For Thanksgiving, I set out to make a vegan gravy that would complement the Vegan Mushroom & Lentil Wellington with Puff Pastry I brought to family dinner. I expected the gravy to play a supporting role, but it quickly became an equal partner in the spotlight. Rich, savoury, and bursting with fall flavours, this gravy is now indispensable when I make mashed potatoes, roasted vegetables, or any dish that calls for deep, umami goodness. It’s one of those recipes that elevates even the simplest meal and keeps everyone coming back for seconds.

Elegantly placed ingredients for vegan mushroom gravy: mushrooms, thyme, onion, garlic, broth, flour, dijon mustard, and oil
Gettin' ready to make some yummy vegan mushroom gravy

Choosing the Right Mushrooms for Vegan Gravy

The type of mushroom you use will influence the flavour of your gravy. Cremini mushrooms (also called baby bellas) give a deep, earthy richness, while white button mushrooms create a lighter, milder sauce. For an even more intense umami boost, you can mix in a few finely chopped shiitakes or a small handful of dried porcini soaked in hot water. Just be sure to strain and save the soaking liquid — it adds incredible depth when whisked into your broth.

Can You Use a Blender or Food Processor to Chop Mushrooms?

Yes! A blender or food processor is a great tool for chopping mushrooms quickly and evenly, making it perfect for recipes like vegan mushroom gravy. To do this, start by roughly slicing your mushrooms into large pieces so they don’t get pureed. Add them to the blender or food processor in small batches and pulse in short bursts until they are finely chopped. I myself am no master mushroom chopper, it would take me forever just to get to the 1 ½ cups needed for this recipe. 🤪

Mushrooms, onion, garlic and olive oil in pot
Once onion is lightly golden, add garlic and mushrooms — cook until mushrooms release their juices
Cooked garlic, onion and mushrooms in pot with wooden spoon
The flavours of garlic, onion, and mushroom married together 😋

What Exactly Is a Roux?

A roux is a classic cooking base made by combining fat and flour, used to thicken sauces, soups, and gravies. In vegan cooking, you can make a roux using olive oil or vegan butter, then whisk in flour until it forms a smooth paste. Cooking the roux briefly helps remove the raw flour taste and allows it to absorb liquid evenly, creating a rich, velvety texture in your gravy. For this vegan mushroom gravy, the roux is essential for giving the sauce its luxurious, thick consistency while carrying the deep, savoury flavours of mushrooms, onions, and herbs.

Adding flour to cooked mushrooms to form a roux
Add flour to form a roux — a golden brown thick mixture

Is Gravy Vegan?

Not all gravies are vegan, but it’s easy to make a rich, flavourful version without animal products. Traditional gravies often use butter, meat drippings, or cream, but a vegan mushroom gravy relies on plant-based ingredients like olive oil or vegan butter, mushrooms, onions, and vegetable broth to achieve deep, savoury flavour. By using a roux made from flour and vegan fat, and adding herbs and soy sauce for umami, you can enjoy a gravy that’s completely plant-based, and just as indulgent as traditional versions. This makes it perfect for mashed potatoes, roasted vegetables, or plant-based holiday dishes.

How to Know When Your Gravy Is Thick Enough

After you whisk in the vegetable broth, soy sauce, Dijon mustard, and thyme, bring the mixture to a gentle simmer. As it bubbles, the flour in the roux begins to thicken the sauce — you’ll notice it transforming from a thin broth into a rich, glossy gravy. Stir occasionally to prevent sticking, and watch for the moment when it coats the back of a spoon without sliding off too quickly. If you drag your finger (or use the other side of a spoon if it's hot) through the sauce and it leaves a clear line, your gravy is ready. Remember, it will continue to thicken slightly as it cools, so remove it from the heat just before it reaches your ideal consistency.

Vegan mushrooms broth in pot with wooden spoon
Add the rest of the ingredients and let simmer

To Blend For Texture or Not To Blend For Texture

Once your vegan mushroom gravy has thickened, you can decide how smooth or rustic you’d like it to be. Some prefer a perfectly silky gravy, while others enjoy a bit of texture from the mushrooms and onions. Personally, I like to use an immersion blender and pulse just a few times — enough to bring everything together while keeping some small mushroom pieces for texture. If you’re using a regular blender, blend half the gravy and stir it back in. This gives you the best of both worlds: creamy and cohesive, yet still hearty and full of character.

Immersion blender blending vegan mushroom gravy to silken it
Blend the vegan mushroom gravy for a silkier texture — but it's great either way 🍄‍🟫

Storing and Reheating Vegan Mushroom Gravy

This gravy keeps beautifully, which makes it a great make-ahead option for busy holidays. Once cooled, store it in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat, whisking in a splash of vegetable broth if it’s become too thick. You can even freeze it for up to a month — just thaw in the fridge overnight and warm it up when you’re ready to serve. The flavours deepen after a day, so it’s one of those recipes that’s even better the next time around.

Best Ways to Serve Vegan Mushroom Gravy

This rich vegan mushroom gravy pairs beautifully with just about any savoury dish. Spoon it generously over creamy mashed potatoes, drizzle it on roasted vegetables, or use it as the finishing touch for your Mushroom & Lentil Wellington. It’s also delicious on vegan meatloaf, mashed cauliflower, or even a hearty poutine for a cozy Canadian twist. The deep umami notes make it a yummy addition to weeknight dinners and the depth of flavour make it elegant enough for festive occasions — a true kitchen staple you’ll reach for again and again.

This vegan mushroom gravy has become a go-to in my kitchen — especially around the holidays. If you try it, I’d love to know how you served it! Tag @sageandparsleyfood on Instagram and use #MadeWithSageAndParsley so I can see it!. 🍄✨