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Home » Sauces » Vegan Mushroom Gravy

Vegan Mushroom Gravy

Published: Nov 29, 2021 · Modified: Oct 9, 2022 by Gigi & Sersie

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This fast and easy vegan mushroom gravy goes beautifully on Garlic Mashed Potatoes, Vegan Shepherd's Pie and Lentil Quinoa Loaf. It's oil-free, low-fat, soy-free, nut-free, gluten-free and absolutely delicious.

top view of a plate of mashed potatoes with vegan mushroom gravy and fork on the side
enjoy this mushroom gravy with garlic mashed potatoes

Growing up in Ohio, mom typically made the gravy out of fat drippings from either beef, turkey, or chicken. With those drippings, mom would add flour, butter, salt and a few other seasonings. On special occasions, she would mince up organ parts to make "giblet gravy."

It's no wonder that when many people think of gravy, they think it's unhealthy and a lot of work to prepare. However, this mushroom gravy will give you that saucy goodness without saturated fat, excessive sodium, and dietary cholesterol. It takes about 20 minutes to cook up with ingredients you likely already have in your refrigerator and pantry. This will likely become your new go-to for any dish calling for gravy.

What you need to make this vegan mushroom gravy

  1. Yellow onion
  2. Mushrooms
  3. Thyme, dried
  4. Rosemary, dried (or ground sage)
  5. Black pepper
  6. Coconut aminos
  7. Low sodium vegetable broth
  8. Arrowroot powder (or cornstarch)
  9. Fresh parsley
top view of key ingredients: mushrooms, onion, coconut aminos, arrowroot powder, spices, low sodium vegetable broth, fresh parsley
key ingredients: mushrooms, onion, coconut aminos, arrowroot powder, spices, low sodium vegetable broth, fresh parsley

I chose to use shiitake mushrooms, but any kind will do. I've made this before with white button, cremini and portobello and they all worked well in this recipe.

If you don't have coconut aminos, use reduced-sodium soy sauce or regular aminos; use half the amount. Why? Because reduced-sodium soy sauce and regular aminos have more sodium than coconut aminos.

How to make this gravy

  1. Heat a large pan to medium-high heat. Add sliced onion, reduce heat to medium-low, and dry sauté for 5 minutes until onions start to brown.
  2. Stir in sliced mushrooms and continue cooking for 5 minutes.
  3. While cooking mushrooms and onions, combine low-sodium vegetable broth and arrowroot powder. Use a whisk to stir. This helps to ensure there are no lumps. 
  4. Add dried spices to the mushroom and onion mixture in the pan. Stir until fragrant—about 1 minute.
  5. Pour low-sodium vegetable broth with arrowroot powder into the pan. 
  6. Add coconut aminos and stir well to combine.
  7. Bring the gravy to a simmer, and it will thicken naturally. 
  8. When the gravy has thickened, turn off the heat and stir in fresh chopped parsley. Enjoy immediately!
pan with sliced onions
1. heat a sauté pan and add thinly sliced onions and cook over medium-low heat for 5 minutes
pan with sliced onions and chopped mushrooms
2. add chopped mushrooms and continue cooking for 5 more minutes
large measuring cup with vegetable broth and arrowroot powder being added
3. while mushrooms and onions are cooking, combine vegetable broth and arrowroot powder
measuring cup with vegetable broth and arrowroot powder being mixed with a whisk.
4. use a whisk to combine so there are no lumps
spices being added to a pan with mushrooms and onions
5. add dried spices to the pan and stir until fragrant (about 1 minute)
vegetable broth being added to the pan with mushrooms, onions and spices
6. add vegetable broth (with arrowroot powder) to the pan
coconut aminos being added to the pan with vegetable broth and veggies
7. add coconut aminos
pan with thickened vegan mushroom gravy and steam coming off the top
8. turn up the heat and continuously stir until gravy thickens
fresh chopped parsley being added to a pan with vegan mushroom gravy
9. finally, turn off the heat and add fresh chopped parsley
side top view of vegan mushroom gravy on top of garlic mashed potatoes with napkin, fork and gravy boat on the side
add this gravy to mashed potatoes, lentil quinoa loaf, vegan shepherd's pie, rice and veggies or simply a baked potato

Frequently Asked Questions

What is mushroom gravy made of?

Many recipes use oil, butter and animal fat in mushroom gravy. However, this recipe is oil-free, butter-free, and amazingly yummy. This low-fat vegan gravy recipe is also guilt-free, especially if you're trying to lose weight.

What is vegan gravy made of?

Some vegan gravy recipes use vegan butter and oil. However, this recipe uses vegetables, broth and spices to season this delicious, oil-free sauce.

Can you reheat mushroom gravy?

Yes! You can add cold gravy to a small pot and heat over medium-low heat while stirring continuously.

How long does mushroom gravy last in the fridge?

This mushroom gravy keeps well in a covered container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 4 months. Let it thaw in the refrigerator before reheating.

top view of vegan mushroom gravy in a white ceramic gravy boat container with ladle
use this savory mushroom goodness over a baked potato or rice and veggie bowl

We hope you love this vegan mushroom gravy recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

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top view of vegan mushroom gravy in a white ceramic dish with ladle and napkin on the side

Vegan Mushroom Gravy


★★★★★

5 from 1 reviews

  • Author: Gigi & Sersie
  • Total Time: 20 min.
  • Yield: 4 1x
  • Diet: Vegan
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Description

This fast and easy vegan mushroom gravy goes beautifully on Garlic Mashed Potatoes, Vegan Shepherd's Pie and Lentil Quinoa Loaf. It's oil-free, low-fat, soy-free, nut-free, gluten-free, and absolutely delicious. 


Ingredients

Units Scale
  • ½ cup yellow onion, thinly sliced
  • 1 ½ cups mushrooms, chopped (I used shiitake, but any mushroom is fine.)
  • 1 tsp dried thyme
  • ½ tsp dried rosemary (or ground sage)
  • ¼ tsp black pepper
  • 2 ½ cups low sodium vegetable broth
  • 1 ½ Tbsp arrowroot powder (or corn starch) to thicken
  • 1 Tbsp coconut aminos
  • 2 Tbsp fresh parsley, chopped
  • Salt to taste

Instructions

  1. Heat a large pan to medium-high heat. Add sliced onion, reduce heat to medium-low, and dry sauté for 5 minutes until onions start to brown. Stir in sliced mushrooms and continue cooking for 5 minutes.
  2. While cooking mushrooms and onions, combine low-sodium vegetable broth and arrowroot powder. Use a whisk to stir. This helps to ensure there are no lumps. 
  3. Add dried spices to the mushroom and onion mixture in the pan. Stir until fragrant—about 1 minute.
  4. Pour low-sodium vegetable broth with arrowroot powder into the pan. 
  5. Add coconut aminos and stir well to combine.
  6. Bring the gravy to a simmer, and it will thicken naturally. 
  7. When the gravy has thickened, turn off the heat and stir in fresh chopped parsley. Enjoy immediately!

This mushroom gravy keeps well in a covered container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 4 months. Let it thaw in the refrigerator before reheating. To reheat, add cold gravy to a small pot and heat over medium-low heat while stirring continuously.

Notes

EQUIPMENT / SUPPLIES

  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoons
  5. Sauté pan
  6. Cooking spoon
  7. Whisk
  • Prep Time: 5 min.
  • Cook Time: 15 min.
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: American

Keywords: vegan mushroom gravy, mushrooms, caramelized onion, onion, gravy, vegan gravy, oil free, no oil, low fat, mushroom gravy, daniel fast recipes, vegan recipes, sauce for lentil quinoa loaf, gravy for mashed potatoes

Did you make this recipe?

Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Comments

  1. Kevin

    December 26, 2021 at 4:23 pm

    As I stated in my #ShephardsPie review, the #CarmelizedOnionMushroomGravy is a must with it, along with the #veganloaf. The right texture, beautiful scent, and excellent complimentary taste.

    I am a vegan advocate, and this recipe hit all my priorities: taste, health, and sustainability!

    ★★★★★

    Reply

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