A vegan mushroom gravy that is packed with flavor and perfect for the holidays! It is easy to make, requires simple ingredients, and will be ready in about 20 minutes.

Who else agrees that holidays are not complete without a big boat of mushroom gravy on the table to smother all of your food with? We are definitely guilty of putting gravy all over our holiday meals, but with good reason since the mushroom gravy we’ve been making for years is so dang delicious.

The best part is you can make it one pot, in a large batch, and then enjoy it for days on end—I’m talkin’ leftovers, lots and lots of leftovers. The gravy will thicken up as it sits, especially if it is in the refrigerator. To fix this, we add it back to a pot and mix it with a bit of vegetable broth until it reaches our desired consistency. If you go overboard and add too much vegetable broth, just simmer it on the stove until some of the liquid cooks off.

Did we mention that it’s oil-free and there is a gluten-free option, too? We did our best to cover all of the bases on this one so everyone can enjoy it!

This recipe pair well with mashed potatoes, our vegan holiday roast, and herbed biscuits, all of which we have here on our blog 😉 What’s your favorite food to smother with gravy? Let us know down below!

While writing this blog post I realized that this exact gravy and Chris’ mashed potatoes that we shared earlier this week are two things that we have been making every year for Thanksgiving since we have been together 🙂

If you prefer a thinner gravy, you can puree some or all of the gravy either with an immersion blender or a regular blender. We like ours chunky but that is just personal preference!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Easy Mushroom Gravy (Vegan + Oil-Free) ★ ★ ★ ★ ★ 5 from 3 reviews Author: Jasmine @ Sweet Simple Vegan

Prep Time: 5 minutes

Cook Time: 16 minutes

Total Time: 21 minutes

Yield: 5 side servings

Category: Sides, Thanksgiving

Method: Stovetop

Cuisine: Vegan, Oil-Free Print Pin Description A vegan mushroom gravy that is packed with flavor and perfect for the holidays! It is easy to make, requires simple ingredients, and will be ready in about 20 minutes. Ingredients 1/2 cup + 3 tablespoons vegetable broth

+ vegetable broth 1/2 cup white or yellow onion, finely diced

white or yellow onion, finely diced 2 cloves garlic, minced

cloves garlic, minced 1/2 carrot, peeled and finely diced

carrot, peeled and finely diced 4 oz . baby Bella mushrooms, thinly sliced

. baby Bella mushrooms, thinly sliced 1/2 teaspoon fresh thyme, finely chopped

fresh thyme, finely chopped 1/4 teaspoon fresh sage, finely chopped

fresh sage, finely chopped 1/4 teaspoon fresh rosemary, finely chopped

fresh rosemary, finely chopped 2 tablespoons all-purpose flour (or cornstarch if gluten-free)

all-purpose flour (or cornstarch if gluten-free) 1 cup unsweetened plain almond milk*

unsweetened plain almond milk* 2 teaspoons soy sauce (or tamari if gluten-free)

soy sauce (or tamari if gluten-free) 1/4 – 1/2 teaspoon salt, or to taste

– teaspoon salt, or to taste Fresh black pepper, to taste Instructions In a medium pot over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic, and carrots. Sauteé for 2-3 minutes, or until the onions are translucent and the garlic is fragrant. Add a tablespoon of additional vegetable broth if needed to prevent burning. Add in the mushrooms and cook for 4-5 minutes or until the mushrooms begin to soften. Toss in the fresh herbs and cook for 1 minute more. Add the flour to the pan and mix it through the vegetables. Allow it to cook for 1 minute, stirring often. Add in the remaining vegetable broth, almond milk, and soy sauce, and mix through until everything is uniform. Bring the mixture to a boil and then reduce the heat to low. Continue to cook until the gravy thickens up and then vegetables are cooked through, about 7 minutes. You will see the color of the mixture go from a pale brown to a deeper golden brown. Remove the mixture from heat and season with salt and pepper to taste. Notes Store the gravy in the refrigerator in an airtight container for 4-5 days.

The gravy will thicken up as it sits, especially if it is in the refrigerator. To fix this, we add it back to a pot and mix it with a bit of vegetable broth until it reaches our desired consistency. If you go overboard and add too much vegetable broth, just simmer it on the stove until some of the liquid cooks off.

If you prefer a thinner gravy, you can puree some or all of the gravy either with an immersion blender or a regular blender. We like ours chunky but that is just personal preference!

The nutrition facts do not take into consideration the salt and pepper added to taste. Keywords: Sides, Thanksgiving, Vegan, Oil-Free, Gravy, Mushroom

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!