Vegan Mushroom Gravy
This vegan mushroom gravy is easy to make on the stovetop in minutes. Enjoy it as part of your Thanksgiving, Christmas or other holiday meal. It’s amazing served over healthy mashed potatoes! This recipe is oil-free, gluten-free and sugar-free.
This vegan mushroom gravy can be used anywhere you’d use regular gravy so try it with veggie meatloaf, in a sandwich or over roasted veggies.
This recipe is oil-free, sugar-free, plant-based, low in fat and can be made gluten-free if you use brown rice flour and gluten-free tamari.
Mushroom Gravy Ingredients
Here’s what you’ll need to make this easy mushroom gravy:
- Mushrooms. You can use white button mushrooms or crimini mushrooms in this recipe. For a darker, more traditional looking gravy, use crimini mushrooms. Both taste great though!
- Brown rice flour. I used brown rice flour to keep the recipe gluten-free but you can also use all-purpose or whole wheat flour.
- Tamari or soy sauce. You can use these two ingredients interchangeably. Use gluten-free tamari for gluten-free gravy or soy sauce if that’s what you have on hand.
- Seasoning. You’ll need salt, pepper, onion powder, garlic powder, dried thyme and dried sage. I think these make the perfect seasoning combo but if you’re missing one, the gravy will still taste good!
- Nutritional yeast. Just a smidge of nutritional yeast adds some saltiness and depth of flavour to the gravy.
How to Make Vegan Mushroom Gravy
There’s really not much to it! Add everything to a saucepan and heat until thickened. Here are a couple considerations while you’re making your gravy though:
- Thickness. Start with 1 cup of broth. Heat and stir, as it starts to thicken, you can slowly add more until you reach your desired thickness. I would recommend using 1.5 cups. Keep in mind it will continue to thicken as it cools and you can always thin it out later.
- Consistency. I like to blend this gravy to it’s nice and smooth but if you like gravy with some texture, feel free to leave it unblended or just blend a portion of it.
- Prep. Before you start, chop the onions and mushrooms and get the seasonings ready. From there, it’s as easy as heating it all up in a saucepan.
More Thanksgiving Recipes
Looking for more recipes for your holiday spread? Check these out too:
- Easy Cranberry Sauce
- Maple Dijon Brussel Sprouts
- Stuffed Acorn Squash
- Healthy Sautéed Green Beans
- Chickpea Meatloaf
- Rosemary Lemon Roasted Potatoes
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Try this delicious and healthy option to mashed potatoes and gravy at your next holiday meal. A whole bulb of roasted garlic gives the mashed cauliflower amazing garlic flavour. The mushroom gravy is low in fat, tastes great and goes with all your holiday favourites.
- 1/2 a white onion
- 10 small white or crimini mushrooms, thinly sliced (for darker gravy, use crimini mushrooms)
- 5 tbsp brown rice flour
- 3 tbsp soy sauce or gluten-free tamari
- 1 tsp each onion powder, garlic powder, dried thyme and dried sage
- 1/2 tsp black pepper
- 1 – 2 cups vegetable broth
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt, or more to taste
- Add the onion and mushrooms to a sauce pan with 1-2 tbsp of the vegetable broth and cook over medium heat until softened and lightly browned, about 8-9 minutes. If the pan starts to dry out, add a little more broth 1-2 tbsp at a time, deglazing and scrapping the bottom of the as you go.
- Add the rest of the ingredients, starting with 1 cup of broth. Stir over medium heat until thick and creamy, slowly adding more broth until you reach your desired consistency.
- Season with additional salt and pepper, if desired. Serve as is or blend for smooth gravy.
The gravy recipe makes about 1 quart which is quite a bit. If you’re only serving a few people, you might want to cut it in half. The gravy can be made in advance and re-heated in the microwave or stovetop. Leftovers can be stored in the fridge in an air-tight container for up to 4 days.
Keywords: vegan gravy, mushroom gravy recipe
This recipe was originally published November 19, 2017. It was updated November 2019 with new photos and text.