Last Updated on September 17, 2024
This Vegan Mushroom Gravy is simple to make from scratch and so full of flavor!
It is amazing on top of mashed potatoes, my Vegan and Gluten Free Stuffing, or anything else that you would love to smoother with a gravy.
For this gravy, you do need to use potato water, so make sure to always save that water from the boiled potatoes, so that you can make a thick gravy.
Not only is this creamy, rich, and salty gravy vegan, it is also gluten free!
I have been making vegan gravy for over 25 years, and I always like to change it up a bit every time I make it.
So when my husband asked me for the recipe so that he could make the gravy, I told him that there is no recipe.
That got me thinking, I better create a recipe for my gravy so that I didn’t have to be the only one making the gravy in the house, ha ha!
And because I love to change my gravy every time I make it, this became a challenge.
But after playing with all the different gravy ingredients that I could recall, experimenting, and recording, I think I found our family’s favorite!
Ingredients needed for this gravy
- Mushrooms – Any variety of mushrooms will work for this gravy and each variety will produce a different flavor to the gravy.
- Onion – A fresh or powdered onion can be used in this gravy. If using a fresh onion, saute it with the fresh mushrooms to bring out the natural sweetness of the onion.
- Garlic – Minced garlic works the best in this recipe. This gives the gravy a slightly sweet garlic flavor, garlic is an optional.
- Liquid Amino – The liquid amino adds a hint of color and a slight salty sweet flavor.
- Potato Water – If making mashed potatoes to serve with this gravy, save the potato water, don’t pour it down the drain! This water, with the starch from the potatoes, will thicken the gravy.
- Vegetable Broth – Vegetable broth will enhance the flavor and add just a little extra saltiness to the gravy.
- Gluten Free Flour – Flour adds body and thickens the gravy.
- Cornstarch – Cornstarch thickens the gravy without adding taste.
- Salt and Pepper – Salt and pepper to taste.
How to make this Vegan Mushroom Gravy
Clean, dice, and boil the potatoes.
Once the potatoes are done, place a strainer over a glass bowl and drain the potatoes, keep the potato water.
Prepare a large fry pan with oil.
Clean and slice the fresh mushrooms, add the mushrooms to the fry pan.
Peal and dice the onion and add to the fry pan with the mushrooms.
Saute the mushrooms and onions until slightly browned and caramelized.
Once the mushrooms and onions are done, add the potato water.
In a large measuring cup, blend the vegetable broth, salt, pepper, minced garlic, liquid amino, cornstarch, and the gluten free flour.
Slowly pour the mixture over the mushrooms and onions.
Stir as you bring everything to a boil, then turn down to a medium heat.
Keep stirring while the gravy thickens.
Once the gravy has thickened, turn off the heat, let the gravy set while preparing to serve. The gravy will continue to thicken as it cools.
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Vegan Mushroom Gravy
Ingredients
- 3 Cups Potato Water
- 3/4 Cup Vegetable Broth
- 2 Tbsp Cornstarch
- 2 Tbsp Gluten Free Flour
- 2 tsp Liquid Amino
- 1 small Onion Or 1 tsp Onion Powder
- 1 tsp Minced Garlic
- Salt and Pepper to taste
- 1 8 to 10 oz. container Fresh Mushrooms of your choice. I like to use a portobello or a white button mushroom for my gravy. I also like to add a lot of mushrooms, add as much or as little mushrooms as you prefer.
Instructions
- Clean, dice, and boil the potatoes.
- Once the potatoes are done, place a strainer over a glass bowl and drain the potatoes, keep the potato water.
- Prepare a large fry pan with oil.
- Clean and slice the fresh mushrooms, add the mushrooms to the fry pan.
- Peal and dice the onion and add to the fry pan with the mushrooms.
- Saute the mushrooms and onions until slightly browned and caramelized.
- Once the mushrooms and onions are done, add the potato water.
- In a large measuring cup, blend the vegetable broth, salt, pepper, minced garlic, liquid amino, cornstarch, and the gluten free flour.
- Slowly pour the mixture over the mushrooms and onions.
- Stir as you bring everything to a boil, then turn down to a medium heat.
- Keep stirring while the gravy thickens.
- Once the gravy has thickened, turn off the heat, let the gravy set while preparing to serve. The gravy will continue to thicken as it cools.
