Vegan Mushroom Gravy
Prep time
Cook time
Total time
This very basic gravy can be dressed up with herbs or a splash of wine, or enjoyed simply as is. It's a quick fix for Thanksgiving, or a weeknight meal.
Serves: 6 servings
  • ½ cup dried mushrooms or ¾ cup fresh mushrooms, chopped
  • 2 tablespoons dairy-free buttery spread (can sub olive oil)
  • 1 small yellow onion, diced
  • 2 tablespoons flour (all-purpose or whole wheat pastry)
  • 1 cup mushroom broth or vegetable broth, plus additional if needed
  • Salt, to taste (if needed)
  • Black pepper, to taste
  1. If using dried mushrooms, place them in a bowl and cover with ½ cup boiling water. Cover and let sit for 10 minutes, or until fully hydrated.
  2. Melt the buttery spread in a small saucepan over medium heat. Add the onion and saute until tender and translucent, 3 to 5 minutes.
  3. Sprinkle in the flour and stir until frothy, 1 to 2 minutes. Add the mushrooms (with liquid if using dried) and broth. Bring it to a boil, while whisking. Reduce the heat to low and simmer, whisking often, until thickened to your desired consistency. Whisk in more broth or water if it thickens too much.
  4. Taste test and add salt and pepper, if desired.
Recipe by Go Dairy Free at