Vegan Mushroom Gravy
Rich, savory gravy is one of those comfort-food staples that can feel off-limits when you're cooking without any animal products — but this version proves that's absolutely not the case. Cremini mushrooms are the real star here: cooked down until deeply browned, they bring an earthy, meaty depth that makes the whole thing taste like it simmered for hours. A splash of soy sauce quietly amplifies that savory quality without announcing itself, and fresh thyme keeps things bright and aromatic. The flour-thickened base comes together in a single skillet, so cleanup is minimal and the whole process is surprisingly straightforward. It makes six generous servings, which means it's just as at home on a weeknight dinner table as it is anchoring a holiday spread. Spoon it over mashed potatoes, roasted vegetables, or anything else that deserves a glossy, flavor-packed finish.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, thinly sliced
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp fresh thyme leaves
- ½ tsp black pepper
- salt, to taste
For serving
- 1 tsp fresh parsley, finely chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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