Enjoy this oil-free, gluten-free 20-minute Vegan Mushroom Gravy with all your favorite comfort foods. It's perfect for Thanksgiving, holiday dinners, and any night of the week.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
While other meat-free gravy recipes often contain vegan butter, soy sauce, and all-purpose flour, this quick and simple version uses none of those ingredients.
However, it's full of umami flavor from mushrooms. And it's nice and thick for pouring over vegan Instant Pot mashed potatoes and Roasted Brussels Sprouts and Carrots or other vegetables.
Since mushrooms have a high water content, you can skip the oil when sauteing them. And there's no need to make a roux with flour and butter or oil either. Instead, tapioca flour is the perfect thickener for this vegan mushroom gravy.
Jump to:
Why you'll love this recipe
- It only requires 4 ingredients (plus salt, pepper, and water).
- You can prepare it in 20 minutes and without making a roux.
- It's whole food plant-based, gluten-free, and oil-free.
Ingredients
- Mushrooms: I like using cremini mushrooms, but you can use white button mushrooms if you prefer.
- Fresh garlic
- Dried thyme
- Salt and pepper
- Tapioca flour: Alternatively you can use cornstarch or arrowroot powder.
- Water
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Slice the mushrooms.
- Saute them with garlic and seasonings.
- Then stir in a slur made from tapioca flour and water.
- Let the gravy simmer and thicken, and it's ready to enjoy.
Amy's tip
Don't walk away from the stove for too long. Keep stirring as the gravy thickens to your desired consistency.
Serving suggestions
Try this vegan mushroom gravy with comfort food favorites lentil meatloaf muffins and tofu meatballs. And it's a must with vegan Instant Pot mashed potatoes!
Storing and freezing
This gravy can be made in advance and reheated. It will last up to 3 days refrigerated in an airtight container.
To freeze the gravy, first let it cool to room temperature. Place it in a glass container leaving a little space at the top. Then place the lid on top and put it in the freezer.
Let the frozen gravy thaw in the refrigerator overnight. Then reheat it in a saucepan on the stove or in the microwave.
Recipe FAQs
Yes, these brown mushrooms are one and the same and are young Portabella mushrooms. You may also see them labeled as crimini.
White mushrooms, also called button mushrooms, are a good substitute.
Tapioca flour is a gluten-free, allergy-friendly flour made from cassava root. It's used to thicken sauces and stews and can also be used in baking.
More vegan mushroom recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Mushroom Gravy
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
- 8 ounces cremini mushrooms, (or white button mushrooms), sliced
- 1 cup water
- 2 Tablespoons tapioca flour, (or 1 Tablespoon cornstarch or arrowroot powder)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- In a small pot, saute the mushrooms for several minutes, stirring frequently, until they are reduced in volume and all the excess water is evaporated. If the mushrooms stick, add a splash of water to the pan.8 ounces cremini mushrooms
- Meanwhile, add the tapioca flour to the cup of water and stir well. Set aside.1 cup water, 2 Tablespoons tapioca flour
- Add the garlic to the mushrooms and saute for 30 seconds.2 cloves garlic
- Add the thyme and salt and pepper, to taste.1 teaspoon dried thyme, salt and pepper
- Give the tapioca flour/water mixture a stir and slowly add it to the mushrooms. Stir until the gravy has thickened. If you prefer a thinner gravy, add a little more water and stir.
Notes
- This gravy can be made in advance and reheated. It will last up to 3 days refrigerated in an airtight container.
- To freeze the gravy, first let it cool to room temperature. Place it in a glass container leaving a little space at the top. Then place the lid on top and put it in the freezer.
- Let the frozen gravy thaw in the refrigerator overnight. Then reheat it in a saucepan on the stove or in the microwave.
Nutrition
Nutritional information is an estimation only.
Donna says
I used a mix of mushrooms & added diced onions, other than that I followed the recipe.
It turned out so well. It had such a great flavor. Definitely a keeper!
Amy Katz says
I'm so glad you enjoyed it, Donna! Great idea to add onions.
Alocasia says
I understand this is 6 servings, but how much is a serving? Is it just a cup? I'm thinking of using it over 8 ounces of pasta, and not sure if I should double the recipe.
Amy Katz says
I think you'll have enough for 8 ounces of pasta. It makes about a cup of gravy.
Audria Lindgrin says
Great to find a delicious recipe for people eating fat free or low fat AND gluten free that is so tasty you can bring to share with other than vegan eaters too! Thank you very much!
Amy Katz says
You're very welcome, Audria!
Jeannie says
I made this gluten free mushroom gravy with a couple of adjustments. I sautéed chopped fresh white mushrooms with diced sweet onions in about 2 tablespoons of butter, added granulated garlic with parsley and a medley of no salt seasonings which includes tyme, rosemary, sage and more. I added a splash of Chardonnay and 1 cup of chicken broth. I used 1 tablespoon of cornstarch as the thickener. It turned out excellent!! Thank you for the recipe.
James says
So you made a completely different recipe that happens to have mushrooms in it?
marge201 says
She used the recipe and did nice tweaks.
Emily says
How would sauteing without oil work in a cast iron pan?
Amy says
That should work fine. If the pan appears too dry, you can add a little water.
Dillon says
I blended it afterward in my nutrbullet and it was unbelievable!
Sheila says
Great gravy! Made it as written and it was so good! Thank you!
Jole says
Do you increase the amount of cornstarch if you are making more than for just 6 people
Amy says
Hi Jole, Yes, if you double the recipe you should also double the cornstarch if you are using cornstarch instead of tapioca flour.
Sarah says
Thank you so much for sharing this wonderful recipe prepared it for my husband, for he’s the only vegetarian in the family.
Amy says
I'm so happy he enjoyed it, Sarah!
Tawana Spence says
Thank you for the delicious recipe! It tastes superb! I made it as written with tapioca flour and had a hard time eating it due to the gelatinous texture. It reminds me of flax seed gel. Any suggestions for this? I was thinking about using less tapioca flour next time. I'm on a corn free diet and not sure if any other gluten free flours can be substituted? Thanks so much again!
Amy Katz says
Hi Tawana, thank you! Give arrowroot powder a try. I think you'll like the texture better.
Deborah says
I made this last night and was so pleasantly surprised! I have made other vegan mushroom gravies but none that tasted as great as this one! My search for a keeper recipe has ended. I used the arrowroot powder as that was what I had on hand, and substituted vegetable broth for the water. So yummy!
Amy says
That's wonderful, Deborah! Thank you so much!
Dee Humbles says
Yummy! Used tapioca flour for the first time-out of fresh mushrooms, used well rinsed canned ones and omitted the added salt.
Amy says
Glad it turned out well, Dee!
Jenny says
I used almond milk instead of water and added juice from the chicken I made. It was sooo good!!
Amy says
Happy to hear it!
Brigitte L Guyton says
Sounds so good. I was racking my brain and Google to use my go to almond milk.
Thank you for your reply to easy vegan website. Much needed. Any other suggestions where i can incorporate almond milk, I'm all EARS.