Vegan Mushroom Gravy
Prep time
Cook time
Total time
Thick and silky vegan mushroom gravy.
Recipe type: Sauces
Cuisine: Vegan
Serves: 2 cups
  • 1 – 8oz. tray of button mushrooms, sliced*
  • 2 tbsp. vegan butter, I use Earth Balance Soy Free Spread, or your favorite oil
  • 2 fresh sage leaves, chopped
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • ½ tsp. lemon pepper seasoning
  • ⅛ tsp. salt
  • 2 cups vegetable broth or mushroom broth*
  • 1 cup water
  • 2 tbsp. corn starch plus 2 tbsp. cold water, mix well
  1. In a large sauce pan, melt the vegan butter and saute the mushrooms at medium heat for about 5 minutes. Then add the lemon pepper, sage, thyme, onion powder, smoked paprika and salt. Continue to saute it for about 3 more minutes, or until golden brown.
  2. Add the broth and the water, bring it to a boil, reduce the heat to simmer, and cover it for 30 minutes.
  3. Remove the mushrooms (set them aside), either by using a slotted spoon or you can use a mesh colander and return the sauce to the pan.
  4. In a small bowl, dissolve the corn starch in the 2 tablespoons of cold water, (use 1 tablespoon corn starch for a thinner gravy). Pour the corn starch mixture into the sauce, stirring it constantly with a whisk. Bring it to a boil, and reduce the heat and cook for 2 minutes or until the gravy thickens.
  5. Add the mushrooms and cook for 1 more minute.
  6. Serve*
  7. *TIPS- During the holidays I buy the already sliced mushroom and the vegetable broth, to save time, you can make this sauce up to 3 days ahead of time, keep it refrigerated in an airtight container, and on thanksgiving day, heat it up in a sauce pan, bring it to a boil and you’re ready to serve it.
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