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Vegan Gluten-free Mushroom Gravy

Luscious Mushroom Gravy (Vegan + GF)

A thick, luscious gravy that is actually good for you! PS It's vegan and gluten-free! 

Course Brunch, Side Dish
Cuisine Gluten-free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Carrots and Flowers


  • 20 oz mushrooms (I used white and crimini)
  • 4 shallots
  • 5 cloves garlic
  • 6 tbs chickpea flour
  • 1 tsp fresh thyme or sage
  • 3 cups vegetable broth
  • 2 tbs coconut oil
  • salt and black pepper to taste


  1. Chop the onion very fine, mince the garlic cloves, and slice the mushrooms. I like to slice one container of mushrooms and chop the other container into small pieces so the gravy isn't too chunky.
  2. Heat a large pan on medium high and grease it with the coconut oil. Add the onions and garlic. Sautée for 1-2 minutes, until the onions are translucent. Add the mushrooms and cook for about ten minutes, until the liquid evaporates.
  3. Season the mushroom mixture with the thyme. Sprinkle a dash of sea salt and black pepper. Add the chickpea flour in the pan and stir to mix well.
  4. Pour two cups of vegetable broth into the pan and mix with a wooden spoon to get rid of any clumps. The gravy will be very thick. Reduce the heat to low and cook for another 5 min or so, adding splashes of vegetable broth as needed until you reach your desired consistency. I like my gravy to be really thick. Slap yo mama thick!
  5. Put this deliciousness on everything. It tastes really decadent, but it's actually good for you. So eat it all!

Recipe Notes

*Grapeseed oil may be substituted for coconut. I don't recommend using olive oil, it will change the flavor.

*Gravy will stay fresh for up to 3-4 days in a closed container in the fridge.