Holiday vegan mashed potatoes and mushroom gravy served in a white bowl

This mushroom gravy will elevate any dish. It’s so delicious and easy to prepare that you’ll never buy pre-made gravy again.

Small ceramic jug of vegetable gravy on a white surface.

The secret ingredient is the porcini mushroom powder. To make it, add some dried mushrooms to a blender and process until reduced to a powder. It works with any mushroom. Specialty mushrooms can be expensive, and it is a great way to incorporate the taste at a fraction of the cost. I love to have it on hand. It adds a nice umami flavor to any dish. If you can’t find porcini, you can use dried shiitake. They are widely available in the international aisle of most supermarkets or at specialty Asian supermarkets.

This mushroom gravy is perfect when paired with our delicious Vegan Wellington for a holiday feast everyone will remember!
Some other beautiful meals to serve for the holidays are our Healthy Baked Mac and Cheese, Festive Salad, or Baked Harvest Salad.

Mushroom Gravy Ingredients

Ingredients for a vegan gravy with rich vegetable stock, including tamari, porcini mushroom powder, and cornstarch, displayed on a white background.

Easy Vegan Mushroom Gravy

A savory mushroom gravy. The secret ingredient, porcini mushroom powder, adds a unique umami flavor.

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Prep Time : 2

Cook Time : 5

Total Time : 7

Equipment

Gold Measuring Cups and Spoons

Servings 8

Ingredients

Gravy

▢ 2 tbsp (30 ml) olive oil
▢ 4 tbsp (30 g) all purpose flour
▢ 1 tbsp (7 g) dried porcini mushroom powder - see notes
▢ 1 tbsp (15 ml) tamari
▢ 1 tsp (3 tsp) garlic powder
▢ 1 tsp (2 tsp) onion powder
▢ 2 cups (470 ml) vegetable stock (low sodium)

Instructions

In a small pot on medium heat: add the olive oil, flour, porcini mushroom powder, garlic and onion powder. Stir well to combine, and cook for a couple of minutes.
Slowly incorporate the vegetable stock, stirring vigorously to remove any clumps. Bring the mixture to a soft boil until the gravy thickens.
Stir in the tamari. Remove from the heat and allow to cool down for 5 minutes before serving.

Notes

To make dry mushroom powder, add the dried mushrooms to a small blender and process until they reach a powder-like consistency.

Choose a low-sodium broth if mindful of your sodium consumption.
The gravy is best served immediately. To save time on the big day, I like to gather all the dry ingredients in a jar the day before.

If you do have leftovers, reheat on the stove in a small pot over low heat. Add a splash of boiling water while stirring vigorously to restore it to a nice, pourable consistency. Do not reheat it in the microwave, I tried and it was very bad 😂

Nutrition Information Nutrition Information

Per Serving/Portion

Calories 52 kcalCarbohydrates 4 gProtein 1 gFat 3 gSodium 159 mgFiber 1 gCalcium 3 mg

6 Comments

Can this gravy be cooled to room temperature and served like that?

Sarah Cobacho says:

1 week ago at

Hi Christine, the gravy should be kept warm; if it cools, it will thicken too much. Ideally, I recommend making it before serving. You can gather all the dry ingredients in a jar the day before to speed things up on the day. Alternatively, if you prepare it in advance or have leftovers, you can reheat it on low heat on the stove and add up to 1/2 cup of boiling water, stir really well, to bring it back to a pourable consistency. Hope you love it 💚

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