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Vegan mushroom gravy

Vegan Mushroom Gravy

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 1x


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


  1. Finely mince the onion and garlic. Clean the mushrooms and finely chop them.
  2. 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.
  3. 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.
  4. Reduce the heat to medium low. Add the almond milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.
  5. 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