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This vegan mushroom gravy is gluten-free and oil-free. It is a quick and easy recipe that is great on mashed potatoes and vegetables.
As you prepare for the holiday season, you may be looking for a delicious vegan gravy for your veggies and mashed potatoes. This mushroom gravy makes the perfect addition to a Thanksgiving or Christmas meal!
This gravy is vegan, gluten-free, and oil-free. It is super healthy, yet has a delicious, full taste. Mushrooms are a great plant-based alternative to creating a slightly “beef-like” taste. The other ingredients in this gravy add to the flavour, leading to a plant-based gravy that even non-vegans will love!
*Quantities and full instructions are in the recipe card at the bottom of this post.
- Cremini mushrooms
- Yellow onion
- Vegetable broth
- Garlic powder
- Ground thyme
- Ground black pepper (optional)
- Brown rice flour
Making this gravy is quite simple and straightforward, but here are some tips to ensure it turns out perfectly!
- Use a high-powered blender or food processor. If you want your gravy to be smooth, you will need to use a fairly good blender or food processor. You will also have to make sure that you cook the mushrooms to the point of being quite soft. 10 minutes is usually enough, but you could boil them for a bit longer to soften them up some more.
- Mix the brown rice flour with water before adding it to the gravy. Once all of the gravy ingredients have been blended together, you will want to thicken it up a bit because it will have a fairly thin consistency. One tablespoon of brown rice flour will thicken the gravy, but do not add it directly to the gravy. Doing this will cause the brown rice flour to clump up and it will not mix in smoothly. You need to mix one tablespoon of flour with one and a half tablespoons of cold water in a separate dish, then slowly add it to the gravy while on low heat on the stove. Stir as you pour it in and continue stirring on low heat until the desired texture is reached.
- If the gravy gets too thick for your liking, simply mix in a bit more broth or water. If it is still too thin after adding the flour, add another tablespoon (mixed with water) slowly.
- This gravy is best if eaten immediately. If you need to save it, you can store it in the fridge for a couple of days. It will thicken up some more in the fridge, so add some more broth or water to thin it out to the desired texture, then re-heat in the microwave or on the stove.
How to use this gravy
This vegan mushroom gravy can be poured onto whatever you’d like. Here are some suggestions:
- Mashed potatoes
- Baked potatoes
- Green beans
- Spaghetti squash
- Steamed carrots
This gravy is great for a holiday meal. Check out these recipes for a Thanksgiving or Christmas dessert:
Vegan Mushroom Gravy (Gluten-Free)
- 150 grams cremini mushrooms (approx. 1 ½ cups chopped)
- ½ cup chopped yellow onion
- 2 cups vegetable broth (oil-free and low sodium)
- 2 tablespoons tamari (ensure gluten-free and low sodium)
- ½ teaspoon garlic powder
- ¼ teaspoon ground thyme
- Sprinkle ground black pepper (to taste)
- 1 tablespoon brown rice flour
- 1 ½ tablespoon water
- Chop the mushrooms and yellow onion and add them to a medium-sized pot with the vegetable broth. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Remove the pot from the stove and pour the contents (including the broth) into a food processor or blender. Add tamari, garlic powder, ground thyme, and ground black pepper (if desired). Blend until smooth.
- In a separate small bowl, mix 1 tablespoon of brown rice flour with 1 ½ tablespoons of cold water.
- Pour the gravy back into the pot on the stove and turn on low heat. Slowly pour in the brown rice flour mixture and mix the gravy as you pour. Continue mixing for a few minutes on low heat, until the desired thickness is reached.