Easy Vegan Gravy

This gravy was such a hit! Really straightforward to make too. I put on a vegetarian Friendsgiving and made it to go with mashed potatoes and qunioa-stuffed butternut squash. People were taking more bread just to sop up the gravy. :P A big thank you for this recipe.
Note: I did not use all the mushroom/broth, probably a half-cup remained, as I was happy with the thickness.

Very delicious recipe. Worth making it for guests for sure. I used fresh mushrooms half shiitake and have cremini. I didn’t see the note and added them to the veggie stock. Flavour wise turned out fine. Couldn’t find my fresh garlic so I used powder. I also used 3 cups, maybe mixed in 2.5 cups to the onion mix. At the end after blending, I didn’t need to add any more stock or almond milk. Consistency was really good. Thank you.

Please remind idiots like me to sieve the porcini before adding to the gravy so you don’t get a little bit of soil in every mouthful. Otherwise, this is an amazing recipe.

We made this for Thanksgiving. I really think the type of mushroom matters, I think fresh would be way better than the dried shitakes I bought. They had a very metallic smell/after taste. That said, we adjusted flavor by adding extra vegetable bullion base and milk/flour/extra water (shaken in a jar to make it smooth before adding). I also wonder if adding carrots to the onion and garlic might have added a depth of flavor and sweetness. Serendipitously, we found that adding sour cream makes it taste just like stroganoff. Yum! We’ll be using the leftovers on pasta. I’m sure there’s a vegan substitute for sour cream, right?

I love the addition of mushrooms to this gravy. It was my first time making it and it came out so good! I only added rosemary as the herb but I did modify it by adding some cumin, onion powder, garlic powder, cajun seasoning and raw cane sugar to taste. And the sugar brought out the rest of the flavors. Will definitely be making this again!

This was my 3rd time making this gravy. It was very rich and delicious! My son, who hates mushrooms had no idea they were in it!
I have a little left to serve over potatoes this week. Yay!!

I made this and your simple vegan stuffing and both were terrific! Thrilled I have leftovers, too.

Fantastic gravy! I’m vegan and my dad is celiac and I’m in charge of this year’s Thanksgiving, so this was a great find.

This Gravy IS Superb! – Thankyou. – 10/10

So i copied the recipe, but subs some ingredients.
I used…
-Large closed cup Mushrooms (Fresh) – (Fried with the Onions).
-Red Onion.
-Olive oil.
-All Purpose Flour.
-3 Cups of Vegan Stock.
-2 Tbsp Dried Rosemary.
-1 Tbsp Dried Thyme.
-1/4 Cup of Soy Milk.

I served it over Mash potatoes, Carrots, Broccoli and Spring Onions with a Good sprinkle of dry Parsley.

It was a White’ish Gravy with a tint of Pink (Probably from the Red Onions?)

My whole Family Loved it too.

Very Tasty 10/10.

Hello! I just made this gravy for my Friendsgiving since one of my guests is pescatarian. Everyone loved it, though next time I would double the amount of stock used as it became very, very thick after blending in the mushrooms. I think this will be my main gravy recipe for a while!

I made this gravy today for thanksgiving… it tastes so good I don’t think I’ll ever try anything else! It was simple to make and will go with my meal beautifully tomorrow! Thanks for another fantastic recipe!

I this was incredibly easy and very good mushroom gravy. I had dried mushrooms and didn’t know how to use them and this was the way. I used 2 3/4 cup of better than bouillon vegetable. It was way to salty so I added 1/4 cup of unsweetened almond milk and some pepper to round it out. I didn’t add any extra salt. I suggest using a low sodium stock. It made enough for my dinner, leftovers and about 2 cups to freeze.

Holy yummy!!! So much delicious mushroom 🍄 flavor. Definitely making this again! So good! Even my non-vegan friends enjoyed it. 🙌🏼

Made this tonight! Super easy and very good. I used fresh sliced baby bellas and simply added them to the pan with the onion, as you suggested. I also added some chopped leftover seitan for more texture. I didn’t blend because we wanted to keep it hearty, and it was perfect! Served over mashed potatoes with some corn.

This recipe was AMAZING. I made it for Christmas this year (my first vegan Christmas). I was really hoping to find a good gravy still and boy did this exceed my expectations. I was so happy!!! I couldn’t find any fresh herbs due to my very last minute shopping, but even with dried herbs it was awesome. Will be using this for years to come!

My only issue, so happy to get any pointers, it didnt keep well at all. It congealed and wouldn’t really liquify with reheating. Maybe I used too much cornstarch?

Great gravy, loved it :)

Love this recipe! I have made this gravy for the past two Thanksgivings for my family and even though they are not vegetarians they prefer it over traditional gravy. I also love using this recipe when I am craving poutine and it works wonderfully. Sometimes I like to add a splash or two of soy sauce if I have it on hand.

I hate to be the Debbie Downer in the comments section, and I have only ever given 5 star reviews on this site after cooking at least a dozen recipes. But this one did just not work out for me. II tried it twice because I couldn’t believe it could go so terribly wrong. I followed the recipe to the letter, I might have used Pacific broth on one attempt. Upon reflection, I really think the culprit was the rosemary.. It has such a super strong flavor. It tasted so off both times that I had to throw it out. I can’t be the only one who’s had this experience?

This gravy beat all of our expectations! It was so hearty and the flavor had a lot of earthy depth. I made this for our Thanksgiving feast yesterday and it passed the test when my (picky) husband declared it delicious. I followed the recipe exactly. Quick, simple and delicious! I love all of the recipes I’ve tried of yours. Thanks so much! :)

I made this today! I was so happy with how easy it was to make and modify! I think the rosemary was a bit strong so I went on a mission of dilution and ended up adding more blended mushroom and 1/2 cup of creamed cashews. I LOVE the flavor. The subtle sweetness from the cashew really offset the rosemary aftertaste that I am not used to. 10/10 will make again.

This was seriously TOO easy, and sooo delicious! I added the Vegan Chicken-less Seasoning Salt from Trader Joe’s to this for extra savory/saltiness. Definitely my go-to gravy recipe from now on! Thank you!!

Oh, I forgot the rating….

Wow, this is SO yummy! Thank you so much for this recipe, quick, easy and really good! I used a little bit of vegan red wine in it ;-) very delicious!
I made a vegan sheperd’s pie with this gravy and no one ever missed meat!

Since you have more and more enthousiastic people living abroad who love your recipes… 😁👍🏻
Would it be an idea/possible to add the grams/liters at the ingredients instead of just the American measures???
That would make it way easier for people to step in and enjoy your recipes!

This gravy is absolutely delicious! I used dried shitake mushrooms, tastes great!

Yum! Made this gravy with the mash potatoes and lentil mushroom loaf, was all delicious thank you!

SO good! Seriously better than meat-based gravy!
I didn’t have dried mushrooms so used 2 cups of sliced fresh cremini mushrooms. I used about 4 tablespoons of cornstarch total and let it simmer for about 30 minutes, and it was a perfect texture by the time everything else was ready.

It goes very well with the vegan meatloaf! Will 100% be making this again.
https://minimalistbaker.com/vegan-lentil-nut-meatloaf/

Without a doubt, my new favourite gravy recipe. I found the dried porcini mushroom really “made” this! I didn’t have almond milk, so I replaced with soy milk and it was perfect. Thank you, Dana!

I have been following some of your recipes for a couple weeks now and have loved all of them so far! This one was no different! Only changed a few things like adding unflavored pea protein powder and used fresh basil as it was what I had in hand. Delicious! Served it over your Mushroom/lentil “meatloaf”

Amazing gravy. Restaurant quality with deep, more complex flavor. Simply loved it, as did entire family. Even my husband remarked how good it was, and he doesn’t toss around compliments easily! Omitted the almond milk. It did thicken up quite a bit once it sat for a bit, so will add more vegetable broth tomorrow for leftovers.

Delicious and super easy! I made this with fresh cremini mushrooms, arrowroot and Betther than Bouillon vegetable broth (I didn’t have home made on hand). The color was beautiful too.

This is my favorite gravy recipe, so versatile. I usually don’t even blend it, I leave it with the chunky onions. Even my carnivorous husband loves it and requests me to make it. Thank you!

Amazing!
I have a guest visiting from Australia and she brought vegemite so I added a tsp to add to the depth of flavor and color. The gravy did lose its lovely golden color a bit after I blended (I used fresh shitake & Bella mushrooms) but still looks good and tastes so amazing! The consistency is perfect!

Amazing!
I have a guest visiting from Australia and she brought vegemite so I added a tsp to add to the depth of flavor and color. The gravy did lose its lovely golden color a bit after I blended (I used fresh shitake & Bella mushrooms) but still looks good and tastes so amazing! The consistency is perfect!

This tasted great! My only change was I substituted 1/2 cup of the liquid with white wine.

Mine didn’t turn nearly as brown as yours though. Maybe I didn’t cook the flour with the onions and garlic long enough?

I made your vegan mashed potatoes last week, and then realized that mashed potatoes don’t really make a main dish without gravy, so…. I’ve tried my hand at vegan gravy before, and it’s usually too thin or not flavorful enough, and I only had dried herbs on hand so I kept my expectations low. Boy, is this gravy delicious! I used arrowroot powder to thicken it, and the flavor was great — not too herby to cover up the fact that there’s no meat, which I find is an issue much of the time. I’m hoping that I still have some left when Thanksgiving comes because I have to bring all my own food to my parents’ house since my mother refuses to take my allergies seriously. I’ll definitely need to make more potatoes since I’m about to polish the last of them off now, but the gravy is so easy to make that it wouldn’t be too annoying to make more. Of course, it makes a lot, so I shouldn’t need to unless I decide to mainline it.

Omg so good! I added Marmite which totally took it to another level (British product). Using fresh thyme made all the difference with the intensity as well. Thank you!

Made this gravy tonight along with your 1 pot mashed potatoes and lentil nut loaf. Everything was delicious. This gravy is super easy and fast to make.
Thank you again!

Delicious Gravy, really simple too, I did add a glass of good Red wine too and it is by far the best Gravy I’ve ever made, and the easiest.

Really good! Flavorful, nice texture and no fussy ingredients. Thank you your recipes are always a reference and a hit !

Stumbled across this recipe on-line and glad I did. Best vegan gravy recipe yet! And as a family we have tried a massive variety before now I can tell you. I didn’t have dried mushrooms in the cupboard so I used the darkest sun dried tomatoes that I could find from the jar in the cupboard and it came out absolutely fantastic. Will definitely do it again but with mushrooms and I’m sure that this recipe will become our standard go-to gravy. Thank you!

Delicious! And easy. This is exactly what I needed to make whole grains and potatoes things that I really want to eat. Unlike other vegan gravies I have tried, this actually stores well in the refrigerator, and is just as good or better the next day. Extra bonus: I get to play with my immersion blender, which is fun. I have tried it with different spice blends and I use fresh mushrooms – it always works. Thanks for this recipe.! This is for everyday, not just for holidays.

Made this tonight to go with your vegan meatloaf along with some mashed potatoes and turnip and it was fantastic. Reminded me of Thanksgiving dinner. Will definitely make again! Thanks for the recipe!!

I have never made fresh gravy in my life, but I made this last night & it was absolutely delicious! I’m so pumped

Made this last weekend to pair with the lentil nut vegan loaf, and it was wonderful! I didn’t have any dried mushrooms so I used fresh, and although I did love it, I want to try it with the dried next time because I feel like that would have even more depth of flavor. I have some russets on their way to my house now with my produce delivery, and I cannot wait to try this gravy tomorrow on mashed potatoes. I’m probably a little too excited, to be honest. Will definitely make this again.

This was delicious, thank you! I made it so I could enjoy gravy at Christmas with the rest of the family…. in the end the other, meat-stock based gravy didn’t get made because my partner tried your version & said we didn’t need the other one too… big compliment.

Best chocolate cake ever! I was really unsure how it turns out, specially with vinegar and avocado. I topped it with vegan chocolate flakes, but it was not necessary. Thank you for this recipe, we love, love love it! 10 Stars!

Thank for delicious recipe, greetings from Greece.

I have use marmite as the soup base for dried mushrooms and I gotta tell you this is AMAZING?I can’t really tell the difference between meat Gravy and your vegan version. Love you so much ?I top the Gravy with steamed sweet potatoes?, it is divine

Delicious. I’ve made it with dried mushrooms and again with fresh. It was really good both ways.

Excellent! I just added some sage and tamari and it was perfect!

I made this for Thanksgiving this year and it was super delicious! My color is lighter but it still tasted amazing. I plan on making it again as gravy to go with the vegan biscuits (will try this weekend).

I love your recipes. Simple and delicious!

Thanks for sharing.

Made this for Thanksgiving and it was awesome! We loved how easy it was to make.
I highly recommend using your own homemade veggie broth for this (see Minimalist Baker’s recipe for making your own. We’ll never go back to store bought!) Used all 3 cups and still needed to thin slightly with almond milk. Can’t wait to make this again!

So delicious, thank you!

Made this for my non-veg family for thanksgiving and it was a hit! Tasted amazing. It was really thick though, so ended up needing to add about 3.5 cups veggie broth total and 1/2 c. almond milk to thin it out.

I made this for our family Thanksgiving yesterday. Most of my family are meat eaters, I am wfpbno, So sautéed with water. I followed recipe exactly. Amazing! I will be making this again. Thank you so much for sharing.

Since going vegan, gravy has been the staple Thanksgiving condiment that I have missed the most. So, when I stumbled across this recipe, I knew I had to give it a try. It did not disappoint! Thank, you Dana- now my Thanksgiving plate is complete ;)

I made this for the vegan in the family on Thanksgiving and this is the best gravy we’ve ever had.

Just made this to save time for Thanksgiving. Wow! It is so flavorful.

Newly vegan and this is fantastic. Can’t wait to ladle this over your shepherd’s pie tomorrow :) Thank you!

Unbelievably delicious !!! I chopped up some carrots and added them to the sauce before mixing. Absolutely loved it!

Oh goodness, this will be on high rotation at home now! I made this on the weekend using fresh mushrooms and it is completely scrumptious. I’m slathering it on everything possible. Thank you for yet another amazingly fool proof delicious recipe.

Did a test run today, to see if this would work for Thanksgiving. Used fresh herbs from the garden. Choose not to add the milk. It was wonderful. My husband, who is not a vegan, gave it a score of 9.5. This will definitely be on our Thanksgiving table.

My new go-to vegan gravy recipe! I made this last night for dinner as a sauce for a vegetable stir fry. My husband and I both loved it! We used mushroom broth instead of vegetable broth and we used a bag of mixed dried mushrooms. Added a little extra AP flour at the end to make it a little thicker. The flavor was fantastic!!!

Turned out fantastic (as per usual on Dana’s recipes ?). Added more mushrooms bc I didn’t have a food scale and struggled with what an ounce of mushrooms might be. Also had both fresh and dried so used both (shiitake and cremini) Turned out to be a lot thicker – like biscuits and gravy – gravy. Could have made it thinner with more broth, but why?!? Still delish and used it to dip homemade french fries (Idaho and sweet) ?!

Just made the gravy. It is excellent. I followed the recipe exactly. I was curious about adding red wine. I havnev at least not yet. Delicious. Thank you