Vegan Mushroom Gravy (Oil-Free!)
This rich, savory mushroom gravy is easy to make and delicious over mashed potatoes and more. It's made without butter or oil, yet still delivers that deep, comforting flavor!
Servings: 6
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
*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 heaping cups gravy. (For us, this is enough for about 3-4 lbs. potatoes.)
Recipe originally published November 2013. Updated October 2025.
Nutrition Per Serving (Estimate)
Calories: 46 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 0.4 g | Saturated Fat: 0.04 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.03 g | Potassium: 224 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 228 IU | Vitamin C: 3 mg | Calcium: 14 mg | Iron: 1 mg
