• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ve Eat Cook Bake logo

  • Vegan Recipes
  • About
  • English
    • German
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Access the Library
  • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Access the Library
    • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • ×

    Home » Vegan Sides

    Vegan Mushroom Gravy Recipe ( whole food plant based)

    Published: Oct 31, 2019 · Modified: Feb 17, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly

    Vegan mushroom gravy does not have to be complicated.

    With this simple and fast gravy, which thanks to the mushrooms, who also get the typical umami, savory taste that we want with a superb gravy. And the best part is made in under 15 minutes.

    This gravy is gluten free and whole food plant based friendly.

    This will not just satisfy your vegan guests, as the mushrooms replace the meat, which gives the taste in the "normal" gravy.

    You do not need many ingredients for this gravy and you'll get a great recipe for your next Thanksgiving or Christmas dinner or just for a good savory, but fast gravy for your weekday meals.

    Quick and Fast Mushroom Gravy, with the authentic umami flavor like the traditional gravy

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    As with my other gravy recipe, just add the typical seasonings that you like.

    If you use poultry or roast beef seasonings, you will get a mushroom gravy which is an authentic reminder of the meat dishes.

    I do not know about you, but sometimes I just really crave for mashed potatoes with a tasty gravy and I'm glad during the week to have a super quick recipe on hand and I do not have to stand in the kitchen for a long time.

    And when the recipe tastes as good as this simple mushroom gravy, then my cravings are satisfied.

    This gravy will not just fit into your vegan feast at Christmas, this gravy should be consumed all year round.

    Button to Join my Recipe Newsletter Mailinglist

    Ingredients

    Let us talk about the ingredients we need for this mushroom gravy. The exact amounts are below in the recipe card.

     Mushrooms: Use bella or crimini mushrooms, or you can use mixed as well. You can also add chanterelles or porcini mushrooms.

    A mixture of mushrooms gives the best taste. Here in the USA, I usually only use the typical white or brown mushrooms, as it is difficult to find other mushrooms.

    Water: This is what we need for sauteeing mushrooms and onions

    Cornstarch: Does not have to be, but you can use it. You can either cook the sauce until it is thicker or you can use some cornstarch to thicken it.

    Balsamic and Soy Sauce: Give the recipe a special touch 

    Broth: I use vegetable broth to add some more flavor to the sauce.

    Which mushrooms are best for a gravy?

    You can just use the brown or white mushrooms.

    Or different varieties. This is up to your taste.

    My grandma has always said to use different types of mushrooms, just tastes the best. And as usual, grandmothers or mothers are always correct, right?

    Just try what you like best.

    Quick and Fast Mushroom Gravy, with the authentic umami flavor like the traditional gravy

    Quick and Fast Mushroom Gravy, with the authentic umami flavor like the traditional gravy

    Instruction

    Cut the mushrooms and onions very fine. And fry them with a little water in a non-stick pan.

    Add only enough water to cover the base of the pan and let the water simmer completely.

    When the onions and mushrooms start sticking to the pan, add some more water. And you repeat this process until the onions are really nice and dark.

    When the onions and mushrooms are brown, then add the vegetable broth, soy sauce, and balsamic vinegar.

    Now the sauce should be really nice and dark, as in the photos.

    Now season with salt and pepper and let the sauce simmer for a few minutes on low heat. This is how the taste really unfolds.

    If the sauce is too thin for you, you can thicken it with some cornstarch. To do this, skim off about 3 tablespoons of gravy and mix with the cornstarch and stir in the remaining gravy while stirring.

    Let the sauce boil again. The mushroom gravy should thicken.

    Button to Join my Recipe Newsletter Mailinglist

    Serving Suggestions

    Serve the mushroom sauce with mashed potatoes, roasted potatoes, fried potatoes, and boiled potatoes.

    You can integrate this sauce in your everyday meals or for festive holiday meals. You can also try this delicious authentic gravy with red wine.

    Quick and Fast Mushroom Gravy, with the authentic umami flavor like the traditional gravy

    Storage

    This mushroom gravy can be frozen very well. Let the sauce cool down and then freeze it in an airtight container in the freezer. The gravy can keep for a few months.

    If you want to prepare the sauce, just let it thaw in the refrigerator and heat briefly in a saucepan.

    Tips

    Cut the vegetables very thin. So we get the perfect taste in the sauce

    The mushrooms and onions should be sauteed vigorously so that not only the sauce gets its typical dark color, but also preserves the typical taste.

    Simply simmer the sauce if it is too thin for you. As a result, the sauce thickens.

    If you add the cornstarch. Please use only a few tablespoons of the sauce and stir in the starch until you dissolve all lumps.

    Then add this mixture slowly to the remaining sauce, stirring constantly.

    Use a coated pan so that nothing burns or sticks

    When the sauce cools a bit, the gravy will thicken slightly.

    More vegan Recipes

    Glazed Carrots

    Stuffing

    Veggie Stuffing

    Meat Loaf (Lentils)

    Turkey Roast (Seitan)

    Pin for Later!

    Quick and Fast Mushroom Gravy, with the authentic umami flavor like the traditional gravy

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content
    Quick and Fast Mushroom Gravy, with the authentic umami flavor like the traditional gravy

    Quick vegan Mushroom Gravy - a flavorful recipe

    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes

    Vegan mushroom gravy does not have to be complicated. With this simple and fast gravy, which thanks to the mushrooms, who also get the typical umami, savory taste that we want with a really good gravy. This will not just satisfy your vegan guests, as the mushrooms replace the meat, which gives the taste in the "normal" gravy. You do not need many ingredients for this gravy and you'll get a great recipe for your next Thanksgiving or Christmas dinner or just for a good savory, but fast gravy for your weekday meals.

    vegan | vegetarian | gluten-free | milk-free | oil-free | sugar-free | wholesome | healthy

    Ingredients

    • 1 packet approx. 8.8oz (250g) brown baby crimini mushrooms or mixed mushrooms
    • 1 onion, medium and finely diced
    • 300 ml broth or water
    • 1 tablespoon soy sauce or coconut aminos
    • 1-2 tablespoon balsamic vinegar
    • Sea salt to taste
    • Black pepper to taste
    • add some poultry or beef seasoning for extra flavor (opt)

    Instructions

    Cut the mushrooms and onions very fine. And fry them with a little water in a non-stick pan. Add only enough water to cover the base of the pan and let the water simmer completely. When the onions and mushrooms start sticking to the pan, add some more water. And you repeat this process until the onions are really nice and dark.

    When the onions and mushrooms are brown, then add the vegetable broth, soy sauce, and balsamic vinegar. Now the sauce should be really nice and dark, as in the photos.

    Now season with salt and pepper and let the sauce simmer for a few minutes on low heat. This is how the taste really unfolds.

    If the sauce is too thin for you, you can thicken it with some cornstarch. To do this, skim off about 3 tablespoons of gravy and mix with the cornstarch and stir in the remaining gravy while stirring. Let the sauce boil again. The mushroom gravy should thicken.

    Nutrition Information
    Yield 5 Serving Size 1
    Amount Per Serving Calories 94Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 488mgCarbohydrates 7gNet Carbohydrates 0gFiber 1gSugar 3gSugar Alcohols 0gProtein 7g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: World / Category: Dinner
    Button to Join my Recipe Newsletter Mailinglist
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly
    « Vegan Glazed Carrots with Maple (oil free) -plant based Thanksgiving Side
    Best Vegan Black Bean Burger Recipe - Grillable (wfpb) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

    Mehr über mich →

    Popular

    • Vegan Marble Cake (gluten-free, oil-free)

    • Vegan Serbian White Bean Soup (Pasulj)

    • Homemade Vegan Spaetzle (German Egg Noodles)

    • Best Vegan Burger Sauce Recipe without Mayo (oil free)

    • Quick Vegan Raspberry Cream Dessert

    • Vegan Blackberry Poppy Seed Crumb Cake

    Footer

    About

    • Privacy Policy
    • Disclaimer
    • Terms of use
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Ve Eat Cook Bake

    • English
    • German