Vegan Mushroom Gravy Recipe: A Guide to Vegan Gravies

Vegan mushroom gravy is a plant-based version of the traditional side dish you use on mashed potatoes, a lentil loaf, vegan biscuits, or fries. The key to great mushroom gravy is the thickness and the umami flavor.

Since traditional gravy utilizes juices from cooked meat, a plant-based gravy must be creative to recreate the savory umami flavor without using meat. Mushrooms have an earthy flavor and meaty texture that is often used as a meat replacement in vegan dishes.

The type of mushroom you use affects the intensity of the umami flavor. Most mushroom gravy recipes utilize baby bella mushrooms for their earthy flavor, which is often paired as a complement to meats like beef and wild game. Shiitake and cremini mushrooms are also very flavorful. For something milder, you can use white button mushrooms. If your mushroom gravy doesn’t hit the umami flavor notes that you’re looking for, you can add a tablespoon of Worcestershire sauce along with soy sauce.

Vegan recipes may be seen as inherently healthier, but this is not necessarily true. This vegan mushroom gravy recipe has 88 calories per 1/4 cup serving, and approximately the same amount of carbohydrates, protein, and fat. However, traditional meat gravy can have as few as 25 kcal or as high as 100 kcal, depending on the brand and serving size.

The healthiest difference between mushroom gravy and traditional gravy is lower sodium, which can be achieved by using a low-sodium vegetable broth or vegetable stock. If you also need the recipe to be gluten-free, simply use tamari sauce instead of soy sauce, and gluten-free flour instead of all-purpose flour or arrowroot.

This easy vegan mushroom gravy recipe can be kept for four to five days in the refrigerator in an air-tight container, or frozen for up to three months. You can reheat it on the stove or in the microwave.