A rich and savory oil-free Vegan Mushroom Gravy recipe! It's easy to prepare and so delicious over mashed potatoes and beyond. Plus it's made healthier with no butter or oil! (Vegan, gluten-free, oil-free.)

Vegan gravy over mashed potatoes on a white plate

This Mushroom Gravy recipe is one of my favorites!

It's absolutely delicious spooned over a warm bed of mashed potatoes or vegan biscuits.

The gravy is so rich with umami flavors, but made with healthier ingredients. (And no butter or oil!)

Plus it's easy to prepare, and a great option for Thanksgiving or holiday dinners.

Ingredients for Mushroom Gravy

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

Yellow onion: Or you can use sweet onion, white onion, or even shallot if preferred.
Mushrooms: Most often I use cremini mushrooms, but shiitake, portobello mushrooms, or white button will work. Use your own favorites or a combination!
Garlic powder: Or you can use fresh minced garlic cloves instead.
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. Be sure to use low sodium broth 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 substitute soy sauce, but I use tamari for gluten-free. Just 1-2 tablespoons will add a rich, savory, salty flavor. Coconut aminos could also work.
Salt and black pepper: Add these to taste if desired.

Preparing sauce in a large skillet with wooden spoon

Customizing

Herbs: Use your own favorite herbs such as dried or fresh rosemary, thyme, oregano, or sage. They add such cozy aromatics 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 one tablespoon 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.)

Storing

Store leftovers in an airtight container in the fridge. We find it keeps well for about 4 days. Simply reheat in the microwave when ready to enjoy.

Note: 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.

Tip: I actually enjoy preparing two different gravies for Thanksgiving. I use this recipe plus the 10-minute Easy Vegan Gravy. We find they're so delicious together!

Mushroom gravy in a serving cup with spoon

How to Make Mashed Potatoes

I like Yukon gold potatoes for mashed potatoes. They have a rich, smooth texture and buttery flavor. For us, this vegan gravy recipe yields enough for about 3 to 4 pounds of potatoes. To make easy mashed potatoes:

Cook: Peel, dice, and steam potatoes for about 10 minutes or until 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 optional flavor: Chives, vegan butter, garlic powder, onion powder, nutritional yeast, salt, etc.

Pressure cooker version: I've also 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.)

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

For more inspiration, also browse all sauce and seasoning.

Vegan Mushroom Gravy

A rich and savory vegan gravy with onion, herbs, and hearty mushrooms. Made healthier with no oil or butter!

4.82 from 11 votes

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Prep Time: 20

Cook Time: 10

Total Time: 30

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

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

224

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

228

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Vegan Mushroom Gravy

Ingredients for Mushroom Gravy

Customizing

Storing

How to Make Mashed Potatoes