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vegan mushroom gravy on top of mashed potatoes

Easy Vegan Mushroom Gravy (GF, Oil Free Option)

  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 8-10 servings 1x
  • Category: Sauces & Dressings, Gluten free
  • Method: Stovetop
  • Cuisine: American, Canadian
  • Diet: Vegan

Description

Rich and creamy with juicy bites of mushrooms, this Vegan Mushroom Gravy is easy to make and the best sauce to pour over mashed potatoes and vegan turkey! Gluten free, oil free option! Vegetarian.


Scale

Ingredients

  • 1 tablespoon vegan butter or oil
  • 1 yellow onion, diced
  • 1/2 lb (227 grams) regular or cremini mushrooms, sliced
  • 4 garlic cloves, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped (don't skimp)
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon ground fennel
  • 1/2-1 teaspoon yellow mustard or apple cider vinegar (optional)
  • 2 tablespoons all purpose flour or gluten free blend (see notes*)
  • 3 and 1/2 - 4 cups water (use less for a thicker gravy)
  • 1 tablespoon 'Better than Beef Bouillon No beef soup Base'
  • 2 tablespoons Braggs Liquid Aminos
  • 2 tablespoons Nutritional Yeast
  • salt and ground pepper to taste

Instructions

  1. Heat a large non stick skillet over medium heat. Add the onions, mushrooms and oil (or water/veggie stock). Saute for 5-7 minutes or so, until the onions are browning and soft and mushrooms are cooked. Then add the garlic and a pinch of salt & pepper. Cook for another minute. Transfer half of the mushroom mixture to small bowl, set aside.
  2. Now add the rosemary, fennel, poultry seasoning and flour to the pan with the remaining mushrooms and onions and stir together (it will be crumbly don’t worry) Now add in the water and the rest of ingredients to pan ( except mushrooms & onions you set aside earlier). Whisk until all the flour is incorporated.
  3. Bring to a boil, reduce to a good simmer and cook uncovered for 3-5 minutes until gravy has thickened and flour has cooked out. For a thicker gravy add a tablespoon or two of flour and a little water to a small bowl to make a paste, whisk into gravy, simmer until thickened (see more options for thickeners in notes*)
  4. Add gravy to blender and process until smooth. Return gravy to the pan and add the reserved mushroom garlic mix. Reheat if necessary.
  5. Season with salt & pepper if necessary. Enjoy!

Delicious served with my Vegan Turkey Seitan Recipe, or Salisbury steak,  Vegan Mashed Potatoes, Stuffing and Vegan Scalloped Potatoes. Yum!


Notes

  • For gluten free: use gluten free flour in place of regular all purpose flour
  • For oil free: use water or veggie stock to sauté the veggies.
  • for a richer gravy stir in another tablespoon vegan butter
  • this is not a super thick gravy, if you'd like it thicker puree everything or add an extra tablespoon or two of flour 

There are a few ways to thicken gravy:

  • For this recipe I stirred in the flour with the cooked onions and mushrooms before adding the cold veggie stock (bouillon and water). I also pureed a portion of the gravy which helps to thicken it naturally.
  • make a roux, which consist of butter and flour that is cooked together in the pan or mixed in a bowl to form a paste and then added to the gravy and simmered until thickened.
  • There is also a slurry which consists of flour (or cornstarch) mixed with water. Gluten free flour blend can be used in place of flour.
  • boxed potato flakes or mashed potatoes can also be used to thicken gravies and soups.

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