spoon dripping with gravy over bed of mashed potatoes

Vegetarian Gravy with Mushrooms

A simple, healthy vegetarian mushroom gravy that's loaded with flavor. Can be used to make a wide variety of savory comfort foods like mashed potatoes and biscuits. This brown gravy is also super easy to make vegan as well.

Course Condiment, Sauce, Topping
Cuisine American
Keyword mushroom gravy, vegetarian gravy, white gravy
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 cups
Calories 261 kcal
Author Stacy


  • 1 quart vegetable stock low sodium
  • ½ medium yellow onion finely diced
  • 4 medium white mushrooms finely diced
  • 4 Tbsp all purpose flour
  • 4 Tbsp unsalted butter
  • 1 Tbsp Bragg’s Liquid Amino
  • 1 tsp dried mushroom powder
  • 1 tsp dried parsley


  1. Step 1. Melt butter in a small saucepan over medium heat.
  2. Step 2. Add onions, mushrooms, and a small pinch of salt. Saute until onions are translucent and moisture is cooked out of the mushrooms, about 5 minutes.
  3. Step 3. Add flour and mix until combined into a smooth paste. Continue to cook, stirring frequently, until a light brown color develops, about 4 minutes.
  4. Step 4. Very gradually add in the vegetable broth, whisking as it is poured in. Add dried parsley, mushroom powder, and Bragg’s Liquid Amino. Bring to a boil then reduce heat to medium low and simmer, stirring occasionally, for 20 minutes.
  5. Step 5. Adjust consistency of gravy as desired. If too thick, mix in a small amount of water. If too thin, whisk in a small amount of cornstarch that’s been dissolved in cold water. Season to taste with salt and pepper.

Recipe Notes

Variations & Substitutions

To make this gravy vegan, use olive oil instead of butter.