You are here

Dairy Free, Vegan Mushroom Gravy

November 27, 2013
Linda Watson

I created this recipe for lump-free, vegan mushroom gravy with mashed potatoes while on the SNAPcut Challenge, so you know it's super thrifty. My Taster said, "Make it as often as you want!" This mushroom gravy uses broth created from boiling chopped potatoes for extra body and flavor. Serve it for Thanksgiving or Christmas as an alternative to turkey gravy. You'll delight the vegetarians, heart-healthy eaters, and other optivores. We like a double serving with a green vegetable for an easy, weeknight comfort meal.

Dairy-free and vegan Mushroom Gravy


    • 1 pound potatoes (454 grams)
    • water to cover potatoes
    • 1/2 teaspoon salt
    • 1 yellow onion, about 8 ounces (228 grams)
    • 8 ounces button mushrooms (228 grams)
    • 2 tablespoons olive oil
    • 2 tablespoons white whole wheat flour or all purpose flour
    • 1 tablespoon soy sauce


    1. Scrub potatoes and cut off any bad spots. Cut into 1/2-inch pieces. (This makes the potatoes cook quickly and lets you find any bad spots.) Put in a medium pot, cover with water, and add salt. Cover pot and bring to a boil over high heat. Reduce heat so water barely simmers. Cook until fork tender, about 8 minutes. Do not drain.
    2. While potatoes cook, peel and chop onion. In a medium skillet, heat oil over medium-low heat. Add onion and stir occasionally to prevent burning.
    3. Rinse mushrooms and cut off a thin layer at the bottom of the stem. Discard or save for broth. Slice mushrooms. Add mushrooms to onions. Continue cooking and stirring until onions are soft and translucent and mushrooms are tender and juicy.
    4. Sprinkle flour over mushroom mixture and stir so mushrooms and onions become coated with flour. If you stir thoroughly before adding liquid, you will create gorgeous, lump-free gravy. Stir for about one minute so flour cooks and browns slightly.
    5. Drain potatoes into a heat-proof container, such as a two-cup Pyrex measuring cup. Pour one cup of hot potato broth into mushroom mixture. Add soy sauce. Stir and cook until gravy is thick and glossy. Taste and add salt if desired. If it gets too thick, add more potato broth.
    6. Mash potatoes with a potato masher or big fork. Serve hot with gravy. Any extra keeps refrigerated for about six days.