15-minute Quick and Easy Vegan Mushroom Gravy Recipe.

Creamy.

Delicious.

EASY!!

This quick and easy creamy vegan mushroom gravy recipe comes together in less than 15 minutes with only 7 ingredients. But it’ll taste like restaurant quality gravy. Better than that. It’ll taste like the gravy your grandma used to make (your grandma, definitely not mine 🤣). This vegan mushroom gravy is full of flavor, it’s hearty, and, dare I say, it’s somewhat sophisticated (with the addition of fresh rosemary). It’s the perfect addition to your holiday mains and sides, or your post-holiday sandwich. I used this gravy to dress the katsu recipe from my cookbook, The Korean Vegan Homemade, to make the perfect main for my holiday plate!

So, without further ado, let’s get into it!

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Key Ingredients and Notes on Substitutions for Vegan Mushroom Gravy Recipe.

Vegan Butter.

This vegan mushroom gravy recipe calls for vegan butter, in order to impart both flavor and richness. However, if you don’t have vegan butter, you can absolutely substitute with extra virgin olive oil.

Mushrooms.

This vegan mushroom gravy recipe obviously requires mushrooms. What kind? I used a bunch of cremini or baby bella mushrooms. You can use whatever mushrooms you like or have on hand, or even combo of mushrooms. Shiitake, button, and full portobello mushrooms would all be great for this vegan mushroom gravy recipe.

Flour or Starch.

The base of the vegan mushroom gravy is a roux, which means you’ll be adding flour or a starch (like corn starch) to your butter. The classic roux starts with butter and flour, but if you want to keep this recipe gluten-free, you can use corn starch.

Rosemary.

This vegan mushroom gravy recipe requires minced rosemary. I used fresh rosemary, but if you’re having trouble acquiring that, then you can use dried rosemary. You can also try dried Italian seasoning, or other herbs (like thyme or oregano).

Non-dairy Milk.

This vegan mushroom gravy comes together with non-dairy milk. My preference is a creamy oat milk, like Chobani’s extra creamy oat milk. I’ve found that this yields the best results. You can also use soy milk, but even unsweetened soy milk will impart a slight sweetness (which I don’t mind, but you might). Any other non-dairy milks, including regular oat milk, will be quite thin and may require you to reduce the gravy for a while longer before it thickens to the right consistency.

Step-by-Step Instructions for Making Vegan Mushroom Gravy.

Cook the Mushrooms.

Add vegan butter to a deep skillet or cast iron pan over high heat. When the butter has completely melted, add chopped mushrooms and rosemary. Cook for about 4 to 5 minutes, until the mushrooms have significantly shrunk down and released their juices.

Make the Gravy.

Reduce heat to medium-low and add flour. Stir until the mushrooms are evenly coated. Cook for about 1 minute, until the flour begins to turn into a paste. Then, slowly pour in non-dairy milk, stirring constantly with a wooden spoon or a whisk to avoid too many lumps. Season with salt and pepper and continue cooking for about 5 more minutes, until the liquid has reduced and the gravy is thickened to the right consistency.

Want More Holiday Recipes?

I got you. Check out the following:

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Comments & Questions.