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Grab your spoons – we’re scrapping the bowl of this 5-ingredient, oil-free mushroom gravy made with plant-based, easy-to-find ingredients.

There might just be a handful of ingredients in this vegan gravy, but it is still showing up with flavor from the soy sauce, and umami and bite from the cooked mushrooms.

You can use this recipe to top off your seitan steaks, creamy mashed potatoes, or over crispy fries.

If you’re looking for a breakfast-appropriate gravy recipe, check out my tofu “sausage” gravy recipe.

Mushroom gravy is made with mushrooms, spices, and a flour slurry or thickener you prefer. In some recipes, you might find oil, butter, or another source of fat – but we’re going oil-free and plant-based in this one.

With just 5 ingredients, here’s exactly what we’re working with in this oil-free mushroom gravy:

Mushrooms
Soy sauce
Flour
Water
Salt & pepper to taste
Garlic powder (optional)

Because I am all about accessibility in cooking – we’re using everyday cooking equipment including a non-stick pan/skillet and a spatula. If you have those two items – you’re already prepared.

We’re doing things a little bit differently in this recipe and going oil-free. Because of this, pulling flavor from the mushroom is still a very important step in this recipe. We’ll be relying on the heat and its ability to create a browning crust for the mushroom.

If we’re going for a browning result, we’ll need to let the mushrooms do its thing over medium-high heat. However, this means some sticking will be involved, especially since we’re not using any fats to help create a slick barrier between the pan and the mushrooms.

But, we’ll be using liquids like soy sauce and water to help keep things free and moving.

More Mushroom Recipes :

Recipe Notes

Season to taste with salt and black pepper depends on your preference. Add as much or as little as you like – you’re the owner of this dish!
When the cooked mushrooms begin to dry out and stick, that’s when to add the flour and water slurry. You want the mushrooms to dry out and brown to help with flavor. No worries – the slurry will release the mushrooms from sticking.
If the gravy is too thick, add more water and salt. If the mushroom gravy is too thin, add more flour slurry.

Seasonings & Spices To Use In Mushroom Gravy

If you want to take your mashed potato to the next flavor level, here are other pantry-friendly spices you can add to the recipes.

Types Of Mushrooms To Use

Common brown or white button mushrooms are great for this recipe. Not only are they the more affordable type of mushroom, but they are also very easy to find.

I can can normally find a large package of mushrooms for about $2.00 at the more expensive end.

Other mushroom types that can be used for mushroom gravy include shiitake, porcini, portobello, and cremini. Note, other mushroom varieties will have varying textures and flavor profiles.

How To Store & Freeze

Mushroom gravy can be stored in an airtight container or reusable silicone bag in the refrigerator for up to 2-3 days.

To freeze mushroom gravy, transfer to a freezer-safe container and store for up to 4 months. When you’re ready to have it after storing frozen, thaw, and reheat in a saucepan over medium-low heat until warm. Stir occasionally.

More Oil-Free Recipes