This post may contain affiliate links. Please see my disclosure for more information.

Plant-Based Mushroom Gravy (Gluten-Free)

Plant-Based Mushroom Gravy (Gluten-Free)

This plant-based mushroom gravy is gluten-free and super healthy. 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 plant-based 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!

Mashed potatoes and green beans with plant-based mushroom gravy on top.

What is in this plant-based mushroom gravy?

  • 130 grams of cremini mushrooms (approx. 1.5 cups chopped)
  • ½ cup chopped yellow onion
  • 2 cups vegetable broth
  • 2 tbsp tamari
  • ½ tsp garlic powder
  • ½ tsp ground thyme
  • ¼ tsp ground black pepper (optional)
  • 1 tbsp cornstarch
  • 1 tbsp water
A plate with mashed potatoes and green beans, covered in plant-based mushroom gravy.

Tips for making this mushroom gravy

Making this gravy is quite simple and straightforward, but here are some tips to ensure it turns out perfectly!

  • Use a high-power 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.
Chopped mushrooms and onion with vegetable broth in a pot.
  • Mix the cornstarch 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 watery consistency. One tablespoon of cornstarch will thicken the gravy, but do not add it directly to the gravy. Doing this will cause the cornstarch to clump up and it will not mix in smoothly. You need to mix one tablespoon of cornstarch with one tablespoon 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 cornstarch, 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.  
Bowl of mashed potatoes with plant-based mushroom gravy on top.

What you can use this gravy on

This plant-based mushroom gravy can be poured onto whatever you’d like. Here are some suggestions:

  • Mashed potatoes
  • Baked potato
  • Fries
  • Green beans
  • Broccoli
  • Corn
  • Spaghetti squash
  • Rice

This gravy is great for a holiday meal. Check out these recipes for a Thanksgiving or Christmas dessert:

Plant-Based Mushroom Gravy

This plant-based mushroom gravy is gluten-free and super healthy. It is a quick and easy recipe that is great on mashed potatoes and vegetables.






Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: gravy, mushroom gravy, mushrooms
Servings: 2 cups
Author: Bree Sheree

Ingredients

  • 130 grams cremini mushrooms (approx. 1.5 cups chopped)
  • ½ cup chopped yellow onion
  • 2 cups vegetable broth (oil-free)
  • 2 tbsp tamari (ensure gluten-free)
  • ½ tsp garlic powder
  • ½ tsp ground thyme
  • ¼ tsp ground black pepper (optional)
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions

  • Chop the mushrooms and yellow onion and add to a pot with the vegetable broth. Bring to a boil, then lower 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 small bowl, mix 1 tbsp cornstarch with 1 tbsp cold water.
  • Pour the gravy back into the pot on the stove and turn on low heat. Slowly pour in the cornstarch mixture and mix the gravy as you pour. Continue mixing for a few minutes on low heat, until the desired thickness is reached.

Notes

Makes approximately 2 cups.
This gravy is best if served immediately, though it can be stored in the fridge for a couple of days. It may become too thick in the fridge, so you can add some water or vegetable broth and mix to thin it out.
Do not add the cornstarch without mixing it with water first. It will clump up unless you mix it with water first.


Leave a Reply

Your email address will not be published. Required fields are marked *