Vegan gravy
Item 1 of 1
Our vegan gravy recipe is packed with the umami flavours of dried mushrooms, Marmite and soy sauce. Finished with a spoonful of cranberry jelly for a little sweetness, this is the perfect gravy for a cosy Sunday lunch. Feel free to flavour with a sprig of rosemary, juniper berries or a festive bundle of cinnamon and cloves.
First published in 2019
Ingredients
Metric
Imperial
- 10g of dried mushrooms
- 500ml of water
- 1 onion, sliced
- 4 garlic cloves, sliced
- 1 tsp Dijon mustard
- 2 tbsp of flour
- 1 tsp Marmite
- 2 tbsp of soy sauce
- 2 sprigs of thyme
- 100ml of white wine, (check it is vegan)
- 1 tbsp of cranberry jelly, or redcurrant jelly
- 1 dash of white wine vinegar, red wine vinegar or cider vinegar
- salt
SAVE RECIPE
Method
1
Begin by making a mushroom stock. Place the dried mushrooms in a jug and cover with 500ml of boiling water
2
Fry the onions and garlic in a splash of oil on a low heat until golden and caramelised, about 15 minutes – don't rush this as burnt onions will result in bitter gravy!
3
Place a fine sieve over a bowl and strain the mushrooms. Roughly chop the mushrooms then add to the pan. Stir in the mustard and Marmite, followed by the flour. Cook out this paste for a couple of minutes, constantly stirring to avoid any burning
4
Add the thyme sprigs to the pan along with the wine and increase the heat a little. Simmer until most of the wine has evaporated, then add the mushroom stock (look out for any remaining grit in the bottom of the jug and be careful not to add this). Stir in the cranberry jelly
5
Reduce until thick and glossy, then add the soy sauce and pass through a sieve to get a nice smooth sauce. Taste and season with salt and a splash of vinegar if needed
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