Name: Instant Pot Vegan Mushroom Gravy - No Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 oz mushrooms ((cremini, white, portabella or a mix)); 1/2 small onion; 3 cloves of garlic; 1.5 tbsp vegan worchestershire sauce (or use soy sauce or coconut aminos for soyfree); 1 tsp prepared mustard or 1/2 tsp ground mustard; 1 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp ground sage; 2 tsp fresh rosemary ((divided, 1 tsp if using dried)); 1/2 tsp salt; 2.5 cups low sodium vegetable broth/stock ((divided)); 1/4 tsp white pepper (, less or more to preference); 1 tbsp cornstarch or potato starch; 1/2 cup cashew cream or non dairy cream ((optional))

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Instant Pot Vegan Mushroom Gravy. No Oil 1 Pot Gluten free Mushroom Gravy made in a pressure cooker or saucepan. Freezer friendly. 30 Mins. Vegan Nutfree Recipe. Can be soyfree. Jump to Recipe

I have a mushroom free Gravy already on the blog. It is 1 pot and 15 mins and super flavorful! Since hubbs loves mushrooms, I decided to make a mushroom one this season.

Mushrooms can take a long time to cook down and brown in a pan for the right flavor. They cook faster under pressure. If you use less liquid in the dish, then they also brown and pick on a caramelized flavor under pressure. That is what I do for this gravy.

No need to brown or stand near the kitchen, and hence no need for the oil. Just chop and dump everything in the instant pot. Pressure cook. Come back and simmer for a few mins to thicken and done. As with most the recipes, stove top instructions are added too! Try this super flavorful 1 Pot Mushroom gravy!

Served above with my No Oil Vegan Biscuits.

More Holiday Sides

Vegan Gravy 1 Pot without mushrooms GF SF Option
Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
Potato Sweet Potato Latkes Fritters GF OPTION
Vegan Spinach Pinwheels with Cream Cheese SF
Chickpea Spinach Pie with Berbere Spice SF
Cornbread Stuffing SF
Butternut Apple Cranberry Salad with Harissa Pecans. GF SF

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4.67 from 6 votes

Instant Pot Vegan Mushroom Gravy - No Oil

Instant Pot Vegan Mushroom Gravy. No Oil 1 Pot Gluten free Mushroom Gravy made in a pressure cooker or saucepan. Freezer friendly. 30 Mins. Vegan Nutfree Recipe. Can be soyfree.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Holiday

Cuisine: Holiday

Keyword: gluten free mushroom gravy, instant pot mushroom gravy, vegetarian mushroom gravy

Servings: 8

Calories: 47kcal

Author: Vegan Richa

Ingredients

10 oz mushrooms (cremini, white, portabella or a mix)
1/2 (1 ) small onion
3 cloves of garlic
1.5 tbsp (1.5 tbsp) vegan worchestershire sauce or use soy sauce or coconut aminos for soyfree
1 tsp prepared mustard or 1/2 tsp ground mustard
1 tsp onion powder
1/2 tsp (0.5 tsp) garlic powder
1/2 tsp (0.5 tsp) ground sage
2 tsp fresh rosemary (divided, 1 tsp if using dried)
1/2 tsp (0.5 tsp) salt
2.5 cups (587.5 ml) low sodium vegetable broth/stock (divided)
1/4 tsp (0.25 tsp) white pepper , less or more to preference
1 tbsp cornstarch or potato starch
1/2 cup (119 ml) cashew cream or non dairy cream (optional)

Instructions

Finely chop the mushroom, onion and garlic, by knife or in a food processor. Add to the instant pot. (Alternatively, You can cook the onion and garlic in 1/4 cup broth or wine on saute, for a few mins for additional flavor and then add mushrooms).
Add the spices, herbs, 1 tsp rosemary, salt, Worcestershire (or use 1 tablespoon soy sauce and 2 tablespoons red wine) and 1 cup broth. .(Additional flavors such as poultry seasoning, herbs can be added at this point. Use bouillon with water instead of broth.)
Mix well to combine. The mixture will look dry but mushrooms leak a ton of moisture under pressure. See stove top instructions in notes.
Close the lid. Pressure cook for 20 mins. Let the pressure release naturally. Open the lid.
Start saute. Add more fresh rosemary, white pepper. Mix starch in 1.5 cups of broth and add in. Bring to a boil. Add 1/2 cup cashew cream for creamier (optional), or use a nutfree non dairy cream or 1 tbsp toasted flour(wheat or rice) mixed in 1/4 cup broth for additional thickening). Taste and adjust salt and flavor by adding more if needed. Add some soy sauce if needed. Simmer for another 1-2 mins.
Serve over my fluffy mashed potatoes or biscuits.
Refrigerate for upto 4 days. Freeze for upto a month.

Video

Notes

Stovetop: Saute onion and garlic in 1/4 cup broth or 2 tsp oil until translucent. Add chopped mushroom and a good pinch of salt and continue to cook until brown on some edges(10 10 15 mins). Stir occasionally, Deglaze with broth if needed. Add the spices, herbs, salt, Worcestershire and 1/4 cup broth and cook for a few mins. Mix starch in 2 cups of broth and add to the pan. Simmer for 5 mins or longer until desired consistency. Taste and adjust flavor.

Nutrition

Nutrition Facts

Instant Pot Vegan Mushroom Gravy - No Oil

Amount Per Serving

Calories 47 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 303mg13%

Potassium 171mg5%

Carbohydrates 7g2%

Sugar 3g3%

Protein 1g2%

Vitamin A 175IU4%

Vitamin C 2.1mg3%

Calcium 12mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.