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Flourless Mushroom Gravy (Vegan and Gluten-Free)

Filed Under: Recipes By Beth Godbee November 16, 2020 Leave a Comment

Dedication: This recipe is for you, Mom.

This image shows vegan flourless mushroom gravy with pieces of onion and mushroom in a brown sauce—in a white bowl, surrounded by a white cloth.

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.

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
  • 2 tablespoons of olive oil
  • ½ to ¾ cup of vegetable broth
  • 1 tablespoon of tamari
  • ½ 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. Heat 1 tablespoon of oil over medium-high heat.
  2. Add the diced onion, and sauté for about 5 minutes or until soft.
  3. Add the mushroom pieces, another tablespoon of oil, and ½ cup of 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.

A large frying pan contains chopped white onions sautéing.

Onions and mushrooms simmer in vegetable broth and seasonings.

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.

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.

—
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.”

Become a subscriber via Patreon to receive ongoing support for your efforts of striving to live for justice (social, racial, and environmental justice). And consider subscribing to the newsletter for additional resources and announcements. Thanks!

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Tagged with: dairy-free, gluten-free, habits, mindful eating, nut-free, refined sugar-free, self-care, vegan

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The first person to show me the power of bearing witness was Helen, my first year Women and Gender Studies professor. Helen was a fierce feminist whose lectures felt more like prose, poetic and passionate. She made me want to take a hammer to patriarchy, and I loved it. 

With Helen, I felt safe enough to say the things I could barely articulate to myself. To name my wounds, to language hard truths, to let someone else in on my hurt. And with Helen, I felt held in those lived and living realities. There were no therapeutic interventions, no life adages, no solutions. There was simply a human being listening, honouring and affirming my experiences of misogyny, racism and sexual violence.

Years later, I forgot this wisdom. I went through therapeutic training(s) that, over time, left me feeling like that wasn't enough. That listening, and presence, and holding space for hurt wasn't enough. And in many aspects of life, I started to feel like I always needed a brilliant intervention that would offer an "aha moment." 

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About Beth Godbee

I'm an educator and former college professor who believes our fully embodied selves matter in the world. We can’t just think our way out of the incredible injustices, dehumanization, violence, and wrongdoing that characterize everyday life. We must feel and act, too. [Pronouns: she/her.] Read more ...

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