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Vegan Mushroom Gravy (Gluten-Free) Recipe

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4 from 7 reviews

This Vegan Mushroom Gravy is a rich, savory, and gluten-free sauce perfect for enhancing your favorite dishes. Made with cremini mushrooms, shallots, garlic, smoky paprika, and tamari, it offers deep umami flavors and a silky texture thickened naturally with cornstarch or arrowroot. Ideal for drizzling over mashed potatoes, roasted vegetables, or vegan roasts, this gravy is both comforting and allergy-friendly.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Base

  • 1 Tablespoon pure olive oil or plant-based butter/ghee
  • 1/3 cup diced shallot or white onion
  • 2 cups sliced cremini or baby portobello mushrooms (about 8-10 ounces)

Flavorings

  • 1/4 cup dry white wine (optional)
  • 2 teaspoons minced garlic (about 2 small cloves)
  • 1/4 teaspoon smoked paprika
  • 1 Tablespoon tamari (gluten free soy sauce)

Liquids & Thickener

  • 1 1/2 – 2 cups vegetable broth
  • Slurry: 1 Tablespoon cornstarch or arrowroot starch mixed with 1 Tablespoon water or broth

Seasonings & Garnish

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 1/2 Tablespoons fresh chopped parsley

Instructions

  1. Prepare the base: Heat the olive oil or plant-based butter in a large saucepan or skillet over medium heat. Add the diced shallot or onion and cook for about 4 minutes until softened and translucent.
  2. Cook the mushrooms: Add the sliced mushrooms and optional white wine to the pan. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms soften and most of the liquid evaporates.
  3. Add aromatics and seasonings: Stir in the minced garlic and smoked paprika, cooking for about 1 minute until fragrant. Then add the tamari and mix thoroughly to combine the flavors.
  4. Simmer with broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it simmer uncovered for 10 to 12 minutes, allowing the flavors to meld and the broth to reduce slightly.
  5. Prepare the slurry: While the gravy simmers, whisk together the cornstarch or arrowroot starch with 1 tablespoon of water or broth until smooth to create the slurry.
  6. Thicken the gravy: Reduce heat to medium-low and slowly stir the slurry into the simmering gravy. Continue cooking for 2 to 3 minutes, stirring occasionally, until the gravy thickens to your preferred consistency.
  7. Season and garnish: Taste and season the gravy with kosher salt and pepper as needed. Remove from heat and sprinkle with fresh chopped parsley before serving.

Notes

  • Use plant-based butter or ghee to keep the gravy vegan.
  • The white wine is optional but adds a subtle depth to the flavor.
  • Adjust the amount of vegetable broth for your desired gravy thickness; less broth for thicker gravy, more for thinner.
  • The slurry can be made with either cornstarch or arrowroot starch depending on preference or dietary needs.
  • For a thicker gravy, increase slurry amount to 1 1/2 tablespoons starch mixed with 1 1/2 tablespoons water or broth.
  • Make sure to stir constantly when adding the slurry to prevent lumps.
  • This recipe is naturally gluten-free when using tamari instead of regular soy sauce.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Sauce & Condiment
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, American
  • Diet: Gluten Free, Vegan

Find it online: https://monicarecipes.com/vegan-mushroom-gravy-gluten-free-recipe/