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biscuits and mushroom gravy

Vegan Mushroom Gravy

Quick and easy vegan mushroom gravy
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course dressing, Side Dish
Servings 6
Calories 90 kcal


  • Large Skillet


Mushroom Gravy

  • 8 oz. Cremini Mushrooms
  • 4 Cloves Garlic
  • 1 large Shallot
  • 3 Tbsp. Flour
  • 3 Tbsp. Unsalted Vegan Butter (Mykonos or Earth Balance)
  • 1 Tbsp. Fresh Thyme Or 1 tsp. dry Thyme
  • 1 Tbsp. Fresh Sage or 1 tsp. dry Sage
  • 1 Tbsp. Miso Paste
  • 1/2 tsp. Better than Bouillon No Chicken Base + 2 Cups Water



  • Take 1/2 tsp of Better than Bouillon No Chicken Base, and combine with 2 cups of hot water. Mix well and set aside.
  • Wash & Dry the mushrooms. Slice thinly
    sliced mushrooms
  • Pick off the thyme leaves from the stems. Mince the fresh sage. Mince the garlic. Mince the shallot.
    mushroom gravy ingredients


  • In a large skillet, melt the butter over medium heat.
    melted vegan butter
  • When the butter is melted, add the mushrooms & shallot. Cook until the mushrooms begin to release all their liquids, and the shallot becomes soft about 5 minutes.
  • Add the garlic, thyme, & sage. Cook until the mushroom liquid evaporates and the mushrooms begin to turn golden, about 5-8 minutes.
    cooking mushroom gravy
  • Add the flour to the pan, stirring frequently until the mixture becomes a deep golden brown, about 5 minutes.
  • When the mixture is golden brown, add the No Chicken Base & miso paste, and stir until well incorporated.
    pouring broth into mushroom gravy
  • Let the gravy begin to boil, then reduce the heat to low and simmer. Cook for about 10 minutes, or until the gravy becomes thick.
    vegan mushroom gravy


  • Can be served right away or stored for later use. To reheat, simply put in a small pot and heat over low until warm!
    biscuits and mushroom gravy


Keyword gravy, herbs, mushrooms, Quick and Easy