I was asked to make a mushroom gravy for a “Friendsgiving” this week and it needed to be salt, oil and gluten free. My daughter helped me revamp an old favorite mushroom gravy recipe on paper and then I put our ideas to the test. I have to say the results were awesome. This is easy to make and very flavorful. Make a batch of Garlic Mashed Potatoes and a batch of this gravy – let the meal begin. This is comfort food – need I say more.
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We don’t eat gravy often but we do like it for holiday meals. I’m not sure why we don’t make it during the rest of the year but maybe we will now.
These are our favorite Garlic Mashed Potatoes made easily in the Instant Pot.
Make it on your stove top, it comes together easily. You can make this a few days in advance, refrigerate, then simply warm up on the stove or in the microwave before serving. I made this in my 5 QT Green Pan and it works beautifully for no oil cooking.
I used organic baby portobello and shiitake mushrooms from Costco. You can use all one type of mushroom if you wish. You can even use frozen mixed mushrooms like these I found at Whole Foods.
The recipe uses vegetable broth – you can make your own, buy low sodium broth or use Bada Bing Bouillon from Local Spicery, mixed with hot water.
The original recipe used soy sauce which is not gluten free and is very high in sodium. I subbed Coconut Aminos which is lower sodium. I bought this at Costco. You can also find it at Whole Foods, health food stores and Trader Joe’s has their own brand too.
Depth from Local Spicery is a delicious way to add Umami flavors to sauces, soups and stews.
There are other mushroom based Umami seasoning blends on the market but all of them I have found contain added salt. As you can see this one is salt free and I love it. You can purchase mushroom powders on line as well.
Gravy should last about 5 days in the fridge.
This was my plate at the “Friendsgiving” we attended. That is the Forks Over Knives Millet Loaf on the left, a green salad with Chef AJ’s Poppy Seed Dressing and Chef AJ’s Cranberry Relish. Everything was delicious. I don’t have these recipes or links to them. They were made by other people at the dinner.
See our Holiday Recipe Round Up post with links to all of our favorite holiday recipes.
Use discount code NUTMEG when ordering from JOI Plant Milk Bases
Vegan Mushroom Gravy (No Oil – Gluten Free)
Equipment
- skillet
Ingredients
- 1 1/2 cups onion, finely diced
- 12 ounces mushrooms, diced use a combination of different mushrooms or all one kind button, cremini, portobello,shiitake
- 6 cloves fresh garlic, finely minced
- 3 3/4 cups vegetable broth, low sodium or sodium free
- 3 Tablespoons fresh thyme, finely chopped or 1 Tablespoon dried
- 1 1/2 Tablespoons fresh marjoram or rosemary, finely chopped or 1 tsp dried
- 3 Tablespoons Coconut Aminos
- 3 Tablespoons Nutritional Yeast
- 3 Tablespoons Cornstarch, organic non GMO
- 1 Tablespoon Depth Mushroom Umami powder – optional
- 1 Tablespoon Balsamic Vinegar
- freshly ground black pepper to taste
Instructions
- Preheat a large skillet over medium high heat, add onions and mushrooms. Use a little water if needed to prevent sticking. Stir frequently adding more water as needed, cook for 10-15 minutes until they have become soft and cooked all the way through.
- Stir in garlic, thyme and rosemary or marjoram, stir and cook for another 1-2 minutes to release the natural oils in the spices.
- Stir in the vegetable broth and bring it to a boil.
- Meanwhile in a small dish mix together the Coconut Aminos, 3 T nutritional yeast, and cornstarch until a thick paste forms.
- Add the paste to the skillet, using a whisk to blend it in, boil for about 1 minute, turn heat down to a simmer, stir constantly.
- Add the balsamic vinegar and freshly ground black pepper, stir well.
- Serve hot over mashed potatoes, rice or millet, green beans and lentil loaf.
Notes
Get Healthy 
Stay Healthy One Meal At A Time
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