Oil-Free Mushroom Gravy (Naturally Vegan!)
Try this oil-free mushroom gravy, a flavorful vegan mushroom gravy made with simple plant-based ingredients. Perfect over fries, mashed potatoes, or breakfast biscuits!
Servings: 4 servings
Calories: 41kcal
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
Nutrition
Serving: 1-Serving | Calories: 41kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 404mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg