Easy Vegan Gravy Recipe
Easy vegan gravy recipe is super simple to cook and ideal for anyone following a dairy free or plant based diet. This vegan gravy recipe is made with porcini mushrooms which add great depth of flavour.
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Servings: 6
Calories: 152kcal
Equipment
- chopping board
- Kitchen knife
- Measuring jug
- measuring spoons
- Large saucepan
- Large frying pan or skillet
- fine sieve
Ingredients
- 800 ml vegetable stock (broth)
- 30 g dried porcini mushrooms
- 2 tablespoon olive oil
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 2 sprigs thyme
- 2 bay leaves
- 250 ml vegan red wine
- 2 tablespoon plain flour (all purpose)
- 1 tbsp tomato puree
- 2 teaspoon marmite
- 2 tablespoon blackcurrant jam
- 1 tablespoon dark soy sauce
Instructions
- Gently heat up the vegetable stock in a large saucepan, then take off the heat, add the dried porcini mushrooms and set aside for 30 minutes.
- Meanwhile add the olive oil to a large frying pan and bring to medium-high heat. Add the onion, carrot, celery, bay leaves and thyme, stir for a minutes, then turn down to low and cook gently for 20 minutes, stirring from time to time.
- Add the wine to the vegetables, turn up the heat to high and reduce the wine right down. This will take around 5 minutes.
- Now turn the heat back down to medium, add the flour, and cook for 2-3 minutes, stirring continuously.
- Add the tomato puree, marmite and jam, stir to combine.
- Add the vegetable stock with the porcini mushrooms into the vegetables. Bring to a boil, then turn the heat down to a gentle simmer and cook for 30 minutes.
- Add the dark soy sauce and stir through. Now taste the gravy and adjust the flavours, adding more marmite, soy sauce or jam to balance the salty/savoury/sweet flavours to taste.
- Pass the gravy through a fine sieve into a jug below. At this stage you will have a thinner, jus style of gravy, enough to feed 3-4 dinners.
- For a thicker richer gravy shown here, take the vegetables that are left in the sieve and place them into a blender and blend until you get a smoother consistency. Pour this mixture back into the sieve, then using the back of a metal spoon, push as much of this mixture through the sieve into the gravy.
- Taste the gravy again and adjust seasoning if required.
- Either return the gravy to the pan to warm up, ready for serving. Or, place into an airtight container and refrigerate or freeze the gravy until you are ready to use it.
Notes
This gravy has a rich mushroom flavour from the porcini mushrooms. If you want to cut back on the mushroom flavour, simply remove the mushrooms from the sieve before you blend the rest of the vegetables to add back into the gravy.
For a gluten free vegan gravy replace plain flour with 2 tablespoon Gluten Free plain flour or 1 tablespoon Cornflour.
Gravy is a great make ahead recipe. It can be made 2-3 days in advance and stored in an airtight container in the fridge until you are ready to serve. Alternatively, freeze the gravy for up to 3 months.
Nutrition Facts
Easy Vegan Gravy Recipe
Amount Per Serving
Calories 152
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 799mg35%
Potassium 328mg9%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 3772IU75%
Vitamin C 5mg6%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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