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Vegan Mushroom Gravy

This is the best vegan mushroom gravy that you've tasted! Absolutely loaded with flavor and can be used in so many ways. You'll wonder why you didn't try it before!
Course Condiment
Cuisine American
Keyword dairy free condiment, dairy free recipes, dairy free sauces, vegan condiment, vegan recipes, vegan sauces
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 people
Calories 79kcal
Author LarishaBernard


  • 4 tbsp vegan butter
  • 1/2 cup sweet onion, finely diced (sub for shallot)
  • 6 cloves garlic, finely minced
  • 16 oz baby bella mushrooms, gently washed and sliced thin (sub for button mushrooms )
  • 1/4 tsp salt, more to taste
  • 1/4 tsp black pepper, more to taste
  • 3 tbsp chickpea flour
  • 2 1/2 cups vegetable broth
  • 1 tbsp miso paste
  • 2 tsp fresh thyme leaves
  • 1/2 tsp fresh rosemary, finely chopped
  • 1/8 tsp nutmeg


  • Add the butter to a large skillet over medium high heat.
  • Once the butter is melted, add the onions and let cook for 2 minutes.
  • Add the garlic and cook for another minute.
  • Add the sliced mushrooms, salt, and pepper and cook, stirring occasionally for 10 minutes.
  • Sprinkle the chickpea flour over the mushrooms, and stir together.
  • Add the broth and miso paste and stir until all the miso has dissolved.
  • Add the remaining ingredients and stir together.
  • Bring to a boil and stir consistently until mixture has thickened, about 5-7 minutes.
  • Taste and adjust the seasoning with salt and pepper if needed. 
  • Serve immediately or let cool completely and store in an air tight container.


Serving: 0.25cup | Calories: 79kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 497mg | Potassium: 229mg | Fiber: 1g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg