This vegan mushroom country gravy is rich and creamy: you’ll want to pour it on everything! Mushrooms, garlic, fennel, and smoked paprika pack big flavor.
It’s creamy and thick, full of savory mushrooms. It’s got just the right bite from a good dose of black pepper. Yes, this vegan mushroom gravy is so darn good you’ll want to pour it on just about everything! It’s a country gravy that Alex and I originally made for some flaky biscuits (and it was perfect). While it really makes for the best vegan biscuits and gravy, it’s also great on just about anything! Try it for Thanksgiving on mashed potatoes, or on fries as a vegan version of poutine. Ready to get cooking?
Looking for a smooth brown gravy? Go to Easy Vegan Brown Gravy instead.
The secrets to this vegan mushroom gravy
So, gravy without meat. How is this possible? We’ve got a few flavor tricks that help to make this vegan mushroom gravy tasty as meaty as possible without using actual meat. Turns out, pulling out all the savory flavor tricks of vegan cuisine actually works wonders here! Here’s what makes up this country-style gravy:
- Fennel seed & smoked paprika. Using fennel seed helps to associate your brain with Italian sausage, which is also made with fennel. (Unless of course, you’re a lifetime vegan eater! In which case it just tastes good.) Smoked paprika adds a smoky undertone.
- Garlic & soy sauce. A few more of our savory flavor tricks: garlic always adds a meaty-like savoriness. Soy sauce also brings salty umami.
- Mushrooms (obviously!). Of course, mushrooms are famous for bringing in meaty, savory flavor in vegan recipes. Here we’ve used a mix of shiitake and baby bella mushrooms (aka cremini), but you can also use straight baby bella.
- Flour and almond milk. This vegan gravy uses flour as a thickener just like any country gravy, and unsweetened almond milk stands in for the milk.
How to reheat gravy
Vegan gravy has a tendency to thicken up even further as it cools. If you have leftovers of this vegan brown gravy that seem too thick to reheat properly, we recommend warming the gravy in a saucepan over low heat to loosen it up a bit. If the gravy is still too thick once it’s heated through, stir in a little vegetable broth. And we mean a little, as in a tablespoon or so! You don’t want it to become too runny.
Best ways to serve vegan mushroom gravy
Now, I’m guessing if you’re here you have a specific idea on what do do with your vegan mushroom gravy. (What is it? Tell us in the comments: we’re dying to know!) Alex and I originally made this for our biscuits and gravy recipe, there are lots more ways to eat it. Here are some highlights:
- Vegan biscuits. Yep, pair with biscuits for the coziest vegan biscuits and gravy.
- Mashed potatoes. Try on our Instant Pot mashed potatoes or healthy sweet potatoes.
- Cauliflower. This might sound weird, but Alex and I had leftovers over steamed cauliflower and it tasted excellent.
- Roasted vegetables. It would be a nice addition to a roasted vegetable bowl or quinoa with roasted vegetables.
- Fries. Make a vegan poutine with this gravy and restaurant-style fries or baked potato wedges.
- Meatballs. Try our vegan meatballs in a mushroom gravy instead of with spaghetti.
This vegan mushroom gravy recipe is…
Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, you could use 1-for-1 gluten-free flour.Print
This vegan mushroom gravy is rich and creamy: you’ll want to pour it on everything! Savory mushrooms, garlic, fennel, and smoked paprika pack big flavor.
- 1/2 small yellow onion (1/2 cup minced)
- 2 garlic cloves
- 8 ounces mushrooms (we used a mix of shiitake and baby bella aka cremini)
- 6 tablespoons olive oil, divided
- 1 tablespoon soy sauce
- 1 teaspoon whole fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- 1/4 cup flour (for gluten-free, use 1 for 1 gluten free flour)
- 2 cups unsweetened almond milk
- 1 teaspoon kosher salt
- Finely mince the onion and garlic. Clean the mushrooms and finely chop them.
- In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and mushrooms and cook for 6 to 7 minutes until lightly browned. Stir in the soy sauce, then add the garlic, fennel, smoked paprika, sage and pepper and cook for 30 seconds over medium heat until fragrant.
- Stir in the flour so the mushrooms are coated. Then add the remaining 1/4 cup olive oil and cook, bubbling rapidly, for 4 minutes, stirring frequently.
- Reduce the heat to medium low. Add the almond milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.
- Remove from the heat. The gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary.
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: Vegan Mushroom Gravy, Vegan Country Gravy
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.