This Vegan Caramelized Onion and Mushroom Gravy is rich and savory. You're going to want this on your holiday menu!
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"This recipe is awesome! The consistency is perfect (hard to accomplish with gluten free flour sometimes) and the flavor was amazing with the tamari! It added a great savory depth to the gravy. I added some additional seasonings and omitted additional salt. My new favorite gravy! - Chloé "
Next to vegan mashed potatoes for Thanksgiving, vegan gravy is probably my second favorite item on the menu. This Vegan Caramelized Onion and Mushroom Gravy is no exception.
It is rich and savory with a touch of umami flavor.
I mixed half the onions and mushrooms in the food processor after cooking them to make a thicker gravy and so that there are fewer mushrooms and onions to bite into.
This mushroom onion gravy tastes great on my Vegan Mashed Potatoes with Roasted Garlic. Another way that I ate it was as a dip for toast.
Drizzle it over a veggie burger or eat it with French fries. Vegan gravy is not just for mashed potatoes you know!
Another recipe to try is my Vegan Gluten Free Stuffing with Mushrooms.
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❤️ Why You'll Love It
- Made with caramelized onions, it has a a rich savory flavor.
- It tastes great on toast, savory tofu, or the classic combo; mashed potatoes.
- You can make it ahead of time, so it's perfect for the holidays.
🧾 Ingredients
- Onion: I used a yellow onion. They work best in this recipe.
- Olive oil: To cook the onions. You could also add in some vegan butter.
- Balsamic vinegar: Adds sweetness. You could also use brown sugar or white sugar.
- Mushrooms: I used crimini mushrooms (baby bella mushrooms / baby portobello mushrooms). You could also use button mushrooms or your favorite.
- Flour: I used gluten-free all-purpose baking flour. Any all-purpose flour would work.
- Vegetable broth: I used low sodium vegetable broth because I like to control the amount of sodium. You could also use regular vegetable broth.
- Tamari: Adds salty umami flavor. I used low sodium gluten-free tamari because I like to control the amount of sodium. You could also use regular tamari. Vegan worcestershire sauce or vegan aminos would probably also work since they also have a salty umami taste.
- Salt and pepper: Enhances flavors and adds flavor.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Heat oil in a large skillet over medium heat. Add chopped onions.
Step 2: Cook on low heat until caramelized, about 35 minutes. Added small amounts of water, as needed.
Step 3: Add balsamic vinegar to deglaze the pan. Add salt and stir.
Step 4: Add sliced mushrooms and the rest of the oil. Cook about 5 minutes until tender. Add salt and pepper.
Step 5: Add flour. Whisk to combine. Cook for about 2 minutes.
Step 6: Add vegetable broth and tamari. Bring to a boil. Simmer for about 5 minutes to thicken.
Step 7: Divide ½ the mushrooms and onions and place in a food processor.
Step 8: Blend in a food processor. Add the mixture back into the gravy.
🥡 Storage
This mushroom onion gravy recipe will last 5 days in an airtight container in the fridge.
🍽 Serving
- Vegan Mashed Potatoes
- Mashed Cauliflower
- Roasted Cauliflower Steaks
- Toast
- Baked tofu
- Rice
- French fries
- Noodles
- Quinoa
- Lentil Loaf
Other Mushroom and Onion Recipes
If you tried this Vegan Caramelized Onion and Mushroom Gravy Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This vegan gravy will elevate your vegan mashed potatoes to the next level!
📋 Recipe
Vegan Caramelized Onion and Mushroom Gravy
Equipment
Ingredients
- 1 onion (3 cups chopped)
- 2 tablespoons olive oil divided
- Splash balsamic vinegar
- 8 ounces crimini mushrooms sliced
- 2 tablespoons gluten free all baking purpose flour
- 2 ½ cups low sodium vegetable broth
- 2 tablespoons low sodium gluten free tamari
- Salt and pepper
Instructions
- Add 1 tablespoon olive oil to a hot pan. Add chopped onion and cook on low heat for about 35 minutes, or until onions are caramelized. Add a little water as needed (about ¼ cup) at a time as needed.
- Add balsamic vinegar to deglaze the pan. Add salt.
- Add sliced mushrooms and the rest of olive oil. Cook about 5 minutes, or until tender. Add salt and pepper.
- Add gluten free flour. Cook 2 minutes. Add vegetable broth and tamari. Bring to a boil. Reduce heat and simmer about 5 minutes to thicken.
- Take ½ the cooked mushrooms and onions and blend in a food processor. Add back to gravy.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Lila Wright says
Delicious recipe!! Thank you for being a part of our breakfast ritual this morning. I made this recipe and put it atop PowerHungry.com's White Bean Protein Bagels and with some Eggs From Plants and some basil and Walnut Nutritional Yeast Parmesean from Cleodia Martinez's Ay Sus! cookbook as garnish.
The only thing I did differently with your gravy was add about 2/3 cup of soaked lentils for some extra protein!
Everything was delicious. Consistency was perfect! Flavors were abundant.
Agyamanak (thank you)!
Willow Moon says
Thanks Lila! I'll have to try it with lentils the next time I make it. I checked out those bagels you mentioned. They sound delicious. I'll have to try those when it's not so hot out and I can turn my oven on again.
Chloe’ says
This recipe is awesome! The consistency is perfect (hard to accomplish with gluten free flour sometimes) and the flavor was amazing with the tamari! It added a great savory depth to the gravy. I added some additional seasonings and omitted additional salt. My new favorite gravy!
Willow Moon says
Thanks Chloé, I'm so glad you liked it!
Denise says
My family loves this gravy! It is a rich addition to mashed potatoes. Thanks for the recipe!
Willow Moon says
Thanks Denise, I'm glad you like it!