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herbed mushroom gravy

Herbed Mushroom Gravy

  • Author: Kate Kasbee
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Our Herbed Mushroom Gravy is the smooth, savory topping your Thanksgiving mashed potatoes have been yearning for.


  • 3 cups vegetable broth
  • 2 Tbsp. vegan butter, divided
  • 1 garlic clove, minced
  • 8 oz. baby bella mushrooms, chopped
  • 2 Tbsp. flour
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh oregano
  • Sea salt and black pepper, to taste


  1. Warm the vegetable broth in a saucepan over low heat.
  2. Melt 1 tablespoon of vegan butter in a deep skillet over medium heat. When hot, add the garlic and cook until fragrant, about a minute. Fold in the chopped mushrooms and stir to coat in the vegan butter. Continue cooking over medium heat for 5 to 6 minutes, until the mushrooms are soft and have released some of their juices.
  3. Sprinkle the flour over the mushrooms, stirring consistently, until the flour turns light golden brown, about 2 minutes. Pour in ½ cup of warm vegetable broth to deglaze the pan, using a wooden spoon to scrape the stuck-on bits from the bottom of the pan. Stir in the thyme and oregano.
  4. Once the mixture has thickened, stir in another ½ cup of vegetable broth and continue to simmer over medium heat. You’ll know it’s time to add more broth when you can drag a wooden spoon through the mixture and it separates. Repeat until you’ve used all of the vegetable broth.
  5. After you’ve added the last of the broth, reduce heat to medium-low and gently simmer for 10 minutes, or until the gravy has reached your desired consistency. Remove from heat and season with a pinch of sea salt and black pepper, to taste. Serve warm.


  • Serving Size:
  • Calories: 88
  • Sugar: 2.7 g
  • Sodium: 540.9 mg
  • Fat: 5.8 g
  • Carbohydrates: 7.8 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg