Vegan Mushroom Gravy

Vegan Mushroom Gravy is rich with the earthy flavor of cremini mushrooms and intensified with an umami kick from soy sauce and miso. Pour this vegan gravy over mashed potatoes on your Thanksgiving table. Freezes well, too!

Easy Vegan mushroom gravy poured over a pile of mashed potatoes on a white and brown plate with a fork.
Sally Vargas

Thanksgiving for vegetarians, and specifically vegans, can be a tricky affair, but it needn’t be! Aside from the main event (turkey!) there are so many vegetables to choose from, almost everyone around the table should be happy.

This gravy is an excellent solution if you are hosting a holiday meal and need to accommodate vegan guests. Second only to the bird in popularity is a big mound of mashed potatoes smothered in gravy—and that is an easy fix. But be careful. You might want to make more than you think you need, because once you (and your non-vegan guests) taste it, you will want to lick your plate clean.

Go Vegan With Mushrooms!

Oven roasted onions and cremini mushrooms (also called baby bellas because they are actually baby Portobello mushrooms) give the gravy a fantastic depth of flavor. Roasting actually intensifies the flavor of most vegetables, and mushrooms are no exception.

You could get fancy and add a mix of mushroom varieties like shiitake or oyster mushrooms, but if you want to keep it simple, cremini are the way to go. Miso and soy sauce add umami to the gravy, imparting another layer of flavor.

If you have homemade mushroom or vegetable stock on hand, this is the time to use it, but no need to stress about it. Store-bought broth offers great results.

Easy Vegan mushroom gravy poured over a pile of mashed potatoes on a white bowl.
Sally Vargas

Troubleshooting Vegan Gravy

I get a lot of calls from friends about rescuing gravy over the holidays, but the main advice is: Do not stress. These are easy fixes! You know how you like your gravy, so trust in that.

  • Too thick? Gradually whisk in stock, a little at a time, until it reaches the desired consistency.
  • Too thin? Whisk together a slurry of flour or cornstarch and cold water (strain it if it has lumps). It should be soupy, not thick. Then whisk a small amount—about one tablespoon—into the simmering gravy. Stir and simmer the gravy for a couple of minutes to cook the starch. Repeat the process until the gravy achieves the consistency you like.

Serving Suggestions for Vegan Gravy

You have two good options for this gravy. Once it comes together, you could serve it as is with the mushroom slices intact, or if you want smooth gravy, puree it in a blender or with an immersion blender.

The gravy tends to thicken if you puree it, so you will probably need to add more stock to bring it to the consistency you prefer.

The best Vegan mushroom gravy poured over a pile of mashed potatoes on a white bowl.
Sally Vargas

Storing and Freezing Vegan Gravy

The gravy will keep for up to five days in the refrigerator. You can also freeze it for up to three months. Defrost it in the refrigerator overnight, or simply reheat it from frozen over low heat in a saucepan. It may look curdled at first, so give it a good workout with a whisk when it is hot, and it will smooth out.

Try These Great Vegan Recipes

Vegan Mushroom Gravy

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Yield 3 1/2 to 4 cups

Miso adds extra depth of savory flavor to this vegan gravy, but it's okay to skip it if you don't have it on hand.


  • 1 pound cremini mushrooms, sliced 1/4-inch thick
  • 1/4 medium onion, sliced 1/4-inch thick
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup flour
  • 3 to 4 cups unsalted vegetable or mushroom stock
  • 1 1/2 teaspoons soy sauce
  • 2 teaspoons red, yellow, or white miso, optional


  1. Preheat the oven to 450ºF:

    Line a rimmed baking sheet with parchment paper.

  2. Roast the mushrooms and onion:

    On the baking sheet, mound the mushrooms in one pile and the onions in another, keeping the piles separate from one another. Sprinkle with the oil, salt, and pepper and toss to coat them.

    Spread into an even layer on the baking sheet, still keeping the onions and the mushrooms separate, and sprinkle with thyme.

    Roast for 20 to 25 minutes, or until deep brown. If the mushrooms are done before the onions, remove them from the pan, return it to the oven, and continue to bake until the onions are golden brown.

    Mushrooms and onions on a sheet pan for the best vegan gravy.
    Sally Vargas
    Roasted mushrooms and onions on a sheet pan for easy vegetarian gravy.
    Sally Vargas
  3. Finish cooking the gravy:

    Transfer the mushrooms and onions to a saucepan. Over medium heat, add the flour and cook while stirring for 2 to 3 minutes or until the flour browns lightly.

    Add the stock, 1/2 cup at a time, until you’ve used 3 cups of the stock. Stir well after each 1/2 cup addition. Whisk in the soy sauce and miso (if using). Bring the gravy to a simmer and cook for 3 minutes, stirring often. Adjust the consistency by adding more stock if it is thicker than you like. Taste and add more salt and pepper to taste.

    Gravy can be served as is or pureed in a blender. The gravy will thicken slightly when you puree it. After it is smooth, add more stock until the gravy reaches your preferred consistency.

    Mushrooms being sauteed in a silver skillet to make homemade vegetarian mushroom gravy
    Sally Vargas
    Mushrooms being sauteed in a silver skillet to make homemade vegan mushroom gravy
    Sally Vargas
    Vegan gravy with sliced mushrooms in a pot wtih a wooden spoon.
    Sally Vargas
    Vegan Mushroom Gravy blended in the base of a food processor
    Sally Vargas