Perfect vegan gravy
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 gravy over mashed potatoes, vegan meatballs or meatloaf... the possibilities are endless.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 oz dried mushrooms or use 200 g fresh (*see recipe notes)
- 2 3/4 cups vegetable broth
- 1 tbsp oil or water
- 1 onion diced
- 3 cloves of garlic minced
- 4 tbsp cornstarch (or arrowroot flour)
- Salt and black pepper to taste
- 1/3 cup plant-based milk
- 1 tbsp soy sauce
- 1/4 cup red wine (optional)
- 3/4 tsp fresh thyme
- 1 1/2 tsp fresh rosemary
This recipe has a video for easy 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.
- 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.
Perfect vegan gravy
Amount Per Serving
Calories from Fat 20
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 69kcal | Carbohydrates: 9.4g | Protein: 1.1g | Fat: 2.2g | Fiber: 0.8g | Sugar: 1.3g