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vegan mushroom gravy on potatoes with fork and knife

Vegan Mushroom Gravy

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This make-ahead vegan mushroom gravy is packed with immune-supportive mushrooms and garlic. A serious upgrade on your usual brown mushroom gravy. It makes a huge amount for holiday feasts so feel free to cut the recipe in half for everyday entertaining, or freeze the rest!
Course Sauces
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword gravy, Mushroom
Dietary Preference dairy free, egg free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 cups


  • handheld immersion blender


  • 2 tablespoons extra virgin olive oil or avocado oil
  • ½ pound mixed mushrooms I used shiitake, crimini and baby bella
  • 2 tablespoons vegan butter I used Melt Organic
  • 1 small shallot finely diced
  • 2 cloves garlic minced
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetarian beef better than bouillon see note for celiac-friendly option
  • 2 cups water divided
  • salt and pepper to taste


  • Before you start, whisk up cornstarch and ¼ water in a small bowl, set aside.
  • Heat oil in a large skillet over medium-high heat. Cook mushrooms until they start to brown and most of the moisture from the mushrooms has evaporated, about 7-10 minutes. Remove from heat, season with salt and pepper and place mushrooms on a plate.
  • Place the hot pan back on the element and turn heat to medium. Add butter, shallot and garlic, stirring constantly for one minute.
  • Add remaining 1 ¾ water, garlic powder and bouillon concentrate to pan and whisk to combine. Let come to a boil on medium, then add cornstarch slurry to pan and whisk.
  • Let gently bubble until mixture reaches desired thickness, about 5 minutes. Turning heat to medium low if boil gets too furious. Add in mushrooms to reheat and then you're ready to serve, if a brown gravy with lots of sliced mushrooms is what you're after!
  • Looking for a creamy gravy? Turn off heat. Add half to all of the sliced mushrooms into the gravy (depending on if you want some sliced mushrooms left in the gravy) and then blend with an immersion blender and serve.
  • Serve warm or refrigerate for up to three to four days. You could also freeze for up to one month. Reheat on medium low heat, add a tablespoon or two of water, and stir occasionally until warmed through.


Don't want to fuss with an immersion blender? A high speed blender will puree the gravy to a silky smooth texture, with no straining! Just take extra care - place at towel over the lid of the blender - as blending hot liquids can be dangerous.
Celiac disease? Use gluten free mushroom broth with 2 tablespoons of gluten free tamari to add umami.