We’re inching closer to Thanksgiving and I couldn’t leave you all hanging without a good gravy recipe.
For a while now, I’ve been dreaming up this version, which utilizes dried mushrooms for a richer, more intense flavor and color, and it seriously paid off. Let me show you how easy it is!
This 9-ingredient, 15-minute recipe starts by rehydrating dried mushrooms in vegetable broth. We went for porcini because their flavor is more woodsy and intense. But you can sub whatever mushrooms you’d like (or use fresh – see notes).
While that’s happening, start sautéing onions and garlic in a saucepan. For thickener, I went for cornstarch, but you could also sub a gluten-free flour blend, all-purpose flour, or arrowroot starch. Stir to coat and cook for a couple of minutes to deepen the color and flavor.
Next, you’ll add in your rehydrated porcini mushrooms and the vegetable broth as well as fresh herbs. We went for rosemary and thyme to keep things classic. But play with whatever flavors sound best to you.
After a few pulses in the blender (or an immersion blender), this gravy becomes deep caramel in color and creamy smooth!
We hope you all LOVE this gravy! It’s:
Rich
Creamy
Earthy
Versatile
Customizable
Easy to make
& Seriously delicious
This would make the perfect sauce for just about any holiday or special occasion meal. We found that it paired incredibly well with a mound of creamy mashed potatoes and a sprinkle of fresh parsley.
If you like this gravy, be sure to check out our Vegan Biscuits and Gravy, Mushroom Lentil Stew over Mashed Potatoes, Best Vegan Mashed Potatoes, Cauliflower Mashed Potatoes, and Easy Vegan Poutine!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Gravy
Ingredients
GRAVY
- 1 ounce dried porcini mushrooms (or sub 2 cups chopped cremini or shiitake mushrooms as the recipe is written*)
- 2 1/2-3 cups vegetable broth (or store-bought – we like Imagine brand best!)
- 2 Tbsp olive or avocado oil (if avoiding oil, sub water)
- 3/4 cup diced yellow or white onion
- 3 cloves garlic, minced
- 3 Tbsp cornstarch (or all purpose flour or arrowroot starch)
- 1 tsp minced fresh thyme (or sub dried)
- 1 Tbsp minced fresh rosemary (or sub dried)
- Sea salt and black pepper to taste
- 1/4 cup unsweetened plain almond milk (optional)
FOR SERVING (optional)
- Mashed potatoes
- Fresh parsley
Instructions
- Rehydrate dried mushrooms in vegetable broth in a large saucepan or pot. Bring to a simmer over medium heat. Once bubbling, turn off heat, cover, and let rest.
- In the meantime, heat a large rimmed pan over medium heat. Once hot, add oil (or water) and onion and sauté for 5 minutes. Then add garlic and sauté another 2-3 minutes, stirring frequently.
- Add cornstarch and stir to coat. Then cook for 2 minutes more. Next add herbs and mushrooms with their broth (reserving a little of the broth so you can play with the thickness) and stir to combine (see photo). Cook for 2-3 minutes.
- Transfer gravy to a blender (or use an immersion blender) and blend until smooth and creamy. You can leave some of the onions or mushrooms unblended for more texture. Then transfer back to your pan and warm over low heat for 2-3 minutes more. At this time, you can add a bit of almond milk to lighten the color and flavor a bit (optional), but we opted not to.
- Taste and adjust seasonings as needed, adding more salt and pepper to taste. If gravy is too thin, scoop out a small portion of the gravy and whisk in 1-2 tsp more of cornstarch until no clumps remain. Then add it back to the larger batch – repeat as needed until desired thickness is reached. If too thick, thin with a little of your reserved vegetable broth.
- Serve with dishes like mashed potatoes, biscuits, and more! Store completely cooled leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan until hot and bubbly, adding more vegetable broth to thin as needed.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Lila says
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.
We’re so glad you enjoyed it, Lila! Thank you for the lovely review! xo
Lila says
I also realize that one could eat this like a soup, which I had as a left over. I’m Canadian so I added some cheese curds and made a poutine without the fries haha.
Yum!
Tom says
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.
Oh no! We’re glad you enjoyed it otherwise, Tom!
Angie says
Hi there,
Just wondering whether you can suggest a substitution for mushrooms. I hate mushrooms but would love an alternative gravy.
Thanks,
Angie
Hi Angie, Replacing mushrooms entirely in this recipe is a tough one. You could possibly try adding more onion, garlic, and herbs. And possibly deepen the flavor with tamari or Worcestershire?
Kara Benson says
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?
Hi Kara, sorry it didn’t turn out well! We used dried porcini in this recipe and wonder if dried shiitake might not be a good fit? They have a different flavor. Yes, there’s vegan sour cream! We have a recipe for homemade or there’s store-bought options. We also have a vegan stroganoff recipe that doesn’t require sour cream!
Les says
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!
Those additions sound lovely, Les! Thanks so much for sharing! xo
Randi Steckler says
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!!
Linda-Marie says
I made this and your simple vegan stuffing and both were terrific! Thrilled I have leftovers, too.
Love it! Thanks so much for the review, Linda-Marie!
Tina Hatch says
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.
We’re so glad you enjoy it, Tina! Happy Thanksgiving! xo
SkippiSkappa says
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.
Yum! Thanks so much for the great review and for sharing your modifications, pink gravy sounds delightful!
Anne Thomas says
Hi. Just made this vegan gravy, to freeze for xmas dinner. While it’s delicious, it reminds me a lot of smooth mushroom soup. Perhaps because I used fresh mushrooms? Is there anything I can add to make it taste a bit more like gravy, and less like soup? Thank you.
Hi Anne, yes, fresh mushrooms are likely why. We’d suggest using dried for best results! Perhaps a little miso paste and/or cashew cream would help?
Zach says
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!
Thank you for sharing your experience, Zach! Glad to hear everyone enjoyed it!
Cyn says
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!
Woohoo! We’re so glad you enjoy it! Thank you so much for sharing! xo
Amy says
I want to try this for Thanksgiving this year, and I have a couple of questions: 1) I see several people have recommended adding Marmite for added umami. Roughly how much would I add, and would I still need to also use the nutritional yeast?
Hi Amy, we haven’t experimented with marmite so we’re not sure! We’d suggest leaving a comment in reply to a reader who tried it and see if they can tell you what they did.
MELANIE says
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.
We’re so glad you enjoyed it, Melanie! Thank you for the lovely review and for sharing your modifications! xo
KnoppedUp says
Holy yummy!!! So much delicious mushroom 🍄 flavor. Definitely making this again! So good! Even my non-vegan friends enjoyed it. 🙌🏼
Woohoo! Thanks for the great review!
indyherbivore says
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.
Yay! Thanks for the great review and for sharing your modifications! xo
Dez says
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?
We’re so glad you enjoy it, Dez. Thanks so much for sharing! Too much cornstarch could be the issue. You can try thinning with more broth for the remainder. Hope that helps!
Lieke says
Great gravy, loved it :)
Yay! Thanks for sharing!
Debra says
Is there a way to modify the recipe using powdered mushrooms. My husband hates mushrooms so I have to hide them! lol
We haven’t tried that, but maybe! You could try blending up the dried porcini mushrooms. But as the recipe is written, they get blended in step 4, so it shouldn’t be necessary.
Savannah says
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.
Yay! Thanks for sharing, Savannah!
Christa says
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?
So interesting! We’re wondering if your herbs were either mature / woody or not the freshest? Also is it possible that you don’t enjoy rosemary in gravy? You could always leave it out! Sorry you didn’t love this one – it’s such a personal and fan favorite!
Christs says
I used fresh rosemary, from those small herb containers in the produce section at Whole Foods. I’m usually ok with rosemary, my mom used to make delicious roasted red skin potatoes with it that I loved, but she used the dried version. So I’m not sure.
I’d say to be safe omit it next time!
Methinee says
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! :)
Aw, thanks so much for your kind words and lovely review, Methinee! We’re so glad you enjoy our recipes! xo
Bev Morrison says
How are you getting around the grit factor that dried mushrooms leave? If I soak them in hot water, it floats to the bottom and I have to strain them every time.
They blend really smoothly once cooked in the broth!
Kate says
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.
Amazing – thanks, Kate!
Katie says
I don’t have dehydrated mushrooms but raw shiitakes. Can you give me any modifications to make it this way?
Hi Katie, see the notes section! “If subbing fresh mushrooms for the dried, don’t add them to the broth in step 1. Instead, add them directly to the pan when sautéing the onions so they can reduce in size and caramelize. Then continue with recipe as instructed.”
Katie says
Ok, thanks! So I don’t add broth later in the recipe?
You’ll still add the broth!
realfoodriss says
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!!
We’re so glad you enjoyed it! Thanks so much for the lovely review!
Katja says
Oh, I forgot the rating….
Katja says
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!
We’re so glad you enjoyed it! Thanks so much for the lovely review!
Siem says
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!
Hi Siem, you can find those measurements by clicking “metric” beneath the ingredient header. Hope that helps!
Siem says
Great gravy! It tastes great and is easy. I will make this again for sure.
But the color is not as nice as yours… yours is indeed sort of caramel. Mine is more bland, like dried mushrooms lol.
I added a little soy sauce to deepen the color but that didn’t do the trick.
Any tips for this?
Hi Siem, we used a deep colored vegetable broth and think that’s likely the difference! We’d suggest our homemade veggie broth or Imagine brand!
Siem says
Thank you! The tomato purée will give some extra color as well I’m sure. But I’m going to try your broth recipe for sure.
For the mushroom gravy, next time I’ll also add a teaspoon of Marsala (like some Italians like with mushroom recipes 😉).
Thanks for giving more new great ideas and options!
shapelessjourneys says
This gravy is absolutely delicious! I used dried shitake mushrooms, tastes great!
Thanks for sharing!!
Rita Mary says
Hello! Do you think it would negatively affect the recipe if I blended some cooked lentils in for added nutrition? Any other changes you’d recommend if I plan to do that?
Thank you!
Hmm, how about more like this recipe?
Sonia says
Yum! Made this gravy with the mash potatoes and lentil mushroom loaf, was all delicious thank you!
Whoop! Thanks for sharing, Sonia!
Fiona says
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/
Yay! Thanks for sharing, Fiona!
Seneca says
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!
We’re so glad you enjoyed it, Seneca! Thanks so much for the lovely review!
Tani S says
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”
Wanda says
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.
Whoop! Thanks, Wanda!
Claudia says
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.
We’re so glad you enjoyed it, Claudia! Thanks so much for sharing!
Jessica says
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!
Thanks so much for the lovely review, Jessica. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Michelle says
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!
Yay! Thanks for sharing, Michelle!
Michelle says
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!
Thanks, Michelle! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Mike says
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?
Perhaps! It’s also affected by the color of broth!
Jenny says
I am not a mushroom fan. Anything I can use to replace?
Replacing mushrooms entirely is a tough one. You could also just try adding more garlic and herbs. Still add the vegetable broth and deepen the flavor with tamari or Worcestershire?
Daryl says
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.
We’re so glad you enjoyed it, Daryl! Thanks for sharing!
Adam says
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!
Thanks so much for the lovely review, Adam. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Adam Leverett says
You bet…5 stars from me!
Trina says
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!
Yummy dinner! Thanks so much for the lovely review! xo
Adela says
Simply delicious! No need of almond milk at all. Love it.
Great! Thanks or sharing, Adela!
Melika Zengin says
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.
Wonderful! Thanks for sharing, Melika! xo
Pedro says
Hi Dana,
Correct me if I’m wrong (Brazilian here)
Gravy if often made with meat, that’s one of the reasons why it results in a dark-colored, strong flavored sauce. So, it seems you are trying to recreate the characteristics of gravy here. Which is what I was looking for. So, for that, you are using a vegetable stock that is made to be stronger, so you sautee the vegetables for the caramelization and add ingredients like nutritional yeast and tomato paste. So, the stock you are using is a vegetable stock a little stronger than normal to taste somehow different from “just vegetables”, seems to simulate the color (the taste idk) of animal protein stocks.
If i use a general vegetable stock (no roasting or sauteeing for caramelization and no tomato/nutritional yeast), do you think i will get good enough results? There is no problem saying no because I’m trying to understand how it works. Or any vegetable stock made to look like a brown stock (by sauteeing or roasting) will work?
My question comes from this problem of vegan cuisine, cooking with meat makes it easy to understand when to use a White or brown stock. Brown stocks are made to be used in darker dishes like gravy, but we dont have common sense equivalents to White/brown stocks when we are cooking vegan. This is something basic and i believe people can get lost and use to justify difficulties of going vegan. Because we dont have defined traditions yet. If a vegan wants to make darker dishes what ingredients (or methods?) can be used to make a brown vegetable stock? I’m vegan but i just want a little help with this one.
So, you’re mostly curious about which broth to use? Various broths will vary greatly in color and depth of flavor, which is why I recommend making your own to control the intensity / color / flavor. However, the only other brand we can vouch for that’s great quality is Imagine vegetable broth.
Sue says
Kitchen Basics Unsalted Vegetable Stock is very good. It’s also a nice rich dark color.
thatgirl says
Roll those dangerous dice and and make the recipe first, tasting and adjusting along the way. The recipe author’s usually done it a few times, taken that risk for your benefit!
Dorcas Kosche says
I make Dana’s homemade vegetable broth with scraps I save in the freezer. I put mushrooms, tomato paste and nutritional yeast in it. It is rich and dark and rivals any store bought beef broth. Two added benefits, I can control the sodium and it is practically free to make with scraps.
Love that! Thanks for sharing, Dorcas!
Katy says
This is so so so good! I made it with her mashed potatoes and vegan biscuit recipe. I kept everything exactly as is and could not be more in a food coma if I tried. Thank you!
Yay! Thanks, Katy! xo
Michelle says
Hi! I am wondering what amounts you would use if using fresh mushrooms instead of dried??
We include that information in the recipe box!
clara arsenault says
Really good! Flavorful, nice texture and no fussy ingredients. Thank you your recipes are always a reference and a hit !
So kind! Thanks, Clara!
Julie Mcauley says
I’m diabetic so I don’t use regular flour. Would this biscuit recipe work with almond flour. Sure looks good! I did make the gravy and it was delicious.
Maybe try this one instead?
Andy Capie says
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!
Lynn says
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.
AnnBonner says
Would love to make this lentil loaf and the gravy but need a substitute for mushrooms as they seriously upset me. I really love your recipes Thank you so much for sharing everything.
Hi Ann, Just leave the mushrooms out or sub another vegetable you enjoy. I could even see roasted apples working nicely here! Hope that helps!
Patti Thomson says
A few drops of mushroom flavored, dark soy sauce helps with color and adds a little depth of flavor.
Kathleen says
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!!
Lullabel says
I have never made fresh gravy in my life, but I made this last night & it was absolutely delicious! I’m so pumped
Whoop!
Daryl says
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.
Rachel says
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.
Swati says
Hi, would dried crimini mushrooms work? I could not find any other kinds in the store. Thanks and Merry Christmas !
Merry Christmas to you as well! Crimini mushrooms will work!
Gabriela says
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!
Great! Glad to hear it, Gabriela!
Anastasia says
Thank for delicious recipe, greetings from Greece.
Jayson Tan says
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
thatgirl says
Ooh—Marmite is an excellent idea!
Shanon says
Delicious. I’ve made it with dried mushrooms and again with fresh. It was really good both ways.
Megan says
Excellent! I just added some sage and tamari and it was perfect!
Le Anh says
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.
Jaclyn says
Do you think white mushrooms will work? I already have them on hand.
Not sure! If you experiment with them, report back on how it goes. Good luck!
Adrienne P. says
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!
Yay! Thanks for sharing, Adrienne!
Julie says
Love the recipe. Making it today along with your lentil meatloaf.
Also love the soundtrack to this recipe. Can you share who it is? Thanks
Alexandra says
So delicious, thank you!
Glad you liked it!
Alana says
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.
Lovely – thanks for sharing, Alana!
Donna says
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.
Great! Thanks for sharing, Donna!
Caroline P. says
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 ;)
Thanks for sharing, Caroline! SO glad you enjoyed it. xo!
Amy says
I made this for the vegan in the family on Thanksgiving and this is the best gravy we’ve ever had.
Thanks, Amy!!
Sam says
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!
Teresa says
This looks so yummy! Can I skip the blender step? My blender just died and I’m waiting til Black Friday to purchase a new one. I plan to use shiitakes instead of dried porcinis. Thanks so much! :)
I would not recommend skipping the blender step as it is pretty key to the recipe.
Crystal says
I think, if you absolutely can’t blend it, you should finely mince the mushrooms and onions before cooking. Maybe whip it as best you can with a whisk during thickening, too. ;)
My family loves this gravy! It smells so good, I almost tried it, and I like neither mushrooms nor gravy!
Milz says
This looks delicious but as someone who isn’t really a fan of mushrooms, does it have a strong mushroom flavor?
This recipe does have a mushroom flavor, yes. If you give it a try, we hope you enjoy it, Milz!
Vanessa says
Unbelievably delicious !!! I chopped up some carrots and added them to the sauce before mixing. Absolutely loved it!
Yay! Thanks for sharing, Vanessa!
Zo says
Does it have a strong mushroom flavour?
I want to try it but am not a huge fan of the taste of mushrooms.
Janet says
Hi! Making this today. Since I have only dried herbs, how much should I add of each? Thank you.
Start with a little less than the fresh calls for and add more as needed. Good luck!
Sanne says
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.
xoxo! Thanks for sharing, Sanne! Beautiful name, btw :D
Lori C. says
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.
Yay! Thanks for sharing, Lori. So glad you both enjoyed it.
Next time, would you mind adding a rating with your review? It really helps us and other readers! xo
Adrienne D. says
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!!!
Yay yay! Thanks for sharing, Adrienne!
Channing says
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) ?!
Thanks, Channing! xo
Yes – you can thin with more broth or almond milk. Glad you enjoyed it!
Angie says
Is this freezer-friendly?
Yes, for up to 1 month!
MB says
Hi Dana,
Thankfully I just stumbled across your website and I can’t wait to try your recipes. I have just been told, no more dairy or gluten in my diet! I would love to try this recipe for Thanksgiving, but unfortunately I cannot have mushrooms either. :( Any chance of changing them out with something else?
Thanks
Am says
I would try eggplant!
Am, that’s a great suggestion. Replacing mushrooms entirely is a tough one. You could also just try adding more mushroom, garlic, and herbs. Still add the vegetable broth and deepen the flavor with tamari or Worcestershire?
Sarah-Beth Hatton says
Possibly try chestnuts (cooked) and saute them along with the onion?
Aimee Sitzler says
Hi Dana,
I’m trying to make as much ahead of time for thanksgiving as I can as we travel between houses Do you think I could make this the day before? Any tips for reheating?
Thanks!
Aimee
You can totally make this the day before. As long as it’s not unrefrigerated for more than a few hours it’s totally fine to travel between houses and reheat on the stovetop!
Aimee l Sitzler says
Thanks Dana! After continually checking out your book at the local library and always incurring late fees (it’s just too good to take back on time), I finally got my own copy today from Amazon. Thanks for all you do!
—Aimee
Joan Fraser says
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
Oh I think red wine would be lovely. Try adding 1/4 cup or so after sautéing the onion and garlic! Let it cook down, then proceed with starch / broth.
A. B. says
I just made the gravy and added some
red wine. It adds some acidity and it tastes delicious!
Thanks for sharing! So glad you enjoyed it.
Dana A. says
Adding the red wine for a slightly alternate version sounds absolutely wonderful and I’d love to do that. Would I be eliminating the almond milk if using the red wine then?
James says
I’ve yet to try this, but this looks amazing! Your recipes are all fabulous, and so easy to make. Thank you for doing what you do :)
xoxo!
Lucy L. says
Oh my that looks delicious. Do you think dried shitake mushrooms would work? I have whole jar and don’t know how to use them. Thank you
I think so! Let us know if you give that a try!
Austin W says
This is pretty much the way I make mine but I add a spoonful of marmite to boost the heck outta the umami-ness the mushrooms lend to it
Kayla R. says
Marmite is the best! :)