This easy vegan mushroom gravy recipe uses the plant power of protein-rich white beans for a creamy, flour-free, gluten-free gravy brimming with umami flavors. Make this yummy 9-ingredient gravy in 30 minutes!
I might remain loyal to lentil gravy for vegan biscuits and gravy, but this recipe is by far the best vegan mushroom gravy I've tasted. And the best part? How about no lumps from cornstarch, arrowroot, all-purpose flour, or other thickeners?
Table of Contents
Why You'll Love This Recipe
- You only need a few simple ingredients and any type of mushroom you like to make this recipe.
- Quick enough for a weeknight with a savory flavor fit for holiday meals.
- With white beans' added fiber and protein, you can top pasta or potatoes for a complete meal.
Ingredients, Notes, and Substitutions
Mushrooms. I used chestnut mushrooms for this recipe. However, you can use a variety of fresh mushrooms such as baby Bellas, white button mushrooms, or a mix of portobello mushrooms, shiitake, or cremini mushrooms.
White Beans. Use a can of white beans such as cannellini, Great Northern, or navy beans. I like cannellini beans because they are very neutral in flavor and soft for blending a smooth gravy.
Miso paste. My 'go-to' is white (Shiro) miso paste. It tends to be mellower with just the right amount of umami flavor for most dishes. Use any type you prefer.
Tamari. Tamari is a Japanese soy sauce that does not contain wheat. If gluten isn't a consideration, soy sauce can be substituted. Coconut aminos are another great option.
Mushroom stock (broth). You can use either vegan mushroom stock (or broth) or vegetable broth (or vegetable stock). Some broth will contain added oil and other ingredients, so it's a good idea to read labels and get set with a brand you can depend on. Stock cubes dissolved in water are always a good substitute.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
I have not tried this recipe with dried mushrooms to replace all or part of the fresh. My advice is to soak and dice them before cooking.
After cooking the garlic and spices, red wine can be added to deglaze the pot. If it's added depth of flavor you're going for, a teaspoon of balsamic vinegar is a good option.
- Heat a large saucepan or medium pot over medium heat. Then, add the onions and mushrooms. Cook for 4-5 minutes until the mushrooms have released their moisture.
- Stir the garlic, miso paste, Tamari, and spices with the veggies for about 30 seconds.
- Add the beans and broth. Stir the bottom of the pan to keep it clean.
- Blend the gravy using an immersion (stick) blender or transfer the gravy to a blender or food processor.
- Heating the pan first helps keep any brown bits from sticking to the bottom of the pan. This technique helps when sautéing without adding olive oil or vegan butter.
- Add a little water or broth for thinner gravy.
- If the gravy is too thin after blending it, simmer it for a few minutes. The longer it simmers, the more it will reduce and the thicker it will be.
A note about salt: If you add salt, do it after you have pureed the gravy and tasted it. It is difficult to impossible to remedy too much salt. Tamari, miso paste, and even broth can add enough salty flavor.
But this gravy is too simple and good to save for special occasions. It's great over brown rice. Or try noodles and mushroom gravy with a smattering of chopped fresh herbs.
Anything goes when it's gravy!
Frequently Asked Questions
If you need a substitute for miso paste for the gravy, add extra Tamari or soy sauce to enhance the umami flavor. 1-2 tablespoons of nutritional yeast or a teaspoon of marmite.
Store leftover mushroom gravy in an airtight container for 4-5 days. Reheat in a small saucepan on medium heat or in the microwave. Add a little broth if the gravy is too thick.
This gravy recipe freezes well. After letting it cool to room temperature, freeze gravy in an airtight container or sealed freezer bag for up to 3 months.
What to Serve with Mushroom Gravy
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Vegan Mushroom Gravy Recipe (Gluten-Free)
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- 1 small yellow onion - diced
- 10 ounces mushrooms - chopped
- 3 cloves garlic - minced
- 1 teaspoon miso paste
- 2 teaspoons dried thyme
- ½ teaspoon ground black pepper
- 1 tablespoon Tamari or soy sauce
- 1 ½ cups cannellini beans - or other white beans, rinsed and drained
- 1 ½ cups vegan mushroom broth - or vegetable broth
- Heat a large saucepan to medium heat. Once it's hot, add the onions and mushrooms. Stir and cook until the onions become translucent to golden brown and the mushrooms are soft. About 5 minutes.
- Lower the heat a bit, then mix in the garlic, thyme, black pepper, miso paste, and Tamari. Stir everything so that the mushrooms and onions are coated. About 30 seconds.
- Mix in the beans and add the broth. Stir the bottom of the pan to ensure that the ingredients are kept from sticking. Simmer the gravy for 2-3 minutes to combine all the ingredients and warm up the beans.
- Turn off the heat and use an immersion (stick) blender to puree the gravy ingredients. Or transfer the gravy to a blender or food processor. Blend until you have a texture you like.
- Place the pan back on the stove and heat the gravy until it bubbles. Taste and add salt or more pepper to taste.
- This recipe yields 3 ½ - 4 cups. Nutritional information is calculated with a serving as ½ of a cup.
- I used chestnut mushrooms; however, you can use a variety of fresh mushrooms. Consider baby Bellas, white button mushrooms, or a mix using portobello mushrooms or cremini mushrooms.
- Add more broth if the gravy is too thick or if you reheat it. Simmer it on low heat for a few extra minutes if it is too thin.
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Or freeze it for 3 months. You may need to add a bit of broth or water when you reheat it.
Nutritional information is an estimation only.