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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. Check the video below to see how I made this flavorful gravy.
- 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 delicious 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
- 1 oz (28 g) dried mushrooms or use 200 g fresh (*see recipe notes)
- 2 3/4 cups (650 ml) 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) plant-based milk
- 1 tbsp soy sauce
- 1/4 cup (60 ml) red wine (optional)
- 3/4 tsp fresh thyme
- 1 1/2 tsp fresh rosemary
Instructions
- This recipe has a video above for easy visual 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 information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
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. 🙂