Enjoy this easy vegan mushroom gravy over all of your favorite comfort foods. Made without oil or butter, it's a surprisingly healthy option, too! Equally as perfect for everyday dinners as it is for Thanksgiving.
This recipe is also low in fat, nut-free, and easily made gluten-free with one swap. Just 25 minutes and 8 simple ingredients.
This gravy is so flavorful and creamy, no one will ever guess that it doesn't contain oil or butter.
The recipe takes less than 30 minutes from start to finish, which is pretty great. But if you're in more of a hurry than that, I've gotcha covered with this 5-minute vegan gluten free gravy. You might also want to check out my vegan country gravy.
And if you love mushrooms as much as I do, be sure to check out my mushroom veggie burgers and mushroom stew next!
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Why You'll Love It
- Low-Fat: This healthy mushroom gravy has only 1 gram of per serving, but it tastes so rich you'd never know!
- Quick & Easy: Mushroom gravy only sounds fancy and complicated, but actually, it's made in 1 pan and ready in just 25 minutes.
- Deeply Flavorful: Thanks to savory mushrooms and thyme plus umami-rich soy sauce, this gravy tastes - and smells - irresistible!
Ingredients & Substitutions
- Mushrooms: I used baby bellas (aka cremini mushrooms), but white button mushrooms work as well. In fact, they are actually different strains of the same species. White button mushrooms are softer and have a milder flavor, while baby bellas are firmer, with a deeper flavor. You can also prepare the gravy with other varieties of mushrooms. Shiitakes are a personal favorite. Just be sure to remove the woody stems and use only the caps.
- Aromatics: A combination of garlic and onion add aroma and depth of flavor to the gravy.
- Flour: I opted for unbleached all-purpose flour, but if you prefer a whole-grain flour, it will thicken the gravy just as well. You'll end up with tiny specks of grain visible in the gravy because of the fiber, but that doesn't hurt anything! Oat flour works especially well for thickening gravy.
- Vegetable Broth: You want a salty and complex vegetable broth here. If you don't have broth, feel free to substitute water plus bouillon powder or paste, such as Better Than Bouillon's vegan variety.
- Non-Dairy Milk: Be sure to choose an unsweetened, unflavored plant-based milk with minimal additives. You don't want to use a milk that has any hint of sweetness. I recommend either soy milk or almond milk for the most neutral flavor.
- Seasonings: I used a combination of dried thyme, black pepper, and soy sauce to add herbal notes and even more savoriness to the gravy.
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See the recipe card below for amounts and step-by-step instructions.
How to Make Vegan Mushroom Gravy
Step 1: First, sauté the onion and mushrooms until dry and lightly browned, about 10 minutes.
Step 2: Add the garlic and thyme, and give it a stir. Sprinkle in the flour, stir, and cook for about one minute. Pour in the milk and broth and stir well, scraping the bottom of the pan.
Step 3: Continue to cook and stir occasionally as the gravy thickens.
Step 4: Season with pepper and soy sauce. Taste and adjust seasoning as desired.
Serving Suggestions
- Potatoes: It's no secret that mashed potatoes and gravy are a match made in heaven, but this gravy is also great on baked potatoes and for making disco fries!
- Biscuits: Vegan biscuits and gravy is another classic combo!
- Holidays: Make this gravy part of your Thanksgiving or Christmas feast along with my vegan turkey roast, seitan roast, Beyond meatloaf, or chickpea loaf as the main course.
Variations
- Gluten-Free: Use an all-purpose, gluten-free flour blend or substitute arrowroot or cornstarch for thickening. If using one of the starches, dissolve it in the milk or broth before adding it to the pan.
- No Milk: If you don't have any unsweetened, non-dairy milk on hand, feel free to use all broth instead. The gravy won't be as creamy, but it will still taste delicious.
- Different Herbs: Feel free to mix things up by trying different dried herbs like rosemary or tarragon. You could also use fresh herbs instead.
FAQs
This recipe makes about 1 ⅔ cups. If you're feeding more than a few people and want to double the recipe, there's no need to double the mushrooms since this is a fairly mushroom-heavy gravy as written. Simply double all of the other ingredients and increase the amount of mushrooms to 12-16 ounces.
Store leftover gravy in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Yes, the gravy can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.
I hope you enjoy this vegan mushroom gravy. If you try the recipe I would love to hear from you. Comment below to let us know!
Recipe
Vegan Mushroom Gravy (Oil-Free)
Equipment
Ingredients
- 1 small yellow onion - finely chopped; shallots are great, too
- 10 ounces cremini mushrooms or white button - thinly sliced
- 4 cloves garlic - minced
- ¾ teaspoon dried thyme - or 1½ teaspoons chopped fresh thyme
- 2 tablespoons all-purpose flour - gluten-free or regular; sub whole wheat or oat flour if preferred
- 1 cup salty vegetable broth - or water plus vegan bouillon
- ¾ cup plain unsweetened non-dairy milk - be sure to taste first to make sure it's plain; I use soy milk
- black pepper
- 1 tablespoon tamari or soy sauce
Instructions
- Preheat a large saute pan over medium heat. Add the onion and mushrooms. Stirring occasionally, cook until all of the moisture has evaporate and the mushrooms are softened, about 10 minutes.
- Add the garlic and thyme to the pan, stir, and cook for 30 seconds. Sprinkle the flour into the pan, stir and cook for about 1 minute or until lightly browned.
- Add the broth and milk, and whisk to dissolve the flour. Bring to a simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.
- Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Remove from heat. Serve hot, or let the gravy cool completely before storing in the refrigerator.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Allison says
Delicious. Easy to make. I used dried shitake mushrooms. Worked very well. Freezes great. Thanks for the recipe.
Marilyn says
This was easy to make and was really delicious. I didn't have thyme so I subbed poultry seasoning but otherwise made as directed. Thanks for a great recipe!
Laura says
This was so good. I had a bag of Beyond meatballs and needed something to do with them. I also added in some small, frozen peas. So good!!
patrick says
Delish. I didn’t use the milk and added a bit of horseradish but it’d be great as written too. Thanks!
Heather says
This is lovely! I added extra thyme, and I snuck in ⅓ cup of navy bean, then blended it all up. I am not a fan of the texture of mushrooms, and I am finding ways to enjoy them. Thanks!
Sue says
I appreciate the nutritional content as I like to look at it always however it says 63 cal per serving however, it doesn’t tell you how many servings this gravy mix makes. If you could clarify this. Thank you.
Lori says
Hi Sue - the number of servings is noted in the upper section of the recipe card, directly above the star ratings. It makes 4 servings.
Cathy says
I have made SEVERAL vegan gravies/mushroom gravies over the years. This is by far the best! Thanks so much!
Sierra says
It was delicious! I'm definitely making this gravy again.
Mark says
Amazing gravy that's healthy but doesn't taste like it. We make it nearly every week. Thanks!
Emma Bollington says
Really lovely thank you. Took a while to thicken. The flavour was lovely.