20-Minute Vegan Mushroom Gravy Recipe for Irresistible Mashed Potatoes

Name: 20-Minute Vegan Mushroom Gravy Recipe for Irresistible Mashed Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups mushrooms, sliced; 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups vegetable broth; 1 tbsp soy sauce; 1/2 tsp thyme; 1/2 tsp black pepper; Salt to taste

Author: lia

Published: December 9, 2025

Vegan gravy mushroom for mashed potatoes

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There’s nothing quite like a big bowl of creamy mashed potatoes smothered in rich, savory gravy – it’s pure comfort food magic! My vegan mushroom gravy recipe has been a game-changer in our house ever since my best friend (who’s dairy-free) came for Thanksgiving. I wanted to create something just as indulgent as traditional gravy, and let me tell you, this version might just be better than the original. The secret? Earthy mushrooms and a splash of soy sauce create that deep, umami flavor you crave, without a drop of dairy. Now it’s our go-to for everything from weeknight dinners to holiday feasts.

Why You’ll Love This Vegan Mushroom Gravy for Mashed Potatoes

Listen, I know what you’re thinking—vegan gravy? But trust me, this one will make you forget all about the dairy version. Here’s why it’s a total winner:

Bursting with flavor: The combo of caramelized mushrooms, garlic, and soy sauce gives it that deep, savory punch you crave
Creamy without cream: Gets its luxurious texture from a simple flour thickener (no weird substitutes!)
Ready in under 20 minutes: Faster than ordering takeout when those mashed potato cravings hit
Foolproof: Even my brother (who burns toast) can make this without disaster

It’s the kind of recipe you’ll scribble on sticky notes to share with friends—I’ve already converted three skeptical carnivores with this one!

Ingredients for Vegan Mushroom Gravy

Grab these simple ingredients – I promise you probably have most already! The magic is in how we use them:

2 cups mushrooms, sliced (I use cremini for depth, but buttons work too – just not too thick!)
2 tbsp olive oil (the good stuff – it’s our flavor base)
1 small onion, finely chopped (about tennis ball size)
2 cloves garlic, minced (fresh only – no jarred stuff here!)
2 tbsp all-purpose flour (spoon it lightly – no packing down)
2 cups vegetable broth (warm it slightly if you’re fancy)
1 tbsp soy sauce (or tamari for gluten-free folks)
½ tsp thyme (rub between fingers to wake it up)

½ tsp black pepper (fresh ground makes all the difference)

Salt to taste (wait until the end – the soy sauce adds saltiness!)

See? Nothing weird or hard-to-find. Now let’s make some magic!

Vegan gravy mushroom for mashed potatoes - detail 1

How to Make Vegan Mushroom Gravy for Mashed Potatoes

Okay, let’s get cooking! This gravy comes together in a flash, but there are a few key moments where you’ll want to pay attention. Don’t worry – I’ll walk you through every step. You’ll be smothering those mashed potatoes before you know it!

Sautéing the Base

First, grab your favorite skillet – I use my trusty cast iron for this. Heat the olive oil over medium heat (not too hot!). Toss in those chopped onions and let them dance around for about 3 minutes. You want them soft and translucent, not browned. That’s when you add the garlic – just 30 seconds more until it smells amazing. Careful now! Garlic burns fast, and burned garlic means starting over. Trust me, I’ve learned that lesson the hard way.

Cooking the Mushrooms

Now the fun part! Add all those beautiful sliced mushrooms. They’ll look like too much at first, but they shrink down like magic. Stir them occasionally while they release their juices – about 5 minutes should do it. You’ll know they’re ready when they’re soft but still have some texture (not rubbery, not mushy). This is where all that deep, earthy flavor develops, so don’t rush it!

Thickening the Gravy

Here’s where the magic happens. Sprinkle the flour evenly over everything and stir like crazy for 1 minute – this cooks out the raw flour taste. Now slowly pour in the vegetable broth while stirring constantly (I use one hand to pour, one to stir). Go slow at first to avoid lumps – imagine you’re making a roux. Once it’s all incorporated, you’ll see it start to thicken almost immediately.

Simmering and Seasoning

Add the soy sauce, thyme, and black pepper, then reduce the heat to low. Let it bubble gently for 5-7 minutes – this is when the flavors really get to know each other. The gravy should coat the back of a spoon when it’s ready. Now taste it! The soy sauce adds saltiness, so only add extra salt if needed. Pro tip: If it gets too thick, just whisk in a splash more broth.

Tips for Perfect Vegan Mushroom Gravy

Want to take your gravy from good to “oh wow, what IS this?” status? Here are my hard-earned secrets:

Creamy dreamy: For ultra-smooth gravy, blend half of it then stir back in – keeps some mushroom texture while making it luxuriously silky
Gluten-free? Swap all-purpose flour for cornstarch (1 tbsp cornstarch + 2 tbsp cold water mixed first) and use tamari instead of soy sauce
Flavor boost: Add a splash of balsamic vinegar at the end for extra depth – it cuts through the richness perfectly
Mushroom magic: If you’ve got dried porcini mushrooms, soak 1/4 cup in the broth before using – instant umami bomb!

These little tweaks make all the difference between “just gravy” and “please pass the gravy boat!”

Serving Suggestions for Vegan Mushroom Gravy

Oh honey, don’t stop at mashed potatoes! This gravy makes everything better. My family pours it over crispy roasted potatoes (hello, breakfast!), and it’s divine on warm buttermilk biscuits. Try it with:

Fluffy vegan Yorkshire puddings (Sunday roast vibes!)
Roasted Brussels sprouts or cauliflower steaks
Morning tofu scramble (trust me on this one)
Baked potatoes with all the fixings

Last week I even stirred leftovers into mushroom risotto – zero regrets!

Vegan gravy mushroom for mashed potatoes - detail 2

Storage and Reheating

This gravy keeps like a dream! Let it cool completely, then pop it in an airtight container – glass works best to avoid staining. It’ll stay fresh in the fridge for 3 days (though ours never lasts that long). When reheating, go stovetop on low heat with a splash of broth to loosen it up. Microwaving works in a pinch, but stir every 30 seconds to prevent separation. Oh, and yes – it freezes beautifully for up to 2 months!

Vegan Mushroom Gravy Variations

Once you’ve mastered the basic recipe (which is perfect as-is!), try these fun twists when you’re feeling adventurous:

Herb explosion: Swap thyme for fresh rosemary or sage – just 1/2 tsp since they’re stronger
Wine lover’s version: Deglaze the pan with 1/4 cup white wine before adding flour – so fancy!
Smoky depth: A pinch of smoked paprika or liquid smoke adds incredible richness
Extra umami: Stir in 1 tsp miso paste at the end for next-level savory flavor

My personal favorite? The wine version with a splash of coconut milk at the end – absolutely heavenly over garlic mashed potatoes!

Nutritional Information

Just a heads up – my vegan mushroom gravy is packed with flavor, not calories! While exact numbers vary by brands (I’m looking at you, different soy sauces), this rich-tasting gravy stays light at about 80 calories per serving. All those mushrooms mean you’re getting fiber and plant-powered goodness too – bonus!

Frequently Asked Questions

Q: Can I freeze vegan mushroom gravy?
Absolutely! This gravy freezes like a dream. Just cool it completely, then pour into freezer-safe containers (leave some headspace). It’ll keep for 2 months – thaw overnight in the fridge and reheat gently with a splash of broth to bring it back to perfect consistency.

Q: What’s the best mushroom substitute if I don’t have fresh mushrooms?
In a pinch, you can use 1/2 ounce of dried mushrooms (porcini work great). Just soak them in hot water for 20 minutes first, then chop and use both the mushrooms and the soaking liquid (replacing some broth). The flavor will be even more intense!

Q: My gravy turned out lumpy – how can I fix it?
Don’t panic! Just whisk vigorously while heating. If lumps persist, blend it briefly with an immersion blender or pour through a fine mesh strainer. Next time, remember to sprinkle the flour slowly while stirring constantly.

Q: Can I make this gravy oil-free?
Yes! Just sauté the onions and garlic in a few tablespoons of vegetable broth instead of oil. You’ll lose a bit of richness, but adding 1 tsp of tahini at the end brings back that velvety texture beautifully.

Q: How long will leftovers keep in the fridge?
Stored in an airtight container, your vegan mushroom gravy will stay fresh for 3-4 days. The flavors actually deepen overnight – if you can resist eating it all at once!