Vegan Mushroom Gravy

An easy Vegan Mushroom Gravy Recipe with all the savory flavors of a classic gravy, but 100% plant based. Ready in 20 minutes.


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon vegan butter
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup all-purpose flour
  •  cups mushroom broth
  • 1½ tablespoon soy sauce
  • ½ tablespoon mirin
  • ½ teaspoon kosher salt


  1. In a pot over medium high heat, add olive oil and vegan butter. When the butter has melted, add onions, carrots and celery, and cook for 8-10 minutes, until vegetables are tender.
  2. Sprinkle flour, and stir constantly for 3-4 minutes, until the flour is golden brown.
  3. Slowly whisk in mushroom broth, soy sauce, mirin and salt, and bring to a boil. Boil for 2-3 minutes, stirring occasionally.
  4. Turn the heat off and pass through a fine mesh strainer. Discard the veggies. Serve.


You can store leftovers of this vegan mushroom gravy in the fridge for 5-7 days.

Keywords: vegan, vegetarian, plant based, Thanksgiving, Christmas, gravy

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