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Home » Recipes » No Oil

Oil-Free Mushroom Gravy

Oil-free mushroom gravy, made FIVE with plant-based ingredients. Smother this gravy with fries, add to mashed potatoes mashed potatoes, or serve with breakfast biscuits!

Oil-free mushroom gravy on top a bowl of creamy mashed potatoes.
by Aly Michell Dated: March 29, 2019 Last Modified: August 28, 2023 Leave a Comment
904 shares
(This post may have affiliate links. Please see my disclosure.)
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Jump to:
  • Why You’ll Love This 
  • Ingredients & Substitutions 
  • What To Serve With Mushroom Gravy 
  • How To Store 
  • Recipe Tips 
  • More Mushroom Recipes
  • Oil-Free Mushroom Gravy

Growing up, store-bought gravy made its way onto our dinner table plenty of times - especially on Thanksgiving. So, I always believed that making homemade gravy was probably complicated.

Thankfully, that cannot be further from the truth.

This super-easy vegetarian mushroom gravy is the perfect Thanksgiving side! And it's made with just a handful of ingredients that you probably already have handy in your fridge and pantry.

Highly recommend serving this mushroom gravy with Zucchini Stuffing Casserole, Mushroom Lentil Loaf, and Mashed Potatoes!

Sooo good.

Why You’ll Love This 

  • This mushroom gravy is 100% oil-free, plant-based, and uses everyday ingredients.
  • We're working with only five ingredients: mushrooms, soy sauce, salt & pepper, garlic powder, and flour. 
  • Homemade mushroom gravy takes MINUTES to make! And with its incredible flavor, you won't have to ever buy the packaged version of the stuff. 

Mushroom gravy is a sauce that's made with a variety of ingredients including mushrooms, flour, and spices. 

The flour in a gravy recipe helps thicken the sauce. The mushrooms add a nice umami flavor, along with some "meaty" texture. 

We're also using soy sauce to add another layer of umami, without the need for stock or broth. 

Ingredients & Substitutions 

We're primarily working with 5 ingredients, let's check them out. 

  • Brown mushrooms - I suggest brown mushrooms for a bolder flavor, however, white mushrooms are fine too. Cremini, baby bella, or baby portobello can all be used. 
  • Soy Sauce - I used reduced-sodium soy sauce. For a gluten-free option, go for tamari sauce. 
  • Salt & Pepper - to enhance all of the flavors! 
  • Garlic Powder - A pop of garlic flavor is always appreciated, but if you're not into it, it's optional. Other aromatic dry seasonings like onion powder. 
  • Water - Just like in all sauces, water is a MUST! You could also go for salt or sodium-free stock or broth. 
  • Flour - We'll need all-purpose flour. If you want to use a gluten-free alternative, consider cornstarch. Add about 1 tablespoon to start and add more if needed. 

What To Serve With Mushroom Gravy 

A large bowl of mashed potatoes.

We've already touched on a few dishes to serve with mushroom gravy, but here are more! 

Meat-free "meatballs" are delicious with gravy. We have lentil "meatballs" and vegan tofu meatballs. 

If you're into potatoes, serve up your homemade gravy with air fryer red potatoes, home fries, and potato wedges. 

Bread is also a winner with gravy. Options include biscuits and sliced toasted bread. 

Pouring gravy over tofu scramble is another delicious option to enjoy the sauce. 

How To Store 

Once the mushroom gravy has cooled down, cover/wrap tightly and store in an airtight container or for up to 3-4 days in the refrigerator. Or, freeze. 

Reheat in a small saucepan or pot over medium-low heat until warm. 

The gravy will be thicker from sitting in the fridge. So, be sure to add a touch of water along with salt and pepper to taste. 

Recipe Tips 

Brown mushroom gravy with creamy mashed potatoes in a bowl.
  1. To make creamier mushroom gravy, feel free to use a blender until smooth. This can be done with an immersion blender or a traditional blender. 
  2. If you'd like to add some of your favorite dried herbs (thyme, basil, parsley, sage) to this recipe, go for it! 
  3. For a thinner gravy, add less flour. For a thicker gravy, add more flour or simmer for longer. 

More Mushroom Recipes

  • Mushroom Pernil
  • Musroom Lentil Loaf
  • Vegetarian Bolognese

If you're looking for a gluten-free gravy, check out our Gluten-Free Onion Gravy.

Tried out this Oil-Free Mushroom Gravy recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

Oil-free mushroom gravy in a gray bowl filled with vegan mashed potatoes.
Oil-free mushroom gravy on top a bowl of creamy mashed potatoes.

Oil-Free Mushroom Gravy

Aly Michell
Oil-free mushroom gravy, made FIVE with plant-based ingredients. Smother this gravy with fries, add to mashed potatoes, or serve with breakfast biscuits!
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 25 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 41 kcal

Ingredients
  

  • 8 ounces brown mushrooms sliced
  • 3 tablespoons reduced-sodium soy sauce
  • Salt & black pepper to taste
  • ½ teaspoon garlic powder (optional)
  • 1.5 cup of water
  • 3 tablespoons all-purpose flour See recipe notes

Instructions
 

  • Over medium-high heat, add the mushrooms into a non-stick pan.
  • Pour the soy sauce over the mushrooms. Add the salt, pepper, and garlic powder. Cook and stir mushrooms until liquid has been cooked off and they begin to caramelize and stick, about 5 minutes.
  • While the mushrooms are cooking, whisk together the water and flour in a bowl. Pour the mixture to the cooked mushrooms. Reduce heat to low.
  • Stir and cook everything together until the gravy thick enough to your liking - just a couple of minutes.

Notes

  1. Baby bella, cremini, common brown, and baby portobello can all be used in this recipe.
  2. To make creamier mushroom gravy, feel free to use a blender until smooth. This can be done with an immersion blender or a traditional blender. 
  3. If you'd like to add some of your favorite dried herbs (thyme, basil, parsley, sage) to this recipe, go for it! 
  4. For a thinner gravy, add less flour. Start with 1 tablespoon's worth.

Nutrition

Serving: 1-ServingCalories: 41kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 404mgPotassium: 286mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!
904 shares
Category: All, Fall Recipes, Holiday, No Oil, Soups & Stews

About Aly Michell

Over 10+ years of plant-based eating and cooking on a budget!

Previous Post:Baked aloo tikki on a platterBAKED Aloo Tikki Recipe
Next Post:75 Items in my Plant-Based PantryMason jars in a pantry filled with dry legumes and spices

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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