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    Home » Recipes » Sauce + Seasoning

    Vegan Mushroom Gravy

    Nov 21, 2013 by Kaitlin

    A rich and savory oil-free Vegan Mushroom Gravy recipe with onion and herbs. Easy to prepare and so delicious over mashed potatoes! Plus it is made healthier with no butter or oil.

    Vegan gravy over mashed potatoes on a white plate

    This oil-free and vegan Mushroom Gravy recipe is one of my favorites. It's perfect spooned over a warm bed of mashed potatoes or vegan biscuits.

    It is so rich with umami flavor, and made with healthier ingredients. (And no butter or oil!)

    Plus it is easy to prepare, and a great option for Thanksgiving or holiday dinner.

    I actually like preparing two gravies for Thanksgiving. This recipe along with the 10-minute Easy Vegan Gravy. We find they are so delicious together!

    Ingredients on a table for vegan gravy

    Ingredients for Oil-Free Mushroom Gravy

    For this recipe you will combine in a large skillet or pan:

    • Yellow onion: You could also use shallot if preferred.
    • Mushrooms: Most often I use cremini mushrooms, but shiitake, portobello mushrooms, white button, etc. will work.
    • Garlic powder: Or fresh minced garlic cloves.
    • All-purpose flour: This is used to thicken the gravy. I use Bob's Red Mill gluten-free flour blend.
    • Vegetable broth: Or you can also use mushroom broth. Use low sodium if desired.
    • Dried oregano
    • Fresh thyme: I like the flavor of fresh thyme best, but you can substitute dried thyme or other herbs such as fresh rosemary.
    • Tamari: Or soy sauce, but I use tamari for gluten-free. Just 1-2 tablespoons will add a rich, savory, salty flavor.
    • Salt and black pepper: Add to taste if desired.
    Preparing sauce in a large skillet with wooden spoon

    Customizing

    Change up this recipe as you see fit. A few ideas for customizing include:

    Herbs: Use your own favorite herbs such as dried or fresh rosemary, thyme, oregano, or sage. They add such a bright, aromatic delight to this recipe.

    Red wine vinegar: Add 1-2 teaspoons red wine vinegar (with the broth) for a little more depth and slight tangy flavor.

    Vegan butter: For extra richness, add 1 Tbsp. vegan butter to the pan at the end of cooking. Simply stir it into the warm gravy until dissolved. (I find this isn't necessary, but it can add some extra richness if you prefer!)

    Serving

    This gravy tends to thicken as it sits. So if preparing in advance, simply stir in an extra splash of vegetable broth when reheating if desired.

    Store leftovers in an airtight container in the fridge. We find it keeps well for about 4 days.

    Mushroom gravy in a serving cup with spoon

    Making Mashed Potatoes

    I like Yukon gold potatoes best for mashed potatoes. They have a rich, smooth texture and buttery flavor.

    To make easy mashed potatoes:

    • Prepare + cook: Simply peel, dice, and steam potatoes for about 10 minutes or until very soft. (You can also boil them for 10 minutes if you'd prefer.)
    • Mash: Then immediately transfer potatoes to a bowl. Add a splash of vegetable broth (or plain + unsweetened milk). Mash to desired consistency.
    • Add flavor: Chives, vegan butter, garlic powder, onion powder, and salt are optional additions as well.

    For a pressure cooker version, I've had pretty good results with this Instant Pot Mashed Potatoes recipe from Minimalist Baker. (However I reduce/omit the vegan butter, and also very slightly decrease the cooking liquid called for.)

    For us, this vegan gravy recipe yields enough for about 3 to 4 pounds of potatoes.

    Mashed potatoes on a white plate with vegan mushroom gravy on top

    For more inspiration, also browse all sauce and seasoning.

    Vegan gravy over mashed potatoes on a white plate

    Vegan Mushroom Gravy

    A rich & savory vegan gravy with onion, herbs, and hearty mushrooms. Made healthier without oil or butter. Great over a bed of mashed potatoes!
    4.82 from 11 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Sauce
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 6

    Ingredients

    • 1 small yellow onion
    • 12 oz. mushrooms (I use cremini)
    • 1/4 cup all-purpose flour (GF if desired*)
    • 2 1/2 cups vegetable broth
    • 1-2 tsp. fresh thyme (or 1/2 tsp. dried thyme)
    • 1 tsp. garlic powder
    • 1/2 tsp. dried oregano
    • 1 Tbsp. tamari (or soy sauce)

    Instructions

    • Finely dice onion. Slice mushrooms.
    • In a skillet over medium-high heat, sauté onion for 2-3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
    • Add mushrooms. Sauté for 8 minutes or until softened.
    • Meanwhile, finely chop fresh thyme and set aside.
    • When onions are translucent, add garlic powder and dried oregano. Stir.
    • Then sprinkle flour on top. Stir and cook for 1 minute.
    • Slowly pour in 2 1/2 cups broth (a little at a time) whisking well until flour clumps are gone. Add fresh thyme and tamari.
    • Bring to a light boil, then reduce heat and simmer for 8-10 minutes or until slightly thickened. Adjust flavors if desired (more herbs, tamari, salt/pepper, etc.)

    Notes

    *For gluten-free: Use tamari and GF flour. (I use Bob's Red Mill GF all-purpose flour.)
    Herbs: Change up the herbs as you see fit. I've used combinations of rosemary, thyme, oregano, and sage.
    Yield: Recipe makes about 3 1/2 cups gravy. (For us, this is enough for about 3-4 lbs. potatoes.)

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Mushroom Gravy
    Amount per Serving
    Calories
    46
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    224
    mg
    6
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    228
    IU
    5
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    14
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this oil-free vegan mushroom gravy recipe, also check out:

    • Lentil Quinoa Fall Salad with Maple Dressing
    • Maple-Balsamic Roasted Brussels Sprouts
    • Vegan Cheesy Scalloped Potatoes
    • Maple-Cinnamon Butternut Squash

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. Anne Barclay

      September 25, 2021 at 2:31 am

      Very delicious. Had some left over, made a batch of cashew cream, cooked up some spaghetti, and made it into vegan stroganoff.

      Reply
      • Kaitlin

        September 25, 2021 at 8:24 am

        What a fantastic idea, Anne! Stroganoff sounds amazing. Thank you for giving it a try and sharing!

        Reply
      • Sylvia

        December 21, 2021 at 12:21 pm

        5 stars
        I love this recipe! Is there any way to find the original version of this recipe? It seems ingredients and steps have changed over the years as I come back here to make it again.

        Reply
        • Kaitlin

          December 21, 2021 at 12:35 pm

          Hi Sylvia! Absolutely, I just emailed you the original recipe which includes vegan butter and white wine (which I have since omitted). So glad to hear you're still enjoying the recipe! Thanks so much for your feedback, and please let me know if you have any other questions.

          Reply
    2. Monica

      September 13, 2021 at 3:48 pm

      5 stars
      This was perfect! The whole family enjoyed. Thank you.

      Reply
      • Kaitlin

        September 13, 2021 at 4:43 pm

        Great to hear! Thanks for sharing.

        Reply
    3. Lily

      January 01, 2020 at 8:14 pm

      4 stars
      The finished result was delicious! In the future I might add more water to my flour mixture, because it congealed when I added it to the sauce and I had to pick out all the flour clumps. It went very well with a delicious nut loaf I made as well.

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 9:58 am

        Hi Lily! So glad you gave this a try and enjoyed! Thanks so much for your feedback.

        Reply
    4. Tammy Felter

      November 04, 2018 at 2:23 pm

      This stuff is amazing! I made it a few years ago. I also added Lea & Perrins Worcestershire Sauce. The key I have found is take your time.

      Reply
      • Kaitlin McGinn

        February 24, 2019 at 2:42 pm

        So great! Thanks for the feedback, Tammy!

        Reply
    5. DIY Mogul

      April 06, 2017 at 2:20 pm

      I just want to say, I LOVE this recipe! Thank you for sharing!

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 6:20 pm

        Glad you love it too! Thanks for coming back to let me know.

        Reply
    6. Rose

      September 06, 2014 at 1:13 am

      Wow! What a fantastic recipe.

      Reply
      • Kaitlin | The Garden Grazer

        September 06, 2014 at 7:00 pm

        Hi Rose! Great to hear - thank you!

        Reply
    7. Diane

      February 23, 2014 at 8:07 am

      Have you tried thickening this gravy with something other than flour to make it gluten-free? As a brand-newly diagnosed celiac, I am STARVING for things like your mushroom gravy. Having to teach myself to cook all over again has been a challenge, but I'm enjoying this new world. By the way, your quinoa salads made me so hungry I could have licked the screen. I will be making them as soon as I lay in a supply of veggies. Your photos are gorgeous.

      Reply
      • Kaitlin | The Garden Grazer

        February 23, 2014 at 7:03 pm

        Hi Diane! Thanks so much for your message and kind words! I make this gluten-free with Bob's Red Mill all-purpose gluten free flour. (Although you could also use a cornstarch slurry to thicken as well!)

        Reply
      • Harold Reichert

        November 10, 2014 at 7:31 pm

        Just blend it all when done cooking. Works for me, no flour whatsoever.

        Reply
    8. Liz

      November 27, 2013 at 4:36 pm

      First, this gravy looks delicious. Second, do you make your own vegetable broth? If you do, I would love a post with tips about how to store it, and what you do with the vegetables after straining them out (if they can be used in soup afterwards or something). Love your blog!

      Reply
      • Kaitlin | The Garden Grazer

        December 04, 2013 at 7:01 pm

        Hi Liz! Thank you! And I haven't made my own vegetable broth before, but here's a helpful link on how to do that.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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