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This is the ultimate plant-based gravy recipe! It starts with vegan mushrooms, which provide hearty, umami flavor. A splash of Port wine adds subtle sweetness. Everything simmers together for under 30 minutes. Therefore, you don’t have to spend all day at the stove to get
Add this essential plant-based recipe to your comfort food collection. Serve it for holidays, Thanksgiving, or make a batch for weeknight dinners.
You’ll love this ultimate plant-based gravy recipe! It is:
- Full of rich flavor
- The perfect comfort food
- Ready in under 30 minutes
- Perfect for holidays like Thanksgiving and Christmas
- Freezer-friendly
- Gluten-Free, Oil-Free, Low-Fat
Chef Katie’s Plant-Based Cooking Tips:
Mushroom Variety: You can use any variety of mushrooms, including porcini, oyster, and hen-of-the-woods. You can even mushroom stock instead of the vegetable stock to really bring home the mushroom flavor.
Make Ahead: This can be made up to 3 days ahead of time. The flavors will get even better the longer they sit. Simply microwave or simmer to reheat before serving.
Port Wine and Substitutions: Port Wine is a sweeter , fortified wine that comes from the northern region of Portugal. You can use any red wine for this recipe – choose something less sweet if that suites your tastes better.
Gluten-Free Thickener: Brown rice flour is a gluten-free flour that works great for thickening sauces, stew, and gravy. Simply replace traditional white flour with a 1:1 ratio. Just like with white flour, you’ll want to cook the brown rice flour with the browned vegetables for 1-2 minutes, until slightly browned. This will give you a darker, richer sauce.
Vegetable Bullion: I always keep a few vegetable bullion cubes on-hand. I add one (or sometimes just half of one) to soups, stews, and pan sauces for easy, deep flavor.
Celiac Concerns: Double-check that the wine you use is certified gluten-free.
Watch this Video to Learn More:
Gluten-Free Port Mushroom Gravy – Essential Plant-Based, Oil-Free Recipe
This is the ultimate vegan gravy recipe. It starts with hearty mushrooms and shallots. A splash of Port wine adds
No one will know it’s oil-free or gluten-free…they’ll be too busy asking for more.
- Medium
- Servings: 12
- Ready In: 25 minutes
- Yield: 3 cups
Serve with the Ultimate Smashed Potatoes, Mushroom Lentil Loaf, or Parsnip Mash.
Print Pin
Gluten-Free Port Mushroom Gravy – Essential Plant-Based, Oil-Free Recipe
Hearty mushrooms, shallots, and a subtle sweetness from Port wine come together in this satisfying vegan gravy. This is the ultimate recipe for your comfort food collection. No one will know it’s healthy or gluten-free…they’ll be too busy asking for more. Serve it with the Ultimate Smashed Potatoes, Mushroom Lentil Loaf, or Parsnip Mash.
Course Sauce, Side Dish
Cuisine American, Christmas, Gluten-Free, Holidays, Plant-Based, Thanksgiving, Vegan, Vegetarian
Keyword comfort food, comforting, dairy-free, gluten-free, gravy, mushrooms, oil-free, traditional, vegan, vegetarian, whole food, whole foods diet, wine
Total Time 25 minutes minutes
Servings 12
Calories 25kcal
Ingredients
- 1 (8-ounce) package cremini mushrooms
- 1 shallot
- 3 tablespoons brown rice flour
- 1/4 cup Port wine
- 2 cups vegetable stock or 1/2 a vegetable bouillon cube
- 2 cloves garlic
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
How it’s Done
To make the Gluten-Free Port Mushroom Gravy: Preheat a wide pan over high heat. No oil is needed. While the pan pre-heats, slice the mushrooms and mince the shallot. Add the mushrooms and shallots to the hot pan. Spread into a single layer, sprinkle with salt, and let brown. Cook until mushrooms and shallots are well browned, about 10 minutes.
Add the brown rice flour and stir. Cook until flour is no longer white and absorbs much of the juices, about 2 minutes.
Add the Port wine to the pan. Use a wooden spoon to scrape up any bits on the bottom of the pan. This is called “deglazing”. All of those little bits have loads of flavor so scrape up as much as you can.
Add the vegetable stock, garlic, thyme. Simmer, partially covered, for 10 minutes
The gravy is ready when thick. Keep hot until ready to serve
Serve it with the Ultimate Smashed Potatoes, Mushroom Lentil Loaf, or Parsnip Mash.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 25 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 117 mg | 5 % |
| Potassium 73 mg | 2 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 2 % |
| Vitamin C | 1 % |
| Calcium | 0 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- McCORMICK Culinary Thyme Leaves
- Bob’s Red Mill Organic Whole Grain Brown Rice Flour 24 Ounce
- Edward & Sons Low Sodium Veggie Bouillon Cubes, 2.2-Ounce Boxes (Pack of 12)
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