Cremini mushrooms are simmered in whiskey-spiked broth to create this flavor-packed vegan mushroom gravy that will have everyone at your table asking for more!
There are a million mushroom gravy recipes out there, but I 100% believe this one is the BEST. It’s ultra savory, easy to make, and absolutely delicious. This gravy is so full of umami flavor, you’d never guess it was plant-based. You’ll want to make this one again and again, for everything from Thanksgiving and holiday dinners, to regular old weeknight meals.
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What You’ll Need
- Olive oil. You can use another high-heat oil or even vegan butter, but I really like olive oil for the flavor and the way it cooks the mushrooms.
- Cremini mushrooms. These might be labelled as baby portobello mushrooms at the store. You could substitute another type of fresh mushroom if needed — button mushrooms, oyster mushrooms, and shiitake mushrooms should all work, and each will give your gravy a slightly different texture and flavor.
- Onion.
- Whiskey. This is my secret ingredient for absolutely delicious savory, subtly smoky flavor. You can leave it out if you must, or try using a splash of bourbon extract instead.
- Thyme. I prefer dried thyme for this dish, but fresh works too.
- Flour. We’re using regular old all-purpose wheat flour. You could probably substitute whole wheat or a gluten-free blend, but I haven’t tried, so no promises.
- Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
- Liquid smoke. This ingredient is totally optional. I realize liquid smoke is a polarizing ingredient, so if you’re not a fan of the stuff, leave it out. If you’re not sure, try a teensy bit to see how it hits you.
- Salt & black pepper.
How to Make Vegan Mushroom Gravy
The following is a detailed photo tutorial on how to make this gravy. Scroll all the way down if you’d prefer to skip right to the recipe!
- Cook your mushrooms. Since they take a while, I like to get them started in a skillet and get my gravy started in a separate pot while they cook, but you could also use the same pot for everything in order to have fewer dishes to wash.
- Either way, make sure your cooking surface is generously coated with oil and let the mushroom slices cook for a few minutes on each side, until they’re tender and browned. Remove them from the pot or skillet when they’re done.
- Heat up some oil in a pot, then add diced onion. Sweat the onion for 5 minutes or so, until it begins to soften up.
- Add your cooked mushrooms to the pot, along with some whiskey and thyme. Bring the liquid to a simmer and let it cook until it’s almost completely dried up.
- Sprinkle flour over the mushrooms. Stir them up to coat them in flour, then cook everything together for just a minute or so.
- Begin adding your broth, a bit at a time, stirring well to mix it the flour. Once all the broth is in, add soy sauce and bring the mixture to a simmer. Let it cook until nicely thickened up, making sure you stir the pot every so often.
- Take your gravy off the heat and season it with salt and pepper to taste.
Make-Ahead Option
You can make this gravy in advance if you’d like. Store it in a sealed container in the fridge for up to 3 days. It will get much thicker during storage — just reheat it on the stove and add a splash of water of broth to thin it if needed.
This gravy is also freezer-friendly! Make sure it’s sealed up well and it will keep for up to 3 months.
Frequently Asked Questions
Probably, but I haven’t tried making a gluten-free version. Try substituting a gluten-free all-purpose flour blend for wheat flour, and using gluten-free tamari in place of soy sauce.
Absolutely! It adds a lot of flavor but the gravy will still be delicious without it.
Most whiskey is vegan as far as I know, but to be on the safe side I like to check with Barnivore before selecting a brand.
Yup! Just blend it in a food processor or blender. Always be super careful when blending hot liquids. You might need to thin it with some extra broth or water.
Serving Ideas
While I happen to think this gravy is delicious enough to eat with a spoon, I get that you probably want to put it over something. Here are some ideas!
Video!
Need more guidance on how to make this mushroom gravy? Check out my video!
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The Best Vegan Mushroom Gravy
Cremini mushrooms are simmered in whiskey-spiked broth to create this flavor-packed vegan gravy that will have everyone at your table asking for more!
Ingredients
-
¼
cup
olive oil,
divided -
12
ounces
cremini mushrooms,
cleaned and coarsely chopped -
1
medium onion,
diced -
½
cup
whiskey -
½
teaspoon
dried thyme,
or 1 ½ teaspoons fresh -
2
tablespoons
all-purpose flour,
plus extra, as needed -
3
cups
vegetable broth -
1
tablespoon
soy sauce -
½
teaspoon
liquid smoke
(optional) - Salt and pepper to taste
Instructions
-
Coat the bottom of a large pot* with 2 tablespoons of olive oil and place it over medium heat.
-
Add the mushrooms in an even layer. Be sure not to crowd the mushrooms — cook them in batches if needed.
-
Cook the mushrooms until browned on bottoms, about 5 minutes. Flip and cook them for 5 minutes more.
-
Remove the mushrooms from the pot and transfer them to a plate.
-
Add the remaining 2 tablespoons of oil to the pot. When oil is hot, add the onion. Sweat the onion until soft and translucent, stirring occasionally.
-
Add the whiskey and thyme, and return the mushrooms to the pot. Bring the liquid to a simmer and allow it to cook until reduced by about half, about 5 minutes.
-
Sprinkle 2 tablespoons of flour into the pot, a bit at a time, stirring frequently to form a thick paste that coats the mushrooms.
-
Once all of the flour has been added, stir in the broth, soy sauce and liquid smoke if using. Stir the mixture until smooth and bring it to a simmer.
-
Allow the gravy to simmer for about 10 minutes, until the sauce is thick and the mushrooms are tender. Add a bit of water if a thinner gravy is desired. If thicker gravy is desired, transfer a bit of the sauce to a bowl, whisk in a bit more flour to form a slurry, and then whisk the flour mixture into the gravy and let it simmer for a minute more.
-
Remove the pot from heat. Season the gravy with salt and pepper to taste. Serve.
Recipe Notes
*If you’d like to save time you can cook the mushrooms in one cooking vessel (I used a cast iron skillet) and start the gravy (step 5) in a separate pot while they cook.
Nutrition Facts
The Best Vegan Mushroom Gravy
Amount Per Serving
Calories 171
Calories from Fat 83
% Daily Value*
Fat 9.2g14%
Saturated Fat 1.4g7%
Sodium 536mg22%
Potassium 393mg11%
Carbohydrates 6.8g2%
Fiber 0.9g4%
Sugar 2.2g2%
Protein 4.5g9%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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