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 

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 

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?

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