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Vegan Mushroom Gravy on top of a bowl of mashed potatoes, topped with dried chives.

Easy Mushroom Gravy (Vegan, Gluten-Free & Soy-Free)

This delicious plant-based gravy is perfect for holiday dinners, tempeh steaks and poutine!
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins


  • Blender


  • 2 heaping cups Cremini Mushrooms (thinly sliced)
  • 1 cup Onion (chopped)
  • 2 tbsp Fresh Garlic (minced)
  • 2 tbsp Coconut Aminos
  • 3 cup Vegetable Broth
  • 1 - 2 tbsp Avocado / Olive Oil
  • 1 tsp Thyme (Dried)
  • ½ tsp Himalayan / Sea Salt


  • First, heat one to two tablespoons of avocado or olive oil in a medium saucepan. Then throw in the chopped onion and garlic and cook for a few minutes. Once the onion and garlic become fragrant, add a heaping (and I mean heaping!) cup of chopped cremini mushrooms and a teaspoon of thyme. Continue to cook until onions are transparent and mushrooms are soft, stirring often.
  • Once the mushrooms become soft and are beginning to brown, pour in the vegetable broth and water. Cover and bring to a boil.
  • Once boiling, turn down the heat to medium-low and let simmer for about ten minutes, stirring intermittently.
  • Next, remove the pot from the heat and allow it cool for a few minutes.
  • Once cool enough to handle, you can add the gravy to a blender. 
    For a smooth gravy - add it all to a blender and blend until smooth.
    For a chunky mushroom gravy - remove half of the mushrooms with a slotted spoon, place in a bowl and set aside. Add the remaining mixture to a blender and blend until smooth.
  • Once your plant-based mushroom gravy is blended, pour back into the saucepan and heat over medium-low heat for fifteen to twenty minutes or until the gravy is thickened to your liking.


This Plant-Based Mushroom Gravy isn't as thick as some traditional gravies. If you prefer it thicker, you can add a tablespoon or two of arrowroot starch. Whisk in the arrowroot starch once the gravy is blended and heating over the stovetop.

If you're making this a chunky mushroom gravy, you may need to add a little arrowroot since the mushrooms contribute to the thickness.

This Gravy is great to make ahead of time, it keeps up to 5 - 7 days in the refrigerator!


Calories: 527kcal | Carbohydrates: 36g | Protein: 3g | Fat: 42g | Saturated Fat: 5g | Sodium: 4670mg | Potassium: 298mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1597IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 1mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!