Vegan Mushroom Gravy (Oil-Free)

Creamy mushroom gravy over mashed potatoes.

Vegan Mushroom Gravy (Oil-Free)

Prep Time 10

Cook Time 15

Total Time 25

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

Easy vegan mushroom gravy that's so rich and delicious no one will believe that it's low-fat and made without oil or nuts. Only 8 ingredients and 25 minutes to make a batch.

Yield: makes about 1 ⅔ cups - see Notes for tips on doubling the recipe.

Ingredients
US Customary | Metric

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

The recipe doesn't make a large amount, less than 2 cups. Note that if you plan to double or triple the recipe to serve a crowd, you don't necessarily need to double or triple the amount of mushrooms (unless you just want to)! For a double batch 16 ounces of mushrooms is plenty, and 20–22 ounces for a triple batch.

Storage

Store mushroom gravy in the refrigerator for up to 5 days. It is freezer friendly. Thaw in the refrigerator overnight and re-heat on the stovetop.

Nutrition