20-Minute Vegan Mushroom Gravy (Oil Free, Gluten Free)
This easy vegan mushroom gravy comes together in about 20 minutes with mushrooms, garlic, thyme, and a simple starch slurry. It’s oil free, gluten free, and perfect for make-ahead holiday prep. Serve with mashed potatoes, lentil loaves, meatless meatballs, and all your comfort classics.
Servings: 6
Calories: 19kcal
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, 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
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 5mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
