Enjoy this oil-free 20-minute Vegan Gluten-Free Mushroom Gravy with all your favorite comfort foods. It's perfect for Thanksgiving and holiday dinners.
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 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 gluten-free vegan mushroom gravy.
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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- 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.
- 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.
Don't walk away from the stove for too long. Keep stirring as the gravy thickens to your desired consistency.
Storing and freezing
This gravy can be made in advance and reheated. It will last up to 3 days covered and refrigerated.
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.
For tips on freezing, refer to USDA Freezing and Food Safety.
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 mushroom recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Easy Vegan Mushroom Gravy (Gluten-Free & Oil-Free)
- 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.
- Meanwhile, add the tapioca flour to the cup of water and stir well. Set aside.
- Add the garlic to the mushrooms and saute for 30 seconds.
- Add the thyme and salt and pepper, to taste.
- 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.
- This gravy can be made in advance and reheated. It will last up to 3 days covered and refrigerated.
- 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.
Nutritional information is an estimation only.
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