Oil-free mushroom gravy, made FIVE with plant-based ingredients. Smother this gravy with fries, add to mashed potatoes, or serve with breakfast biscuits!
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
Baby bella, cremini, common brown, and baby portobello can all be used in this recipe.