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4.75 from 8 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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Holiday
Cuisine: Holiday
Keyword: gluten free mushroom gravy, instant pot mushroom gravy, vegetarian mushroom gravy
Servings: 8
Author: Vegan Richa

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)
US Customary - Metric

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

Calories: 47kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 303mg | Potassium: 171mg | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 2.1mg | Calcium: 12mg | Iron: 0.4mg