This rich and savory Vegan Mushroom Gravy recipe is easy to prepare and so delicious over mashed potatoes and more. Plus it's made healthier with no butter or oil needed! (Vegan, gluten-free, oil-free.)
This savory Mushroom Gravy is one of my favorites! It's so delicious over mashed potatoes, vegan biscuits, or whatever your heart desires.
The gravy is richly flavored, but made with healthier ingredients. (No butter or olive oil needed!) We combine umami mushrooms, vibrant herbs, and cozy aromatics for the perfect, rustic blend.
Plus it's easy to prepare and great for Thanksgiving, holiday dinners, or special occasions. I'm a bit of a gravy fanatic, so I'll often prepare two gravies for Thanksgiving dinner - this mushroom version and my 10 minute Easy Vegan Gravy!
Ingredients for Vegan Mushroom Gravy
For this recipe, you'll heat in a large skillet or pan on the stove:
- Yellow onion: Or you can use sweet onion, white onion, or even shallot if preferred.
- Mushrooms: Most often I use cremini mushrooms (also called baby bellas), but shiitake, Portobello, oyster mushrooms, or white button will work. Use your own favorite or a combination!
- Red wine vinegar
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free. This adds a rich, salty savory flavor.
- Fresh thyme: I like the flavor of fresh thyme best, but you can substitute dried thyme or other herbs such as fresh rosemary or sage.
- Garlic powder: Or you can use fresh minced garlic cloves instead.
- Italian seasoning: You can also add a pinch of salt and black pepper to taste.
- Vegetable broth: Or you can also use mushroom broth. Be sure to use low sodium broth if desired.
- All-purpose flour: This is used to thicken the gravy. For a gluten-free option, I use Bob's Red Mill gluten-free all-purpose flour blend.
Customizing
Herbs: Swap in your own favorite herbs such as dried or fresh rosemary, oregano, parsley, or sage. They add lots of cozy aromatics to this recipe!
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.)
Other flavors: You can also add white miso or nutritional yeast for added depth of flavor.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps well for about 4 days. Simply reheat in the microwave or over medium-low heat on the stovetop when ready to enjoy. (This gravy tends thickens as it sits. So if preparing in advance, stir in a splash of vegetable broth when reheating if desired.)
How to Make Mashed Potatoes
I like Yukon gold potatoes best 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 very soft. (You can also boil them for 10-12 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.
For more inspiration, also browse all vegan sauce and seasoning or mushroom recipes.
Vegan Mushroom Gravy (Oil-Free!)
Ingredients
- 1 small yellow onion
- 12 oz. mushrooms (I use cremini)
- 1 Tbsp. red wine vinegar
- 1 Tbsp. tamari
- 1-2 tsp. fresh thyme (or 1/2 tsp. dried thyme)
- 1 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 2 1/2 cups vegetable broth
- 1/4 cup all-purpose flour (GF if desired*)
Instructions
- Finely dice the onion. Slice the mushrooms and set aside.
- In a skillet over medium-high heat, sauté onion for 4-5 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Then add mushrooms. Sauté for 7-8 minutes or until softened.
- Meanwhile, finely chop the fresh thyme leaves (stems removed) and set aside.
- When the onions are translucent, add the red wine vinegar, tamari, fresh thyme, garlic powder and Italian seasonings. Stir and cook for 1 minute.
- In a medium bowl, whisk together the broth and flour. (This helps prevent the flour from clumping and congealing.)
- Then slowly pour the broth & flour mixture into the pan.
- Bring to a very light boil, stirring often with a spatula to prevent sticking. Then reduce heat and lightly simmer for 8-10 minutes until thickened. Adjust the flavors if desired (more herbs, tamari, salt & pepper, or even vegan butter for added richness).
Notes
Nutrition Per Serving (Estimate)
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.
If you're enjoying this oil-free vegan mushroom gravy recipe, also check out:
- Fall Harvest Quinoa Salad
- Maple-Balsamic Roasted Brussels Sprouts
- Vegan Scalloped Potatoes
- Maple-Cinnamon Butternut Squash
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Anne Barclay says
Very delicious. Had some left over, made a batch of cashew cream, cooked up some spaghetti, and made it into vegan stroganoff.
Kaitlin says
What a fantastic idea, Anne! Stroganoff sounds amazing. Thank you for giving it a try and sharing!
Sylvia says
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.
Kaitlin says
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.
Monica says
This was perfect! The whole family enjoyed. Thank you.
Kaitlin says
Great to hear! Thanks for sharing.
Lily says
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.
Kaitlin says
Hi Lily! So glad you gave this a try and enjoyed. Thanks so much for your feedback, and great idea adding more water to the flour mixture next time to prevent any clumps!
Tammy Felter says
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.
Kaitlin says
So great! Thanks for the feedback, Tammy!
DIY Mogul says
I just want to say, I LOVE this recipe! Thank you for sharing!
Kaitlin says
Glad you love it too! Thanks for coming back to let me know.
Rose says
Wow! What a fantastic recipe.
Kaitlin says
Hi Rose! Great to hear - thank you!
Diane says
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.
Kaitlin says
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!)
Harold Reichert says
Just blend it all when done cooking. Works for me, no flour whatsoever.