• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Wellness Tips
  • Shop
  • About
  • Contact

Beet of the Wild

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Holistic Living
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×
    Home » All Recipes » Plant-Based & Vegan Recipes » Easy Mushroom Gravy (Vegan, Gluten-Free & Soy-Free)

    updated: January 29, 2021

    Easy Mushroom Gravy (Vegan, Gluten-Free & Soy-Free)

    • Facebook
    • Tweet
    • Yummly
    • Mix
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please see our privacy policy page for details.

    If you're looking for a healthy, vegan gravy, you've come to the right place! This Easy Mushroom Gravy is made with minimal, real-food ingredients and is free of gluten, corn, soy and refined sugars. Not to mention, it's ready in under an hour!

    A gravy boat full of homemade gravy, surrounded by roasted tempeh, mashed potatoes and green beans.

    When it comes to comfort foods, Sunday dinner and holiday meals, gravy is a must! However, it can be challenging to find a healthy gravy recipe if you're vegetarian, plant-based, or gluten-free. And trust me, I feel your pain in missing out on one of the best parts of holiday dinners! It's never fun to watch everyone else enjoy their gravy-soaked meals while you sit there picking at your dry mashed potatoes.

    That's why I set out to find a simple vegan, gluten-free gravy made with real food ingredients. After a few failed attempts using starches as a thickener, I decided to go a different route and learn how to make vegan mushroom gravy. After a little more tweaking and perfecting, this delicious, healthy recipe was born!

    This Easy Mushroom Gravy is just the right amount of creamy, has a subtle mushroom flavour and is the perfect match for any holiday dinner, poutine and of course, mashed potatoes.

    How to Make Vegan Mushroom Gravy

    First and foremost, making this vegan, gluten-free mushroom gravy requires fresh cremini mushrooms.

    How To Select & Store Cremini & Portobello Mushrooms

    • Choose mushrooms that are firm, plump and clean. They should not be slimy or wrinkled.
    • Cremini mushrooms get darker as they age, so it's best to pick out those that are lightest in colour.
    • The best way to store most mushrooms is in a paper bag in the refrigerator. If they are pre-packed, they should last up to seven days in the fridge. 
    • To preserve the freshness longer, you can place the mushrooms in a glass container and cover it with a damp cloth or directly wrap the mushrooms in a clean, damp cloth.
    A full gravy boat surrounded by mashed potatoes, green beans and a plate of roasted tempeh

    Making Vegan, Gluten-Free Mushroom Gravy

    Making Vegan mushroom is surprisingly simple and is ready in under an hour!

    Heat the Oil & Cook the Mushrooms

    First, heat one to two tablespoons of avocado or olive oil in a medium saucepan. Then throw in the chopped onion and garlic and cook for a few minutes. Once the onion and garlic become fragrant, add a heaping (and I mean heaping!) cup of chopped cremini mushrooms and a teaspoon of thyme. Continue to cook until onions are transparent and mushrooms are soft, stirring often.

    Bring to A Boil

    Once the mushrooms become soft and are beginning to brown, pour in the vegetable broth and water. Cover and bring to a boil.

    Let Simmer

    Once boiling, turn down the heat to medium-low and let simmer for about ten minutes, stirring intermittently.

    Cool

    Next, remove the pot from the heat and allow it cool for a few minutes.  

    Blend

    Once cool enough to handle, you can add the gravy to a blender. 

    For a smooth gravy - add it all to a blender and blend until smooth.

    For a chunky mushroom gravy - remove half of the mushrooms with a slotted spoon, place in a bowl and set aside. Add the remaining mixture to a blender and blend until smooth.

    Reheat / Thicken

    Once your plant-based mushroom gravy is blended, pour back into the saucepan and heat over medium-low heat for fifteen to twenty minutes or until the gravy is thickened to your liking.

    This Plant-Based Mushroom Gravy isn't as thick as some traditional gravies. If you prefer it thicker, you can add a tablespoon or two of arrowroot starch. Whisk in the arrowroot starch once the gravy is blended and heating over the stovetop. 

    If you're making this a chunky mushroom gravy, you may need to add a little arrowroot since the mushrooms contribute to the thickness.

    Ways to Use Your Plant-Based Mushroom Gravy

    Use this vegan, gluten-free Mushroom Gravy to pour over mashed potatoes, stuffing and roasted tempeh. It also makes a great vegan poutine gravy and can be used in any other recipe that calls for gravy!

    Vegan Mushroom Gravy on top of a bowl of mashed potatoes, topped with dried chives.

    What Makes This Mushroom Gravy Healthy

    Real Food Ingredients

    When learning how to make plant-based mushroom gravy, I found it challenging to find recipes that only use real food ingredients. This mushroom gravy uses minimal, mainly fresh ingredients, making it easy and accessible.

    This Easy Plant-Based Mushroom Gravy is also free of gluten, corn and refined sugar! 

    Cremini Mushrooms

    Did you know cremini mushrooms are, in fact, baby portobello mushrooms!? I just recently learned this fun little fact and have a new appreciation for little creminis!

    Both cremini and portobello mushrooms are an excellent source of B vitamins, which is great for those who eat a plant-based or plant-heavy diet. Incorporating these mushrooms (both cremini and portobello) into your diet is a great way to increase vitamin B levels through food. They contain six of the B vitamins, including B12! The B vitamins play crucial roles in many metabolic and neurological functions in the body and are also great for the skin, hair and nails!

    Garlic

    If you love to cook, you probably love garlic for its ability to add a piquant flavour to almost any dish. And you probably know a few handed down remedies that utilize garlic. It isn't any news that garlic has many qualities that are beneficial to our health.

    The mineral sulphur is responsible for garlic's pungent odour and flavour. We can also thank it for making garlic a purifier! Sulphur stimulates the elimination of toxins from the lymph and blood.

    On top of that, garlic has long been used for its antibiotic and immune-supporting qualities. It's a well-known protectant against the common cold and flu. And it's even antiparasitic and has blood pressure lowering qualities!

    It's no wonder they call garlic the "king of herbs!"

    Onion

    Onions are similar to garlic, in the fact they are high in sulphur. They too, have antiseptic qualities, helping our immune systems fight off pathogens. 

    Most of onions' nutritional value comes from their sulphur content. However, depending on the soil they're grown in, they can provide selenium and zinc. Unfortunately, most of our soil is pretty depleted of these nutrients due to mass, mono-crop farming. You'll get more nutritional value by purchasing from local farmers who grow smaller crops of multiple types of vegetables.

    Coconut Aminos (Soy Free)

    Coconut aminos is a soy-free seasoning sauce that is simply made from fermented coconut sap and salt! It tastes just the same as soy-sauce, except slightly milder. It still gives a perfect salty, savoury flavour with lots of umami. To be honest, I much prefer the coconut aminos!

    I should add, if you don't have coconut aminos and don't have any allergies or sensitivities to wheat or soy, you can always substitute soy sauce or tamari.

    Avocado / Olive Oil

    Avocado and olive oil are quite similar. Of all the oils, both contain the highest amounts of monounsaturated fat, making them the most heat-stable (besides coconut).  

    They are both rich in oleic and linoleic acid, which help lower LDL (bad cholesterol) while increasing HDL (good cholesterol). And both are also great sources of mixed tocopherols (vitamin E) and flavonoids (antioxidants).

    Vegetable Broth

    Many vegetable broths only contain powdered spices, herbs and vegetables, along with a ton of sodium and artificial flavours. If you buy your vegetable broth, try to go with organic and read the label to ensure it only contains clean ingredients. 

    On the other hand, making homemade vegetable broth can boost the nutritional value of many dishes. Learn how to make a cheap, easy and nutritious homemade vegetable broth here!

    THIS RECIPE IS...


    • Vegan
    • Gluten-Free
    • Soy-Free
    • Nutrient-Dense
    • Skin, Hair and Nail Loving

    More Vegan Recipes You Might Enjoy!

    • Vegan Poutine
    • Homemade Vegetable Broth
    • Homemade Cashew Yogurt
    • Plant-Based Sweet Potato Corn Chowder
    Mushroom gravy in a red gravy boat surrounded by mashed potatoes, green beans and a plate of roasted tempeh

    If you've tried this Easy Mushroom Gravy recipe, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on, Pinterest, Instagram and Facebook for more wildly nutritious recipes!

    Vegan Mushroom Gravy on top of a bowl of mashed potatoes, topped with dried chives.

    Easy Mushroom Gravy (Vegan, Gluten-Free & Soy-Free)

    This delicious plant-based gravy is perfect for holiday dinners, mashed potatoes, poutine and so much more!
    Print Pin Rate
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    MAKES : 32

    Equipment

    • Blender

    Ingredients

    • 2 heaping cups Cremini Mushrooms (thinly sliced)
    • 1 cup Onion (chopped)
    • 2 tbsp Fresh Garlic (minced)
    • 2 tbsp Coconut Aminos
    • 3 cup Vegetable Broth
    • 1 - 2 tbsp Avocado / Olive Oil
    • 1 tsp Thyme (Dried)
    • ½ tsp Himalayan / Sea Salt

    Instructions

    • First, heat one to two tablespoons of avocado or olive oil in a medium saucepan. Then throw in the chopped onion and garlic and cook for a few minutes. Once the onion and garlic become fragrant, add a heaping (and I mean heaping!) cup of chopped cremini mushrooms and a teaspoon of thyme. Continue to cook until onions are transparent and mushrooms are soft, stirring often.
    • Once the mushrooms become soft and are beginning to brown, pour in the vegetable broth and water. Cover and bring to a boil.
    • Once boiling, turn down the heat to medium-low and let simmer for about ten minutes, stirring intermittently.
    • Next, remove the pot from the heat and allow it cool for a few minutes.
    • Once cool enough to handle, you can add the gravy to a blender. 
      For a smooth gravy - add it all to a blender and blend until smooth.
      For a chunky mushroom gravy - remove half of the mushrooms with a slotted spoon, place in a bowl and set aside. Add the remaining mixture to a blender and blend until smooth.
    • Once your plant-based mushroom gravy is blended, pour back into the saucepan and heat over medium-low heat for fifteen to twenty minutes or until the gravy is thickened to your liking.

    Notes


    This Plant-Based Mushroom Gravy isn't as thick as some traditional gravies. If you prefer it thicker, you can add a tablespoon or two of arrowroot starch. Whisk in the arrowroot starch once the gravy is blended and heating over the stovetop.

    If you're making this a chunky mushroom gravy, you may need to add a little arrowroot since the mushrooms contribute to the thickness.

    This Gravy is great to make ahead of time, it keeps up to 5 - 7 days in the refrigerator!

    Nutrition

    Serving: 2TBSP | Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!

    Haas, E.M., Levin, B. (2006) Staying Healthy With Nutrition 21st Century Edition. Random House Inc, New York.

    Murray, M., Pizzorno, J., Pizzorno, L. (2005) The Encyclopedia of Healing Foods. Atria Books, New York.

    « Crunchy Gluten-Free Vegan Gingerbread Cookies
    Three Simple & Effective Ways to Reduce Stress »

    Posted by Michelle McCowan on December 28, 2019 Filed Under: All Recipes, Autumn Recipes, Featured Recipes, Gluten-Free Recipes, Mains & Sides, Plant-Based & Vegan Recipes, Winter Recipes Tagged With: Gravy, Holiday Recipes, Mushrooms, Vegan

    Don't Miss These Fresh Recipes!

    A jar of Fresh Peach Pie Filling sitting on top of a square of parchment and meshed paper with a spoonful sitting in front and a bunch of peaches behind.

    Easy Homemade Fresh Peach Pie Filling (Without Cornstarch)

    Two cups of banana yellow pudding topped with toasted cashews. The pudding cups are surrounded by dropped cashews pieces, a bowl of cashews and a linen cloth.

    Healthy Vegan Banana Cream Pudding With Turmeric

    Reader Interactions

    Comments

    1. Courtney says

      January 14, 2021 at 3:02 pm

      This sounds amazing! My partner is gluten free so I'm always looking for new GF recipes. Thanks for sharing!

      Reply
      • Michelle McCowan says

        January 15, 2021 at 1:50 am

        Thank you, hope you two enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe




    Primary Sidebar

    Welcome, Wild One!

    I'm Michelle,
    the recipe developer and photographer behind Beet of the Wild. I have an insatiable thirst for knowledge and a passion for all things health and wellness. I'm a huge believer in returning to our wild roots through simple, slow and natural living. With education in Holistic Nutrition, Elemental Yoga and Energy Medicine, my goal is to provide the utmost delicious and nutritious recipes, along with up-to-date wellness tips and information to keep you living your most vibrant life! Read More…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube

    Don't Miss These Spring Recipes!

    Vibrantly coloured vegan beet soup, garnished with fresh sprouts.

    Creamy Vegan Beetroot Soup

    Two vibrant green avocado smoothies sitting beside a striped linen cloth and an empty blender jug. The smoothies also have white and grey striped straws perfectly placed, both pointing to the left.

    Avocado & Moringa Green Smoothie (Nutrient Rich, Lactogenic)

    A large saucepan filled with cooked penne pasta tossed with spinach, peas, nutritional yeast, turmeric apple cider vinegar and healthy avocado oil.

    Healthy Vegan Spinach & Peas One-Pot Pasta (With Nutritional Yeast)

    A jar of pink Chive Blossom Infused Vinegar with the chive flowers still floating atop. On on side of the jar is a small mesh strainer resting on a striped linen cloth. A few dropped dried chive flowers sit on the other side of the jar.

    Easy DIY Chive Blossom Infused Vinegar - A Step-By-Step Guide

    Wellness Tips You Don't Want to Miss!

    DON'T MISS A BEET!

    It’s looking like we’re in for another frosty It’s looking like we’re in for another frosty weekend 🥶

But, there’s nothing like warming up with a comforting bowl of Soup! This Creamy Dairy-Free Roasted Tomato Soup is always a go-to for me when the temperature drops low.

With minimal real-food ingredients, it’s so simple to make and is packed full of flavour. 

Plus, it’s delicious topped with a dollop of cultured cashew yogurt or cream!

And it’s completely vegan, gluten-free and contains no added sugars.

Grab the recipe link in my bio ↡
@beetofthewild

Keep warm, Wild Ones ♡
    This balmy October weather is making me reminisce This balmy October weather is making me reminisce over this delicious Peach Pie Filling that was made and devoured on repeat during that decadent time of late summer.

And in actuality, autumn is a great time to enjoy it since peaches help to dispel cold from the body (yep, they are actually more warming than cooling!). Plus, this Peach Pie Filling is sweetened with maple syrup and a hint of cinnamon, bringing in even more of those those warming notes. 

It's perfect for pie, of course, but it's also delicious topped on coconut nice cream, made into a crumble or cobbler, or my favourite, added to oatmeal 🥰

Plus, it’s totally free of dairy, cornstarch, gluten and refined sugar, making it a great anti-inflammatory option 🙌

And you know I gotchu, you can find this recipe on the blog!

Grab the link in my bio ↡
@beetofthewild

Or copy & paste it into your browser ↡
https://www.beetofthewild.com/fresh-peach-pie-filling
    Rainy Sundays call for all-day jammies, slow vibes Rainy Sundays call for all-day jammies, slow vibes, snuggles and some home-baked goodness 🥰

So, let’s make some Healthy Homemade Graham’s!

With the warming cinnamon in them, these babies make the perfect autumn crunchy munchie. Plus, they’re nut-free, making them great a school snack as well.

As usual, they’re also free of gluten, refined sugar and dairy 👏

Grab the full recipe on the blog ↡
https://www.beetofthewild.com/healthy-homemade-graham-crackers/
    Hey Wild Ones, Just slipping in to say hello and Hey Wild Ones,

Just slipping in to say hello and send some wild vibes your way 🏹✨

There’s some new faces around here, and well, I’ve been hiding behind the scenes a lot lately. 

I’m Michelle, the human behind the recipes, nutrition tidbits, photography.. you get the gist 🤓

So, whether you’re new on the block or have been here for the long haul, I am so glad to have you along on this wild ride!

Sending you so much love, peace and blessings... cause hot damn! The world needs it right about now! 

Happy weekend ✌️& 💗
    Follow on Instagram

    Support This Site

    If you enjoy Beet of the Wild's content and would like to support my work you can buy me a tea on ko-fi!

    Buy Me A Tea ♡

    Footer

    Home | About | Contact | Recipes | Privacy Policy | Nutrition Disclaimer | Photo & Recipe Policy

    Copyright © 2018 - 2022 Beet of the Wild.
    All Rights Reserved.