe Notes and Top Tips
- To adjust the consistency: If it’s too thick, add more broth. If it’s too thin, add a teaspoon more cornstarch (in a slurry).
- Lazy day hacks: You can buy pre-chopped onion and minced garlic (and sliced mushrooms if using them fresh).
- For a richer flavor: Simmer the dairy-free gravy for longer to allow it to thicken and concentrate in flavor.
- For a deeper color: Use dark soy sauce and optionally add a small amount of kitchen bouquet for a rich, deep brown vegan mushroom gravy.
- If you prefer a chunky gravy: Remove some of the mushrooms and onion from the gravy mixture before blending it, then stir it back in.
More Vegan Sauce Recipes
- Hidden Veggie Pasta Sauce
- Vegan Hollandaise Sauce
- Green Spinach Pasta Sauce
- Creamy Mushroom Sauce
- Vegan Bolognese Sauce Recipe
- Avocado Basil Pesto
- Vegan Cheese Sauce Recipe
If you try this easy vegan gravy recipe (mushroom gravy), I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Vegan Gravy Recipe
Ingredients
- 1 oz (28 g) dried mushrooms or use 200 g fresh (see notes)
- 2 3/4 cups (650 ml) low-sodium vegetable broth
- 1 Tbsp oil or water
- 1 onion diced
- 3 cloves of garlic minced
- 4 Tbsp (32 g) cornstarch (or arrowroot flour)
- Salt and black pepper to taste
- 1/3 cup (80 ml) dairy-free milk of choice
- 1 Tbsp tamari or soy sauce
- 1/4 cup (60 ml) red wine (optional)
- 3/4 tsp fresh thyme
- 1 1/2 tsp fresh rosemary
Instructions
- You can watch the video in the post for visual instructions.
- Add the dried mushrooms to a large pot or saucepan with the vegetable broth, bring it to a boil, allow it to cook for about 1 minute before turning off the heat and setting it aside. Meanwhile, finely dice the onion and mince the garlic and fresh herbs.If you’re using fresh mushrooms, sauté them in a skillet to remove excess liquid, and they begin to brown (don’t overcrowd the pan).
- Heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté for 2-3 minutes. Then, add the garlic, herbs, and seasonings, and sauté for another minute, stirring frequently.
- Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.
- Next, deglaze the skillet with the soy sauce and red wine (optional) while stirring to scrape up any bits from the bottom of the pan.
- Pour in the mushroom and broth mixture and stir to combine. Then stir in the cornstarch milk mixture and let the gravy simmer and thicken for about 5 minutes.The longer you leave it to simmer, the thicker and more flavorful the vegan mushroom sauce/ gravy will become.
- Then, either use an immersion blender directly in the pot or transfer it to a stand blender and blend until smooth.If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch (in a slurry) and heat on the stovetop until thickened, stirring constantly.
- Finally, taste and adjust any of the seasonings and enjoy over mashed potatoes, vegan meatloaf, vegan meatballs, etc.
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.
- Store leftovers covered in the fridge for up to 4-5 days. You can also freeze the gravy for up to 2 months.
- Recipe makes 6-7 servings (1/2 cup each). Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
I used fresh mushrooms , Best vegan gravy I have tasted in years . Can’t wait to try it with dried mushrooms .
Wonderful! I am so glad you liked it. 🙂
Happy Holidays Ela,
I just made this gravy for tomorrow’s Thanksgiving feast. Its absolutely delicious! My fussy-eating son thought this gravy very tasty and plans to “drown” his holiday plate in it.
Thanks for the simple, gluten free, yummy recipes!
Very best,
Carolyn
That’s awesome, Carolyn! Happy your son loved it. 🙂
Thanks for the delicious recipe! I used fresh mushrooms (half white and half baby bellas) and omitted the wine. It was so yummy and my boyfriend loved it too. We’ll be bringing it with us for thanksgiving.
I am so glad it turned out delicious. 🙂
wine…. Can I used instead (wine_alcohol) another kind of ingredient doing the gravy? Thanks Ela for sharing your delicious recipes with all us !
Hi 🙂 You can simply leave it out or add more vegetable broth. 🙂
Can the left overs be frozen ?
Hi Patty! Yes, that’s fine. 🙂
This gravy is DELICIOUS!!! I’m not even big mushroom fan but this is so rich and tasty. My only issue is that it made me eat about 50% more roast dinner than I needed to because I couldn’t get enough of the gravy! Yum 🙂
I am glad you enjoyed the gravy, Jill! 🙂
Wow! This was delicious!! Thank you for a great recipe x
You are very welcome, Kezia! 🙂
Hi, I’m going to make this delicious looking gravy. I gave one question, did you add the mushrooms after blending the mixtures because they look whole. Excited to try this!
The mushrooms which you can see on the mashed potatoes were added in addition. The gravy was blended. 🙂
So glad I found this site! I am new to vegan life style, but eager to learn. Can’t wait to try this gravy.
I hope you will like it! 🙂
So happy i ran in to this recipe on Facebook. best vegan gravy recipe ever! you are a master chef 🙂
Thanks so much, Ben! I am so glad you liked it. 🙂
I made this gravy last night for my mashed potatoes and it was absolutely delicious! I used fresh shiitake mushrooms that I fried in a pan first and then added the broth. I used port wine because that’s all I had and it turned out beautiful.
My boyfriend (a newly turned plant based eater and also chef) thought it was delicious and asked me for the recipe!
5 stars! Thanks Ela!
Sounds so delicious with fresh Shiitake! Thanks for sharing, Angela. I am so glad you both liked the recipe! 🙂
I’m dipping my toes into more of a plant-based diet and decided to try this recipe. Oh my goodness, it is so yummy! And quick! I can make it quickly even after a long day of work.
Yay! I am so glad you liked the gravy, Dina! Thanks for your amazing feedback. 🙂
What could I substitute for the mushrooms? We have someone in the family with an allergy to them. It looks scrumptious.
Just leave them out! 🙂
Omg this gravy….I want to just drink it straight. It’s fantastic! I poured it over a mix of mashed potatoes and cauliflower with a side of green beans. This is definitely in the regular rotation. The only change I made was to omit thyme because I hate it, otherwise it’s perfect as is. Thanks for the recipe! Can’t wait to try your meatballs in gravy later this week.
Awww, I am so glad you like the recipe! 🙂
Oh my word!
Thank you Ela, this is truly marvellous.
I am now about to hit the subscribe button for the first time in my life, as you are definitely worthy of my attention.
Do not stop doing what you’re doing, as you are making veganism not just ethically sound, but epicuriously tasty.
Awww, wow! Such a thoughtful and sweet comment! Thank you very much, Haj, I really appreciate it a lot. 🙂
Much love, Ela
Gerade an dem Tag, als mein Sohn sich Kartoffelpüree mit Bratensauce wünschte, kam mir dein Rezept über den Weg. Ich habe es dann aber erst ein paar Tage später ausprobiert. Obwohl ich den Rotwein gegen Traubensaft ausgetauscht habe, schmeckte die Sauce richtig lecker. Mit Rotwein bestimmt noch mehr!
Die Sauce ist ab jetzt in unserer Lieblingsrezepte-Sammlung. Vielen Dank dafür!!!
Das freut mich liebe Melanie! Danke für dein Feedback. 🙂
This sauce looks so delicious! ? Should try it! Lots of love, Bianca ❤️
Thank you, Bianca! You should definitely 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! 🙂
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. 🙂