Vegan Mushroom Make-Ahead Gravy

By Melissa Clark

Updated November 7, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
5(2,670)
Comments
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This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.

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Ingredients

Yield:3½ cups

  • ½ cup extra-virgin olive oil

  • ½ small onion, finely chopped (½ cup)

  • 4 ounces baby portobello mushrooms, finely chopped (1 cup) 

  • ½ cup all-purpose flour

  • 4 to 5 cups vegetable stock, preferably homemade, as needed

  • 1 teaspoon soy sauce, more to taste

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 307 calories; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 1 gram fiber; 351 milligrams sodium; 2 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

  2. Step 2

    Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

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Ratings

5 out of 5
2,670 user ratings
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Comments

Mark

I just made this today for T'giving. Because most vegetable stocks ARE bland, I used 50% more fresh mushrooms and also threw in some (reconstituted) dried porcinis and a little fresh thyme and rosemary. This produced a nice mushroom-y flavor. I also didn't strain out the mushrooms, I used a stick blender so all the flavor stayed put.

Dani S.

Definitely add the tablespoon of miso if you have it. If you can't make your own veggie stock then a mushroom based broth from the store works great. This was such a hit at Thanksgiving that even the carnivores dug in. Really important to brown the mushrooms and then the flour too.

Al

It's all in the stock! I haven't made this version yet, but have made plenty of gravies. The whole concept of gravy is in the drippings of a meat source. To go vegan your stock has to be delicious enough to stand alone. I was thinking of roasting some veggies, onion, garlic, leeks, mushrooms, carots etc and building the stock from that.

Vivvi G.

Delicious. I did find the texture of the lentil loaf a little one-dimensional. Next time(and there will definately be a next time), I would add 1/2 cp chopped walnuts or sunflower seeds for a little crunch.

Rennie Miller

Thank you! I really appreciate the fabulous vegan recipes!

me

tasty - at least double the mushrooms, leave roughly chopped. used 4 cups mushroom broth/porcini juice added tgiving TJs spice and rosemary

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