Dedication: This recipe is for you, Mom.
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
- 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
- Heat 1 tablespoon of oil over medium-high heat.
- Add the diced onion, and sauté for about 5 minutes or until soft.
- Add the mushroom pieces, another tablespoon of oil, and ½ cup of vegetable broth. Sauté for another 5 minutes.
- Add tamari, McKay’s chicken style seasoning, salt, and pepper. Bring to a boil.
- Simmer for another 10-15 minutes, adding additional vegetable broth and/or a few tablespoons of gluten-free flour if desired, until cooked down.
- Serve warm.
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!