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vegan mushroom gravy in the pan, after adding back the mushrooms and simmering
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5 from 3 votes

Vegan Mushroom Gravy

Making your own rich, savory vegan mushroom gravy doesn’t have to be difficult! This flavorful vegan gravy with browned mushrooms and pearl onion comes together in just one pan. soy-free, with gluten-free and onion-free options.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Holiday, sauce
Cuisine: American, Holiday
Keyword: vegan mushroom gravy
Servings: 8
Author: Vegan Richa

Ingredients

For the mushrooms and onions:

  • 3 teaspoons oil or vegan butter, divided
  • 8 ounces sliced mushrooms(white, cremini or baby portabella) sliced into 1/8 inch or thinner slices
  • 1/2 cup sliced pearl onions or baby onion or shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the rest of the gravy:

  • 1 tablespoon vegan butter
  • 1 bay leaf
  • 2 tablespoons all-purpose flour or gluten-free all purpose flour
  • 1/4 teaspoon dried sage or use 1 teaspoon fresh
  • 1/4 teaspoon Italian herbs or oregano or thyme or whatever flavor that you like
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 cups Vegetable or mushroom stock
US Customary - Metric

Instructions

Brown the mushrooms and onions.

  • In a large skillet over medium-high heat, add 2 teaspoons of the oil. Then, add the mushrooms and a good pinch of salt and cook until the mushrooms are golden on at least one side. You want to spread the mushrooms out in the pan, so that they are almost in an even layer, then keep stirring and flipping occasionally, about every 2 minutes or so. Keep cooking for another 4 or 5 minutes, then cover the pan with the lid to allow the mushrooms to cook a bit further and brown a bit more for 2 or 3 minutes or so. Remove the mushrooms from the skillet and set them aside.
  • Add the remaining teaspoon of oil to the skillet, and add the baby onions and another pinch of salt and pepper. Cook until the onions are starting to caramelize on one side, then flip them and continue to cook for another 2 minutes or so. Remove them from the pan as well, and set them aside with the mushrooms.

Make the rest of the gravy.

  • Heat the tablespoon of vegan butter in the same pan, and once melted, add in the bay leaf, flour, and herbs, mixing really well. Continue to cook until the flour is starting to smell a slightly toasted, about 2 to 3 minutes, then add in 1/2 cup of the stock and mix in. Then, mix in another 1/2 cup of the stock, making sure there are no lumps. Mix really well, then mix in the remaining stock, and continue to cook to bring this gravy to a boil. Once it’s boiling rapidly, reduce the heat and simmer for another 2 to 3 minutes. Taste and adjust salt and flavor.
  • Fold in the mushrooms(reserve some for garnish) and onions and simmer for another 2 minutes, then switch off the heat. Garnish with fresh herbs or black pepper and the reserved brownies mushrooms and serve over vegan meatloafs, mashed potatoes, cauliflower steaks etc

Video

Notes

This mushroom gravy is naturally nut-free and soy-free.
To make this gluten-free, use a gluten-free flour blend of choice or a mix of 1 tablespoon rice flour and 1 tablespoon corn starch.
Storage: Refrigerate for upto 3 days. Reheat on the stove, add splashes of water if too thick. 
If you want to make it without onion, just omit the baby onion and the onion powder.

Nutrition

Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 334mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg