I’ve always been a fan of making simple, flavorful sauces that can elevate just about any dish, and Plant-Based Mushroom Sauce is one of my all-time favorites. The rich, earthy flavor of mushrooms paired with garlic, onions, and a splash of soy sauce creates a savory combination that is both comforting and satisfying. I first made this Plant-Based Mushroom Sauce as a topping for a vegetable stir-fry, and it instantly became a family favorite. Whether you’re pouring it over pasta, drizzling it on roasted veggies, or just enjoying it on its own, this sauce brings out the best in any meal.
A Simple Yet Flavorful Base
What I love most about Plant-Based Mushroom Sauce is how easy it is to make. It all starts with fresh mushrooms, which are sautéed until golden and soft, releasing their natural juices. A bit of olive oil and garlic add that aromatic depth, while vegetable broth and soy sauce bring in savory richness. The key to getting that deep umami flavor is letting the sauce simmer gently, which allows all the ingredients to meld together. I always keep it on low heat to allow the flavors to develop slowly—patience is the secret to making this sauce truly delicious.
Versatile and Customizable
Another thing I adore about Plant-Based Mushroom Sauce is how versatile it is. You can easily adjust the seasonings to match your meal. If you want a little kick, a pinch of chili flakes can be added for some heat. For a creamier texture, a dollop of coconut cream or cashew cream works wonders. Sometimes, I even swap out the vegetable broth for a splash of wine, which gives the sauce a lovely depth and a slightly tangy finish. The beauty of this sauce is that it can be as simple or as complex as you like, making it the perfect recipe for a quick weeknight dinner or a more elaborate weekend feast.
A Heartwarming Comfort Food
There’s something so comforting about the creamy texture and earthy flavors of Plant-Based Mushroom Sauce. It’s the kind of sauce that makes any meal feel like a warm hug. It’s perfect for drizzling over a bowl of rice or pairing with a hearty vegan meatloaf. Whether you’re serving it on a chilly evening or preparing a cozy Sunday dinner, this sauce never disappoints. It’s proof that with just a few plant-based ingredients, you can create a rich, satisfying sauce that will leave everyone at the table asking for seconds.
Table of Contents
Chef’s Notes- Plant-Based Mushroom Sauce
- Mushroom Selection: Use baby bella or white button mushrooms for the best results, as they provide a balanced texture and flavor. You can also experiment with other varieties like cremini or shiitake for a richer, earthier flavor.
- Sautéing Mushrooms: Patience is key! Allow the mushrooms to release their moisture and brown slightly for the best depth of flavor. Don’t rush this step—about 15 minutes on medium heat is perfect.
- Flour Absorption: When adding flour to the mushrooms, make sure to stir constantly to avoid clumping. Let the flour cook for a few minutes until it’s golden, as this will give the gravy a smooth texture.
- Whisking the Broth: When adding the broth, whisk vigorously to ensure a lump-free sauce. Gradually adding the broth helps to maintain a smooth consistency.
- Gravy Thickness: The gravy will continue to thicken as it cools. If it becomes too thick while cooking, you can always add a little more broth or water to reach your desired consistency.
- Flavor Boost: For a more robust gravy, consider adding a splash of tamari or soy sauce. Fresh rosemary or sage leaves can also complement the mushrooms, giving your gravy an extra depth of flavor.
- Make-Ahead Option: This gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove, adding a splash of broth to loosen it up if necessary.
Plant-Based Mushroom Sauce
Discover the rich and creamy delight of our Easy Vegan Mushroom Gravy! Perfectly crafted with minimal ingredients, this sauce brings an explosion of flavor to your favorite dishes like mashed potatoes, biscuits, and lentil loaves. Imagine the savory taste that transforms a simple meal into a gourmet experience, all while keeping it plant-based and wholesome. Whether you’re a seasoned vegan or just exploring plant-based options, this gravy promises to be a new staple in your kitchen. Get ready to elevate your meals with this luscious, easy-to-make mushroom gravy that’s sure to impress!
4
5
minutes45
minutes150
kcal50
minutesKeep the screen of your device on
Ingredients
- Fats Oils
1/4 cup non-dairy butter or high-quality olive oil
- Vegetables
1 (16 oz) package baby bella or white button mushrooms, thinly sliced
- Thickeners
1/4 cup all-purpose flour
- Liquids
4 cups vegetable or mushroom broth
- Seasonings
mineral sea salt and freshly cracked black pepper, to taste
1/2 teaspoon fresh thyme leaves (optional)
- Alternative Ingredients:
Non-Dairy Butter: Substitute with coconut oil for a different flavor profile.
All-Purpose Flour: Use gluten-free flour blends for a gluten-free option.
Vegetable Broth: Replace with soy or almond milk for a creamier texture.
Fresh Thyme Leaves: Dried thyme can be used as an alternative if fresh is unavailable.
Directions
- Sautéing Mushrooms: In a large nonstick pan, warm the non-dairy butter or olive oil over medium heat. Add the sliced mushrooms along with a pinch of mineral salt. Cook, stirring occasionally, until the mushrooms release their moisture and the liquid evaporates, about 15 minutes.
- Incorporating Flour: Sprinkle the all-purpose flour over the cooked mushrooms. Continue to stir and cook for an additional 3 to 5 minutes, ensuring the flour is fully absorbed and no longer white.
- Adding Broth: Gradually pour in 1 cup of vegetable broth while whisking vigorously to prevent lumps. Allow the mixture to simmer and thicken, approximately 5 minutes.
- Finalizing the Gravy: Slowly add the remaining broth, mixing thoroughly each time. Season with freshly ground black pepper and thyme leaves if using. Let the gravy simmer on medium-low heat until it reaches the desired thickness, about 20 minutes, stirring frequently.
- Adjusting Seasoning: Taste the gravy and adjust salt and pepper as needed. Serve warm over mashed potatoes, biscuits, or your favorite dish.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- whisk
- saucepan
Nutrition Facts
- Calories: 150kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 200mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 2g
- Protein: 3g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 50mg
- Iron: 1mg
FAQ- Plant-Based Mushroom Sauce
Can I make this gravy gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, or use cornstarch as a thickener. You may need to adjust the amount slightly for the desired thickness.
How can I make this gravy creamier?
For a richer, creamier texture, replace the vegetable broth with non-dairy milk (like almond milk or soy milk) or add a bit of coconut cream towards the end of cooking.
What can I use instead of non-dairy butter?
You can use olive oil or coconut oil as a substitute. Both will provide great flavor, but coconut oil will impart a subtle coconut taste to the gravy.
Can I freeze this gravy?
Yes, this mushroom gravy freezes well! Let it cool completely before transferring to an airtight container. It will last for up to 2 months in the freezer. When reheating, add a little broth to return it to the right consistency.
What should I serve this gravy with?
This gravy is perfect over mashed potatoes, biscuits, or lentil loaves. It also pairs well with roasted vegetables, rice, or as a topping for vegan meatloaf.
