Vegan Mushroom Gravy (Gluten-Free)

Mushroom gravy on a bowl of mashed potatoes.

Vegan Mushroom Gravy (Gluten-Free)

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

Total Time45

Course: Side Dish

Cuisine: plant-based, Vegan

Servings: servings

Calories: 35.94kcal

Author: Bree Sheree

Ingredients

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

Instructions

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.

Notes

Makes approximately 2 cups. For a large meal, you may want to double or triple the recipe.

Nutrition Information is based on ½ cup of gravy.

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, but it should thin upon reheating. You can also add some water or vegetable broth to thin it out.

Do not add the brown rice flour without mixing it with water first. It will clump up if you don't mix it with water first.

Nutrition