Ready for a super simple, DELICIOUS, rich, oil-free mushroom gravy?
Perfect for Thanksgiving, Christmas, or any of the holidays, this vegan mushroom gravy adds richness and warmth to your favorite side dishes. You’ll love that it’s quick to make and uses ingredients you probably already have in your kitchen. Plus, it’s a healthy, fiber-rich alternative to traditional gravies without sacrificing flavor.
Whether you’re serving it over creamy mashed potatoes, roasted vegetables, or your favorite vegan loaf, this mushroom vegan gravy is versatile enough to complement all kinds of plant-based dishes. It’s an essential side dish for the holidays or any time you want to add that comforting, savory touch to dinner.
Making mushroom gravy vegan and oil-free has never been easier. The mushrooms themselves provide depth and a “meaty” texture, while simple pantry ingredients create a luscious, flavorful sauce that’s sure to impress.
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Why You’ll Love This:
- Rich, Umami Flavor: This oil-free mushroom gravy is naturally savory, making it a standout addition to any meal. The mushrooms create depth without any added fats or complicated ingredients.
- Quick and Easy: This vegan mushroom gravy comes together in just minutes, perfect for busy weeknight dinners or last-minute holiday preparations.
- Versatile Side Dish: Serve it with mashed potatoes, casseroles, biscuits, or even over roasted vegetables to make your plant-based dinners more exciting.
Ingredients & Substitutions
- Brown mushrooms: Mushrooms are the star of this vegan mushroom gravy, providing umami and fiber. Baby bella, cremini, or baby portobello all work. You can substitute with white mushrooms if needed.
- Soy sauce: Adds a savory, salty depth to the gravy. Reduced-sodium soy sauce works best, or tamari for a gluten-free option.
- Salt & Pepper: Essential for enhancing the natural flavors of the mushrooms and seasonings. Adjust to taste.
- Garlic powder: Adds a subtle aromatic kick to the gravy. You can swap with onion powder or skip if preferred.
- Water: Acts as the base for the gravy. You can also use a salt-free vegetable broth for extra flavor.
- All-purpose flour: Thickens the mushroom gravy to the perfect consistency. Cornstarch is a good gluten-free alternative; start with 1 tablespoon and add more if needed.
Step-By-Step Recipe
- Cook the mushrooms: Add sliced mushrooms to a non-stick pan over medium-high heat. Pour in the soy sauce, then season with salt, pepper, and garlic powder. Stir and cook until the liquid evaporates and the mushrooms begin to caramelize, about 5 minutes.
- Make the gravy base: Whisk together water and flour in a bowl. Pour the mixture over the cooked mushrooms and reduce heat to low.
- Finish the mushroom gravy: Stir the mixture until thickened to your liking, just a few minutes. Adjust seasoning as needed.
Tips for the Best Vegan Mushroom Gravy
- Blend for creaminess: Use an immersion blender or regular blender to create a smoother, creamier gravy. This step is optional but enhances texture.
- Add herbs for depth: Dried herbs like thyme, basil, parsley, or sage complement the mushrooms beautifully. Start with a small pinch and adjust to taste.
- Adjust thickness: For thinner gravy, use less flour or add more water. For thicker gravy, add extra flour or simmer a few more minutes.
What To Serve With Mushroom Gravy
This vegan mushroom gravy is incredibly versatile. Pour it over mashed potatoes, roasted root vegetables, or your favorite plant-based “meat” like lentil loaf or tofu meatballs. It’s also amazing on biscuits, bread, or even pour over a tofu scramble.
For a holiday dinner, serve alongside zucchini stuffing casserole, roasted brussels sprouts, or air-fryer red potatoes. Its rich, savory flavor makes it a must-have side dish for Thanksgiving, Christmas, and the holidays.
How to Store Vegan Mushroom Gravy
Once cooled, store your oil-free mushroom gravy in an airtight container in the refrigerator for 3–4 days. You can also freeze it for longer storage.
Reheat over medium-low heat, adding a splash of water if needed to reach your desired consistency. The gravy may thicken after refrigeration, so stir well and adjust seasoning before serving.
Proper storage ensures it stays flavorful and ready for holiday meals or weeknight dinners.
More Recipes with Mushrooms
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Recipe FAQs
Mushroom gravy is commonly used as a savory topping for mashed potatoes, rice, or roasted vegetables. It also makes a flavorful addition to plant-based dishes like lentil loaves, holiday stuffing, or vegan biscuits and gravy.
To make mushroom gravy without oil, cook the mushrooms in soy sauce until they release their moisture and begin to caramelize. Then, whisk in a water and flour mixture to thicken, simmering until the gravy reaches your desired consistency.
No, you don’t need vegetable stock for this gravy since the soy sauce and caramelized mushrooms already create a rich, savory flavor base. The water and flour mixture helps thicken it perfectly without needing any broth.
Oil-Free Mushroom Gravy (Naturally Vegan!)
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
- Heat a non-stick pan over medium-high heat. Add the sliced mushrooms and pour the soy sauce over them.
- Season with salt, black pepper, and garlic powder. Cook and stir until most of the liquid evaporates and the mushrooms begin to caramelize and stick to the pan, about 5 minutes.
- While the mushrooms cook, whisk the water and flour together in a bowl until smooth.
- Pour the flour mixture into the pan with the mushrooms and reduce the heat to low.
- Stir and cook until the gravy thickens to your desired consistency. This should only take a few minutes.
Notes
- You can use baby bella, cremini, common brown, or baby portobello mushrooms for this recipe.
- For a creamier gravy, blend the mixture until smooth using an immersion blender or a traditional blender.
- Feel free to add your favorite dried herbs such as thyme, basil, parsley, or sage.
- For a thinner gravy, use less flour. Start with about 1 tablespoon and adjust as needed
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