Dedication: This recipe is for you, Mom.

This image shows flourless, vegan, gluten-free mushroom gravy.

For years, my mom has been asking me to share this mushroom gravy recipe: a version of gravy goodness that I came to after trying to simplify and veganize various recipes.

It’s been tricky to write up this recipe because I rarely measure ingredients. And this flourless gravy is very forgiving, which rewards me for not taking notes. Whether I add more or less seasoning, more or less broth, more or less additions (like gluten-free flour), the gravy still tastes good. So, I cook with inspiration or inattention (while listening to podcasts and talking with accountability partners).

The key, I believe, is combining tamari and vegan chicken flavoring (in this case, McKay’s “chicken style seasoning”). Also, while many recipes don’t include onions or recommend only a small bit, I add a full large sweet onion.

Though flour can be added to this recipe to make it thicker, I like the flavor and consistency when it’s made flourless: perfect for prioritizing veggies.

It’s been a while since I’ve shared a new recipe, but vegan food continues to be part of my process of refueling and recommitting daily to striving toward justice (social, racial, environmental justice): “doing something small and sustained.”

May this recipe similarly provide you with fuel for joyful commitment.

Vegan, Gluten-free, and Flourless Mushroom Gravy

This image shares ingredients. From left to right: olive oil, tamari, chicken style vegan seasoning, pepper, salt, vegetable broth. In the front: an onion and mushrooms.

Ingredients:

• 1 large sweet onion, diced
• 2 containers or approx. 16 ounces of mushrooms (any type: here I’m using a mixture of baby bella, shitake, brown beech, and oyster mushrooms)—cut into bite-sized pieces
• 1/2 to 3/4 cup of vegetable broth (depending on consistency desired)
• 1 tablespoon of tamari
• 1/2 tablespoon of McKay’s chicken style seasoning (to taste: roughly ½ tablespoon. This is the key to this recipe’s flavor!)
• Salt and pepper to taste

Step-by-Step Instructions:

1. Turn stovetop to medium-high heat.
2. Add the diced onion and few tbsp vegetable broth, and sauté for about 5 minutes or until soft.
3. Add the mushroom pieces and more vegetable broth. Sauté for another 5 minutes.
4. Add tamari, McKay’s chicken style seasoning, salt, and pepper. Bring to a boil.
5. Simmer for another 10-15 minutes, adding additional vegetable broth and/or a few tablespoons of gluten-free flour if desired, until cooked down.
6. Serve warm.

A large frying pan contains chopped white onions sautéing.

Onions and mushrooms simmer in vegetable broth and seasonings.

Enjoy!

This vegan and gluten-free dinner bowl shows mushroom gravy, along with spaghetti squash, sautéed greens, and tempeh sticks.

Postscript—to answer additional questions from my mom:

Yes, you can add flour late in the cooking process. When I add flour, I do so toward the end: adding 2-4 tablespoons of gluten-free all-purpose flour while the gravy is simmering. I use a fork to mix it in well, breaking up any chunks. I add additional broth, too.

I hope these notes help, if you plan to add flour, but truly, I love this gravy flourless.

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This post is written by Beth Godbee, Ph.D. for Heart-Head-Hands.com. Check out other simple vegan + gluten-free recipes on this site, including “Vegan Stuffed Dates: 4-Ingredient Decadent Dessert” and “When Times Get Tough: Simple Sautéed Spinach and Tempeh.”

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