Vegan Mushroom Make-Ahead Gravy
Updated Nov. 8, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup extra-virgin olive oil
- ½small onion, finely chopped (½ cup)
- 4ounces baby portobello mushrooms, finely chopped (1 cup)
- ½cup all-purpose flour
- 4 to 5cups vegetable stock, preferably homemade, as needed
- 1teaspoon soy sauce, more to taste
- ½teaspoon kosher salt
- ¼teaspoon black pepper
Nutritional analysis per serving (6 servings)
204 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 234 milligrams sodium
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
- 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.
- 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.
Private Notes
Comments
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.
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.
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.
After reading the comments, I doubled the amount of mushrooms and onions. I used a variety of mushrooms as well as a small handful of rehydrated dried mushrooms. Mushrooms cut into a fine duxelle. Used the mushroom soaking liquid as part of the broth, used Better than Bouillon for the remainder. Whisked in 2 tbsp shiro miso at the end. Gorgeous either rustic-style or blended smooth.
Made this for Thanksgiving and everyone LOVED it. I used 8 oz of baby bellas instead of 4. I discovered too late that I was out of soy sauce and substituted some white miso paste and a few dashes of Worcestershire. I then used the stick blender to puree. I could eat it by the spoonful, it's that good. We put it on mashed potatoes, stuffing, turkey and brisket. I've been ordered to make it for Christmas.
Fantastic! Tastier than turkey gravy and easy to make ahead of time. I used Better than Bouillon Vegetarian No Chicken Base.