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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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
CuisineGluten-Free Option, Oil-Free, Vegan


  • 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)


  • 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.)


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

Nutrition Per Serving (Estimate)

Calories: 46 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 224 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 228 IU | Vitamin C: 3 mg | Calcium: 14 mg | Iron: 1 mg