Easy Vegan Mushroom Gravy (Gluten-Free & Oil-Free)
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5 from 4 votes

Easy Vegan Mushroom Gravy (Gluten-Free & Oil-Free)

Easy Vegan Mushroom Gravy is rich and savory. Enjoy this oil-free sauce with all your favorite comfort foods. This homemade gravy recipe is perfect for Thanksgiving.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 19kcal
Author Amy Katz
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Recommended Equipment


  • 8 ounces cremini mushrooms (or white button mushrooms) sliced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • salt to taste
  • pepper to taste
  • 2 Tablespoons tapioca flour (or 1 Tablespoon cornstarch or arrowroot powder)
  • 1 cup water


  • 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 your 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 for up to 3 days refrigerated.
To freeze the gravy, let it cool to room temperature, place it in a glass container leaving a little space at the top, then add the lid and place it in the freezer. Don’t forget to let the frozen gravy thaw in the refrigerator before reheating it in a saucepan.
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 4mg | Potassium: 169mg | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.4mg
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Course: Condiment
Cuisine: American
Keyword: Vegan Mushroom Gravy