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Vegan Mushroom Gravy

This Vegan Mushroom Gravy is velvety smooth and oozing with umami. It’s easy to make and goes with all kinds of comfort foods. Slather it on your mashed potatoes, shower it onto a veggie burger patty, or even spoon it over some noodles.
Prep Time5 mins
Cook Time20 mins
Course: Condiment
Servings: 4
Author: Thomas


  • 8 ounces brown mushrooms sliced (225 grams)
  • 4 Tablespoons plant-based butter
  • 3 Tablespoons all-purpose flour
  • 2 cups vegetable stock
  • 2 Tablespoons dry sherry
  • 1 dried shiitake mushroom cut into quarters (optional)
  • 1/2 Tablespoon soy sauce
  • 1/2 Tablespoon miso


  • Heat the plant-based butter in a large skillet or medium-sized pot over medium heat. Once the butter has been bubbling for a minute, add the mushrooms. Cook until the mushrooms are browned and tender, 7-10 minutes, stirring occasionally to ensure even cooking. Turn down the heat if the butter begins to smoke at any point.
  • Sprinkle the flour onto the mushrooms and stir well to form as even a distribution of the flour as possible.
  • Continue to cook, stirring occasionally, until the flour becomes a golden brown color (see note), about 3 minutes.
  • Slowly add the stock, stirring constantly in a circular motion as you do. Add the sherry and stir again.
  • Add the dried shiitake mushroom, if using.
  • Once you’ve reached a pretty even consistency, transfer a few tablespoons of the mixture to a small bowl. Add the soy sauce and miso to that bowl. Use a fork to mix them together, making sure the miso is evenly mixed and no chunks remain. Pour that mixture back into the gravy pan and stir well.
  • Reduce to low heat and simmer until the gravy reaches your desired consistency (see note), stirring periodically and taking care to scrape any lumps that form around the edges or bottom of the pot. Remove the shiitake mushroom pieces before serving.


You can control the nuttiness of the gravy by the degree to which you toast the flour. For a creamy white gravy you can stir the flour less than a minute. For a toasty, nutty flavor, you may toast it for as long as 5 minutes. Be sure to stir to prevent burning, if toasting for longer.
I simmered the gravy for about 7 minutes, for a moderately thick gravy. If you end up thickening the gravy too much, you can always stir in some water or stock.
I didn’t experience any separation with this gravy, but a good trick to recombine hot, separated gravy is to stir in a single ice cube.